Name: Decadent Tuxedo Bar Cake That Will Impress Any Guest Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
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, 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; 1/2 tablespoon Lemon Juice (optional); 1/3 cup Confectioners’ Sugar; 1 cup Semisweet Chocolate Chips; 1/2 cup Heavy Cream; 1 tablespoon Sunflower Oil; 1/2 cup Confectioners’ Sugar; 1 tablespoon Milk; 3 tablespoons Unsalted Butter; 2 tablespoons Unsweetened Cocoa Powder; 1 Rolled Cookie Wafer; 3 Fancy Chocolate Truffles

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Introduction

This Decadent Tuxedo Bar Cake is a show-stopping dessert that combines rich chocolate layers with smooth mousse and creamy frosting. Perfect for impressing guests, it balances deep cocoa flavors with a touch of sweetness and a luxurious finish.

A slice of rich chocolate cake with four visible layers placed on a white plate on a white marbled texture; the bottom layer is dark, moist chocolate cake, followed by a thick layer of white cream, then another dark chocolate layer, and topped with the same white cream. The entire slice is covered in a smooth, glossy dark chocolate glaze with vertical lighter chocolate lines running down the side. On top, there are three decorative swirls of white cream each topped with delicate loops of dark chocolate. A silver spoon rests on the edge of the plate with a few crumbs around the base of the cake. The photo taken with an iphone --ar 4:5 --v 7

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, at room temperature
2 large Eggs, at room temperature
1 teaspoon Vanilla Extract
1 cup Heavy Cream, divided
1/2 cup Semisweet Chocolate Chips (for mousse)
4 oz Cream Cheese
3 oz White Chocolate, melted and cooled slightly
1/3 cup Unsalted Butter (for mousse)
1/2 tablespoon Lemon Juice (optional)
1/3 cup Confectioners’ Sugar (for mousse)
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 Unsweetened Cocoa Powder
1 Rolled Cookie Wafer (for decoration)
3 Fancy Chocolate Truffles (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease your cake pans or line them with parchment paper.
Step 2: In a medium saucepan, combine the cubed unsalted butter, water, and dark cocoa powder. Heat over medium heat, stirring until melted and glossy. Remove from heat and let cool slightly.
Step 3: In a large mixing bowl, whisk together all-purpose flour, light brown sugar, baking soda, sea salt, and espresso powder if using.
Step 4: Pour the cooled butter and cocoa mixture into the dry ingredients and mix gently until combined.
Step 5: Add buttermilk, eggs, and vanilla extract to the batter. Mix until smooth and creamy.
Step 6: Divide the batter equally between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Step 7: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Whip 1 cup of heavy cream until stiff peaks form. Gently fold in 1/2 cup semisweet chocolate chips.
Step 9: In a separate bowl, blend cream cheese, melted white chocolate, 1/3 cup confectioners’ sugar, 1/3 cup unsalted butter, and lemon juice until smooth.
Step 10: Assemble the cake by layering chocolate cake, then mousse, then cream cheese mixture. Repeat until all components are used.
Step 11: For the ganache, gently heat 1 cup semisweet chocolate chips, 1/2 cup heavy cream, and sunflower oil until melted and smooth. Pour over the assembled cake and allow to set.
Step 12: Prepare the frosting by mixing confectioners’ sugar, milk, unsalted butter, and cocoa powder until creamy. Pipe around the base of the cake and decorate with a rolled cookie wafer and chocolate truffles.

Tips & Variations

Substitute all-purpose flour with a gluten-free flour mix if needed for dietary preferences.
Add espresso powder to the batter to intensify the chocolate flavor.
Use high-quality chocolate chips for the mousse and ganache to enhance the richness.
If lemon juice is not preferred, you can omit it or replace it with a small amount of vanilla extract in the cream cheese layer.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Before serving, let the cake sit at room temperature for about 20 minutes for the best texture. Reheat slices briefly in the microwave if desired, but avoid overheating to prevent melting the mousse.

How to Serve

A rectangular slice of chocolate cake is shown on a white plate, with two dark brown chocolate sponge layers sandwiched by two thick white cream layers in the middle. The slice is covered in glossy dark chocolate glaze that smoothly coats the top and sides, with five thin, vertical light brown chocolate lines running down the side. On top, there are three white cream swirls spaced evenly, each topped with decorative loops of dark chocolate. The plate rests on a white marbled surface with a silver spoon placed beside the slice on the plate. 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, you can prepare the cake layers and mousse a day ahead and assemble the cake the day of serving for the best texture and freshness.

Is it necessary to use buttermilk in the recipe?

Buttermilk helps tenderize the cake and adds subtle tang. If unavailable, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.