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Tuxedo Cake

A rich and elegant dessert layered with dark, milk, and white chocolate mousses that create a luxurious treat perfect for any celebration.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dark Chocolate Mousse
  • 1 cup dark chocolate (chopped)
  • ½ cup heavy cream
  • 2 large egg whites
  • 2 tablespoons sugar
For the Milk Chocolate Mousse
  • 1 cup milk chocolate (chopped)
  • ½ cup heavy cream
  • 2 large egg whites
  • 2 tablespoons sugar
For the White Chocolate Mousse
  • 1 cup white chocolate (chopped)
  • ½ cup heavy cream
  • 2 large egg whites
  • 2 tablespoons sugar
For the Cake Layers
  • 1 cake chocolate cake (store-bought or homemade)
For Garnish
  • to taste chocolate shavings or cocoa powder (optional)

Method
 

Preparation of Mousse
  1. Melt the dark chocolate in a double boiler or microwave until smooth. Let it cool slightly.
  2. In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, beat the egg whites until stiff peaks form, gradually adding the sugar.
  3. Fold the whipped cream into the cooled dark chocolate, then gently fold in the egg whites. Set aside.
  4. Repeat the steps above using milk chocolate for the milk chocolate mousse, then set aside.
  5. Melt and cool the white chocolate, whip the cream, and prepare the egg whites with sugar. Incorporate everything as you did with the other mousses.
Assemble the Cake
  1. Place a layer of chocolate cake as the base in a springform pan.
  2. Spread a layer of dark chocolate mousse on top, followed by a layer of milk chocolate mousse.
  3. Repeat with another layer of cake and mousse until everything is used, finishing with white chocolate mousse on top.
Chill and Serve
  1. Refrigerate the assembled cake for at least 4 hours or overnight to set the mousses.
  2. Carefully remove the springform pan and garnish with chocolate shavings or a light dusting of cocoa powder.

Notes

Ensure to use high-quality chocolate for the best flavor. Be gentle when folding in whipped cream and egg whites to keep the mousse light.