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a piece of chocolate cake on a plate

Tuxedo Bar Cake

Indulge in the elegant Tuxedo Bar Cake — a rich, layered dessert featuring a fudgy chocolate base, silky dark and white chocolate mousses, and a glossy ganache topping. Perfect for celebrations or special treats, this cake combines contrasting textures and classic black-and-white aesthetics for a stunning presentation. Easy to make in bars or as a layered cake, it’s a crowd-pleaser for chocolate lovers and dessert enthusiasts alike.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 5 hours
Course Dessert
Cuisine Contemporary / American / Fusion
Servings 12 generous bars
Calories 360 kcal

Equipment

  • 9×13-inch baking pan or springform pan
  • Mixing bowls
  • Electric mixer (stand or hand)
  • Spatulas (rubber and offset)
  • Saucepan for melting chocolate
  • Parchment paper
  • Dessert ring (optional for mousse layers)
  • Sharp knife for slicing

Ingredients
  

Chocolate Cake Base:

  • ¾ cup (95g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Dark Chocolate Mousse:

  • 6 oz (170g) bittersweet or semi-sweet chocolate, chopped
  • 1 ½ cups (360ml) heavy cream, cold
  • 2 tbsp powdered sugar (optional)

White Chocolate / Cream Cheese Mousse:

  • 6 oz (170g) white chocolate, chopped
  • 8 oz (225g) cream cheese, softened (optional for tang)
  • 1 ½ cups (360ml) heavy cream, cold
  • 2 tbsp powdered sugar

Ganache:

  • ½ cup (120ml) heavy cream
  • 6 oz (170g) bittersweet chocolate, chopped

Instructions
 

  • Bake the Chocolate Cake Base:Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment. Whisk flour, cocoa, baking powder, and salt. In another bowl, mix melted butter and sugar, then eggs and vanilla. Combine wet and dry ingredients gently. Pour batter into pan and bake 25-30 minutes. Cool completely.
  • Prepare Dark Chocolate Mousse:Melt dark chocolate. Whip cold heavy cream with sugar to soft peaks. Fold one-third cream into melted chocolate, then fold in remaining cream carefully. Chill briefly.
  • Prepare White Chocolate / Cream Cheese Mousse:Melt white chocolate. Beat cream cheese until smooth. Whip cream with sugar to soft peaks. Fold white chocolate into cream cheese, then fold in whipped cream. Chill briefly.
  • Assemble Layers:Spread chocolate mousse evenly over cooled cake base. Chill 15 minutes. Spread white chocolate mousse over dark mousse, smoothing top.
  • Make Ganache:Heat cream until simmering. Pour over chopped bittersweet chocolate, wait 1 minute, then stir until smooth. Cool slightly and pour evenly over mousse layer.
  • Chill & Serve:Refrigerate 4+ hours or overnight. Use a warmed, dry knife to slice into bars for clean edges.

Notes

  • For a firmer mousse, chill bowls and beaters before whipping cream.
  • To make vegan, substitute coconut cream for heavy cream and dairy-free chocolates; use gluten-free flour for the base.
  • Ganache should be poured when slightly cooled to prevent melting mousse layers.
  • Leftover bars keep well in the fridge for up to 5 days and freeze beautifully.
  • Experiment with toppings like fresh berries, chocolate shavings, or a dusting of cocoa powder for extra flair.
Keyword celebration dessert, chocolate ganache cake, chocolate mousse bar, easy chocolate bar recipe,, elegant dessert bars, fudgy cake base, layered chocolate dessert, mousse cake bars, Tuxedo Bar Cake, white chocolate mousse