Print

Decadent Tuxedo Bar Cake Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

Decadent Tuxedo Bar Cake is a rich, multi-layered chocolate dessert that combines moist cocoa-infused cake layers with a luscious chocolate mousse and cream cheese filling, topped with a silky chocolate ganache and elegant decorations. This cake boasts deep chocolate flavors enhanced by espresso powder and a balance of sweet and tangy creamy fillings, perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake

  • 1 cup Unsalted Butter (cubed)
  • 1 cup Water
  • 1/3 cup Unsweet Dark Cocoa Powder
  • 2 cups All-Purpose Flour
  • 1 1/2 cups Light Brown Sugar (packed)
  • 2 teaspoons Espresso Powder (optional)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Grain Sea Salt
  • 1/2 cup Buttermilk (room temperature)
  • 2 large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract

Mousse and Cream Cheese Filling

  • 1 cup Heavy Cream (divided)
  • 1/2 cup Semisweet Chocolate Chips
  • 4 oz Cream Cheese
  • 3 oz White Chocolate (melted and cooled slightly)
  • 1/3 cup Unsalted Butter (for mousse layer)
  • 1/2 tablespoon Lemon Juice (optional)
  • 1/3 cup Confectioners’ Sugar

Ganache

  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup Heavy Cream
  • 1 tablespoon Sunflower Oil

Frosting and Decoration

  • 1/2 cup Confectioners’ Sugar
  • 1 tablespoon Milk
  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Unsweet Cocoa Powder
  • 1 Rolled Cookie Wafer
  • 3 Fancy Chocolate Truffles

Instructions

  1. Preparation: Preheat the oven to 350°F (175°C) and prepare the cake pans by greasing them or lining with parchment paper to prevent sticking.
  2. Melt Butter and Cocoa: In a medium saucepan over medium heat, combine the unsalted butter, water, and unsweet dark cocoa powder. Stir until the mixture is melted and glossy. Remove from heat and allow to cool slightly to avoid cooking eggs in the batter.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, light brown sugar, baking soda, and sea salt. Add espresso powder if desired to deepen the chocolate flavor.
  4. Combine Wet and Dry: Pour the melted butter and cocoa mixture into the dry ingredients and gently mix until just combined, ensuring not to overmix for a tender crumb.
  5. Add Wet Components: Incorporate the buttermilk, eggs, and vanilla extract into the batter, mixing until the batter is smooth and creamy.
  6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
  8. Prepare Chocolate Mousse: Whip 1 cup of heavy cream to stiff peaks, then gently fold in 1/2 cup semisweet chocolate chips to combine into a light, airy mousse.
  9. Make Cream Cheese Filling: In a blender or mixer, blend together the cream cheese, melted white chocolate, confectioners’ sugar, 1/3 cup unsalted butter, and lemon juice until smooth and creamy.
  10. Assemble Cake Layers: Start layering by placing one chocolate cake layer, then spread a layer of chocolate mousse followed by a layer of the cream cheese mixture. Repeat the layers until the cake is fully assembled, finishing with a cake layer on top.
  11. Prepare Ganache: Heat 1 cup semisweet chocolate chips, 1/2 cup heavy cream, and 1 tablespoon sunflower oil gently until melted and smooth. Pour the ganache evenly over the assembled cake, allowing it to set.
  12. Decorate: Prepare frosting by mixing confectioners’ sugar, milk, unsalted butter, and cocoa powder to desired consistency. Pipe frosting around the base of the cake. Garnish the top with rolled cookie wafer and fancy chocolate truffles for an elegant finish.

Notes

  • Espresso powder is optional but enhances the depth of chocolate flavor.
  • Allow cakes to cool completely before layering to prevent melting the mousse and fillings.
  • Use room temperature eggs and buttermilk for smoother batter and better texture.
  • The mousse can be prepared ahead and refrigerated to save time.
  • For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Chocolate cake, Tuxedo cake, mousse cake, layered cake, chocolate ganache, dessert

Find it online: https://chefmilacook.com/decadent-tuxedo-bar-cake-recipe/