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Tuxedo Cake – Triple Chocolate Mousse Cake

A decadent dessert featuring layers of dark, milk, and white chocolate mousse on a chocolate crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chocolate Crust
  • 1 cup chocolate cookies, crushed (about 30 cookies)
  • ½ cup unsalted butter, melted
For the Chocolate Mousse Layers
  • 6 oz dark chocolate, chopped
  • 6 oz milk chocolate, chopped
  • 6 oz white chocolate, chopped
  • 2 cups heavy whipping cream, divided
  • 2 tbsp sugar (optional)
  • 2 tsp vanilla extract
For the Ganache Topping
  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine the crushed chocolate cookies and melted butter until fully mixed.
  3. Press the mixture tightly into the bottom of a springform pan.
  4. Bake for 8-10 minutes, then allow it to cool completely.
Making the Dark Chocolate Mousse
  1. Melt the dark chocolate in a double boiler or microwave. Let it cool slightly.
  2. In a separate bowl, whip 1 cup of heavy cream until soft peaks form.
  3. Gently fold the melted dark chocolate into the whipped cream until fully combined.
  4. Pour this layer over the cooled crust and chill in the refrigerator for 30 minutes.
Making the Milk Chocolate Mousse
  1. Repeat the steps for the milk chocolate mousse: melt the milk chocolate and fold it into another cup of whipped cream.
  2. Spread this layer over the dark chocolate mousse and refrigerate for another 30 minutes.
Making the White Chocolate Mousse
  1. Melt the white chocolate, cool it, then fold into the last cup of whipped cream.
  2. Pour this layer on top of the milk chocolate layer, smoothing the top.
  3. Refrigerate for at least 2 hours, or until set.
Preparing the Ganache
  1. Combine the dark chocolate and heavy cream in a saucepan over low heat, stirring until smooth.
  2. Once cooled, drizzle over the mousse layers before serving.
Serving
  1. Carefully remove the sides of the springform pan.
  2. Slice and serve chilled.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.