Ingredients

Chocolate Cake Layer

• 1 cup (125g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ⅓ cup (35g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120ml) brewed hot coffee
• ¼ cup (60ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 large egg

Dark Chocolate Cheesecake Layer

• 8 ounces (225g) cream cheese, softened
• 4 ounces (115g) dark chocolate, melted and cooled
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

White Chocolate Mousse

• 6 ounces (170g) white chocolate, finely chopped
• ¼ cup (60ml) heavy cream
• 1½ cups (360ml) cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Chocolate Ganache

• 8 ounces (225g) semisweet chocolate, finely chopped
• ¾ cup (180ml) heavy whipping cream
• 1 tablespoon unsalted butter

Garnish

• 1 cup mini chocolate chips
• White chocolate, melted (for drizzle)
• Chocolate curls (optional)
• Whipped cream rosettes (optional)

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Saucepan
• Offset spatula
• Cooling rack

Instructions

Step 1: Bake the Chocolate Cake

Preheat the oven to 350°F (175°C).

Grease and line a 9-inch springform pan with parchment paper.

In a large bowl, whisk together:

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Salt

Add:

• Hot coffee
• Vegetable oil
• Vanilla
• Vinegar
• Egg

Whisk until smooth.

Pour into the prepared pan.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely.

Step 2: Make the Chocolate Cheesecake Layer

Beat the softened cream cheese until smooth.

Mix in:

• Melted dark chocolate
• Sugar
• Vanilla

Fold in the whipped heavy cream until smooth and fluffy.

Spread evenly over the cooled chocolate cake.

Refrigerate for 1 hour until set.

Step 3: Prepare the White Chocolate Mousse

Heat ¼ cup heavy cream until just steaming.

Pour over the chopped white chocolate.

Let stand for 2 minutes, then stir until smooth.

Cool completely.

In a chilled bowl, whip:

• Remaining heavy cream
• Powdered sugar
• Vanilla

Whip until medium-stiff peaks form.

Gently fold the cooled white chocolate mixture into the whipped cream until smooth.

Spread over the chocolate cheesecake layer.

Smooth the top with an offset spatula.

Refrigerate for another 1–2 hours.

Step 4: Make the Chocolate Ganache

Place the chopped semisweet chocolate in a heatproof bowl.

Heat the heavy cream until it begins to simmer.

Pour over the chocolate.

Let stand for 2 minutes.

Stir until smooth.

Add the butter and mix until glossy.

Allow the ganache to cool slightly until pourable.

Step 5: Finish the Cake

Pour the ganache over the chilled mousse layer.

Tilt the pan gently so the ganache spreads evenly across the surface.

Refrigerate for 20–30 minutes until just set.

Step 6: Decorate

Carefully remove the cake from the springform pan.

Press mini chocolate chips around the sides of the cake.

Drizzle melted white chocolate across the top in decorative lines or swirls.

Pipe whipped cream rosettes around the edge if desired and garnish with chocolate curls.

Step 7: Chill

Refrigerate the finished cake for at least 4 hours, preferably overnight.

This allows the layers to firm up and makes slicing much easier.

Step 8: Serve

Slice with a sharp knife dipped in hot water, wiping the blade clean between each cut.

Serve chilled with:

• Fresh berries
• Espresso
• Coffee
• Cappuccino
• Vanilla ice cream

Chef’s Tips

• Chill each layer thoroughly before adding the next for clean, distinct layers.
• Use high-quality chocolate for the richest flavor.
• Let the ganache cool slightly before pouring so it doesn’t melt the mousse.
• Warm your knife in hot water before slicing for bakery-style presentation.
• This cake tastes even better after chilling overnight as the flavors fully develop.

Delicious Variations

Triple Chocolate Version

Replace the white chocolate mousse with milk chocolate mousse for an all-chocolate dessert.

Raspberry Black Tie Cake

Add a thin layer of raspberry preserves between the cake and cheesecake layers.

Mocha Black Tie Cake

Add 1 teaspoon of espresso powder to the chocolate cake batter and ganache.

Salted Caramel Black Tie Cake

Drizzle salted caramel sauce between the mousse and ganache layers.

Mini Black Tie Cakes

Assemble individual cakes in dessert rings or jars for elegant single servings.

Storage

Store covered in the refrigerator for up to 5 days.

Freezing

Freeze the fully assembled cake (without whipped cream garnish) for up to 2 months.

Thaw overnight in the refrigerator before serving.

Approximate Nutrition (Per Serving)

• Calories: 670
• Protein: 8g
• Carbohydrates: 48g
• Fat: 50g
• Saturated Fat: 29g
• Cholesterol: 135mg
• Sodium: 220mg
• Fiber: 3g
• Sugar: 38g