Tuxedo Truffle Mousse Cake Recipe
Dark and White Layered Mousse. Serves 10 people.
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Ingredients
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Cake Layers
Dark Chocolate Mousse
White Chocolate Mousse
Garnish
Method
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 bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
- 3
- 4
Combine Ingredients
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Dark Chocolate Mousse
- 6
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 7
Melt Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- 8
Whip Cream
In a separate bowl, whip 1.5 cups of heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- 9
Combine Ingredients
Stir the bloomed gelatin into the melted chocolate until fully dissolved. Fold in the whipped cream gently until no streaks remain.
White Chocolate Mousse
- 10
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 11
Melt Chocolate
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- 12
Whip Cream
In a separate bowl, whip 1.5 cups of heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- 13
Combine Ingredients
Stir the bloomed gelatin into the melted white chocolate until fully dissolved. Fold in the whipped cream gently until no streaks remain.
Assembly and Garnish
- 14
Layer the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the dark chocolate mousse on top, then top with the second cake layer.
- 15
Add White Chocolate Mousse
Spread the white chocolate mousse on top of the second cake layer and smooth it out.
- 16
Chill the Cake
Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the mousse to set.
- 17
Garnish
Before serving, garnish with chocolate shavings and fresh berries as desired.