Description
This Tuxedo Cake Costco Copy Cat recipe is a decadent, dairy-free and vegan dessert featuring layers of vegan white chocolate mousse and semi-sweet chocolate mousse, combined with chocolate cake and fudge brownie pieces. The cake is set with agar powder for a firm texture, uses aquafaba as an egg white substitute, and is finished with a rich chocolate ganache glaze. Perfect for indulgent celebrations or special occasions, this cake delivers a perfect balance of creamy white chocolate and intense dark chocolate flavors.
Ingredients
Scale
White Chocolate Mousse Layer
- 8 ounces (226g) vegan white chocolate
- 4 fl oz (60ml) plant milk
- 1 or 2 teaspoons vanilla bean paste or extract
- ½ teaspoon agar powder
- ¼ cup (60ml) aquafaba
- 2 tablespoons (28g) sugar
- ¼ teaspoon cream of tartar
- 1½ cups vegan whipping cream, whipped
Chocolate Mousse Layer
- 8 ounces (226g) semi-sweet vegan chocolate
- 4 tablespoons (60ml) strong brewed coffee
- ½ teaspoon agar powder
- 1½ cups vegan whipping cream, whipped
- ¼ cup (60ml) aquafaba
- ¼ teaspoon cream of tartar
- 2 tablespoons (28g) sugar
Cake Layers
- ½ recipe chocolate cake (prepared and baked separately)
- ½ recipe fudge brownies (prepared and baked separately)
Instructions
- Prepare Baking Pans and Heat Oven: Grease and line 1/8 and ¼ sheet pans with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to bake the cake and brownies.
- Bake Chocolate Cake and Fudge Brownies: Follow your favorite recipes for chocolate cake and fudge brownies and bake them in the prepared pans until done. Allow them to cool completely before assembling the mousse layers.
- Prepare Pan and Cut Cake: Line a loaf pan with plastic wrap to facilitate easy removal of the cake later. Cut the cooled cake and brownies into sizes that will fit the loaf pan, ready to be layered.
- Make White Chocolate Mousse: Heat the plant milk with vanilla bean paste or extract and agar powder until the agar dissolves. Combine this mixture with melted vegan white chocolate. Whip aquafaba with sugar and cream of tartar until stiff peaks form, then gently fold it and the vegan whipped cream into the white chocolate mixture. Pour this mousse into the loaf pan, mixing in chunks of brownie. Refrigerate to allow it to set properly.
- Make Semi-Sweet Chocolate Mousse: Melt the semi-sweet vegan chocolate and mix it with agar powder dissolved in strong brewed coffee. Whip aquafaba with sugar and cream of tartar until stiff peaks are achieved, then fold together with whipped vegan cream into the chocolate mixture. Pour this mousse carefully over the set white chocolate mousse layer.
- Layer Cake and Chill: Place the remaining chocolate cake layer on top of the chocolate mousse layer. Refrigerate the assembled cake overnight to allow it to fully set, or alternatively freeze it for 4 hours.
- Unmold and Decorate: Once the cake has set, carefully unmold it by lifting the plastic wrap. Finish by glazing the top with a smooth chocolate ganache and decorate as desired to enhance presentation and flavor.
Notes
- If you do not have vegan whipping cream, you can use chilled coconut cream whipped until fluffy as a substitute.
- Ensure agar powder is fully dissolved when heating with liquids to achieve proper setting of the mousse layers.
- The chocolate cake and fudge brownie recipes should be prepared in advance as per your favorite vegan recipes to incorporate into this mousse cake.
- Use strong brewed coffee to complement and intensify the chocolate flavor in the mousse.
- Refrigerating overnight is recommended for the best texture, but freezing for 4 hours is a shortcut to speed up setting.
- Ganache glaze can be made by melting semi-sweet vegan chocolate with a small amount of plant-based cream.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
