Introduction

This Copycat Olive Garden Black Tie Mousse Cake is a luscious, layered dessert featuring rich chocolate cake, smooth chocolate and vanilla mousses, and a glossy chocolate ganache finish. It’s an elegant treat perfect for special occasions or whenever you want to impress with a restaurant-quality dessert at home.

A round chocolate cheesecake sits on a white plate with a white marbled texture under it. The cake has four visible layers: a bottom dark brown chocolate crust, a thick creamy white cheesecake layer, a smooth milk chocolate layer, and a shiny chocolate and white cream swirl top layer. Around the edge of the cake, there are dark chocolate whipped cream rosettes evenly spaced, and small chocolate chips decorate the sides. One slice is cut and slightly pulled out, showing the creamy texture of the middle part. Some loose chocolate chips are scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
5 oz white chocolate chips
2 tbsp unsalted butter

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

Step 1: Preheat your oven to 350°F (175°C) and arrange a rack in the center. Line a 9-inch springform pan with parchment paper and grease it with cooking spray.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Add the brewed coffee, olive oil, apple cider vinegar, and vanilla extract, and whisk until combined. Some lumps are okay. Pour the batter into the prepared pan.
Step 3: Bake the cake for about 18 minutes, or until a toothpick inserted into the center comes out clean. Let it cool on a wire rack for 15 minutes before removing it from the pan. Clean the pan for later use.

Step 4: For the chocolate cheesecake layer, microwave the dark and semisweet chocolates with 2 tablespoons butter in increments of 15 seconds, stirring each time until smooth.
Step 5: Beat the softened cream cheese with a hand mixer until smooth. Gradually add the melted chocolate mixture, beating until no streaks remain.
Step 6: In a separate bowl, whip 3/4 cup heavy cream with confectioners’ sugar until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until blended. Cover with plastic wrap and refrigerate.

Step 7: For the vanilla mousse, microwave white chocolate chips and 2 tablespoons butter in 15-second increments until melted and smooth.
Step 8: Beat cream cheese until smooth again, then mix in the melted white chocolate. Whip 1 1/2 cups heavy cream until stiff peaks form, then fold into the cream cheese mixture. Cover and refrigerate.
Step 9: Line the edges of the springform pan with parchment. Place the cooled chocolate cake layer in the center. Spread the chocolate mousse evenly over the cake, then spread the vanilla mousse layer on top.

Step 10: Make the ganache by combining semisweet and dark chocolates in one heatproof bowl, and white chocolate in another. Heat the heavy cream until hot. Pour 1 tablespoon over the white chocolate and the rest over the semisweet and dark chocolates. Let sit for 30 seconds, then stir until smooth.
Step 11: Pour 1 cup of the dark chocolate ganache evenly over the cake. Drizzle white chocolate over it in concentric circles and use a toothpick to swirl the patterns. Refrigerate for about 20 minutes to set.
Step 12: Remove the springform pan sides carefully and peel off the parchment. Transfer the cake to a serving plate, leaving the bottom of the pan below the cake for stability.

Step 13: Spread about ½ cup of the remaining ganache around the cake sides, then press mini chocolate chips onto the ganache-covered edges.
Step 14: Fill a piping bag fitted with a large star tip with the remaining ganache and pipe swirls around the cake edges. Refrigerate for another 20 minutes to set before serving.

Tips & Variations

Use freshly brewed coffee for a richer chocolate flavor in the cake layer.

For a smoother ganache, chop chocolates finely before melting.
Swap out mini chocolate chips for crushed nuts or toasted coconut on the sides for added texture.
Let the cake come to room temperature before serving for the best mousse texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, remove from fridge about 30 minutes beforehand to soften the mousse layers slightly. Leftovers can be tightly wrapped and frozen for up to 2 weeks; thaw overnight in the fridge before serving.

How to Serve

The image shows a round chocolate cheesecake with three visible layers on a white plate set on a white marbled surface. The bottom layer is dark brown, dense chocolate cake, topped by a lighter, creamy cheesecake layer, followed by a thin rich chocolate mousse layer. The top surface of the cake has a marbled swirl pattern of dark chocolate and creamy white chocolate, surrounded by thick, dark brown piped chocolate rosettes along the edge. Small chocolate chips are scattered around the cake on the plate. One slice is cut and slightly pulled out to the right, showing the clean layered cross-section of the cake photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is perfect for making a day or two in advance. The mousse layers need chilling time to set, so preparing it ahead allows flavors to develop and the cake to firm up nicely.

What’s the best way to soften cream cheese for this recipe?

Leave the cream cheese out at room temperature for about 30 minutes before using. It should be soft but not melted, making it easier to beat smoothly without lumps.