Description
This Copycat Olive Garden Black Tie Mousse Cake is a decadent layered dessert featuring a moist chocolate cake base, rich chocolate cheesecake mousse, smooth vanilla mousse, and a luscious dark and white chocolate ganache topping. Finished with a decorative swirl of ganache and mini chocolate chips, this elegant cake captures the indulgent flavors of the original restaurant favorite, perfect for special occasions or chocolate lovers.
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
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract (assumed, as vanilla mentioned in whipping cream step)
Ganache and Garnish
- 12 oz semisweet chocolate, coarsely chopped
- 4 oz dark chocolate (70% cacao), coarsely chopped
- 1 oz white chocolate
- 1 cup heavy cream (plus 1 tbsp for white chocolate)
- 2 cups semisweet mini chocolate chips
Equipment
- A piping bag and a large star tip
Instructions
- Prepare the Chocolate Cake: Arrange a rack in the center of the oven and preheat to 350°F. Line a 9-inch springform pan with parchment paper and grease it with cooking spray. 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. Whisk until combined, allowing for a few lumps.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack and let it cool for 15 minutes, then remove it from the pan and wipe the pan clean.
- Make Chocolate Cheesecake Mousse: Microwave the dark chocolate, semisweet chocolate, and butter in 15-second increments, stirring between each, until melted and smooth, about 1 minute total. In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese until smooth. Gradually add the chocolate mixture and continue beating until no streaks remain. Whip the heavy cream with confectioners’ sugar in a separate bowl until stiff peaks form and gently fold the whipped cream into the cream cheese mixture. Cover with plastic wrap directly on the mousse to prevent a skin and refrigerate until ready to use.
- Prepare Vanilla Mousse: Microwave white chocolate chips and butter in 15-second increments, stirring until melted and smooth, about 1 minute. Beat the softened cream cheese until smooth, add the white chocolate mixture, and beat until streak-free. Whip heavy cream with vanilla extract until stiff peaks form, fold it into the cream cheese mixture, cover with plastic wrap to prevent a skin, and refrigerate.
- Assemble Cake Layers: Line the edges of the springform pan with parchment paper. Place the cooled chocolate cake layer in the center. Spread the chocolate cheesecake mousse evenly over the cake, then spread the vanilla mousse layer on top. Refrigerate.
- Prepare Ganache: Place semisweet and dark chocolates in a medium heatproof bowl. Put white chocolate in a small heatproof bowl. Microwave heavy cream until hot (about 1 minute). Pour 1 tablespoon of hot cream over white chocolate and the remaining over the semisweet and dark chocolates. Let sit for 30 seconds, then stir each mixture until smooth and fully melted.
- Apply Ganache and Decoration: Pour 1 cup of dark chocolate ganache evenly over the top of the cake. Drizzle the white chocolate ganache over the dark in concentric circles starting from the center. Use a toothpick to swirl the white chocolate around. Refrigerate cake and remaining ganache until set, about 20 minutes. Remove sides of springform and parchment. Spread about ½ cup of ganache around the sides of the cake using an offset spatula. Press mini chocolate chips firmly onto the sides to cover. Transfer remaining ganache to a piping bag fitted with a large star tip and pipe swirls around the cake edges. Refrigerate to set for about 20 minutes before serving.
Notes
- Use brewed coffee at room temperature to enhance the chocolate flavor in the cake without affecting batter consistency.
- Allow the mousse layers to chill thoroughly for best texture and ease of spreading.
- Ensure that the cream cheese is softened to room temperature for smoother mousse mixtures.
- Microwave chocolates in short increments and stir frequently to prevent burning.
- The parchment lining on the pan edges helps with easy cake removal and clean sides for layering mousse and ganache.
- Using an offset spatula helps achieve smooth, even layers and ganache application.
- The swirl design on top is decorative but can be personalized by swirling patterns with a toothpick.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: black tie mousse cake, Olive Garden copycat dessert, chocolate mousse cake, layered mousse cake, chocolate cheesecake mousse, vanilla mousse, chocolate ganache cake
