Tuxedo Mouse Cake

If you’re a fan of rich, chocolatey desserts with a light, creamy contrast, then you’re in for a treat! The Tuxedo Mouse Cake is an elegant and indulgent dessert that combines moist dark chocolate cake layers with two silky mousse fillings—dark chocolate and white chocolate—topped with a luscious chocolate ganache. This cake is the perfect balance of deep cocoa flavors and smooth, airy textures, making it a show-stopping dessert for any occasion.

Whether you’re celebrating a special event or simply craving a sophisticated chocolate dessert, this cake will impress both in flavor and presentation. Best of all, it’s easier to make than you might think! Let’s dive into this delightful recipe.

About the Recipe and Why You’ll Love It

What is a Tuxedo Mouse Cake?

A Tuxedo Cake typically refers to a layered chocolate cake that showcases a beautiful contrast between dark and white chocolate, resembling the classic black-and-white tuxedo. The Tuxedo Mouse Cake takes this concept a step further by incorporating airy dark and white chocolate mousse between layers of soft, rich chocolate cake. It’s finished with a glossy chocolate ganache for an irresistibly smooth and decadent finish.

This cake is light yet indulgent, thanks to the airy mousse fillings that balance the density of the chocolate cake. Every bite is a delightful mix of creamy, fluffy, and rich textures, making it one of the most satisfying cakes you’ll ever taste.

Reasons You’ll Love This Cake

Perfect balance of flavors – The rich dark chocolate cake pairs beautifully with the silky white chocolate mousse.
Layers of texture – You get soft cake, airy mousse, and smooth ganache in every bite.
Ideal for celebrations – This elegant cake is great for birthdays, anniversaries, or holiday gatherings.
Make-ahead friendly – The mousse can be prepared in advance, making the final assembly much easier.
Visually stunning – The contrast between dark chocolate and white chocolate gives it a gorgeous, sophisticated look.

Equipment Needed

Before we get started, make sure you have the right tools for a seamless baking experience:

Mixing Bowls – For whisking the dry ingredients and preparing the mousse.
Whisk & Hand Mixer/Stand Mixer – To mix the batter and whip the mousse to perfection.
8-inch Cake Pans – For baking the chocolate cake layers.
Offset Spatula – Essential for smooth frosting and even layers.
Cake Turntable (optional) – Helps with even frosting application.
Piping Bags (optional) – For clean mousse application.

Ingredients for the Tuxedo Mouse Cake

Now that we’ve covered why this cake is so special, let’s talk about what goes into it. Each component of this cake is carefully crafted to create a perfectly balanced dessert. Below is a breakdown of all the ingredients you’ll need, along with why they’re important.

Ingredients for the Dark Chocolate Cake

The foundation of this cake is a moist, rich dark chocolate cake that holds up well to the mousse layers.

2 ½ cups granulated sugar (500g) – Adds sweetness and moisture to the cake.
2 ¼ cups all-purpose flour (280g) – Provides structure to the cake layers.
¾ cup dark or Dutch-processed cocoa powder (75g) – A high-quality cocoa powder gives an intense chocolate flavor.
2 ½ tsp baking powder (10g) – Helps the cake rise and stay light.
1 tsp fine salt (6g) – Enhances the chocolate flavor.
1 cup unsalted butter, room temp (226g) – Creates a tender crumb and rich taste.
1 cup egg whites (240g) – Adds structure without making the cake too dense.
1 ½ cups buttermilk, room temp (360g) – Keeps the cake incredibly moist and slightly tangy.
2 Tbsp vegetable oil (30g) – Adds extra moisture for a soft texture.
2 tsp vanilla extract (8g) – Enhances the overall flavor.
1 tsp instant espresso powder (optional) – Deepens the chocolate flavor without making it taste like coffee.

Ingredients for the Dark and White Chocolate Mousse

The mousse layers are what make this cake extra special. We’ll create two separate mousse fillings: one with dark chocolate and one with white chocolate, giving us that signature tuxedo contrast.

Dark Chocolate Mousse

½ cup dark chocolate chips (90g) – Use high-quality chocolate for the best flavor.
⅓ cup warm water (80ml) – Helps dissolve the cocoa powder.
¼ cup dark cocoa powder (25g) – Enhances the richness of the mousse.
1 cup heavy whipping cream (240ml) – Whipped to stiff peaks for a light, airy texture.
2 Tbsp powdered sugar (15g) – Adds a touch of sweetness.
1 tsp vanilla extract (4ml) – Complements the chocolate flavor.
¼ tsp fine salt (1g) – Balances the sweetness.

White Chocolate Mousse

¾ cup white chocolate chips (130g) – Provides a creamy, sweet contrast.
⅓ cup heavy cream (80ml) – Used to melt the white chocolate.
1 cup heavy whipping cream (240ml) – Whipped separately to keep the mousse light.
2 Tbsp powdered sugar (15g) – Adds a touch of sweetness.
1 tsp vanilla bean paste or extract (4ml) – Infuses the mousse with flavor.
¼ tsp fine salt (1g) – Balances the sweetness.

Ingredients for the Chocolate Ganache Frosting

A smooth, glossy chocolate ganache ties everything together. This rich frosting is poured over the cake for a beautiful finish.

¾ cup heavy cream (180ml) – Creates a silky ganache texture.
1 cup + 1 Tbsp dark chocolate chips (180g) – Use high-quality chocolate for the best results.
2 Tbsp unsalted butter, room temp (30g) – Adds richness and shine.
1 Tbsp corn syrup (optional, 20g) – Helps keep the ganache glossy.
¼ tsp fine salt (2g) – Balances the sweetness.

Optional Chocolate Simple Syrup

If you want to ensure your cake stays extra moist, you can brush each cake layer with a chocolate simple syrup before adding the mousse.

½ cup water (120ml)
½ cup granulated sugar (100g)
1 Tbsp unsweetened cocoa powder (8g)

This syrup soaks into the cake, locking in moisture while adding a touch of chocolate flavor.

Step-by-Step Instructions to Make the Tuxedo Mouse Cake

Now that we have all our ingredients ready, it’s time to start baking! This cake is made up of four key components: the dark chocolate cake layers, the dark chocolate mousse, the white chocolate mousse, and the chocolate ganache frosting.

To make the process easier, I recommend making the mousse in advance since it needs time to chill before assembling the cake. Let’s get started!

Step 1: Make the Dark Chocolate Cake

Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. If you have heating cores, place them in the center for even baking.
Mix dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt until fully combined.
Incorporate butter. Slowly mix in the softened butter until the mixture resembles coarse sand.
Add wet ingredients. Pour in the egg whites and mix on low speed until just combined. Then, add the buttermilk in two installments, mixing after each addition.
Enhance the flavor. Stir in the vegetable oil, vanilla extract, and instant espresso powder until fully incorporated. Scrape down the sides of the bowl and mix again to ensure a smooth batter.
Bake the cake. Divide the batter evenly between the prepared cake pans. Bake for 34-37 minutes, or until a toothpick inserted in the center comes out clean.
Cool the layers. Let the cakes cool in their pans for 10 minutes, then transfer them to a cooling rack. To speed up the cooling process, you can place the cake layers in the freezer for 30 minutes.

Step 2: Prepare the Dark Chocolate Mousse

Chill your tools. Place a mixing bowl and hand mixer beaters (or stand mixer whisk attachment) in the freezer for 10 minutes.
Melt the chocolate. In a heatproof bowl, microwave the dark chocolate chips in 20-30 second intervals, stirring between each interval until fully melted.
Make a chocolate paste. In a small bowl, whisk together warm water and dark cocoa powder until smooth. Pour this mixture into the melted chocolate and stir until fully combined. Set aside.
Whip the cream. In the chilled mixing bowl, whip 1 cup of heavy cream with powdered sugar, vanilla extract, and salt until stiff peaks form.
Combine with chocolate. Gently fold half of the whipped cream into the chocolate mixture using a spatula. Be careful not to over-mix, as it can deflate the mousse.
Chill the mousse. Cover and refrigerate for at least 2 hours before assembling the cake.

Step 3: Prepare the White Chocolate Mousse

Melt the white chocolate. In a heatproof bowl, microwave the white chocolate chips and ⅓ cup heavy cream for 45-60 seconds. Let it sit for a minute, then stir until smooth.
Whip the cream. In a separate mixing bowl, whip 1 cup heavy cream with powdered sugar, vanilla bean paste (or extract), and salt until stiff peaks form.
Combine with chocolate. Once the white chocolate mixture has cooled slightly, gently fold it into the whipped cream using a spatula. Again, be careful not to over-mix.
Chill the mousse. Cover and refrigerate for at least 2 hours before assembling.

Step 4: Make the Chocolate Ganache Frosting

Heat the cream. In a microwave-safe bowl, heat ¾ cup heavy cream until it just starts to bubble (about 45 seconds).
Melt the chocolate. Pour the hot cream over the dark chocolate chips and let it sit for 1 minute. Stir gently until smooth.
Add butter and syrup. Mix in unsalted butter, corn syrup (if using), and salt until fully incorporated. The ganache should be smooth and glossy.
Cool to room temperature. Cover with plastic wrap and let it sit at room temperature until it thickens slightly, making it easier to spread.

Assembling and Decorating the Tuxedo Mouse Cake

Now that all our components are ready, it’s time for the fun part—putting it all together! Proper assembly is key to ensuring clean, even layers and a professional-looking finish. Let’s go step by step to make sure your cake turns out as beautiful as it is delicious.

Step 1: Level and Prep the Cake Layers

Trim if needed. If your cake layers have domed tops, use a serrated knife to level them for even stacking. This ensures stability and prevents sliding.
Optional: Brush with chocolate simple syrup. If you made the chocolate simple syrup, brush a generous amount over each cake layer. This keeps the cake moist and adds an extra hint of chocolate flavor.
Chill the layers. Place the cake layers in the fridge for 10-15 minutes to firm up slightly, making them easier to handle during assembly.

Step 2: Layer the Mousse Fillings

Place the first cake layer on a serving plate. If using a cake turntable, this is the perfect time to place the cake on it for easy decorating.
Spread the dark chocolate mousse. Using an offset spatula or a piping bag, spread an even layer of dark chocolate mousse over the first cake layer. Smooth it out gently to the edges.
Add the white chocolate mousse. Carefully spread the white chocolate mousse on top of the dark chocolate mousse, ensuring even coverage.
Place the second cake layer on top. Gently press down to secure it, making sure it’s aligned properly.
Chill for stability. Refrigerate the assembled cake for 15-20 minutes to allow the mousse layers to set before adding the ganache.

Step 3: Apply the Chocolate Ganache Frosting

Pour the ganache. Slowly pour the cooled chocolate ganache over the top of the cake, allowing it to flow naturally over the sides. Use an offset spatula to spread it evenly.
Smooth the sides. If desired, use the spatula to spread a thin layer of ganache around the cake for a more finished look.
Chill for a final set. Place the cake in the fridge for at least 30 minutes to let the ganache firm up before decorating further.

Step 4: Decorating Ideas

Now that your Tuxedo Mouse Cake is assembled, you can get creative with decorations! Here are some ideas:

Chocolate shavings or curls for an elegant touch.
Dark and white chocolate pearls for added texture.
A drizzle of white chocolate to enhance the tuxedo contrast.
Piped whipped cream rosettes around the edges.
Edible gold dust or sprinkles for a luxurious finish.

Step 5: Storing and Serving the Cake

Chill before serving. This cake is best served chilled or slightly cold, as the mousse layers hold their shape best when firm.
Storage: Keep the cake refrigerated for up to 3 days in an airtight container.
Freezing: You can freeze individual slices by wrapping them tightly in plastic wrap and storing them in an airtight container for up to 2 months.

Final Thoughts

And there you have it—your very own Tuxedo Mouse Cake! This cake is the perfect combination of rich chocolate and light mousse, creating an elegant dessert that’s both decadent and airy. Whether you’re making it for a special occasion or just indulging in a weekend baking project, this cake is sure to impress.

Enjoy your creation, and happy baking!