Copycat Olive Garden Black Tie Mousse Cake
This decadent four layer dessert features a rich chocolate cake, silky layers of dark chocolate cheesecake and vanilla mousse, and decadent ganache.
Yield
10
Time
1 hour 30 minutes
Ingredients
Cooking spray
1 1/4 c. (150 g.) all-purpose flour
3/4 c. (150 g.) granulated sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. brewed coffee
1/3 c. extra-virgin olive oil
1 tbsp. apple cider vinegar
1 tsp. pure vanilla extract
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 c. heavy cream
2 tbsp. confectioners' sugar
5 oz. white chocolate chips
2 tbsp. unsalted butter
12 oz. semisweet chocolate, coarsely chopped
4 oz. dark chocolate (70% cacao), coarsely chopped
1 oz. white chocolate
1 1/2 c. heavy cream
2 c. semisweet mini chocolate chips
A piping bag and a large star tip
Instructions
Step 1
Arrange a rack in center of oven; preheat to 350°. Line a 9" springform pan with parchment. Grease pan with cooking spray.
Step 2
In a large bowl, whisk flour, granulated sugar, cocoa powder, baking soda, and salt. Add coffee, oil, vinegar, and vanilla and whisk to combine; a few lumps are okay. Transfer to prepared pan.
Step 3
Bake cake until a tester inserted into the center comes out clean, about 18 minutes. Transfer to a wire rack and let cool 15 minutes, then remove from pan. Wipe out pan.
Step 4
In a medium microwave-safe bowl, microwave dark chocolate, semisweet chocolate, and butter in 15-second increments, stirring between each, until melted and smooth, about 1 minute total.
Step 5
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth. Add chocolate mixture and continue to beat until no streaks remain. If it’s not emulsified completely, that’s okay; it will smooth out when folded with the whipped cream.
Step 6
In a medium bowl, whip heavy cream and confectioners’ sugar until stiff peaks form. Fold whipped cream into cream cheese mixture. Press plastic wrap over top of mousse so a skin doesn’t form. Refrigerate until ready to use.
Step 7
In a small microwave-safe bowl, microwave white chocolate and butter in 15-second increments, stirring between each, until melted and smooth, about 1 minute total.
Step 8
In a large bowl, using handheld mixer on medium-high speed, beat cream cheese until smooth. Add white chocolate mixture and continue to beat until no streaks remain.
Step 9
In a medium bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture. Press plastic wrap over top of mousse so a skin doesn’t form. Refrigerate until ready to use.
Step 10
Line edges of springform pan with parchment. Place chocolate cake layer in the center. Using an offset spatula, spread chocolate mousse on top. Clean offset spatula and spread vanilla mousse layer on top of chocolate layer. Refrigerate until ready to use.
Step 11
In a medium heatproof bowl, combine semisweet chocolate and dark chocolate. Place white chocolate in a small heatproof bowl.
Step 12
In another small microwave-safe bowl, microwave heavy cream until hot to the touch, about 1 minute.
Step 13
Pour 1 Tbsp. over white chocolate, then pour remaining cream over semisweet chocolate mixture. Let sit for 30 seconds. Stir until both chocolates are melted and smooth.
Step 14
Pour 1 cup dark chocolate ganache over top of cake; spread in an even layer. Using a spoon, drizzle white chocolate over dark chocolate on cake in concentric circles, starting from center of cake. Using a toothpick, swirl white chocolate all over cake. Refrigerate cake and remaining ganache until set, about 20 minutes.
Step 15
Carefully remove sides of springform pan; peel parchment off the sides. Transfer cake to a large plate or platter, keeping cake on bottom of springform pan. Using offset spatula, lightly spread about ½ cup remaining ganache around sides of cake.
Step 16
Press handfuls of mini chocolate chips around sides of cake until covered.
Step 17
Transfer remaining ganache to piping bag fitted with star tip. Pipe swirls around edges of cake. Refrigerate to set, about 20 minutes.
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