I usually poo-poo on anniversaries.
That's a great way to start a blog post -- right?!
But really there is something really special about them isn't there! Looking back on the year gives up perspective, insight, clarity, appreciation....
A super chocolaty, two kinds of filling, mousse-like luxurious cake.
Tuxedo cake is a fan favourite across the board. It's super dark chocolate cake traditionally filled with truffle layers of chocolate (both white and dark are possible!).
I did have two mousse layers. Chocolate and white chocolate. But 4 fails later I ran out of whipped cream and chocolate....OOPS.
So I opted for a twist on the classic cake and made it my own way, like I so often do! The white mousse would be great -- although this cream cheese mousse really takes the cake.
HA. I have been waiting a while for that one.
This cake has really solidified my role as resident baker in my household. 4 layers of cake topped with ganache, chocolate shavings, chocoate drizzle, chocolate bits AND a chocolate topper with 'Happy Anniversary' on it?
I win cake. I WIN.
But really this 'labour of love' cake was undeniably worth it. The cake turned out so moist, chocolaty and fluffy I wanted to cry. And the white chocolate fail? Turned out perfectly fine in the end because the cream cheese really works here. It is the smoothest, creamiest icing I have ever had. Oh and the chocolate. Let's not forget the chocolate!
So if you are celebrating a...well an ANYTHING...This cake will really win them over and show them you care.
Because nothing says I love you like chocolate. Really. If chocolate could talk that would be all it would say "HI I AM CHOCOLATE....AND I LOVE YOU"
I love you too, chocolate.
This recipe does have a lot of different parts. But once you figure out what you are doing...it's a piece of cake. Really!
(Yes I have been waiting a while to do that one, too).
Tuxedo Truffle Cake
Serves 12 - 16
- 1 box chocolate cake mix (I used Duncan Hines 'Chocolate Fudge')
- 1 box chocolate pudding mix
- 3/4 cup vegetable oil
- 3/4 cup greek yogurt or sour cream
- 3 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 shot espresso
Chocolate Truffle Mousse
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup heavy whipping cream, not whipped
- 1 cup heavy whipping cream, whipped
Vanilla Cream Cheese Mousse
- 1 8 ounce block cream cheese, softened
- 1/2 cup butter, softened
- 3 cups icing sugar
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy whipping cream
- Preheat oven to 350
- Grease then flour two 8-inch aluminum cake pans and set aside
- In a large mixing bowl combine all the ingredients for the cake and divide evenly between the two pans
- Bake for 25 - 30 minutes or until a toothpick inserted in the centre comes out clean
- Allow cakes to cool in the pan for 5 minutes and then transfer to a wire cooling rack
- Allow cakes to cool completely before frosting
- Heat the 3/4 cup whipping cream to a boil and remove from heat
- Place chocolate in a heat-safe dish
- Pour heated cream over chocolate chips and let sit for 2-3 minutes
- Gently stir the mixture until you have a liquid chocolate ganache
- Set aside to cool completely on the counter or in the fridge until thickened
- Whip remaining 1 cup of whipping cream to stiff peaks
- Once ganache has cooled fold in the whipped cream gently
- Keep mousse in fridge until needed
Vanilla Cream Cheese Mousse
- In a large mixing bowl beat the cream cheese and butter until fluffy
- One cup at a time, add in icing sugar
- Add in vanilla and continue beating until fully combined and fluffy -- do not overbeat! This will turn your mixture very liquidy (just 30 seconds to a minute or so to combine)!
- Scoop frosting into a large piping bag and keep in the fridge until needed
- Heat 1/2 cup whipping cream to a boil
- Place chocolate chips in a microwave safe bowl
- Pour hot cream over chocolate and let sit for 2-3 minutes
- Agitate the mixture slowly with a spoon, stirring gently until you have a ganache
- Let sit on the counter while you prepare the remaining ingredients so it has time to thicken
- Once cakes have cooled completely using a cake leveler or a large knife, split each cake in half
- Beginning with your bottom layer spread the chocolate mousse until it reaches an inch before the sides of the cake (the weight of all the cakes will push the frosting out eventually!)
- Top the chocolate mousse layer with another half of the cake and top with the cream cheese mousse -- ensuring you do not bring the mousse to the edge of the cake but stop about an inch before
- Repeat until you have finished the layers ending with the top layer containing chocolate mousse*
- Ganache should be thickened by this point -- gently stir the ganache and pour it slowly onto the centre of the cake
- Using the back of a spoon gently push the ganache onto the sides of the cake to allow it to slowly and carefully spill over
- Optional garnishes are chocolate shavings, chocolate decorations, chocolate chunks and whipped cream! The sky is the limit!
- I made a chocolate topper by carefully spreading a dollop of chocolate over a piece of waxed paper and allowing it to dry. Once finished I piped on the message with white Candy Melts (any white chocolate will do but they won't be as white!)
- Place in an airtight container in the fridge until ready to serve
* You can also leave the top layer 'naked' and pour the ganache on top as your top layer. Just use more chocolate mouse in the middle and begin with the cream cheese mousse instead!
The most impressive cake in the world.
It is both beautiful but inviting because it has that whole 'I tried but didn't' look about it.
And it is GORGEOUS.
I could not bear to cut into this cakes beautiful layers and expose it's multiple fillings for all the world to see. At least not before taking a million pictures and staring at it longingly.
Thank you to 'T' for sending me a picture of the inside! I was dying to see a full cross-section and catering to my OCD blogging needs, I was much obliged:
Really beautiful on the inside too! I love the layers so much!
So I urge you to give this recipe a try -- only don't run out of whipped cream or chocolate like I did. Even though it kind of worked out in the end! Did you know the ganache just STAYS like that? That's the beauty of ganache. This cake had set hours before I photographed it yet it looks like it's just newly dripping down the sides. Pretty sweet, I would say. Yes....I am a food nerd...YOU DON'T KNOW ME!
I know this cake was a huge hit for the recipient and their family and it will be at your house too ( P.S Happy Anniversary I hope you liked your cake/cookies and I am happy you shared it XO)!
If you try the recipe PLEASE let me know. It did
Do you like Tuxedo cake? Never heard of it maybe? I will admit I hadn't until the past year or so -- so don't feel bad! But now that I know, I am a new (wo)man.