Copycat Olive Garden Black Tie Mousse Cake Recipe

Introduction

This Copycat Olive Garden Black Tie Mousse Cake is a decadent layered dessert combining rich chocolate cake, silky chocolate and vanilla mousses, and a glossy ganache finish. Perfect for special occasions or whenever you crave an elegant chocolate treat.

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 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup brewed coffee
• 1/3 cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• 3 oz dark chocolate (70% cacao), coarsely chopped
• 2 oz semisweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter (for chocolate cheesecake)
• 4 oz cream cheese, softened (for chocolate cheesecake)
• 3/4 cup heavy cream (for chocolate cheesecake)
• 2 tablespoons confectioners’ sugar (for chocolate cheesecake)
• 5 oz white chocolate chips
• 2 tablespoons unsalted butter (for vanilla mousse)
• 12 oz semisweet chocolate, coarsely chopped (for ganache)
• 4 oz dark chocolate (70% cacao), coarsely chopped (for ganache)
• 1 oz white chocolate (for ganache)
• 1 1/2 cups heavy cream (for ganache)
• 2 cups semisweet mini chocolate chips
• A piping bag and a large star tip
• 4 oz cream cheese, softened (for vanilla mousse)
• 3/4 cup heavy cream (for vanilla mousse)
• 1 teaspoon vanilla extract (for vanilla mousse)

Instructions

1. Step 1: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the pan with cooking spray.
2. 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, whisking until combined. A few lumps are okay. Pour the batter into the prepared pan.
3. Step 3: Bake the cake for about 18 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then remove it from the pan and wipe out the pan for later use.
4. Step 4: For the chocolate cheesecake mousse: microwave the dark chocolate, semisweet chocolate, and 2 tablespoons butter in 15-second intervals, stirring until melted and smooth (about 1 minute total). In a bowl, beat 4 oz softened cream cheese until smooth. Add the chocolate mixture and continue beating until fully combined.
5. Step 5: In a separate bowl, whip 3/4 cup heavy cream with 2 tablespoons confectioners’ sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Cover with plastic wrap and refrigerate until ready to use.
6. Step 6: For the vanilla mousse: microwave white chocolate chips and 2 tablespoons butter in 15-second intervals, stirring until smooth. Beat 4 oz softened cream cheese until smooth, then add the white chocolate mixture and continue beating until combined.
7. Step 7: Whip 3/4 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese and white chocolate mixture. Cover and refrigerate until ready.
8. Step 8: Line the edges of the springform pan with parchment. Place the cooled chocolate cake in the center. Spread the chocolate cheesecake mousse evenly over the cake with an offset spatula, then spread the vanilla mousse layer on top. Refrigerate until ready to assemble ganache.
9. Step 9: For the ganache: combine the semisweet and dark chocolates in a medium heatproof bowl. Place the white chocolate in a smaller heatproof bowl. Heat 1 1/2 cups heavy cream in the microwave until hot, about 1 minute.
10. Step 10: Pour 1 tablespoon hot cream over the white chocolate and let sit 30 seconds; stir until smooth. Pour the remaining cream over the semisweet and dark chocolate mixture, let sit 30 seconds, then stir until smooth.
11. Step 11: Pour 1 cup dark chocolate ganache over the mousse cake and spread evenly. Drizzle the white chocolate ganache in concentric circles over the dark ganache. Swirl together with a toothpick. Refrigerate until set, about 20 minutes.
12. Step 12: Remove the springform pan sides carefully and peel off the parchment from the cake edges. Transfer the cake to a serving plate, keeping it on the cake base. Spread about ½ cup of the remaining ganache around the sides of the cake.
13. Step 13: Press the mini chocolate chips gently onto the ganache-covered sides until fully coated.
14. Step 14: Transfer the remaining ganache to a piping bag fitted with a large star tip and pipe swirls around the edges of the cake. Return the cake to the refrigerator to set, about 20 minutes, before serving.

Tips & Variations

• Use freshly brewed strong coffee or espresso for a deeper chocolate flavor in the cake layer.
• For a dairy-free option, substitute cream cheese with a suitable vegan alternative and use coconut cream for whipping.
• Allow mousse layers to chill well for easier spreading and better texture.
• If you don’t have a springform pan, use a regular cake pan lined with parchment, but chilling helps in easy removal.
• Decorate with fresh berries or edible gold leaf for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 10–15 minutes before serving to soften the mousse layers. Avoid freezing, as the texture of mousse layers may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day ahead and refrigerated overnight to let the flavors meld and the mousse set fully.

What can I use instead of coffee in the cake?

You can substitute brewed coffee with hot water if you prefer, but coffee enhances the chocolate taste greatly.

Copycat Olive Garden Black Tie Mousse Cake Recipe

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★★★★★

5 from 144 reviews

• Author: Harry
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Copycat Olive Garden Black Tie Mousse Cake is a decadent layered dessert that’s perfect for chocolate lovers. It features a rich chocolate cake base topped with silky chocolate and vanilla mousses, finished with a smooth dark and white chocolate ganache and decorated with mini chocolate chips and piped swirls for an elegant presentation.

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Ingredients

Scale 1x2x3x

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 pure vanilla extract

Ganache

• 12 oz semisweet chocolate, coarsely chopped
• 4 oz dark chocolate (70% cacao), coarsely chopped
• 1 oz white chocolate
• 1 1/2 cups heavy cream

Decoration

• 2 cups semisweet mini chocolate chips

Tools

• A piping bag and a large star tip

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Instructions

1. Prepare the Chocolate Cake: Arrange a rack in the center of the oven and preheat to 350°F (175°C). 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 to the dry ingredients and whisk until combined with a few lumps remaining. Pour the batter into the prepared pan.
2. Bake the Cake: Bake the cake for about 18 minutes, or until a tester inserted into the center comes out clean. Transfer the cake to a wire rack and let cool for 15 minutes, then remove from the pan. Clean the pan for later use.
3. Make the Chocolate Cheesecake Mousse: In a medium microwave-safe bowl, melt the dark chocolate, semisweet chocolate, and butter in 15-second increments, stirring between each, until smooth and fully melted, approximately 1 minute total. In a large bowl, use a handheld mixer to beat the cream cheese until smooth. Add the melted chocolate mixture and continue beating until no streaks remain. In a separate bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Cover with plastic wrap and refrigerate until needed.
4. Make the Vanilla Mousse: In a small microwave-safe bowl, melt the white chocolate chips and butter in 15-second increments, stirring between each, until smooth and fully melted, about 1 minute total. In a large bowl, beat the cream cheese with a handheld mixer until smooth. Add the melted white chocolate and continue to beat until fully incorporated. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Cover with plastic wrap and refrigerate until ready to use.
5. Assemble the Mousse Layers: Line the edges of the cleaned springform pan with parchment paper. Place the cooled chocolate cake layer in the center of the pan. Using an offset spatula, spread the chocolate mousse evenly over the cake layer. Clean the spatula and spread the vanilla mousse layer on top of the chocolate mousse. Refrigerate while preparing the ganache.
6. Prepare the Ganache: Combine the semisweet and dark chocolates in a medium heatproof bowl and place the white chocolate in a small heatproof bowl. In a microwave-safe bowl, heat the heavy cream until hot to the touch, about 1 minute. Pour 1 tablespoon of hot cream over the white chocolate and the remaining cream over the semisweet and dark chocolate mixture. Let each sit for 30 seconds then stir each until smooth and fully melted.
7. Decorate the Cake: Pour 1 cup of the dark chocolate ganache over the top of the cake and spread evenly. Spoon the melted white chocolate over the dark ganache in concentric circles starting from the center. Using a toothpick, swirl the white chocolate to create a marbled effect over the ganache. Refrigerate the cake and remaining ganache for about 20 minutes to set.
8. Finish Assembly: Carefully remove the sides of the springform pan and peel off the parchment paper from the sides. Transfer the cake onto a serving plate, keeping it on the springform pan bottom. Use an offset spatula to spread about ½ cup of remaining ganache evenly around the sides of the cake. Press mini chocolate chips onto the ganache-covered sides until fully coated. Transfer the rest of the ganache into a piping bag fitted with a large star tip and pipe decorative swirls around the edges of the cake. Refrigerate for an additional 20 minutes to allow ganache to set completely.

Notes

• Ensure all chocolate is coarsely chopped for smooth melting without overheating.
• Use a good quality brewed coffee for enhanced chocolate flavor in the cake.
• Be careful when folding whipped cream into mixtures to maintain light and airy mousse texture.
• Cover mousses with plastic wrap directly on the surface to prevent skin formation.
• Use a springform pan for easy cake removal and clean sides.
• Ganache should be temperate when poured to avoid melting the mousse layers.
• Store cake refrigerated and consume within 2-3 days for best freshness.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Olive Garden, Black Tie Mousse Cake, chocolate mousse cake, layered mousse cake, chocolate dessert, copycat recipe, elegant cake