Black Tie Mousse Cake Recipe
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5.0
3 reviews
Excellent
Black Tie Mousse Cake Recipe
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Indulge in a decadent, restaurant-quality dessert with this Olive Garden Copycat Black Tie Mousse Cake recipe. Featuring four layers of chocolate bliss!
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Ingredients
Cake Layer
- 1/2 cup unsweetened baking cocoa
- 1 cup boiling water
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
Chocolate Cheesecake Layer
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips melted and slightly cooled
- 1/2 cup heavy whipping cream
White Chocolate Mousse
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 4 ounces cream cheese softened
- 4 ounces white baking chocolate melted and cooled
Ganache
- 4 cups semisweet chocolate chips
- 2 cups heavy whipping cream
Garnish
- 2 cups miniature semisweet chocolate chips
- 1/4 cup white baking chips melted
Instructions
Make the Cake Layer
- Preheat the oven to 350 degrees F. Take all the cream cheese out of the refrigerator to soften.
- In a small bowl, combine baking cocoa and boiling water. Set aside to cool.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla until just combined.
- Add the flour, baking soda and baking powder.
- Mix just a bit before adding in the chocolate mixture.
- Pour batter into a parchment-lined 8-inch springform pan.
- Bake in a 350-degree F oven for 25-30 minutes until a toothpick inserted comes out clean. Set aside to cool completely.
Make the Chocolate Cheesecake Layer
- Melt the dark chocolate chips and set aside to cool for 15 minutes.
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Beat in the melted and cooled dark chocolate until combined.
- In another bowl, beat the cream until soft peaks form.
- Fold the cream into the chocolate cream cheese mixture.
- Spread the chocolate cheesecake mixture over the cake layer. Refrigerate for 1 hour or freeze for 30 minutes.
Make the White Chocolate Mousse Layer
- Melt the white chocolate chips and set aside to cool for 15 minutes.
- In a bowl, beat the heavy cream and sugar until you get stiff peaks.
- In a separate bowl, beat the cream cheese and melted white chocolate until smooth.
- Fold in the whipped cream.
- Spread the white mousse layer over the chocolate cheesecake layer.
- Refrigerate until set for 1 hour or freeze for 30 minutes.
Make the Chocolate Ganache
- For the ganache, add 2 cups of cream to a microwave-safe bowl and microwave in 30-second intervals until the cream is hot.
- Add your chocolate chips to the hot cream and let sit for 5 minutes.
- Whisk the chocolate chips and cream together until combined and smooth. Let cool slightly.
- Set aside 1 cup of the ganache and place in the refrigerator.
- Remove the cake from the pan and place on a serving platter.
- Pour the ganache over the cake and down the sides. Press mini chocolate chips into the sides.
- In 30-second intervals, melt your 4-ounce bar of white baking chocolate.
- Drizzle the white chocolate over the ganache layer on top of the cake.
- Refrigerate the cake while you prepare the frosting.
- Using an electric mixer, whip the chilled ganache until frosting consistency.
- Pipe around the edges and top with a chocolate chip.
- Refrigerate until ready to serve.
Notes
- While the recipe calls for a from-scratch chocolate cake, you can totally use a boxed mix if you're short on time or ingredients. You will only need about half of the cake mix for this layer.
- Make sure your cream cheese is fully softened before you start mixing. Remove it from the fridge when you start making the cake layer so it has time to come to room temperature.
- Use high-quality white baking chocolate (not white chocolate chips) for the best flavor and texture.
- When folding in the whipped cream, be gentle—you don't want to deflate all those beautiful air bubbles that you worked so hard to create.
- While the recipe calls for a from-scratch chocolate cake, you can totally use a boxed mix if you're short on time or ingredients. You will only need about half of the cake mix for this layer.
- Make sure your cream cheese is fully softened before you start mixing. Remove it from the fridge when you start making the cake layer so it has time to come to room temperature.
- Use high-quality white baking chocolate (not white chocolate chips) for the best flavor and texture.
- When folding in the whipped cream, be gentle—you don't want to deflate all those beautiful air bubbles that you worked so hard to create.
Nutrition Information
Show Details
Calories
1758kcal
(88%)
Carbohydrates
140g
(47%)
Protein
19g
(38%)
Fat
128g
(197%)
Saturated Fat
78g
(390%)
Polyunsaturated Fat
5g
Monounsaturated Fat
35g
Trans Fat
1g
Cholesterol
231mg
(77%)
Sodium
409mg
(17%)
Potassium
1230mg
(35%)
Fiber
15g
(60%)
Sugar
106g
(212%)
Vitamin A
2407IU
(48%)
Vitamin C
1mg
(1%)
Calcium
286mg
(29%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1758 kcal
% Daily Value*
| Calories | 1758kcal | 88% |
| Carbohydrates | 140g | 47% |
| Protein | 19g | 38% |
| Fat | 128g | 197% |
| Saturated Fat | 78g | 390% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 231mg | 77% |
| Sodium | 409mg | 17% |
| Potassium | 1230mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 106g | 212% |
| Vitamin A | 2407IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 286mg | 29% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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