Black Tie Mousse Cake

If you LOVE Olive Garden's Black Tie Mousse Cake as much as I do surely you want to make it at home! This copycat recipe tastes just like the real thing!

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• Why Choose This Recipe
• Ingredient Notes
• Step by Step Instructions
• Recipe FAQs and Expert Tips
• Black Tie Mousse Cake Recipe

Why Choose This Recipe

• Tastes just like the Black Tie Mousse cake from the Olive Garden Restaurant!
• Even though it takes a bit of time to make and requires planning ahead to insure proper chilling, it's actually an easy dessert to prepare!
• From scratch using ideas from my Death by Chocolate Cake recipe and Chocolate Mousse Pie!

Ingredient Notes

• Cocoa - for best flavor avoid Hershey brand cocoa.

Step by Step Instructions

• Preheat your oven to 350 degrees.
• Line a 9 inch cake pan with a parchment paper circle and spray the cake pan edges with non-stick cooking spray.
• Measure 1 Cup of sugar, 1 ¼ Cup flour, ½ Cup cocoa, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl.
• Whisk to mix.

• Add the eggs, ½ Cup milk, ¼ Cup olive oil, and 1 teaspoon vanilla.
• Beat until the batter is thick and well mixed.
• Pour the ½ cup of boiling water (boiling, not just hot) into the batter while your beaters are running in a slow steady stream.
• Beat the batter until the water is mixed in and the batter is very thin.

• Pour the batter into the cake pan.
• Bake at 350 degrees for 25-27 minutes.
• Cool 20 minutes before turning out onto a wire rack.
• Peel the parchment off the back and cool completely.
• Level the top of the cake with a sharp serrated knife and eat the top you cut off.
• Place the leveled cake in the bottom of a 9 inch springform pan.

• Carefully melt ¾ Cup semi-sweet chocolate chips and 4 oz cream cheese together in the microwave. (Mine took about 30 seconds to melt).
• Whisk together and make sure no chocolate lumps remain.
• Allow to cool while you do the next few steps.
• In a small bowl mix 1 Tbs. cold water with 1 teaspoon unflavored gelatin to soften the gelatin.
• Then whisk 2 Tbs. boiling water into the softened gelatin to dissolve it.

• Measure 1 Cup heavy cream into a deep bowl or 4 cup measuring cup.
• Add ¼ Cup powdered sugar and dissolved gelatin to the cream.
• Beat at a high speed until stiff peaks form.
• Fold the chocolate cream cheese mixture into the whipped cream.
• Continue folding until it's completely mixed in.
• Spread the chocolate mousse evenly over the chocolate cake layer.
• Put in the fridge while you prepare the white chocolate mousse layer.

• In a small bowl soften 1 teaspoon unflavored gelatin in 1 Tbs. cold water.
• Bring ½ Cup of heavy cream to a boil.
• Whisk the softened gelatin into the boiling cream and whisk until dissolved.
• Pour the boiling cream over 1 Cup white chocolate chips.
• Stir until the chips are melted and completely smooth.
• Measure 1 Cup of heavy cream into a deep bowl or measuring cup.

• Beat until stiff peaks form.
• Fold the melted white chocolate into the whipped cream.
• Continue to fold until it's completed incorporated.
• Spread the white chocolate mousse over the chocolate mousse layer.
• Place in the fridge and chill for at least an hour before doing the ganache layer.

• Bring 1 ½ Cup of heavy cream to a boil.
• In a deep bowl or measuring cup pour the boiling cream over 3 ¼ Cups or an 18 oz bag of semi-sweet chocolate chips.
• Whisk until all the chocolate chips are melted and the mixture is completely smooth.
• Allow to cool until the ganache is still pourable but not a hot liquid.
• Loosen the mousse cake by running a sharp knife around the edges.
• Remove the springform pan rim.
• Once the ganache has cooled to a pourable but not hot state pour some over the top mousse cake, spreading it carefully allowing it to run down the edges and smoothing it around the edges as well.
• You will use ⅔rds of the ganache to coat the cake.

• Press mini semi-sweet chocolate chips to the ganache coated sides of the cake. Yes, this is a bit messy.
• Place the cake back in the fridge and let it chill while the remaining ganache cools and sets up to a pipeable consistency.
• If you're wanting to transfer the mousse cake to a cake plate this is time.
• Carefully slide a spatula under the mousse cake and loosen the entire cake from the springform pan bottom.
• Carefully slid onto a cake plate.
• Scoop the ganache into a frosting bag fitted with a large decorative tip of your choice. I usually use a large star tip.
• Pipe the ganache around the top and bottom edges of the mousse cake.
• Melt the white chocolate and drizzle or pipe over the middle of the cake.
• Place the cake back in the fridge to set the ganache and properly chill all the way through.
• Plan for at least 4 hours of chilling time.
• Slice and serve when ready.

Recipe FAQs and Expert Tips

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