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Tuxedo Cake

Chocolate Cake with Chocolate Mousse and White Chocolate Mousse Filling
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Course Dessert
Cuisine American

Ingredients
  

Cake

  • 2 1/2 cups and 2 tbs of All Purpose Flour 328 grams
  • 2 1/2 cups and 2 tbs of Sugar 525 grams
  • 93 grams Cocoa Powder 93 grams not dutch process
  • 3 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 1.5 tsp Salt
  • 3/4 cup Oil I use canola oil
  • 3/4 cup Buttermilk*
  • 3/4 cup Sour Cream*
  • 1.5 cup Hot Espresso Coffee*
  • 3 Large Eggs room temperature

Easy White Chocolate Mousse

  • 1/2 cup Heavy Whipping Cream very cold
  • 4 oz White Chocolate or 1/2 cup-melted
  • 4 oz Full Fat Cream Cheese cold
  • 3 tbsp Confectioners Sugar
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Salt or a pinch

Easy Chocolate Mousse

  • 1/2 cup Heavy Whipping Cream
  • 4 oz Semi- Sweet Chocolate
  • 4 oz Full Fat Cream Cheese
  • 3 tbsp Confectioners Sugar
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Salt

Ganache

  • 2 oz Semi-Sweet Chocolate
  • 1/4 Cup Heavy Whipping cream

Instructions
 

Cake

  • Preheat oven to 350°F (177°C). Grease 3 8-inch cake pans and line with parchment paper. You can also just grease and dust with flour but I find parchment paper is much better at removing cake since you can also leave the cake to cool on pan like I do.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl. Set aside.
  • Use a mixer fitted with a whisk attachment mix the oil, eggs, and vanilla together on medium until combined. Add the buttermilk and mix until combined.
  • Pour the wet ingredients into the dry ingredients, add the hot Espresso coffee, and whisk or beat on low speed until the batter is combined. Dont whisk for too long.
  • Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Note that baking times will vary depending on your oven so check after the 20 minute mark.
  • I usually let the cake cool right inside the pan (especially if I used parchment paper liners. If you did not use parchment paper, let the cake cool for no more than 10 minutes an invert it onto a rack to cool completely.

Easy Chocolate Mousse

  • This is the same process for both white and chocolate and chocolate. Let your cream cheese rest for about 10 minutes at room temperature. While you let it rest, melt your chocolate .
  • Melt the chocolates in two separate microwave safe bowls. Makes sure the bowls are dry. If melting white chocolate first,
    start at 20 seconds, take out stir,
    place back in microwave and melt at 10 seconds, take out, stir,
    place back in and melt at 5 seconds and take out and stir,
    if its melted, use, if not, melt again for 5 seconds until melted.
    set aside
  • do the same for the chocolate but starts at 30 seconds
  • beat the cream cheese at medium high until its creamy, should take about 1 minute. Once done, divide into two equal parts, I weigh out 4 ounces (a block of cream cheese is 8 ounces).and set that aside.
  • With the remaining 4 ounces still in the bowl, turn on mixer on medium low, pour melted chocolate, and once its all in, increase speed to high for a few seconds or until combined.so as to make sure the melted chocolate doesn't form into clumps once it hits the cold cream cheese.
  • add the confectioners sugar, heavy whipping cream, salt and vanilla extract and beat all for about 1 minute on medium high.
  • follow the same process for the white chocolate. set both in fridge until ready to assemble the cake. .
  • To assemble cake, take out chocolate mousse and spread evenly on first layer. This recipe makes enough for 1 layer of filling. It you wish to make more, double the recipe. Do the same with the second filling layer using the white choclate.

Ganache

  • Heat the Heavy whipping cream in microwave and take it out. Add the chocolate and let it sit before stirring. Once mixed, you can let it rest for about 1 minuted and then pour on top of your cake.

Notes

If you noticed on my images above, I had enough filling to pipe on top and on the bottom. If you don't, just to cover the top with ganache and let it drip down or as stated about, make double amount of filling.
I usually let the cake cool right inside the pan (especially if I used parchment paper liners. If you did not use parchment paper, let the cake cool for no more than 10 minutes an invert it onto a rack to cool completely.
*Buttermilk-If you don't have buttermilk, for every one cup of milk, add 2 tbs white vinegar or lemon juice and set aside until clumpy
*Sour Cream- you can also use Greek yogurt. 
*Coffee- I make espresso coffee and use for the cake but feel free to use regular coffee. So as long as it's hot.