Tuxedo Cake - Triple Chocolate Mousse Cake Pressure Cooker Recipe
A rich and indulgent tuxedo cake made with layers of dark, white, and milk chocolate mousse atop moist chocolate cake layers—all made easier using a pressure cooker!
Equipment
- 1 Cake ring
Ingredients
Main ingredients
- 240 g All-purpose flour
- 400 g Granulated sugar
- 50 g Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 120 g Whole milk room temperature
- 2 Large eggs room temperature
- 128 g Sour cream room temperature
- 120 ml Vegetable oil
- 1 teaspoon Espresso powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 60 ml Hot water
- 4 Large egg yolks
- 480 g Heavy cream
- 2 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla
- 100 g Dark chocolate
- 170 g White chocolate
- 140 g Milk chocolate
- 80 ml Heavy cream
Instructions
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans.
- Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine eggs, milk, sour cream, oil, and vanilla.
- Mix wet into dry ingredients. Stir gently. Add espresso dissolved in hot water.
- Divide batter into pans and bake for 28-32 minutes. Cool and level layers.
- Prepare mousse: cook custard base with cream, sugar, yolks, cornstarch, and vanilla. Divide between chocolates.
- Whip remaining cream and fold into cooled chocolate mixtures. Layer dark, white, and milk chocolate mousses with cake.
- Make ganache by melting heated cream with milk chocolate. Spread cooled ganache on top. Chill fully before serving.
Notes
Always use weight measurements for consistency. Let mousse layers chill properly to set. You can freeze slices for later enjoyment.