Print

Copycat Olive Garden Black Tie Mousse Cake Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This Copycat Olive Garden Black Tie Mousse Cake is a decadent layered dessert featuring a rich chocolate cake base, luscious chocolate and vanilla mousse layers, and topped with a silky chocolate ganache. Perfect for special occasions, this elegant cake beautifully balances sweet and creamy textures with intense chocolate flavors.

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 cup heavy cream

Decoration

  • 2 cups semisweet mini chocolate chips

Instructions

  1. Prepare Chocolate Cake: Arrange an oven rack in the center and preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and grease it with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add brewed coffee, olive oil, apple cider vinegar, and vanilla extract, mixing until just combined; some lumps are fine. Pour the batter into the prepared pan.
  2. Bake Cake: Bake for about 18 minutes or until a tester inserted into the center comes out clean. Transfer to a wire rack to cool for 15 minutes, then remove the cake from the pan and wipe the pan clean for reuse.
  3. Make Chocolate Cheesecake Mousse: In a medium microwave-safe bowl, melt dark chocolate, semisweet chocolate, and butter in 15-second increments, stirring between each until smooth (about 1 minute total). In a large bowl, beat softened cream cheese with a handheld mixer on medium-high until smooth. Add melted chocolate mixture and beat until combined without streaks. In a separate bowl, whip heavy cream and confectioners’ sugar to stiff peaks, then gently fold into the cream cheese mixture. Cover with plastic wrap to prevent skin and refrigerate until use.
  4. Make Vanilla Mousse: In a small microwave-safe bowl, melt white chocolate chips and butter in 15-second increments, stirring until smooth (about 1 minute total). In a large bowl, beat softened cream cheese until smooth, then add melted white chocolate mixture and beat until combined. In another bowl, whip heavy cream and vanilla extract to stiff peaks. Fold the whipped cream into the cream cheese mixture gently. Cover with plastic wrap and refrigerate.
  5. Assemble Cake Layers: Line edges of the springform pan with parchment. Place the cooled chocolate cake layer in the center. Spread the chocolate cheesecake mousse evenly on top of the cake with an offset spatula, then spread the vanilla mousse layer evenly over the chocolate mousse. Refrigerate until ready for the next step.
  6. Prepare Ganache: Combine semisweet and dark chocolate in a medium heatproof bowl. Place white chocolate in a small heatproof bowl. Heat heavy cream in a microwave-safe bowl until hot (about 1 minute). Pour 1 tablespoon of hot cream over the white chocolate and the remaining cream over the dark chocolate mixture. Let both sit for 30 seconds, then stir each until smooth and glossy.
  7. Decorate Cake: Pour 1 cup of dark chocolate ganache over the top of the cake and spread evenly. Drizzle white chocolate ganache over the dark ganache in concentric circles starting from the center. Use a toothpick to swirl the white chocolate throughout the dark ganache for a marbled effect. Refrigerate cake and remaining ganache until set, about 20 minutes.
  8. Finish and Garnish: Carefully remove sides of the springform pan and peel off parchment. Transfer cake to a serving plate, keeping the cake on the springform pan bottom. Lightly spread about ½ cup of remaining ganache around the sides of the cake with an offset spatula. Press mini chocolate chips onto the ganache-covered sides until fully coated. Transfer remaining ganache into a piping bag fitted with a large star tip and pipe decorative swirls around the edges. Refrigerate again to set the decoration, about 20 minutes before serving.

Notes

  • Make sure cream cheese is softened to room temperature for a smoother mousse texture.
  • Brewed coffee intensifies the chocolate flavor in the cake base but can be substituted with hot water for a milder taste.
  • Use high-quality chocolate for best flavor in mousses and ganache.
  • The mousse layers benefit from gentle folding to keep them light and airy.
  • Allow the cake to chill thoroughly between layers and before serving to achieve clean slices.
  • Ganache can be gently reheated if it thickens too much before use.

Keywords: Black Tie Mousse Cake, Olive Garden Copycat, Chocolate Cake, Chocolate Mousse, Vanilla Mousse, Chocolate Ganache, Layered Cake

Find it online: https://kitchenbyclara.com/copycat-olive-garden-black-tie-mousse-cake-recipe/