This Exceptional Tuxedo Cake is based on the Costco Tuxedo Cake. Named after the black suit with a white vest, shirt and tie, a tuxedo exudes luxury on sight as does this cake. An easily made decadent chocolate cake it's layered with both a chocolate and Bailey's white chocolate mousse. This cake recipe is the perfect celebration cake for any occasion.
I took some liberty with the white chocolate mousse using my favorite combination of white chocolate Bailey's which you can find in Bailey's Pi Day Pie, Easy Chocolate Guinness Cake with Bailey's Whipped Cream, The Definitive Bailey's Cheesecake and Warm Chocolate Cakes with Bailey's Sauce.
Despite the steps, all of the component parts are simple to make. The chocolate cake layers requires no folding in of ingredients or creaming. Both of the mousses are easy as is the indulgent Dark Satin Ganache which finishes the cake. To make it even more appealing, the entire cake can be made and frozen.
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Why use oil instead of butter in a cake?
When I first opened my bakery I thought, mistakenly, that the best cakes were made with butter and so that is what I pursued. We made everything on site except a small butter shell for petit fours. My bakery mainly serviced hotels, restaurants and caterers......and there in lay the problem.
Despite what is commonly thought, restaurants do not usually serve a whole cake in one night. They need a product that has several days shelf life. Hotels and caterers do but they plate up in advance so the cake has to stay moist and delicious. They are also often stored in the refrigerator until shortly before service.
The sad news is a butter cake has little to no shelf life and it dries out much faster than a cake made with oil. Also, using a neutral oil allows the flavors to come through. Butter, while adding it own wonderful taste, can dilute the main flavor.
If you think about it, butter gets hard if cold and most cakes are stored in the refrigerator. Oil, on the other hand, stays liquid at room temperature or in the fridge. Consequently, oil is often the better choice.
The one exception at the bakery was wedding cakes. The majority were butter cakes unless they chose a chocolate cake (we used the one below) or a carrot cake.
A cake batter can use both oil and butter. Oil to keep it moist and butter for the flavor. All of these cakes have a place in any cake repertoire. It just depends upon when and how it will be served.
Melting Chocolate
Dark chocolate can be melted one of two ways, either in a double boiler over simmering water or at half power in the microwave. For me the half power is the key as it is easier to keep the chocolate from burning.
However, for white chocolate I always melt in a double boiler over barely simmering water. White chocolate is extremely easy to sieze. Siezing refers to chocolate that either by getting too hot or not having enough liquid with it will form a block that will not melt. At this point, a bit of solid shortening (not butter because it has water in it) can be added to help get it back to a state where it will melt.
Making the Chocolate Curls
It's easy to make the curls if you keep a couple of things in mind. The temperature of the chocolate is important. It should be room temperature in a room around 74°F. Also, I have found a lot of success using Ghirardelli chocolate squares in white, milk and dark chocolate. Others may work well also.
Wrap the bottom of the bar in a couple of thickness of paper towels to prevent the chocolate from melting when you are holding it.
The white chocolate is the softest and makes the best curls, followed by the milk and the dark usually makes shards which is fine when all of them are mixed together.
Using a vegetable peeler as seen below, it is easy to just to peel the chocolate from the short side of the bar. The amount of pressure with which you peel will determine the size of the curls.
Make Ahead Steps
- The cake can be made a couple of months ahead by leaving it in the pan, freezing it, and wrapping it well.
- Both mousses can be made a day or two ahead, covered tightly so they don't pick up any orders and refrigerated.
- The cake can also be assembled and completely frozen for a month. Freeze it first then wrap in foil. To thaw it, place it in the refrigerator still wrapped. Thaw overnight. By leaving it wrapped, the condensation which normally occurs will go to the top of the foil and not the top of the cake.
Recipe Ingredients
Very Chocolate Cake
FRONT ROW: Baking soda, instant coffee, baking powder, vanilla extract, salt
SECOND ROW: Eggs, sour cream
THIRD ROW: Brown sugar, granulated sugar, Dutch cocoa powder
BACK ROW: Water, all-purpose flour, oil
Tuxedo Cake Mousses
Chocolate Mousse
FRONT ROW: Vanilla extract, instant coffee
BACK ROW: Semisweet chocolate, heavy whipping cream
White Chocolate Mousse
FRONT ROW: White Chocolate
BACKROW: Heavy Cream, Bailey's Liqueur
Cake Finish
FRONT ROW: Unsalted butter, corn syrup
BACK ROW: Semisweet chocolate (not chocolate chips), white, milk,dark chocolate curls, heavy cream
Key Ingredients
- Any good quality semisweet chocolate is fine. My preference is Callebaut Semisweet callets #811. Although they look like chocolate chips they are pure chocolate.
- Instant coffee of your choice can be used. Espresso should be cut in half. The coffee is used to enhance the chocolate and not as a discernible flavor.
- Heavy cream is necessary for not only the taste but for the thickness to which it can be whipped.
- The Bailey's Liqueur is used as a flavoring with the white chocolate. Small ¼ cup bottles can be found at liqueur and grocery stores. It is just enough for this recipe.
- The white chocolate mixture requires real white chocolate, not compounds, should be used. If the ingredients on the label list cocoa butter it is real white chocolate. If there isn't it won't taste or act as will white chocolate.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
It is important to mix this cake on low. The cake will rise in the center no matter how the pan is prepared if it is mixed on too high a speed.
Very Chocolate Cake
Step 1. Whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside. Step 2. Add the water and coffee in the mixing bowl and whisk to combine. Whisk in the sugar. It will by rather syrupy. Step 3. Add the dry ingredients to the mixing bowl. Step 4. Mix on low to incorporate - about 2 minutes. It will be thick.
Step 5. Add the oil. Step 6. Beat on low to incorporate the oil. Step 7. Add the sour cream. Step 8. Blend in on low completely.
Step 9. Add the eggs. Step 10. Mix on low for about 30 seconds until it is completely blended. Step 11. Line a half sheet pan with parchment paper and spray the paper. Step 12. Bake as required until the center springs back when lightly touched. It should not pull away from the sides of the pan.
Tuxedo Cake
Chocolate Mousse
Step 1. Add the coffee to the vanilla in a small bowl. Stir to dissolve the coffee. Step 2. Place the cream and coffee in a small saucepan. Heat just until the mixture comes is steaming hot, stirring from time to time. Do not let it boil. Step 3. Add the chocolate and submerge it under the hot cream. Let it sit for 3 or 4 minutes to melt the chocolate. Step 4. Stir the mixture until all of the chocolate has melted and it's smooth.
Step 5. Using the whisk attachment on your mixer, whip the cream to medium peaks (somewhat passed soft peak). Step 6. Add it to the chocolate base. Step 7. Fold the cream in. It is easiest to use a whisk. Do not stir it in, fold it in so the air is not lost. Step 8. Chill the mousse while the rest of the parts are prepared.
White Chocolate Mousse
Step 9. Place the Bailey's and white chocolate in the top of a double boiler over simmering (not boiling) water. Step 10. When it begins to melt, stir it until it is all melted and smooth. Do not let the bottom of the top container touch the water and keep the water at a bare simmer. Cool it completely. Step 11. Whip the cream to medium peaks (somewhat passed the soft peak stage). Step 12. Stir about ¼ of the cream into the chocolate to lighten it. Fold the remainder of the cream into the chocolate. Refrigerate.
Dark Satin Ganache
Step 13. Place the cream, butter and corn syrup in a medium size pan. Step 14. Place over medium heat and heat until the ingredients are melted and the mixture is steaming hot but not boiling. Step 15. Remove from the heat and submerge the chocolate under the hot cream. Step 16. Stir to smooth out, making sure to reach into the corners of the pan. If using immediately, do not use a whisk as it will incorporate air bubbles that are hard to get out.
Assembly
Step 17. Go around the edges of the pan with a small metal spatula to release the cake. Cover the top of the baked and cooled cake with a large piece of parchment paper paper. Turn the cake out of the pan so the bottom paper is now on top. Remove the paper carefully, keeping it low to the cake. Do not just pull it off or you can tear the cake. Step 18. Turn the cake so the 18" side is in front of you. Cut 3 5" layers from the cake. There will be a small, delicious treat for your efforts up to this point. Enjoy it! Step 19. Place one of the layers of cake on a cake board or a piece of cardboard cut a bit larger on each side. Wrap it in foil and proceed. Spread the cold chocolate mouse over the cake layer. Top it with the second layer of cake. Step 20. Spread the cold white chocolate mousse evenly over that layer. Top with the last layer of cake. Press down gently to make sure ever adheres to each other. Remove any excess mousse outside of the cake layers with a spatula. Wrap the sides and top of the cake in plastic wrap and refrigerate overnight.
Step 21. Top with the last layer of cake. Press down gently to make sure ever adheres to each other. Remove any excess mousse outside of the cake layers with a spatula. Wrap the sides and top of the cake in plastic wrap and refrigerate overnight. Step 22. To make the white, milk and dark chocolate curls, wrap the bottom of a bar of chocolate with a couple of thicknesses of paper towels to prevent melting the chocolate as you hold it. Using a vegetable peeler, peel the chocolate to make curls. You don't need to make curls from the whole bar. Just a quarter of each bar is plenty. Mix the three curls together. Step 23. If the ganache has been made ahead heat it briefly. It should be thick but still able to flow down the sides. Pour most of the ganache on top of the cake. Step 24. With a large offset spatula, push it over the sides and ends of the cake. If the sides aren't perfect, that's fine, they can be finished later. Try to keep the top as smooth as possible. Immediately, using a spoon so the curls aren't broken or melt in your hand, spoon on the curls down the center of the cake. Return excess ganache to the original container. Refrigerate the cake to set up the ganache. If the sides need to be adjusted, use the remaining ganache, without heating it. At this point you want it thicker so you can spread it on the sides and ends with a straight metal spatula. Store the cake in the refrigerator.
Recipe FAQS
White chocolate is softer because it contains a higher proportion of cocoa butter, the fat from the cocoa bean, along with sugar and milk solids, giving it creamy and buttery texture that melts easily on the palate.
Almost any kind of oil can be used but it is usually a neutral flavored oil such as vegetable or canola oil. Olive oil is sometimes used but can impart its flavor if that is the goal. However, oil is mainly used to keep the product moist much longer than other fats.
No. A mousse can be made from a base such as chocolate or a fruit puree to which whipped cream, a meringue or both are used to lighten it. If using a fruit puree gelatin is often used to ensure the mixture sets. Both are chilled into a light and airy richly elegant dessert.
Expert Tips
- To keep the chocolate cake from rising in the middle during baking, no matter if you prepared the cake pan properly or not, it is crucial to beat it at every stage on low. We found this out in the bakery as this was our base chocolate cake.
- When removing the paper from the bottom of any cake, keep the paper being removed close to the cake to prevent tearing some of the cake away.
- To keep the Dark Satin Ganache from becoming dull, it is important to just let the liquid heat until it is very steamy but not boiling. If the chocolate becomes overly hot when added to the liquid it will lose its sheen.
- Stir the chocolate into the ganache. Do not use a whisk as it can make air bubbles making a smooth ganache difficult.
- When folding the cream into the chocolates for the mousses, use a whisk and a folding motion - down, up and over, turning the bowl a quarter turn each time. It goes faster than using a spatula, deflating the cream less.
- If substituting espresso powder, use half as much as the recipe calls for.
More Extraordinary Celebration Cakes
A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.
Exceptional Tuxedo Cake
Equipment
- 1 half sheet pan
Ingredients
Very Chocolate Cake
- 1 cup very hot water
- 2 ½ teaspoons instant coffee
- 1 cup dark brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 1 ¾ cup all-purpose flour (245 grams)
- 1 cup Dutch cocoa (90 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 cup sour cream (225 grams)
- 2 large eggs
- 2 teaspoon vanilla
Chocolate Mousse
- 1 cup heavy cream
- 3 ounces semisweet chocolate, coarsely chopped (85 grams)
- 1 teaspoon instant coffee
- 1 teaspoon vanilla
White Chocolate Mousse
- ¼ cup Bailey's liqueur
- 3 ounces white chocolate, coarsely chopped (85 grams) [not coating chocolate]
- 1 cup heavy cream
Dark Satin Ganache & Chocolate Curls
- ½ cup heavy cream
- ¼ cup corn syrup
- 5 tablespoons unsalted butter (70 grams)
- 10 ounces semisweet chocolate, coarsely chopped (280 grams)
- 4 ounce white chocolate bar (114 grams)
- 4 ounce milk chocolate bar (114 grams)
- 4 ounce dark chocolate bar (114 grams)
Instructions
Very Chocolate Cake
- It is most important to mix this recipe at low speed to ensure the cake comes out flat.
- Preheat the oven to 350°F. Line a half sheet pan with parchment. Spray the parchment only with a non-stick baking release. Set aside.
- Whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
- In the bowl of a mixer, place the very hot water and the coffee; whisk to mix and dissolve the coffee. Whisk in the brown and granulated sugars. The mixture will be rather syrupy.
- Add the flour mixture and mix on low to incorporate - aobut 2 minutes. It will be very thick, Scape the sides and bottom as necessary.
- Add the oil, mixing on low, next add the sour cream and then the eggs and vanilla, each time mixing completely, about 30 seconds each time.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 17 to 20 minutes, until a tester comes out clean and it springs back when the middle is touched lightly. Do not over bake.
- Cool completely on a rack. Freezing the cake after cooling makes it easier to make clean cuts for the layers. For extended freezing, freeze the cake in the pan, well covered in aluminum foil for up to 2 months.
Chocolate Mousse
- Coarsely chop the semisweet chocolate.
- Heat ½ cup cream and coffee until steamy but not boiling. Off heat, submerge the chocolate and let it sit for 3 or 4 minutes. Stir until smooth, making sure to get into the corners of the pan.
- Stir in the vanilla. Cool completely.
- Whip the remaining ½ cup of cream to the medium stiff stage and fold into the chocolate. This is most easily done with a whisk using the folding motion. Refrigerate until cold or up to 2 days before using.
White Chocolate Mousse
- Cut the white chocolate up coarsely. Combine the chocolate and Bailey's in the top of a double boiler. Make sure the bottom of the bowl does not touch the water and keep the water at a bare simmer.
- As soon as the chocolate begins to melt, stir it until it is smooth. Remove from the heat and cool completely.
- Beat the remaining cream until medium stiff Stir about ¼ of the cream into the chocolate to lighten it. Fold the remainder into the white chocolate. Refrigerate until cold or up to 2 days before using.
Chocolate Curls
- Any good quality semisweet chocolate is fine. My preference is Callebaut Semisweet callets #811. Although they look like chocolate chips they are pure chocolate.Instant coffee of your choice can be used. Espresso should be cut in half. The coffee is used to enhance the chocolate and not as a discernible flavor.Heavy cream is necessary for not only the taste but for the thickness to which it can be whipped. The Bailey's Liqueur is used as a flavoring with the white chocolate. Small ¼ cup bottles can be found at liqueur and grocery stores. It is just enough for this recipe. If omitting, use ¼ cup cream with the white chocolate.Real white chocolate, not compounds, should be used. If the ingredients on the label list cocoa butter it is real white chocolate. If there isn't it won't taste or act as will white chocolate. of each bar is enough to decorate the cake.
- Wrap the bottom of the chocolate bar where you hold it with a double thickness of paper towels so the chocolate doesn't melt from the heat of your hand.
- Place a piece of wax paper in front of you. Using a vegetable peeler, peel the short end of the chocolate bar to make curls over the paper. The amount of pressure with which you peel will determine the size of the curls.
- Mix them together.
- The white chocolate will make the best curls and the milk chocolate after that. The dark chocolate is more difficult due to the rigidity of the chocolate. They may end up in shards but that is fine,
Assembly
- Freeze the cake for 30 to 40 minutes to make it easier to cut. Place a piece of parchment over the top of the cake and turn it out onto a cake board.
- Turn the cake with the long side facing you. Cut 3 - 5" wide rectangles from top to bottom. There will be a small piece left over. That's the bakers reward.
- Place one layer on a cake board. Spread the cold chocolate mousse evenly over the layer. Top with a second layer of cake.
- Spread the white chocolate mousse over this layer. Place the top layer over the mousse. Wrap well in plastic wrap and chill overnight or freeze. If the cake has been frozen, thaw it overnight in the refrigerator to finish it.
Dark Satin Ganache
- Combine the cream, corn syrup and butter in a small saucepan. Heat until the butter melts and the mixture is steamy but do not let it come to a boil.
- Submerge the chocolate under the hot cream and let it sit for 3 or 4 minutes. Stir until it is smooth, making sure to get into the corners. It should be thick enough to use immediately. If it is hot cool it to lukewarm. Do not let it get completely cold or it will be too set.
- Pour about ⅔ to ¾ of the ganache over the cake. Using a large offset spatula, smooth the top and let the remainder go over the sides and top and bottom of the cake. Smooth them out. If they aren't covered right away, the extra ganache can be used when it is cold and set up to finish them.
- Immediately, after covering the top of the cake, use a spoon to distribute the chocolate curls down the center of the cake. Press them in lightly. Collect the ganache that has dripped off the cake and return it to the unused portion. Refrigerate the cake to set the ganache.
- Use the remainder of the ganache to finish the sides if necessary.
- Transfer the cake to a serving dish or a cake board if freezing. The easiest way to do this is to go under the cake with a metal spatula so make sure it is free. Use two pancake turners, on on each short end to lift it up. If you are unsure, freeze the cake first and then release it.
- At this point the cake can be frozen. Freeze it all the way through. Carefully cover it in foil and freeze up to a month. To thaw, leave the wrapping in place and thaw in the refrigerator overnight or the day before. Carefully remove the wrapping before cutting and serving.
- By leaving the cake wrapped, any condensation that normally happens when thawing will go to the top of the foil and not the top of the cake.
- Store the cake in the refrigerator.
Notes
Nutrition
Lysa says
I was wondering if you could switch out the Bailey's for Kahlua instead? My family is not a fan of Bailey's.
Thanks looks delicious!!
Helen S Fletcher says
Absolutely you can. Any liqueur will work.
Belinda says
Just made this for our anniversary. It came out so good - it tastes like a professional bakery made it! It’s also gigantic so the two of us will definitely need to share or freeze it. The only thing is that 4 oz of each chocolate for the curls is way too much. I should have made far less since now I have a lot of left over that I need to find a use for. Otherwise, highly recommended!
Helen S Fletcher says
Hi Belinda, You don't need to make all 4 ounces of each. Just a bit of each. I'll fix the post. Use them on anything, ice cream, another dessert or eat them by the spoonful. Really happy you made this and enjoyed it. Freeze the leftovers for sure. The reason it tastes like a professional bakery, is that is what I did professionally for 35 years and it is my joy to pass it on.
SallyBR says
that is one amazing cake! I wish we were having dinner parties so I could make it for a special dessert, as refrigerated cakes are not feasible for my donations... it is sooooo gorgeous!
loved this post, Helen!
Helen S Fletcher says
Thanks so much Sally. Especially from you!
Stephanie says
Will be making for niece’s rehearsal dinner
Helen S Fletcher says
Hi Stephanie - you have some lucky guests. I'm thrilled to have this special cake included.
Belinda says
Thank you for doing so! I shared it with about 4 people and they all said it was SO GOOD!
Helen S Fletcher says
Hi Belinda, That is fantastic. Can you do me a favor and leave me a star rating? It helps a lot with Google.
Rochelle says
It’s a gorgeous celebration cake with delicious complementary layers of flavors and textures.
Helen S Fletcher says
Thanks Rochelle, I hope you get a chance to make it and see how special it is.
Ruth says
It’s perfect. Love the use of Bailey’s in the recipe.
Helen S Fletcher says
Hi Ruth, how could one not love Bailey's. It makes all the difference in the cake.
Eileen Murphy says
Oh my Helen, how very decadent! I have a neighbor who will be thrilled to have this as a birthday cake. A single lady so she can enjoy I and freeze some for later. Thank you so much. I’ll. Come back in Jan and let you know how it went.
Helen S Fletcher says
Decadent is the perfect word Eileen. And the amazing thing is the flavor! Obviously, I like everything I post, but some are just so special. Do let me know.