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Black Tie Mousse Cake Recipe: Olive Garden Copycat

Prep Time2 hrs
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: black tie mousse cake
Servings: 10

Equipment

  • stand mixer
  • microwave safe bowl
  • saucepan
  • 9 inch cake pan
  • 9 inch spring form pan

Ingredients

Layer 1: Chocolate Cake

  • 1 cup sugar
  • 1 ¼ cup flour
  • ½ cup cocoa
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ½ cup milk
  • ¼ cup canola oil
  • 1 tsp vanilla
  • ½ cup boiling water

Layer 2: Chocolate Mousse

  • 4 oz cream cheese
  • ¾ cup semi-sweet chocolate chips
  • 1 tsp Knox unflavored gelatin
  • 1 tbsp boiling water
  • 1 cup heavy cream
  • ¼ cup powdered sugar

Layer 3: White Chocolate Mousse

  • 1 tbsp cold water
  • 1 tsp Knox unflavored gelatin
  • 1 cup white chocolate chips
  • cups heavy cream

Layer 4: Chocolate Ganache

  • ¼ cup white chocolate chips
  • 1 bag mini semi-sweet chocolate chips
  • 18 oz semi-sweet chocolate chips
  • cups heavy cream

Instructions

Layer 1: Chocolate Cake

  • Preheat oven to 350F.
  • Grease a 9 inch cake pan and edges.
  • Mix together 1 cup sugar, 1 ¼ cup flour, ½ cup cocoa, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt.
  • Add 2 eggs, ½ cup milk, ¼ cup olive oil, and 1 tsp vanilla. Mix thoroughly.
  • Pour ½ cup boiling water into the mix in a steady stream. This will make the batter runny.
  • Bake at 350F for 25 minutes.
  • Let the cake cool. Then use a large knife to level the top of the cake.
  • Place the leveled cake in the bottom of a 9 inch springform pan. And allow to cool completely.

Layer 2: Chocolate Mousse

  • Melt ¾ cup semi-sweet chocolate chips and 4 oz cream cheese together in the microwave. Use 30 second intervals. Mix to make sure no lumps remain. Set aside to cool.
  • Mix 1 tbsp cold water with 1 tsp gelatin to soften the gelatin. Then add 2 tbsp boiling water and whisk until dissolved.
  • Add 1 cup heavy cream and ¼ cup powdered sugar.Beat on high until stiff peaks form.
  • Gently fold the chocolate and cream cheese mixture into the whipped cream. Mix completely.
  • Spread the chocolate mousse layer over the chocolate cake in an even layer. Cool in the refrigerator. 

Layer 3: White Chocolate Mousse

  • Soften 1 tsp unflavored gelatin in 1 tbsp cold water.
  • Boil ½ cup heavy cream, then whisk gelatin until dissolved.
  • Pour boiling cream over 1 cup white chocolate chips and stir until melted.
  • Add 1 cup heavy cream into a mixing bowl. Beat until stiff peaks form.
  • Gently fold in melted white chocolate. Mix completely.
  • Spread over the chocolate mousse in a nice even layer.
  • Chill in the refrigerator for at least an hour before adding the ganache layer.

Layer 4: Chocolate Ganache

  • Heat 1 ½ cups heavy cream in a saucepan. Bring to a boil.
  • Pour the boiling cream over 3 ¼ cups semi-sweet chocolate chips. Stir until melted and completely smooth. All to cool until still pourable, but not a hot liquid.
  • Remove the cake from the springform pan and carefully move to a cake platter.
  • Once the ganache has cooled, pour 2/3 of it over the top allowing it to cover the entire top and run down the sides.
  • Press mini semi-sweet chocolate chips into the sides of the cake.
  • Pour the remaining ganache into a piping bag.Allow it to become cool enough to be pliable. Using a star tip, pipe the ganache around the top rim of the cake.
  • Melt and drizzle white chocolate chips across the top of the cake. Store in the refrigerator until it is served.

Notes

This recipe calls for 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.
To slice this cake making nice clean cuts, run a sharp knife under hot water, dry and then carefully cut the first slice. Repeat for each slice.
The total amount of semi-sweet chocolate needed for this recipe is 24 oz.