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Tuxedo Bar Cake

Indulgent Tuxedo Bar Cake: A Must-Try Chocolate Delight

The Tuxedo Bar Cake features rich layers of chocolate cake, mousse, and cheesecake, all topped with glossy ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Can substitute with dairy-free butter.
  • 1 cup Water Essential for melting the butter and cocoa together.
  • ¾ cup Unsweet Dark Cocoa Powder Provides deep chocolate flavor.
  • 1¾ cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Light Brown Sugar Pack firmly for best results.
  • 1 teaspoon Baking Soda Crucial leavening agent.
  • ½ teaspoon Fine Grain Sea Salt Balances sweetness.
  • 1 cup Buttermilk Use at room temperature.
  • 2 large Eggs Should be at room temperature.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Mousse and Ganache
  • 1 cup Heavy Cream Divided for mousse and ganache.
  • 1 cup Semisweet Chocolate Chips Main ingredient for mousse and ganache.
  • 8 ounces Cream Cheese Ensure it's softened.
  • ½ cup White Chocolate Melted and slightly cooled.
  • ½ cup Confectioners' Sugar Sweetens the cream cheese filling.
  • 1 tablespoon Sunflower Oil Ensures a smooth consistency in the ganache.
For the Decoration
  • 1 package Rolled Cookie Wafer A decorative element.
  • 1 box Fancy Chocolate Truffles For decoration.

Equipment

  • Oven
  • medium saucepan
  • Large mixing bowl
  • Mixing spoon
  • Cake pans
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans.
  2. Melt together butter, water, and cocoa powder in a saucepan over medium heat.
  3. In a large bowl, whisk together flour, brown sugar, baking soda, salt, and espresso powder.
  4. Pour the melted chocolate mixture into the dry ingredients and stir gently.
  5. Fold in buttermilk, eggs, and vanilla extract until smooth.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
  8. Whip heavy cream to stiff peaks and fold in chocolate chips for the mousse.
  9. Blend softened cream cheese, white chocolate, confectioners' sugar, and butter until creamy.
  10. Layer one cake with mousse and cream cheese mixture, then top with the second layer.
  11. Prepare ganache by melting chocolate chips, heavy cream, and oil over low heat.
  12. Pour ganache over the assembled cake and decorate with cookie wafers and truffles.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 600IUCalcium: 100mgIron: 2mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing for a light texture. Ensure cakes cool completely before assembling.

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