Tuxedo Bombe Recipe
Make Tuxedo Bombe Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Cake Layers
White Chocolate Mousse
Chocolate Ganache
Method
Chocolate Cake Layers
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Incorporate Boiling Water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- 5
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
White Chocolate Mousse
- 7
Melt White Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each until smooth. Let cool slightly.
- 8
Prepare Gelatin
In a small bowl, combine gelatin powder with cold water. Let it stand for 5 minutes until it blooms.
- 9
Combine Mousse Ingredients
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the melted white chocolate and vanilla extract.
- 10
Add Gelatin to Mousse
Heat the bloomed gelatin in the microwave for about 10 seconds until it dissolves. Stir it into the mousse mixture until fully incorporated.
- 11
Chill the Mousse
Refrigerate the mousse for about 30 minutes to firm up slightly before assembling.
Chocolate Ganache
- 12
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
- 13
Combine with Chocolate
Remove from heat and add the semi-sweet chocolate chips. Let it sit for a minute, then whisk until smooth and glossy.
- 14
Cool the Ganache
Allow the ganache to cool at room temperature until it thickens slightly, about 15-20 minutes.
Assembly
- 15
Layer the Cakes
Once the cakes are completely cool, slice each cake in half horizontally to create four layers. Place one layer on a serving plate and spread a layer of white chocolate mousse on top.
- 16
Continue Layering
Add another cake layer and repeat the process until all layers are assembled, finishing with a layer of mousse on top.
- 17
Pour Ganache
Pour the cooled chocolate ganache over the top of the assembled cake, allowing it to drizzle down the sides.
- 18
Chill and Serve
Refrigerate the Tuxedo Bombe for at least 2 hours, then slice and serve chilled.
