Description
This Tuxedo Cake Costco Copy Cat Recipe features rich layers of vegan vanilla bean mousse and chocolate mousse combined with decadent chocolate cake and fudge brownies. The cake boasts a creamy, airy texture thanks to aquafaba and vegan whipping cream, making it a delightful vegan dessert perfect for special occasions or indulgent treats.
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 (see notes for recipe)
- ½ recipe vegan fudge brownies (see notes for recipe)
Instructions
- Prep Pans & Oven: Grease and line 1/8 and ¼ sheet pans with parchment paper. Preheat your oven to 350°F (175°C) ensuring it will be ready when baking the cakes.
- Bake the Cakes: Prepare the vegan chocolate cake and fudge brownies according to their respective recipes. Pour the batter evenly into prepared pans and bake until set and cooked through.
- Cool & Prepare: Allow the baked cake and brownies to cool completely at room temperature. Line a loaf pan with plastic wrap and cut the cake and brownies into pieces that fit inside the loaf pan for layering.
- Make Vanilla Bean Mousse: Heat the plant milk, vanilla bean paste or extract, and agar powder together until warm and the agar powder is dissolved. Combine this mixture with melted vegan white chocolate. Next, gently fold in whipped aquafaba (whipped with sugar and cream of tartar) and the whipped vegan cream to create a smooth mousse. Pour this vanilla mousse into the loaf pan, embedding brownie chunks within. Refrigerate until set.
- Make Chocolate Mousse: Melt the semi-sweet vegan chocolate and mix in the agar powder dissolved in strong brewed coffee. Whip aquafaba with sugar and cream of tartar until fluffy and fold into the melted chocolate mixture along with the whipped vegan cream. Pour this chocolate mousse layer evenly over the set vanilla mousse in the loaf pan.
- Assemble & Chill: Place the remaining layer of chocolate cake on top of the chocolate mousse. Refrigerate the assembled cake overnight to ensure it sets properly or freeze for a minimum of 4 hours for quicker setting.
- Serve: Remove the cake from the loaf pan using the plastic wrap, unmold carefully, and glaze with vegan chocolate ganache. Optionally, decorate the cake as desired before slicing and serving.
Notes
- Ensure aquafaba is whipped well with sugar and cream of tartar for proper mousse texture.
- The vegan chocolate cake and fudge brownie recipes referenced are required for the layers; consider using your favorite tried-and-true vegan cake and brownie recipes.
- Agar powder is used as a vegan gelatin substitute to help mousse set firmly.
- If ganache glazing, use a vegan chocolate ganache recipe for a luscious finish.
- Chilling overnight yields the best texture and flavor meld.
