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Decadent Tuxedo Bar Cake That Will Impress Any Guest Recipe

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★★★★★

4.5 from 146 reviews

This Decadent Tuxedo Bar Cake is a stunning multi-layered chocolate cake combining rich dark cocoa cake layers with luscious chocolate mousse, tangy cream cheese filling, and a glossy ganache topping. Finished with a smooth chocolate frosting and elegant decorations, this cake promises to impress any guest with its complex flavors and beautiful presentation.

Ingredients

Scale

For the Cake

  • 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

For the Mousse

  • 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

For the Ganache

  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup Heavy Cream
  • 1 tablespoon Sunflower Oil

For the Frosting

  • 1/2 cup Confectioners’ Sugar
  • 1 tablespoon Milk
  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Unsweetened Cocoa Powder

For Decoration

  • 1 Rolled Cookie Wafer
  • 3 Fancy Chocolate Truffles

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease your cake pans or line them with parchment paper to ensure easy cake removal.
  2. Make the Cocoa Mixture: In a medium saucepan, combine the cubed unsalted butter, water, and unsweetened dark cocoa powder. Heat over medium heat, stirring occasionally, until the butter melts and the mixture is glossy. Remove from heat and let it cool slightly.
  3. Combine Dry Ingredients: 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 to enhance the chocolate flavor.
  4. Mix Batter: Pour the melted cocoa and butter mixture into the dry ingredients and gently stir until combined. Then add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and creamy.
  5. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  6. Prepare the Mousse: Whip 1 cup of heavy cream until stiff peaks form. Gently fold in the semisweet chocolate chips to incorporate them evenly without deflating the cream.
  7. Create the Cream Cheese Mixture: In a separate bowl, blend the cream cheese, melted white chocolate, confectioners’ sugar, unsalted butter, and optional lemon juice until smooth and creamy.
  8. Assemble the Cake: Layer the cake by placing a chocolate cake layer first, spreading a layer of the chocolate mousse, then a layer of the cream cheese mixture. Repeat the layering process until all components are used and the cake is fully assembled.
  9. Prepare the Ganache: Heat semisweet chocolate chips, heavy cream, and sunflower oil together until melted and smooth. Pour the ganache over the assembled cake and allow it to set, creating a glossy chocolate finish.
  10. Make the Frosting and Decorate: Prepare the frosting by mixing confectioners’ sugar, milk, unsalted butter, and unsweetened cocoa powder until smooth. Pipe the frosting decoratively around the base of the cake. Top with the rolled cookie wafer and three fancy chocolate truffles for a sophisticated finish.

Notes

  • Ensure all refrigerated ingredients are brought to room temperature before mixing to achieve the best texture and consistency.
  • The espresso powder is optional but recommended as it intensifies the chocolate flavor without adding bitterness.
  • For a gluten-free version, substitute the all-purpose flour with a certified gluten-free flour blend.
  • Allow the ganache to fully set at room temperature or chill slightly in the refrigerator for a firmer finish before decorating.
  • This cake is best served fresh but can be stored in the refrigerator for up to 3 days, covered tightly.

Keywords: Tuxedo Bar Cake, Chocolate Cake, Chocolate Mousse Cake, Decadent Dessert, Layered Chocolate Cake, Elegant Cake Recipe

Find it online: https://mixitwitjoe.com/decadent-tuxedo-bar-cake-that-will-impress-any-guest-recipe/