The popular Costco Tuxedo cake is a delightful combination of rich chocolate cake, airy dark chocolate mousse, creamy white chocolate mousse, fudgy brownie pieces, and dark chocolate ganache topped with chocolate straws and chocolate covered cocoa nibs (I used halved Maltesers instead the cocoa nibs). This recipe is my recreation of the Kirkland Tuxedo Chocolate Mousse Cake. It is my all-time favourite cake and is a chocolate lover’s dream.
ASSEMBLY
Since this cake is multilayered, it can be difficult to assemble without a support structure. To make assembly easy, create an aluminum foil wall around the cake to allow the mousses to set correctly. The aluminum foil prevents the mousses from spilling over the edges and results in even layers. You could also use a cake collar instead, but I use aluminum foil as I always have it on hand.
Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper. Sift and mix the dry ingredients in a small bowl.
Cream together the butter and sugar until lightened.
Whisk in the eggs and vanilla extract until fluffy.
Whisk in the oil and sour cream until incorporated.
Fold in half of the dry ingredients, then the buttermilk and coffee. Finally, fold in the last of the dry ingredients until just combined.
Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, before removing and cooling completely on a wire rack.
Sift and stir the dry ingredients for the brownie.
Melt the chocolate and butter.
Whisk the eggs, sugars, and vanilla extract until fluffy.
Whisk in the chocolate mixture until thick.
Fold in the dry ingredients.
Pour the batter into a 9×5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
Melt the chocolate and butter for the dark chocolate mousse.
Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
Whip the cream to stiff peaks.
Whisk the egg yolks, sugar, and vanilla extract over a double boiler until thick and pale. Mix into the chocolate mixture after cooling slightly.
Fold in the egg whites, then fold in the cream until just combined.
Pour over a prepared cake layer.
Add chopped brownies pieces over top and chill for an hour in the fridge.
For the white chocolate mousse, whisk the cream to stiff peaks.
In a separate bowl, whip the cream cheese until lightened.
Melt the butter and white chocolate over a double boiler (it may separate, this is normal).
Whisk the white chocolate mixture into the cream cheese until combined.
Fold in the cream until incorporated.
Pour over the chocolate mousse layer.
Add the top layer of cake over top, and chill the cake overnight.
Remove the foil, and clean the edges with a flat edge.
Melt the chocolate and cream together for the chocolate ganache. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better as it sets and develops flavour over time.
Enjoy!
- 1 1/3 cups all-purpose flour
- 2/3 cup dutch-processed cocoa powder
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground espresso
- 1/3 cup softened unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp canola oil
- 2 tbsp full-fat sour cream
- 3/4 cup full-fat buttermilk
- 1/3 cup strong coffee
- 1/3 cup all-purpose flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp ground espresso
- 4 oz bittersweet chocolate
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate
- 2 tbsp unsalted butter
- 2 large eggs, separated
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 cup heavy cream
- 4 oz softened full-fat cream cheese
- 3 oz white chocolate
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 3 tbsp granulated sugar
- 1/2 cup heavy cream
- 3 oz semisweet chocolate
- 3 tbsp heavy cream
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Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
-
Sift and mix the dry ingredients in a small bowl.
-
Cream together the butter and sugar until lightened.
-
Whisk in the eggs and vanilla extract until fluffy.
-
Whisk in the oil and sour cream until incorporated.
-
Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
-
Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
-
Sift and stir the dry ingredients for the brownie.
-
Melt the chocolate and butter in a bowl.
-
Whisk the eggs, sugars, and vanilla extract until fluffy.
-
Whisk in the chocolate mixture until thick.
-
Fold in the dry ingredients.
-
Pour the batter into a 9×5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
-
Melt the chocolate and butter.
-
Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
-
Whip the cream to stiff peaks.
-
Whisk the egg yolks, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
-
Fold in the egg whites, then fold in the cream until just combined.
-
Pour over a prepared cake layer.
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Add chopped brownies pieces over top. Chill for an hour.
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Whisk the cream to stiff peaks.
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Whip the cream cheese until lightened.
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Melt the butter and white chocolate. (It may separate, that is okay).
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Whisk into the cream cheese until combined.
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Fold in the cream until incorporated.
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Pour over the chocolate mousse layer.
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Add the top layer of cake over top, and chill the cake overnight.
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Remove the foil, and clean the edges with a flat edge.
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Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
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Slice into 12 slices.
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Enjoy!