Tuxedo Mousse Cake Recipe
chocolate & vanilla mousse, chocolate ganache
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Chocolate Mousse
Vanilla Mousse
Chocolate Ganache
Method
Cake Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.
Chocolate Mousse
- 6
Melt Chocolate
Chop the dark chocolate and melt it in a heatproof bowl over simmering water. Stir until smooth, then let it cool slightly.
- 7
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it sit for 5 minutes to bloom.
- 8
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Add the melted chocolate and vanilla extract, mixing until fully combined.
- 9
Combine Gelatin
Add the bloomed gelatin to the chocolate mixture and stir until fully incorporated.
- 10
Whip Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- 11
Chill Mousse
Transfer the chocolate mousse to the refrigerator for at least 1 hour to set.
Vanilla Mousse
- 12
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it sit for 5 minutes to bloom.
- 13
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Add the vanilla extract and mix well.
- 14
Combine Gelatin
Add the bloomed gelatin to the egg yolk mixture and stir until fully incorporated.
- 15
Whip Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the egg yolk mixture until no streaks remain.
- 16
Chill Mousse
Transfer the vanilla mousse to the refrigerator for at least 1 hour to set.
Chocolate Ganache
- 17
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- 18
Combine with Chocolate
Place the chopped dark chocolate in a bowl and pour the hot cream over it. Let it sit for 5 minutes before stirring until smooth.
- 19
Cool Ganache
Allow the ganache to cool to room temperature before using it to top the cake.
Assembly
- 20
Layer Mousse
Once the cake is completely cooled, slice it in half horizontally. Spread a layer of chocolate mousse on the bottom half, then place the top half back on.
- 21
Add Vanilla Mousse
Spread the vanilla mousse on top of the cake. Refrigerate for an additional 2-3 hours until set.
- 22
Top with Ganache
Pour the chocolate ganache over the top of the set mousse, letting it drip down the sides.
- 23
Final Chill
Refrigerate the entire cake for at least 30 minutes before slicing and serving.
