Print

Tuxedo Bar Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/tuxedo-bar-cake-recipe/