tuxedo cake decadent double‑chocolate masterpiece that dazzles

Name: tuxedo cake decadent double‑chocolate masterpiece that dazzles
Prep time: 1 min
Cook time: 30 min
Total time: 4 min
Ingredients: 2 cups all‑purpose flour; 1/2 cup cocoa powder; 1 cup granulated sugar; 1 cup unsalted butter (melted); 4 large eggs; 1 cup heavy cream; 8 oz white chocolate (chopped); 8 oz dark chocolate (chopped); 1 tbsp instant espresso powder

Introduction

Do you ever wonder why a classic tuxedo cake can become the star of a wedding dessert table, even when the guest list includes picky sweet‑tooth critics? Recent dessert surveys reveal that a well‑executed tuxedo cake increases guest satisfaction scores by more than 35 % compared to a standard chocolate cake. The secret lies in the contrast of rich chocolate layers, airy chocolate mousse, and a glossy white chocolate ganache that mimics the elegance of formal tuxedo attire. In this post we break down the recipe, timing, and decorating tricks so you can create a celebration cake that feels both luxurious and approachable.

Explore more inspiration in our Wedding Cakes gallery, and learn about sugar alternatives on the Wedding Cakes page.

Ingredients List

2 cups all‑purpose flour – creates a tender crumb and holds the structure of the double‑chocolate layers.
1/2 cup cocoa powder – deep, unsweetened chocolate flavor for the dark cake foundation.
1 cup granulated sugar – provides sweetness and helps with browning during bake.
1 cup unsalted butter, melted – adds richness and moisture to both cake and mousse.
4 large eggs – give lift and stability to the batter.
1 cup heavy cream – essential for a silky chocolate mousse and for thinning the ganache.
8 oz white chocolate, chopped – the key ingredient for the smooth white chocolate ganache that tops the cake.
8 oz dark chocolate, chopped – forms the glossy ganache that drapes the layers.
1 tbsp instant espresso powder – intensifies chocolate notes without adding liquid.

Substitution ideas: replace all‑purpose flour with a gluten‑free blend for a gluten‑free celebration cake, use coconut oil instead of butter for a dairy‑free version, or swap heavy cream with a chilled oat‑cream for reduced saturated fat.

Timing

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 4 hours

The four‑hour total includes the chilling period for the mousse and ganache, which is critical for a smooth finish and stable layers. While the bake is brief, the preparation and cooling steps provide ample opportunity to fine‑tune texture.

Step‑by‑Step Instructions

Step 1: Prepare the pans and preheat

Preheat the oven to 350°F (175°C). Grease two 9‑inch round cake pans with butter or non‑stick spray, then line the bottoms with parchment for easy release.

Step 2: Combine dry ingredients

In a large bowl whisk together flour, cocoa powder, granulated sugar, instant espresso powder, baking soda (if using) and a pinch of salt until uniformly blended.

Step 3: Mix wet ingredients

In a separate bowl combine melted butter, eggs, heavy cream, and a splash of vanilla extract. Beat until the mixture is smooth and slightly glossy.

Step 4: Merge wet and dry

Gradually add the dry mixture to the wet ingredients, stirring just until no flour pockets remain. Over‑mixing can lead to a dense crumb, so stop as soon as the batter is uniform.

Step 5: Bake the chocolate layers

Divide the batter evenly between the two prepared pans. Bake for 25‑30 minutes, or until a toothpick inserted in the center emerges clean. Allow the cakes to cool completely on a wire rack.

Step 6: Create the chocolate mousse

Heat ½ cup of heavy cream until it begins to steam, then pour over the chopped dark chocolate. Let sit for one minute, then whisk until glossy and smooth. Fold in the remaining melted butter and gently incorporate whipped egg whites for lightness.

Step 7: Assemble the layers

Place one cooled cake layer on a serving plate. Spread a generous amount of chocolate mousse over the surface, then top with the second cake layer. Press lightly to set.

Step 8: Prepare the white chocolate ganache

Heat the remaining ½ cup of heavy cream to a gentle simmer. Pour over the chopped white chocolate, let sit briefly, then whisk until the mixture is silky and glossy.

Step 9: Drizzle and chill

Pour the white chocolate ganache over the assembled cake, allowing it to cascade down the sides like a tuxedo lapel. Refrigerate the cake for at least 2 hours, or until the ganache sets and the mousse firms.

Step 10: Serve the masterpiece

When ready to serve, cut the cake into 12 equal slices. Each portion delivers a balanced bite of dark chocolate cake, airy chocolate mousse, and silky white chocolate ganache.

Nutritional Information

Per serving (1 slice ≈ 1/12 cake):

Calories: 582 kcal
Carbohydrate: 52 g
Protein: 8 g
Fat: 39 g
Saturated Fat: 22 g
Trans Fat: 0 g
Cholesterol: 62 mg
Sodium: 500 mg
Sugar: 29 g
Unsaturated Fat: 17 g

Healthier Alternatives for the Recipe

Swap half of the granulated sugar with a low‑calorie sweetener that measures cup‑for‑cup to lower sugar content.
Use 70 % dark chocolate instead of regular dark chocolate to increase antioxidant content while keeping the flavor intense.
Replace whole butter with a blend of butter and avocado oil to reduce saturated fat without sacrificing richness.
Incorporate almond milk in the mousse for a dairy‑free variant that still provides a silky texture.
Add a tablespoon of chia seeds to the mousse for extra omega‑3 fatty acids and a subtle nutritional boost.

Serving Suggestions

Pair each slice with a glass of vintage port or a full‑bodied red wine to complement the dark chocolate notes.
Garnish the top with a dusting of cocoa powder and a few fresh raspberries for a pop of color.
Serve mini versions on elegant porcelain plates for a cocktail‑style wedding dessert.
Offer a side of vanilla‑infused whipped cream for guests who prefer a lighter finish.
Arrange the cake on a mirrored platter to enhance the shine of the white chocolate ganache.

Common Mistakes to Avoid

Over‑mixing the batter creates a dense cake; stop stirring as soon as the flour disappears.
Skipping the cooling step before adding mousse can cause the mousse to melt into the cake.
Using low‑quality chocolate results in a grainy ganache; always choose couverture chocolate for best texture.
Neglecting the chill time before serving can cause the ganache to slide off the plate.
Adding espresso powder directly to the dry mix without dissolving can create bitter pockets; whisk thoroughly.

Storing Tips for the Recipe

Cover the assembled cake tightly with a cake dome and refrigerate; it stays fresh for up to 3 days.
For longer storage, freeze the cake in an airtight container; slices retain quality for 2 months.
If freezing, remove the white chocolate ganache first to prevent crackling, then re‑drizzle after thawing.
Allow frozen slices to thaw in the refrigerator overnight before serving to maintain texture.
Avoid exposing the cake to direct sunlight; the ganache can soften and lose its glossy finish.

Conclusion

The tuxedo cake brings together the drama of dark chocolate, the elegance of a white chocolate ganache, and the lightness of chocolate mousse into a single celebration cake that feels both sophisticated and indulgent. By following the step‑by‑step process, respecting the chilling times, and using quality ingredients, you can craft a wedding dessert that dazzles any guest list. Try this recipe for your next special occasion, share photos in the comments, and explore more refined sweets in our Wedding Cakes collection.