Tuxedo Bar Cake Recipe

Introduction

The Tuxedo Bar Cake is a stunning layered dessert featuring rich chocolate cake, luscious chocolate mousse, and a creamy vanilla cream cheese layer. Topped with a marbled ganache and elegant buttercream decorations, this cake is perfect for special occasions or indulgent treat days.

Ingredients

• 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
• Chocolate mousse layer:
• 1 cup heavy cream, divided
• 1/2 cup semisweet chocolate chips or finely chopped semisweet chocolate
• Vanilla cream cheese layer:
• 4 oz. cream cheese
• 3 oz. white chocolate, melted and cooled slightly
• 1/3 cup unsalted butter, at room temperature
• 1/2 tablespoon lemon juice
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• Marbled ganache topping:
• 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon sunflower or vegetable oil
• 1/2 cup confectioners’ sugar
• 1 tablespoon milk, plus more if needed
• Chocolate buttercream and décors:
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar
• 2 tablespoons unsweet cocoa powder
• Milk or cream to thin
• 1 rolled cookie wafer such as Pirouette
• 3 fancy chocolate truffles (store-bought)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 17×11 inch rimmed baking sheet and line it with parchment paper.
2. Step 2: In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium-low, whisking occasionally until butter melts and mixture is smooth. Do not boil. Remove from heat and cool slightly for about 15 minutes.
3. Step 3: In a mixing bowl, whisk together flour, brown sugar, espresso powder (if using), baking soda, and salt. Break up any brown sugar lumps with your fingers.
4. Step 4: In a separate bowl or glass measure, whisk together buttermilk, eggs, and vanilla extract. Add this to the cooled chocolate mixture, whisking constantly. Pour the wet ingredients into the dry ingredients and beat until smooth. Scrape the bowl and beat briefly again.
5. Step 5: Pour batter evenly into the prepared pan. Tap the pan on the counter to release air bubbles and level the batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool and then freeze until firm, at least 30 minutes.
6. Step 6: Remove the frozen cake from the pan by inverting it onto a work surface. Peel off the parchment paper and trim the cake into three 11×5 inch rectangles. Keep covered with plastic wrap.
7. Step 7: For the chocolate mousse, heat 1/2 cup heavy cream with the semisweet chocolate chips in a microwave-safe bowl for 1 minute. Let stand 1 minute, then whisk to form a shiny ganache. Cool for 10-15 minutes.
8. Step 8: Whip the remaining 1/2 cup heavy cream to stiff peaks. Fold the whipped cream gently into the cooled ganache. Cover and refrigerate.
9. Step 9: For the vanilla cream cheese layer, beat cream cheese on high for 2 minutes until smooth. Add melted white chocolate and beat again. Add butter and lemon juice, mix well. On low speed, add confectioners’ sugar and blend. Beat in vanilla extract. Cover and set aside.
10. Step 10: Assemble the cake by placing one cake layer on a serving platter. Spread evenly with chocolate mousse. Top with second cake layer and spread the vanilla cream cheese filling. Add the final cake layer on top and refrigerate.
11. Step 11: For the marbled ganache, heat chocolate chips, heavy cream, and oil in a microwave-safe bowl for 1 minute. Let stand 1 minute and whisk until smooth and shiny.
12. Step 12: Mix confectioners’ sugar and milk in a small bowl to create a thin glaze. Adjust milk by 1/4 teaspoon increments until the glaze falls in a thin ribbon from the spoon. Transfer to a piping bag.
13. Step 13: Pour ganache over the assembled cake, spreading carefully without too much overflow. Pipe lines of white glaze over the ganache and use a butter knife tip to marble the surface. Refrigerate while preparing the buttercream.
14. Step 14: For the chocolate buttercream, beat butter, confectioners’ sugar, and cocoa powder until combined. Add milk 1 tablespoon at a time to reach a piping consistency and beat until fluffy.
15. Step 15: Transfer buttercream to a piping bag with a large round tip or simply snip 1/2 inch from the bag’s end.
16. Step 16: Remove cake from refrigerator. Pipe a large sweeping ‘S’ shaped scroll from one short end to the other. Arrange the rolled wafer cookie in the center and place truffles around it. Refrigerate until serving. Bring to room temperature before serving for best texture and flavor.

Tips & Variations

• Use espresso powder to enhance the chocolate flavor, but it’s optional if you prefer a milder taste.
• Allow the cake to freeze firmly before slicing to make clean, even layers easier to cut.
• Swap out the white chocolate in the cream cheese layer for milk chocolate for a different flavor profile.
• The marbled ganache can be decorated with fresh berries or edible flowers for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 1 week. Before serving, let it come to room temperature for about 30 minutes to enhance the flavors and texture. If desired, slice and freeze portions for longer storage, thawing in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day or two ahead and keep them tightly wrapped in the refrigerator or freeze them for longer storage.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

Tuxedo Bar Cake Recipe

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★★★★★

4.4 from 58 reviews

This elegant Tuxedo Bar Cake combines rich chocolate cake layers with luscious chocolate mousse and a creamy white chocolate cream cheese filling, topped with a marbled ganache and adorned with chocolate buttercream, wafer, and truffles. Perfect for special occasions, this decadent layered dessert balances deep cocoa flavors with smooth, creamy textures and visually stunning marble effects.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes plus chilling and freezing time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Chocolate Mousse Layer

• 1 cup heavy cream, divided
• 1/2 cup semisweet chocolate chips or finely chopped semisweet chocolate

Vanilla Cream Cheese Layer

• 4 oz cream cheese
• 3 oz white chocolate, melted and cooled slightly (such as Baker’s brand)
• 1/3 cup unsalted butter, at room temperature
• 1/2 tablespoon lemon juice
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Marbled Ganache Topping

• 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon sunflower oil or vegetable oil
• 1/2 cup confectioners’ sugar
• 1 tablespoon milk, plus more if needed

Chocolate Buttercream and Décors

• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar
• 2 tablespoons unsweet cocoa powder
• Milk or cream to thin
• 1 rolled cookie wafer (such as Pirouette)
• 3 fancy chocolate truffles (store-bought)

Instructions

1. Prepare the Cake Batter: Preheat the oven to 350°F. Grease a 17×11 inch rimmed baking sheet and line with parchment paper. In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium-low, whisking occasionally until butter melts and mixture is smooth. Avoid boiling and let cool slightly for about 15 minutes. In a mixing bowl, whisk flour, brown sugar, espresso powder (if using), baking soda, and salt. Create a well in the center.
2. Mix Wet Ingredients & Combine: In a separate bowl or measuring cup, whisk buttermilk, eggs, and vanilla. Add this to the cooled cocoa mixture in the saucepan, whisking constantly. Pour wet mixture into dry ingredients; beat until smooth and scrape bowl sides, then briefly beat again.
3. Bake the Cake Layer: Pour batter into prepared pan, spreading evenly. Tap the pan to release air bubbles. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool the cake completely; it should slightly pull away from sides—if not, run a knife around edges.
4. Freeze and Trim Cake: Freeze cooled cake for at least 30 minutes or overnight to firm up. Invert frozen cake onto a work surface, remove parchment, and trim into three 11×5 inch rectangles. Cover layers with plastic wrap until fillings are ready.
5. Make Chocolate Mousse Layer: Heat 1/2 cup heavy cream and chocolate chips in a microwave-safe bowl for 1 minute, then stand 1 minute. Whisk until shiny ganache forms and let cool 10-15 minutes. Whip remaining 1/2 cup heavy cream to stiff peaks. Fold whipped cream gently into cooled ganache until fully incorporated. Refrigerate.
6. Prepare Vanilla Cream Cheese Layer: Beat cream cheese on high speed for 2 minutes until smooth. Add melted white chocolate and beat again. Add butter and lemon juice, beat to combine. Lower speed; add confectioners’ sugar gradually, then vanilla extract. Mix until smooth and set aside.
7. Assemble the Cake Layers: Place one cake layer on a serving platter. Spread the chocolate mousse layer evenly over it. Top with second cake layer and spread the vanilla cream cheese filling evenly. Place final cake layer on top. Refrigerate while making ganache topping.
8. Prepare Marbled Ganache Topping: Heat chocolate chips, heavy cream, and oil in microwave-safe bowl for 1 minute; stand 1 minute. Whisk to smooth ganache. In a small bowl, whisk confectioners’ sugar and milk until thin enough to drizzle. Pour the ganache over cake top, spreading carefully. Pipe lines of white glaze and marble with a butter knife. Refrigerate.
9. Make Chocolate Buttercream and Decorate: Combine butter, confectioners’ sugar, and cocoa powder in mixer bowl; mix until combined. Add milk or cream gradually to thin to piping consistency and beat fluffy. Transfer to piping bag with 1/2” round tip. Remove cake from refrigerator and pipe a sweeping ‘S’ shaped scroll along the cake end. Arrange the rolled cookie wafer in center and position three chocolate truffles around it. Refrigerate until serving. Let cake come to room temperature before serving for optimal texture and flavor.

Notes

• The espresso powder is optional but enhances the chocolate flavor.
• Freezing the cake before trimming ensures cleaner cuts and easier layering.
• You can substitute the semisweet chocolate chips with chopped baking chocolate if preferred.
• Use room temperature ingredients for best texture and incorporation.
• The cake keeps well refrigerated up to 1 week; bring to room temperature before serving.
• Adjust the consistency of the glaze by adding milk in small increments.
• Parchment lining eases cake removal and prevents sticking.

Keywords: Tuxedo cake, chocolate mousse cake, layered dessert, chocolate cream cheese cake, decadent chocolate cake