Introduction

This Decadent Tuxedo Bar Cake is a show-stopping dessert that combines rich chocolate layers with smooth mousse and creamy frosting. Perfect for special occasions, it impresses guests with its elegant look and indulgent flavors.

The image shows a rectangular slice of chocolate cake on a white plate, placed on a beige cloth over a white marbled table. The cake has two thick, dark chocolate sponge layers separated by two white cream layers. The entire cake is covered with smooth, shiny dark chocolate ganache. On top, there are three swirls of white cream spaced evenly from front to back, each decorated with thin loops of dark chocolate. There are vertical lines of light brown chocolate sauce dripping down the sides on the left, and a few small chocolate pieces at the base of the cake. A silver spoon lies on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (at room temperature)
2 large Eggs (at room temperature)
1 teaspoon Vanilla Extract
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
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
3 tablespoons Unsalted Butter (for frosting)
2 tablespoons Unsweet Cocoa Powder
1 Rolled Cookie Wafer (for decoration)
3 Fancy Chocolate Truffles (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line your cake pans with parchment paper to prevent sticking.
Step 2: In a medium saucepan, combine the cubed unsalted butter, water, and unsweet dark cocoa powder. Heat over medium heat, stirring until the mixture melts and becomes glossy. Remove from heat and let it cool slightly.
Step 3: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking soda, and fine grain sea salt. If using, fold in the espresso powder for an enhanced chocolate flavor.
Step 4: Pour the cooled cocoa and butter mixture into the dry ingredients. Gently mix until everything is combined.
Step 5: Add the buttermilk, eggs, and vanilla extract to the batter. Mix well until the batter is smooth and creamy.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks and allow them to cool completely before assembling.
Step 8: Whip 1 cup of heavy cream to stiff peaks. Gently fold in 1/2 cup semisweet chocolate chips to create the mousse layer.
Step 9: In a separate bowl, blend together cream cheese, melted white chocolate, 1/3 cup unsalted butter, lemon juice (if using), and confectioners’ sugar until smooth and creamy.
Step 10: Assemble the cake by layering chocolate cake, chocolate mousse, and the cream cheese mixture alternately until the cake is complete.
Step 11: For the ganache, heat 1 cup semisweet chocolate chips, 1/2 cup heavy cream, and sunflower oil in a saucepan until melted and smooth. Pour this over the assembled cake, spreading evenly, then let it set.
Step 12: Prepare the frosting by mixing confectioners’ sugar, milk, unsalted butter, and unsweet cocoa powder until smooth. Pipe this frosting around the base of the cake.
Step 13: Finish by decorating the cake with a rolled cookie wafer and three fancy chocolate truffles for an elegant touch.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour mix.
Allow the cake layers to cool completely to prevent the mousse and frosting from melting.
Use high-quality chocolate chips and white chocolate for the best flavor.
If you prefer a stronger coffee flavor, increase the espresso powder slightly or brew a shot of espresso and add it to the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes to soften the mousse and frosting. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of layered chocolate cake on a white plate, featuring three layers of dark chocolate sponge separated by two creamy white layers. The top is covered with a smooth, shiny dark chocolate glaze that drips down the sides. On top, there are three swirls of white cream, each topped with thin lines of dark chocolate drizzle and a small green mint leaf behind them. A fork rests on the right side of the plate, and the surface below is a white marbled texture. 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, the cake can be assembled and refrigerated a day before serving to allow the flavors to meld and the mousse to set perfectly.

What can I use instead of heavy cream for the mousse and ganache?

You can substitute coconut cream or a non-dairy cream alternative if you need a dairy-free option, but the texture may vary slightly.