Double Decker Tuxedo Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Butter and line two 9-inch round cake pans (or three 8-inch pans) with parchment; dust lightly with cocoa or flour.

In a large bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk eggs, whole milk, buttermilk, vegetable oil and vanilla until smooth.

Pour the wet ingredients into the dry and mix just until combined. Slowly add the hot brewed coffee while stirring — batter will be thin. Scrape down the bowl to ensure uniform batter.

Divide batter evenly between prepared pans. Bake 28–35 minutes (less for 8-inch pans) or until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even rise.

Cool cakes in pans on a wire rack for 10 minutes, then unmold onto racks to cool completely. Once cooled, trim domes level and reserve 1.5 cups of crumbs for the crumb coating and decoration.

Lower oven temperature to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with two layers of heavy foil to prevent leaks and place on a baking sheet.

Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes.

Add granulated sugar and beat until incorporated and smooth. Scrape the bowl.

Mix in sour cream, vanilla bean paste, flour, and salt until smooth. Add eggs one at a time, mixing on low speed and scraping the bowl between each addition until just combined — avoid overbeating to prevent cracks.

Pour the cheesecake batter over a fully cooled one layer of chocolate cake placed inside the springform (or into its own layer if baking separately). If baking in the springform on its own, pour batter into prepared pan.

Bake cheesecake layer in a water bath (place springform on a larger pan and add hot water about halfway up the side) for 45–55 minutes, until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside with the door cracked for 1 hour to reduce cracking.

Remove from oven and refrigerate at least 4 hours, preferably overnight, until fully set and chilled. If baked directly on a cake layer, ensure it is completely cool before assembly.

Place finely chopped semisweet chocolate in a heatproof bowl.

Heat 1/2 cup heavy cream until very hot but not boiling. Pour over chopped chocolate and let sit 1–2 minutes, then stir until smooth and glossy. Stir in unsalted butter and salt. Set chocolate mixture aside to cool to lukewarm.

In a small saucepan whisk egg yolks and granulated sugar. Temper the yolks by whisking in 2–3 tablespoons of the warm chocolate mixture, then return yolk mixture to the chocolate bowl and stir until fully incorporated. (If you prefer to avoid raw yolks, you can make a stabilized ganache or use pasteurized yolks.)

Allow chocolate-yolk mixture to cool to room temperature, stirring occasionally. Fold in vanilla extract.

In a chilled bowl whip 1.75 cups cold heavy cream to medium peaks. Fold one third of the whipped cream into the chocolate base to loosen it, then gently fold in the remaining whipped cream in two additions until homogeneous and no white streaks remain. Keep mousse chilled until assembly.

To make glaze, place 6 oz semisweet chocolate and 1/2 cup heavy cream in a small saucepan over low heat (or heat cream and pour over chocolate). Stir until chocolate is melted and smooth. Off heat, whisk in 1 tbsp unsalted butter until glossy. Let cool slightly until pourable but not hot.

If you reserved cake crumbs, pulse briefly in a food processor to achieve a fine crumb for coating. Keep crumbs dry at room temperature.

If not already arranged, place one trimmed chocolate cake layer on a cake board or serving plate. If the cheesecake was baked separately, place the fully chilled cheesecake layer onto the first cake layer. If the cheesecake was baked directly on a cake layer, proceed with remaining components.

Chill a clean small bowl and beat 4 tbsp softened butter with 4 oz softened cream cheese and 1/2 cup powdered sugar (optional) until smooth to create a thin crumb coat. Spread a very thin layer of this mixture around the exposed sides and top of the assembled bottom layers to lock in crumbs.

Spoon or pipe the chocolate mousse over the cheesecake, smoothing the top with an offset spatula to an even layer about 3/4–1 inch thick (adjust thickness as desired). Chill 30 minutes to set slightly.

Place the final trimmed chocolate cake layer atop the mousse, pressing gently to level. Apply another thin layer of the cream cheese-butter mixture around sides to accept crumbs (final crumb coat). Roll the sides in reserved chocolate crumbs or press crumbs with a spatula so they adhere. Sprinkle remaining crumbs on top if desired.

Pour the cooled chocolate glaze over the top center of the cake, letting it run slightly over the edges for a controlled drip. Use an offset spatula to nudge glaze if needed for an even, thin cover on the top only.

Chill the assembled cake for at least 2 hours to let mousse and glaze set. Remove from refrigerator 20–30 minutes before serving to soften slightly. Slice with a sharp hot knife (dip in hot water and wipe between cuts) for clean layers.