Tuxedo Cake

Marble cake, dark chocolate and white chocolate mousse topped with a creamy chocolate ganache makes this decadent dessert top tier. This recipe tells you how to make individual servings for your friends or family!

This little cake is for all those chocolate lovers out there. What's better for Valentine's Day than chocolate and this treat packs a chocolatey punch. Combining dark, semisweet and white chocolate it checks all the boxes. I always think these cakes look so beautiful in the bakeries and stores in a long rectangle shape with all the visible layers. I wanted to make it more personal so I chose to use a 2 1/2 inch round cookie cutter to make them little individual treats.

Tuxedo Cake

makes 8 individual mini cakes

Marble Cake:

Ingredients;

• 2 cups white sugar

• 4 eggs

• 2 1/2 cups AP flour

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 3/4 cup canola oil

• 1 tsp vanilla

• 1/4 cup dark cocoa

• 1/4 cup coffee

Instructions;

1. Preheat oven to 350F, grease a large cookie sheet and also place a piece of parchment paper on the bottom.

2. In the bowl of a stand mixer combine eggs and sugar, beat on medium speed until pale in colour and fluffy - about 2 minutes

3. Add in flour, baking powder, salt, milk, oil and vanilla. Beat on low speed gradually to a medium speed just until dry ingredients are incorporated- 15-20 seconds max - don’t over mix.

4. Using 1/2 the batter pour it into the greased cookie sheet, spread out until it covers the whole bottom. Return bowl to mixer and add in dark cocoa and coffee, mix until just combined. Using a spoon or scoop, scatter chocolate batter all over the the white batter, then use a toothpick to swirl the two batters together.

5. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on wrap completely.

6. Using a round cookie cutter cut out 24 rounds. Set aside covered in plastic wrap and make your two mousses and ganache.

Dark Chocolate Mousse

Ingredients;

• 10 oz. dark chocolate(chopped)

• 1/2 cups heavy whipping cream + 2/3 cups heavy whipping cream

• 1 teaspoon unflavored gelatin

• 1 Tablespoons + 1 teaspoon cool water
  

Instructions;

1. Place 7 oz. Dark chocolate(chopped) in a heat-proof bowl with 1/2 cup heavy whipping cream - place over a small pot with water in it and use as as double boiler to melt chocolate.

2. In a small dish soften 1 teaspoon unflavored gelatin in 1 tablespoons + 1 teaspoon cool water set aside - let sit 5 minutes

3. Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.

4. Whip the remaining 2/3 cup of heavy whipping cream until a stiff peaks form.

5. Add the whipped cream to the chocolate and whisk gently until it’s all combine, make sure to evenly incorporate all melted chocolate from the bottom of the bowl.

6. Place in container and set int fridge until set - about 1 hour.

White Chocolate Mousse:

Ingredients;

• 7 oz. white chocolate(chopped)

• 1/2 cups heavy whipping cream + 2/3 cups heavy whipping cream

• 1 teaspoon unflavored gelatin

• 1 Tablespoon + 1 teaspoon cool water
  

Instructions;

1. Same steps as Dark Chocolate Mousse

Chocolate Ganache

Ingredients;

• 6 oz Semi sweet chocolate chips

• 4 oz heavy whipping cream

Instructions;

1. In a microwave safe bowl pour milk in and heat in microwave for 2 minutes

2. Pour in chocolate chips and let sit for 1 minute. Then using a whisk stir until chocolate chips have fully melted and you have a smooth and silky ganache.

3. Cover with plastic wrap and place in fridge for an hour to get an more icing like consistency

Putting it all together;

1. Place 8 bottom cake round on a cookie sheet, pipe a layer of dark chocolate mousse then place in freezer for 20 minutes to let mousse harden.

2. Place second layer cake round on top of mousse, then pipe a layer of white chocolate mousse and place in freezer for another 20 minutes.

3. Place third and final cake round on top then spread thinner layer of chocolate ganache on top. Place in freezer for 30 minutes to let mousse and ganache harden. Before serving let sit out for 45 minutes.

4. Garnish with chocolate curls and raspberries.

This is a big recipe but all the components are easy and the result is totally worth the time. Who says you can't have your cake and eat it too?

Enjoy!

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