Why You’ll Love This Cake
It is the best cake chocolate lovers could hope for, with multiple layers of chocolatey goodness.
It looks stunning and impressive but is deceptively easy to make.
You can make the entire recipe ahead of time and let it sit in the fridge until you are ready to serve up your masterpiece.
Flour – Use all-purpose flour for this tuxedo cake, it will help give our chocolate cake layers enough structure to support the mousses.
Sugar – Regular granulated sugar is best, make sure it’s extra-fine (caster sugar in the UK).
Cocoa Powder – Make sure you use dutch processed cocoa powder in this recipe – natural cocoa powder may make the chocolate cake too dense and throw off the texture.
Milk – Whole milk is best, but you can use whatever milk you have.
Eggs – We need whole eggs for the cake and egg yolks for the chocolate mousses. Use large eggs and always free-range if you can.
Sour Cream – This will help to make the chocolate cake really nice and soft so it won’t smoosh your mousse as you put your fork into it. It will give a beautifully soft texture that cuts like butter.
Oil – I use vegetable oil but you can use any kind of flavorless oil like canola. The oil helps to keep the chocolate cake moist.
Espresso Powder – You can skip this if you want to, but I find the espresso powder just helps to bring out the flavor of the chocolate. It won’t taste like coffee at all, it just enhances the chocolate flavor.
Vanilla – We will be using the vanilla in the cake and the mousses, so try to use a high-quality vanilla extract or vanilla bean paste if you can get your hands on one.
Heavy Cream – It’s very important that you use heavy cream, heavy whipping cream, or double cream, the fat content should be at least 35%. If the fat content is lower than this the mousse may not hold its shape properly.
Chocolate – You’ll need dark chocolate and white chocolate to make the two different mousse layers. I also used milk chocolate to make the ganache on top, but you can make a dark chocolate ganache if you prefer.
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