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!
Jump to:
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 ensure 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 the 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 of 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 for 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 of 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 completely 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 Cups 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 want 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 slide 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
How do I cut this cake?
To slice this cake, make nice clean cuts, run a sharp knife under very hot water for a moment, dry and quickly but carefully make a cut for the first slice. Rinse the knife under very hot water, dry it, and repeat cutting as before with every slice.
Need a few more Olive Garden copycat recipes? Try these...
Everyone LOVES the Breadsticks there! And their Salad Dressing is the best! My personal favorite that I usually order is the Chicken Scampi!
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Black Tie Mousse Cake Recipe
If you LOVE Olive Garden's Black Tie Mousse Cake as much as I do, surely you want to make it at home! Follow my recipe below to experience this descant dessert in your own kitchen!
Ingredients
Bottom Layer (Chocolate Cake):
- 1 Cup Sugar
- 1 ¼ Cups Flour
- ½ Cup Cocoa
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- ½ Cup Milk
- ¼ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- ½ Cup Boiling Water
Second Layer (Chocolate Mousse):
- ¾ Cup Semi-sweet Chocolate Chips
- 4 oz. Cream Cheese
- 1 teaspoon Knox Unflavored Gelatin
- 1 Tbs. Cold Water
- 2 Tbs. Boiling Water
- 1 Cup Heavy Cream
- ¼ Cup Powdered Sugar
Third Layer (White Chocolate Mousse):
- 1 teaspoon Knox Unflavored Gelatin
- 1 Tbs. Cold Water
- 1 Cup White Chocolate Chips
- 1 ½ Cups Heavy Cream
Fourth Layer (Chocolate Ganache):
- 1 ½ Cups Heavy Cream
- 18 oz. Semi-sweet Chocolate Chips
- 1 bag Mini semi-sweet Chocolate Chips
- ¼ Cup White Candy Melts
Instructions
Bottom Layer (Chocolate Cake):
- 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 of 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 for 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.
Second Layer (Chocolate Mousse):
- 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 heavy 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.
Third Layer (White Chocolate Mousse):
- 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 of 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 completely 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.
Fourth Layer (Chocolate Ganache):
- Bring 1 ½ Cups 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 want 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 slide 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 chill all the way through for at least 4 hours.
- Slice and serve when ready.
Notes
- This dessert requires a significant amount of chilling time, so be sure to plan for it.
- The total amount of Heavy Cream needed for this recipe is 1 quart.
- The total amount of regular semisweet chocolate chips (not including the mini chips) is a 24 oz bag.
- To slice this cake, make nice clean cuts, run a sharp knife under very hot water for a moment, dry and quickly but carefully make a cut for the first slice. Rinse the knife under very hot water, dry it, and repeat cutting as before with every slice.
Nutrition
Calories: 672kcalCarbohydrates: 56gProtein: 6gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 80mgSodium: 149mgPotassium: 343mgFiber: 4gSugar: 42gVitamin A: 1007IUVitamin C: 1mgCalcium: 129mgIron: 3mg
Tried this recipe?Let us know how it was!
Jaima
I’ve made this 5 times or more already. Everyone loves it and I have requests to bring it for everything. It does take a long time to make and some parts are difficult until you get the hang of it, but 100% worth every hour it takes! Thank you for sharing!!
Mindee
Thanks for the detailed review Jaima!
Patricia Smith
Super, everyone thought it looked professional but it took 3 hours of my time, but it was worth i
Mindee
Time well spent Patricia! 🙂
Sandi
Can I make this the day before?
Mindee
of course
Chelsey Makowski
My white layer curdled. Do you know why and if it can be fixed?
Chelsey Makowski
Oh! I don't know why it curdled in the first plane, but I let it rest and stirred it again and it came back together!
Jodi
Hi! I made this recipe twice already and it came out so delicious, like Olive Garden. So decadent. I did have to cut the cake more than half way to make sure everything fit in my springform. But, we all certainly didn't mind sampling the leftover cake! Love how you added that detail in the directions!
Rebecca
I’m wanting to make this for my moms birthday, but all I have is white almond bark - would that work in place for the chocolate chips if I were to cut it up small? Thanks!
Mindee
You could try it but my worry is this...almond bark is made from vegetable fats opposed to cocoa butter which is used for white chocolate. These differences make them set up different when melted, mixed in with other ingredients and cooled. Cocoa butter when melted, mixed in stuff and cooled has a velvety smooth texture. Almond bark may end up with a heavier texture and possibly grainy depending on the quality. For the drizzle the almond bark would be fine but I would worry about the white chocolate layer in this recipe.
Tammy
Hi Mindee -
You have a comment not to use Hershey cocoa and your ingredient photo shows Ghiardelli, but I can't quite see all the details on the bag.
I'm trying to ascertain which of the two types of baking cocoa you are using:
1) Natural (Unsweetened/Pure)
2) Dutch Processed
I know there is a huge difference between the two and using the wrong type can ruin a recipe. One way to tell Natural is usually used with baking soda and Dutch Process in recipes with baking powder. However if a recipe calls for both it is hard to tell.
I can't wait to make this for my husband's birthday (tomorrow - lol) but would hate to ruin it by guessing wrong.
Thanks so much - I love the detail and photos you have provided in your recipe.
Mindee
Thank You! I use the natural unsweetened kind 🙂
Rory
Great cake recipe. Took a long time but worth it. Only complaint is you shouldn't have a pic of a small pint of heavy cream in the picture. The recipe calls for a total of a quarter of cream. I had to run to the store half way through Baking cause I only bought a pint based on the pic. Learned my lesson to read every measurement before buying ingredients.
Michelle
Wonderful recipe! My family loved it. Yes there are lots of steps, but it is so worth it!
Jayne
Hi Mindee
I really want to try this recipe. My problem is I really don’t like cream cheese and was wondering if there is something I could substitute or should I use a chocolate mousse recipe that doesn’t call for it
Thanks
Jayne
Mindee
I believe you could substitute mascarpone for the cream cheese.
Deborah
You can’t really tell that there is creamed cheese in this dessert - it is more mousy than anything- a truly delicious dessert.
Jill
Thank you for sharing the recipe! I made it for my mom's birthday and everyone loved it! This was 100 times better than the Olive Garden cake.
Mindee
That's awesome!!! Thanks!