Print

Copycat Olive Garden Black Tie Mousse Cake Recipe

Print Recipe

★★★★★

4.6 from 336 reviews

This Copycat Olive Garden Black Tie Mousse Cake features layers of rich chocolate cake, silky chocolate and vanilla mousse, and a luscious ganache topping. With a tender coffee-infused cake base, smooth cream cheese mousses, and decadent chocolate ganache adorned with mini chocolate chips, this impressive dessert is perfect for special occasions or chocolate lovers craving a gourmet treat at home.

Ingredients

Scale

Chocolate Cake

  • Cooking spray
  • 1 1/4 cups (150 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup brewed coffee
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract

Chocolate Cheesecake Mousse

  • 3 oz dark chocolate (70% cacao), coarsely chopped
  • 2 oz semisweet chocolate, coarsely chopped
  • 2 tbsp unsalted butter
  • 4 oz cream cheese, softened
  • 3/4 cup heavy cream
  • 2 tbsp confectioners’ sugar

Vanilla Mousse

  • 5 oz white chocolate chips
  • 2 tbsp unsalted butter
  • 4 oz cream cheese, softened (assumed same as chocolate mousse)
  • 1 1/2 cups heavy cream
  • 1 tsp pure vanilla extract

Ganache & Decoration

  • 12 oz semisweet chocolate, coarsely chopped
  • 4 oz dark chocolate (70% cacao), coarsely chopped
  • 1 oz white chocolate
  • 1 1/2 cups heavy cream
  • 2 cups semisweet mini chocolate chips
  • A piping bag and a large star tip

Instructions

  1. Prepare Chocolate Cake: Preheat oven to 350°F (175°C) and place a rack in the center. Line a 9-inch springform pan with parchment paper and grease it with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Mix in brewed coffee, olive oil, apple cider vinegar, and vanilla extract until just combined; a few lumps are fine. Pour batter into the prepared pan.
  2. Bake Cake: Bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan on a wire rack for 15 minutes, then remove from pan and wipe the pan clean.
  3. Make Chocolate Cheesecake Mousse: Microwave dark and semisweet chocolate with butter in 15-second intervals, stirring until melted and smooth, about 1 minute total. In a bowl, beat softened cream cheese with a mixer until smooth. Add melted chocolate mixture and beat until combined. Whip heavy cream and confectioners’ sugar until stiff peaks form, then gently fold into the cream cheese mixture. Cover and refrigerate.
  4. Make Vanilla Mousse: Microwave white chocolate chips and butter in 15-second increments, stirring until melted and smooth, about 1 minute total. Beat softened cream cheese until smooth, then add melted white chocolate mixture and beat until well combined. Whip heavy cream and vanilla extract until stiff peaks form and fold into the cream cheese mixture. Cover and refrigerate.
  5. Assemble Cake Layers: Line edges of springform pan with parchment. Place cooled chocolate cake layer in the center. Spread chocolate mousse evenly over the cake using an offset spatula. Clean spatula and spread vanilla mousse on top of chocolate mousse. Refrigerate until ready to proceed.
  6. Prepare Ganache: Combine semisweet and dark chocolate in a medium heatproof bowl; place white chocolate in a separate small bowl. Heat heavy cream in microwave until hot (about 1 minute). Pour 1 tablespoon hot cream over white chocolate and set aside. Pour remaining hot cream over semisweet and dark chocolates; let sit for 30 seconds then stir until smooth.
  7. Assemble and Decorate: Pour 1 cup dark ganache evenly over the top of the mousse layers. Drizzle white chocolate ganache in concentric circles atop cake. Use a toothpick to swirl white chocolate over dark ganache for marbling. Refrigerate about 20 minutes to set. Remove sides of springform pan and peel off parchment. Spread half a cup of remaining ganache on the cake sides using an offset spatula. Press mini chocolate chips firmly around sides to cover completely.
  8. Pipe Ganache Swirls: Transfer remaining ganache to piping bag fitted with a large star tip. Pipe decorative swirls around the edges of the cake. Refrigerate again to set ganache, about 20 minutes, before serving.

Notes

  • Use brewed coffee to enhance the chocolate flavor in the cake.
  • Ensure cream cheese and butter are softened for smooth mousse mixtures.
  • Gently fold whipped cream into the mousse to maintain light, airy texture.
  • White and dark chocolate ganaches create a striking contrast and beautiful decoration.
  • Chill the mousse layers and ganache to help them set properly.
  • The mini chocolate chips around the sides add texture and a decorative touch.

Keywords: Olive Garden black tie mousse cake, chocolate mousse cake, layered mousse cake, black tie cake copycat, chocolate ganache cake, mousse cake recipe

Find it online: https://flavorsbymaya.com/copycat-olive-garden-black-tie-mousse-cake-recipe/