Description
This Decadent Tuxedo Bar Cake is a stunning layered chocolate dessert that combines rich chocolate cake, a luscious mousse, and a tangy cream cheese filling, all topped with a smooth chocolate ganache and elegant decorations. Perfect for impressing any guest at special occasions or dinner parties.
Ingredients
Cake Ingredients
- 1 cup Unsalted Butter (cubed)
- 1 cup Water
- 1/3 cup Unsweetened 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 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 and Frosting
- 1 cup Semisweet Chocolate Chips (for ganache)
- 1/2 cup Heavy Cream (for ganache)
- 1 tablespoon Sunflower Oil
- 1/2 cup Confectioners’ Sugar (for frosting)
- 1 tablespoon Milk (for frosting)
- 3 tablespoons Unsalted Butter (for frosting)
- 2 tablespoons Unsweetened Cocoa Powder (for frosting)
Decoration
- 1 Rolled Cookie Wafer
- 3 Fancy Chocolate Truffles
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Grease or line your cake pans with parchment paper to prevent sticking.
- Make Cocoa Mixture: In a medium saucepan, combine the cubed unsalted butter, water, and dark cocoa powder. Heat over medium heat until melted and glossy, stirring occasionally. Set aside to cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking soda, and sea salt. Add espresso powder if using, then mix to combine evenly.
- Mix Wet and Dry Ingredients: Pour the cooled butter and cocoa mixture into the dry ingredients. Gently mix until combined but not overmixed to keep the cake tender.
- Add Remaining Wet Ingredients: Add buttermilk, eggs, and vanilla extract to the batter. Mix thoroughly until the batter is smooth and creamy.
- Bake the Cake Layers: Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks and cool completely before assembling.
- Prepare Chocolate Mousse: Whip 1 cup of heavy cream until stiff peaks form. Gently fold in 1/2 cup semisweet chocolate chips to create a light, textured mousse.
- Make Cream Cheese Filling: Blend cream cheese, melted white chocolate, confectioners’ sugar, unsalted butter, and optional lemon juice until smooth and creamy.
- Assemble Cake Layers: Alternate layers of chocolate cake, chocolate mousse, and cream cheese mixture until the cake is fully assembled with multiple layers.
- Prepare Ganache: Heat 1 cup semisweet chocolate chips, 1/2 cup heavy cream, and sunflower oil together until melted and smooth. Pour over the assembled cake, spreading evenly, and allow it to set.
- Prepare Frosting: Mix confectioners’ sugar, milk, unsalted butter, and unsweetened cocoa powder until smooth. Pipe the frosting around the base of the cake for a decorative touch.
- Decorate: Garnish the cake with a rolled cookie wafer and fancy chocolate truffles for an elegant, finishing touch.
Notes
- Use room temperature eggs and buttermilk for better mixing and texture.
- Espresso powder is optional but enhances the chocolate flavor.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Ensure the cake is completely cool before assembling to prevent melting the mousse and frosting.
- Ganache should be poured while slightly warm for smooth coverage but not hot to avoid melting layers.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
