Ruby Tuesday Chocolate Tall Cake Recipe

Yields: 10-12 servings
Prep time: 30 minutes (plus cooling time)
Cook time: 25-30 minutes


For the cake:

  • 1 ¾ cup all-purpose flour
  • 1 ¾ cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup strong brewed coffee (cooled)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

For the chocolate mousse:

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla extract

For the assembly:

  • Chocolate sauce
  • Caramel sauce
  • Whipped cream
  • Mini chocolate chips or crushed Oreos (for garnish)


  • 3 (8 or 9-inch) round cake pans
  • Parchment paper
  • Large mixing bowls
  • Whisk
  • Electric mixer (handheld or stand mixer)
  • Saucepan
  • Rubber spatula
  • Serrated knife (optional, for leveling cakes)


Make the cake:

  • Preheat oven to 350°F (175°C). Grease and flour your cake pans. Line the bottoms with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, beat together eggs, milk, cooled coffee, oil, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix.
  • Divide the batter evenly among the three prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Make the chocolate mousse:

  • In a saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
  • In a separate bowl, beat the heavy cream with the vanilla extract until stiff peaks form.
  • Gently fold the whipped cream into the cooled chocolate mixture.

Assemble the cake:

  • If necessary, use a serrated knife to level the tops of the cakes to create flat surfaces.
  • Place one cake layer on a plate or cake stand. Spread with a generous layer of chocolate mousse.
  • Top with another cake layer and repeat with the mousse. Add the final cake layer.
  • Frost the sides of the cake with a thin layer of chocolate mousse to create a crumb coat. Place in the refrigerator for about 15 minutes.
  • Frost the entire cake with the remaining chocolate mousse.
  • Drizzle with chocolate sauce and caramel sauce.
  • Garnish with whipped cream and chocolate chip sprinkles, or crushed Oreos, if desired.


  • For the best texture in your cake use room temperature ingredients.
  • For a richer chocolate flavor, consider using dark chocolate chips in the mousse.
  • Feel free to substitute your favorite store-bought chocolate and caramel sauces, or make your own for an extra special touch.
  • This cake is best enjoyed the same day but can be stored in the refrigerator for up to 3 days.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *