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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
