Introduction

The Decadent Tuxedo Bar Cake is a rich, layered chocolate dessert perfect for special occasions or indulgent treats. Combining moist chocolate cake layers with creamy mousse and a luscious ganache, this cake is sure to impress both in appearance and flavor.

A slice of cake with four layers is shown on a white plate set on a white marbled surface. The bottom and third layers are dark chocolate cake, each about the same thickness and textured softly. Between these are two white creamy layers that look smooth and fluffy. The cake is covered in a shiny, dark chocolate glaze that wraps around all sides evenly. On top, dollops of white cream sit in a row, each topped with curly loops of dark chocolate decoration. There are thin lines of lighter brown chocolate drizzled vertically down one side, pooling slightly at the bottom with a few chocolate crumbs scattered near the base. A shiny silver spoon rests on the plate to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (cubed; ensures rich moisture and flavor)
1 cup Water (essential for melting the butter and cocoa together)
1/3 cup Unsweet Dark Cocoa Powder (provides deep chocolate flavor)
2 cups All-Purpose Flour (can be replaced with gluten-free flour mix)
1 1/2 cups Light Brown Sugar (packed; adds caramel sweetness)
2 teaspoons Espresso Powder (optional; enhances chocolate flavor)
1 teaspoon Baking Soda (crucial for cake to rise)
1/2 teaspoon Fine Grain Sea Salt (balances sweetness)
1/2 cup Buttermilk (at room temperature; tenderizes cake)
2 large Eggs (at room temperature; binds ingredients)
1 teaspoon Vanilla Extract (adds depth of flavor)
1 cup Heavy Cream (divided; creates a light and airy texture)
1/2 cup Semisweet Chocolate Chips (the star of the mousse layer)
4 oz Cream Cheese (provides a tangy flavor)
3 oz White Chocolate (melted and cooled slightly)
1/3 cup Unsalted Butter (for mousse layer)
1/2 tablespoon Lemon Juice (optional; brightens cream cheese flavor)
1/3 cup Confectioners’ Sugar (sweetens the filling)
1 cup Semisweet Chocolate Chips (for rich ganache thickness)
1/2 cup Heavy Cream (ensures creaminess of the ganache)
1 tablespoon Sunflower Oil (helps achieve smooth consistency)
1/2 cup Confectioners’ Sugar (sweetens the frosting)
1 tablespoon Milk (adjusts thickness of frosting)
3 tablespoons Unsalted Butter (provides creamy base)
2 tablespoons Unsweet Cocoa Powder (deepens chocolate flavor)
1 Rolled Cookie Wafer (adds visual appeal)
3 Fancy Chocolate Truffles (indulgent finishing touch)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare cake pans by greasing or lining them with parchment paper.
Step 2: In a medium saucepan, combine the unsalted butter, water, and dark cocoa powder. Heat over medium heat until melted and glossy, then cool slightly.
Step 3: In a large mixing bowl, whisk together all-purpose flour, light brown sugar, baking soda, and sea salt. Fold in espresso powder if using.
Step 4: Pour the melted butter and cocoa mixture into the dry ingredients and mix gently until combined.
Step 5: Add buttermilk, eggs, and vanilla extract to the batter, mixing until smooth and creamy.
Step 6: Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Step 7: Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Whip 1 cup of heavy cream until stiff peaks form, then fold in 1/2 cup semisweet chocolate chips to create the mousse.
Step 9: Blend cream cheese, melted white chocolate, 1/3 cup confectioners’ sugar, 1/3 cup unsalted butter, and lemon juice until smooth for the cream cheese layer.
Step 10: Assemble the cake by layering chocolate cake, mousse, and cream cheese mixture repeatedly until fully stacked.
Step 11: For the ganache, heat 1 cup semisweet chocolate chips, 1/2 cup heavy cream, and sunflower oil until melted and smooth; then pour over the cake and allow to set.
Step 12: Prepare the frosting by mixing 1/2 cup confectioners’ sugar, 1 tablespoon milk, 3 tablespoons unsalted butter, and 2 tablespoons unsweet cocoa powder until creamy.
Step 13: Pipe the frosting around the base of the cake and decorate the top with the rolled cookie wafer and fancy chocolate truffles.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend in equal amounts.
Espresso powder is optional but enhances the depth of chocolate flavor—don’t skip if you love rich chocolate.
Use room temperature eggs and buttermilk to ensure the batter blends smoothly and produces a tender crumb.
Make the ganache ahead and refrigerate; reheat gently before pouring to get a perfect pourable consistency.
Decorate with fresh berries or nuts for added texture and flair.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the mousse and cream cheese layers fresh. Before serving, allow the cake to come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A rectangular slice of layered chocolate cake sits on a white square plate. The cake has five visible layers in total: three dark chocolate sponge layers alternating with two thick white creamy layers. A rich, glossy layer of dark chocolate glaze covers the top and flows down the sides in smooth drips. On top, there are six evenly spaced, white cream swirls decorated with thin, circular dark chocolate loops and a small green leaf at one end. A silver fork and knife rest on the plate next to the cake. The plate is placed on a beige cloth over a white marbled surface, with a blurred white cup and saucer in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day before serving and stored in the refrigerator. This helps the flavors meld and sets the mousse and ganache nicely.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and thickness.