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Easy Tuxedo Bar Cake

Indulge in Easy Tuxedo Bar Cake: A Chocolate Dream Come True

The Easy Tuxedo Bar Cake is a delightful fusion of rich chocolate layers, airy mousse, and creamy cheese filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter, cubed Provides rich moisture to the cake; use unsalted for better flavor control.
  • 1 cup Water Essential for melting butter and cocoa; no substitutes necessary.
  • 1/3 cup Unsweet Dark Cocoa Powder Adds deep chocolate flavor; opt for high-quality cocoa for best results.
  • 2 cups All-Purpose Flour Provides structure and stability; substitute with a 1:1 gluten-free flour mix for gluten-free options.
  • 1 1/2 cups Light Brown Sugar, packed Adds subtle caramel sweetness; granulated sugar can be used if needed.
  • 2 teaspoons Espresso Powder, optional Enhances chocolate flavor; if unavailable, strong brewed coffee works as a substitute.
  • 1 teaspoon Baking Soda Helps the cake rise; critical for texture, so don’t skip this ingredient.
  • 1/2 teaspoon Fine Grain Sea Salt Balances sweetness and enhances flavors; can be replaced with slightly less table salt.
  • 1/2 cup Buttermilk, at room temperature Tenderizes the cake for a moist texture; substitute with milk + 1/2 tbsp vinegar or lemon juice.
  • 2 large Eggs, at room temperature Bind ingredients for a fluffy texture; best not to substitute with egg replacers.
  • 1 teaspoon Vanilla Extract Adds warm depth of flavor; can be omitted for a more intense chocolate experience.
For the Mousse and Cream Cheese Layers
  • 1 cup Heavy Cream, divided Creates airy mousse texture; whipping cream can be used if heavy cream is unavailable.
  • 1/2 cup Semisweet Chocolate Chips Main component of mousse; choose quality chips for better flavor impact.
  • 4 oz. Cream Cheese Provides tanginess in the cream cheese layer; make sure it's softened for easier mixing.
  • 3 oz. White Chocolate, melted and cooled Adds sweetness; select high-quality white chocolate for optimal taste.
  • 1/3 cup Unsalted Butter, at room temperature Smooths out the cream mixture; must be softened for better blending.
  • 1/2 tablespoon Lemon Juice Brightens the flavor of cream cheese; fresh is always best.
  • 1/3 cup Confectioners’ Sugar Sweetens the cream cheese filling; use powdered sugar for a smoother texture.
  • 1 teaspoon Vanilla Extract Reinforces sweetness; this is optional based on your taste preference.
For the Ganache and Decoration
  • 1 cup Semisweet Chocolate Chips For a glossy ganache; dark chocolate chips can be used for a richer flavor.
  • 1/2 cup Heavy Cream Adds richness to the ganache; full-fat cream ensures better consistency.
  • 1 tablespoon Sunflower Oil Keeps ganache smooth; can substitute with vegetable oil if needed.
  • 1/2 cup Confectioners’ Sugar Sweetens the chocolate buttercream frosting; sift it to avoid lumps.
  • 1 tablespoon Milk Adjusts frosting thickness; add more as needed for the right consistency.
  • 3 tablespoons Unsalted Butter, at room temperature Base for frosting; ensure it's soft for easier mixing.
  • 2 tablespoons Unsweet Cocoa Powder Intensifies the chocolate flavor in the frosting; use alkalized cocoa for best results.
  • 3 Fancy Chocolate Truffles store-bought Adds a luxurious touch to your finished cake; opt for artisan truffles for elegance.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • Electric Mixer
  • Medium saucepan
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). While it heats, generously grease two 9-inch round cake pans with butter or non-stick spray.
  2. In a medium saucepan over medium heat, combine 1 cup of unsalted butter, 1 cup of water, and 1/3 cup of unsweet dark cocoa powder. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of light brown sugar, 1 teaspoon of baking soda, 1/2 teaspoon of fine grain sea salt, and the optional 2 teaspoons of espresso powder.
  4. Once the melted butter mixture has cooled slightly, pour it into the bowl with the dry ingredients. Stir gently until just combined—be careful not to overmix.
  5. Now, add in 1/2 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Mix on medium speed with an electric mixer for about 1-2 minutes, until the batter is smooth and creamy.
  6. Divide the smooth batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove the pans from the oven and cool them on a wire rack for about 10 minutes. Carefully invert the cakes onto the rack to cool completely.
  8. While the cakes cool, whip 1 cup of heavy cream in a medium bowl until it reaches stiff peaks. Gently fold in 1/2 cup of semisweet chocolate chips until fully incorporated.
  9. In a separate bowl, blend together 4 oz. of softened cream cheese, 3 oz. of melted white chocolate, 1/3 cup of confectioners' sugar, 1/3 cup of unsalted butter, 1/2 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
  10. To assemble your Easy Tuxedo Bar Cake, place one layer of chocolate cake on a serving plate. Spread half of the mousse over it, followed by half of the cream cheese mixture.
  11. Repeat with the second cake layer on top, finishing with the remaining mousse and cream cheese filling.
  12. For the ganache, heat 1 cup of semisweet chocolate chips with 1/2 cup of heavy cream and 1 tablespoon of sunflower oil in a small saucepan over low heat. Stir until smooth and the chocolate is fully melted.
  13. Allow the ganache to cool slightly before pouring it over the top of your assembled Easy Tuxedo Bar Cake.
  14. To create your chocolate buttercream, beat together 3 tablespoons of unsalted butter, 1/2 cup of confectioners' sugar, and 2 tablespoons of unsweet cocoa powder in a small bowl. Add 1 tablespoon of milk to achieve a smooth, spreadable consistency.
  15. Using a piping bag or a spatula, carefully decorate the top and sides of your cake with the chocolate buttercream. Garnish with fancy chocolate truffles and a rolled cookie wafer on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 750IUCalcium: 50mgIron: 2mg

Notes

Ensure that your butter, eggs, and buttermilk are at room temperature for better mixing. Allow the cake layers to cool completely before assembly.

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