Tuxedo Cake
White and dark mousse layered with chocolate cake and ganache icing! Everyone I have shared this cake with so far has said “No way this is vegan!”
Ingredients
For the Vanilla Bean Mousse
- Vegan White Chocolate 8 ounces (226g)
- Plant Milk ½ cup (118ml)
- Vanilla Bean 1 or 2 teaspoons vanilla bean paste or extract
- Agar powder ½ teaspoon
- Aquafaba ¼ cup (60ml)
- Sugar 2 Tablespoons (28g)
- Cream of Tartar ¼ teaspoon *see notes
- Vegan whipping cream 1½ cups volume whipped
For the Chocolate Mousse
- Semi Sweet Vegan Chocolate 8ounces (226g)
- Strong Brewed Coffee 4 Tablespoons (60ml)
- Agar Powder ½ teaspoon
- Vegan whipping cream 1½ cups volume whipped
- Aquafaba ¼ cup (60ml)
- Cream of Tartar ¼ teaspoon *see notes
- Sugar 2 Tablespoons (28g)
Instructions
- Prepare 1- ¼ sheet pan with pan grease & parchment paper liner for the chocolate cake recipe and prepare according to the instructions on that post
- Meanwhile line your large loaf pan with plastic wrap allowing some of it to drape over the sides for easy removal later.
- Once the cake is cooled - cut it to fit in the bottom of the loaf pan & reserve another layer for the top, then cut the remaining cake into chunks for the middle layer - reserve everything in the refrigerator while you prepare the first mousse recipe
- Prepare the vanilla bean mousse by combining the vanilla bean pod (scraped of its seeds) with the plant milk and the agar in a medium sauce pot & bring to a boil and then remove the vanilla bean pod
- Pour the hot milk mixture over the finely chopped vegan white chocolate in a large mixing bowl & whisk smooth
- Let it cool slightly but not too cold or it will set too much *see video visual for clarification
- Next prepare the meringue with the aquafaba by whipping it with the cream of tartar, once it starts to gain strength and gets thicker and glassy add the sugar very slowly and keep whipping until it is firm glossy stiff peaks.
- Next whip the vegan whipping cream of your choice to medium peaks and fold it quickly into the white chocolate mousse base, then gently fold in the aquafaba.
- Pour the mousse into the prepared loaf pan with the chocolate cake lining and sprinkle the reserved chocolate cake chunks over top
- Refrigerate to set while you prepare the chocolate mousse layer
- Make the chocolate mousse by melting the vegan semi sweet chocolate over a double boiler or in the microwave.
- Sprinkle the agar powder over the hot coffee bring it to a boil and then keep it warm in a pan of hot water to prevent it from setting.
- Whip the vegan whipped cream to medium peaks and set aside
- Next prepare the aquafaba by whipping in a high speed balloon whip stand mixer with the cream of tartar until thick & glossy, slowly add the sugar
- Whisk the warm agar/coffee into the chocolate and then allow it to cool slightly but not too cold
- Once the mousse base it cool enough to not melt the whipped cream, fold in the whipped cream, then fold in the whipped aquafaba.
- Immediately pour over the vanilla bean mousse layer & cake chunks in the pan
- Top with the remaining cake layer and refrigerate everything overnight or better yet freeze for 4 hours to set completely
- Unmold the cake and then glaze the top with ganache icing and a decoration of white chocolate striping if desired
Video
Notes
Tuxedo cake must be kept refrigerated at all times and will stay fresh for up to 1 week wrapped loosely to prevent drying
Freeze wrapped well for up to 1 month
Freeze wrapped well for up to 1 month
Tried this recipe?Let us know how it was!