Introducing the vegan version of the Costco Tuxedo Cake!
Two kinds of mousse layered with fudge brownie chunks, chocolate cake and ganache icing!
Everyone I have shared this cake with so far has said “No way this is vegan!”
Are you ready for some jaws to drop when you serve this Tuxedo Cake?
I know it may seem daunting at first glance but as always I take you step by step through the Building On Recipes process
Since the Costco original Tuxedo Cake is a rectangle cake rather than the usual round cake
I assembled this cake in a large loaf pan
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Notes for Success:
You can build the entire recipe in an 8″ round cake pan instead of the loaf pan
Upon looking back at this recipe I wish I made my life easier by just using a full recipe of brownies for the base and the top layer as well as the chunks inside
So if you like, you can forget making a chocolate cake base!
Just make a full recipe of brownies and use 2/3 of it for the base and top and the rest for the chunks!
King David brand vegan white chocolate is what I use for all of my recipes *not sponsored
I have several whipped cream options for you here on my website and you will need 1½ cups total whipped volume of cream for each recipe of mousse
CLICK HERE FOR THE VEGAN WHIPPED CREAM RECIPES
Aquafaba can be a nuisance to whip in small quantities so I came up with an Aquafaba Life Hack! to make your aquafaba life much easier!
Additionally I know many of you cannot get cream of tartar, that’s ok just leave it out
Some people do not like using coffee in any of their baking recipes just replace with water or plant milk instead
Agar can be a tricky ingredient, a heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I use 900 Strength agar in my recipes CLICK HERE FOR THE EXACT BRAND *not sponsored
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THE TUXEDO CAKE
Yield: serves 16ppl
Tuxedo Cake
Prep Time
3 hours
Cook Time
30 minutes
Total Time
3 hours 30 minutes
Ingredients
For the Vanilla Bean Mousse
- Vegan White Chocolate 8 ounces (226g)
- Plant Milk 4fl oz (60ml)
- 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 above
- 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 above
- Sugar 2 Tablespoons (28g)
Instructions
- Prepare 1- 1/8 sheet pan with pan grease & parchment paper liner for the fudge brownies recipe
- Prepare 1- ¼ sheet pan with pan grease & parchment paper liner for the chocolate cake recipe
- Preheat the oven to 350°F
- First mix the chocolate cake recipe as per the instructions on that post and bake in the prepared ¼ sheet pan for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs **Or as per the notes above, make a full recipe of brownies to eliminate the chocolate cake recipe altogether
- Meanwhile prepare the fudge brownie recipe as per the instructions on that post being very careful with the math on both recipes since you are halving both to accommodate this smaller recipe.
- Bake the brownie batter in the prepared 1/8 sheet pan for 20 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter.
- Cool the cake & the brownies fully and then line your large loaf pan with plastic wrap.
- Cut the cake to fit in the bottom and use the remaining for the top layer.
- Cut the cooled brownie into small chunks
- Reserve both the cake lined loaf pan and the brownie chunks in the refrigerator until needed.
- 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 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
- Meanwhile prepare your meringue with the aquafaba by whipping it with the cream of tartar to foamy.
- 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
- Fold the whipped cream into the white chocolate vanilla bean mousse base and then gently fold in the aquafaba.
- Pour the mousse into the prepared loaf pan with the cake lining and sprinkle the brownie chunks over top
- Refrigerate to set while you prepare the chocolate mousse layer
- Melt 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
- Then 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 cool slightly but not too cold
- Fold in the whipped cream, then fold in the whipped aquafaba.
- Immediately pour over the vanilla bean mousse layer & brownie chunks in the pan
- Top with the remaining cake and refrigerate everything overnight or 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
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
