Description
This Tuxedo Cake Costco Copy Cat Recipe is a decadent layered vegan dessert featuring rich white chocolate vanilla mousse and dark chocolate mousse with layers of moist vegan chocolate cake and fudge brownies. Perfect for special occasions, it combines creamy textures and intense chocolate flavors in an impressive chilled no-bake cake that sets overnight.
Ingredients
Scale
Vanilla Bean Mousse
- 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
- 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 vegan chocolate cake (prepared as per your recipe, baked in 1/8 sheet pan)
- ½ recipe vegan fudge brownies (prepared as per your recipe, baked in ¼ sheet pan)
Instructions
- Prep Pans & Oven: Grease and line 1/8 and ¼ sheet pans with parchment paper. Preheat your oven to 350°F (175°C) to prepare for baking your cakes.
- Bake the Cakes: Prepare your vegan chocolate cake and fudge brownie batter according to your preferred recipes. Pour into the lined pans and bake until fully cooked. Allow to cool completely.
- Cool & Prepare: Once the cake and brownies are cooled, line a loaf pan with plastic wrap. Cut the cake and brownie into pieces sized to fit inside the loaf pan to create the layers.
- Make Vanilla Bean Mousse: Heat the plant milk with vanilla bean paste and agar powder until hot and agar is dissolved, then combine this with melted vegan white chocolate. Whip the aquafaba with sugar and cream of tartar until stiff peaks form. Gently fold the whipped aquafaba and vegan whipping cream into the white chocolate mixture to create a light mousse. Pour this mousse into the loaf pan layering with chunks of brownie. Refrigerate to allow it to set.
- Make Chocolate Mousse: Melt the vegan semi-sweet chocolate and mix it thoroughly with agar powder dissolved in brewed strong coffee. Whip aquafaba with sugar and cream of tartar until stiff and fold together with whipped vegan cream into the chocolate mixture to make a rich mousse layer.
- Assemble & Chill: Pour the chocolate mousse over the vanilla bean mousse layer in the loaf pan, then top with the remaining cake layer cut to fit. Cover and refrigerate overnight or freeze for at least 4 hours to fully set the cake layers.
- Serve: Unmold the chilled cake by lifting it out with the plastic wrap. Glaze the cake with your choice of ganache and optionally decorate for an elegant finish. Slice and serve chilled.
Notes
- This recipe uses vegan versions of white chocolate, semi-sweet chocolate, and whipping cream for a fully vegan dessert.
- You will need separate recipes for the vegan chocolate cake and fudge brownies as base layers; be sure they fit the specified pan sizes.
- Agar powder is used as a vegan gelatin substitute to help the mousse set properly.
- Allow the cake to chill overnight for best flavor and texture development.
- Using strong brewed coffee in the chocolate mousse enhances depth of chocolate flavor.
- Optional ganache for glaze can be made from melted vegan chocolate and a splash of plant milk.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
