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Black Tie Mousse Cake (Olive Garden Copycat) Recipe

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4.2 from 13 reviews

This Black Tie Mousse Cake is an elegant Olive Garden copycat dessert featuring layers of rich chocolate cake, creamy chocolate cheesecake, a smooth mascarpone custard, and decadent dark and white chocolate ganache. Perfect for special occasions, this multi-layered treat combines moist cake, luscious mousse, and silky icing with decorative swirls and chocolate chip accents.

Ingredients

Chocolate Cake Layer

  • 1 large egg (at room temperature)
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (at room temperature)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Cheesecake Layer

  • 1 1/2 cups dark chocolate chips
  • 16 ounces cream cheese (2 packages softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Custard Layer

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache/Icing

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream
  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1/2 cup heavy cream

Decoration

  • Mini chocolate chips for the sides
  • Chocolate syrup for plate decoration

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry mixture and mix until combined evenly.
  4. Incorporate Boiling Water: Stir in the boiling water carefully until the batter becomes smooth and well blended.
  5. Bake Chocolate Cake: Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Slice Cake Layer: Using a long serrated knife, carefully cut the cooled cake horizontally into two equal halves. Place one half into an 8-inch springform pan and press gently to spread it evenly to the edges. Wrap and save the other half for another use.
  7. Prepare Cheesecake Mixture: Melt the dark chocolate chips and allow to cool slightly. In a separate bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Fold in the cooled melted chocolate gently.
  8. Bake Cheesecake Layer: Pour the cheesecake mixture over the cake layer in the springform pan. Bake for 40-45 minutes or until the cheesecake is set. Cool to room temperature, then refrigerate until firm.
  9. Make Custard Layer: Whip heavy cream to stiff peaks. In another bowl, blend mascarpone cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture and spread evenly over the chilled cheesecake layer. Refrigerate to set.
  10. Prepare Chocolate Icing: Heat heavy cream for the dark chocolate until it begins to simmer. Pour over the dark chocolate chips and stir until smooth. Repeat this process with the white chocolate chips and their portion of cream.
  11. Decorate Cake: Drizzle both dark and white chocolate icings over the custard layer. Use a toothpick to create a delicate swirl pattern. Press mini chocolate chips around the sides of the cake for decoration.
  12. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to set all layers properly.
  13. Prepare Ganache Frosting: Place chocolate chips in a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over chocolate chips and let sit 4-5 minutes to melt.
  14. Finish Ganache: Stir ganache until smooth. Allow to cool until spreadable, about 2 hours at room temperature or 1 hour refrigerated, stirring occasionally.
  15. Pipe Ganache: Using an electric mixer, beat ganache frosting until fluffy. Transfer to a piping bag fitted with a star tip and pipe decorative borders around the top edge of the cake.
  16. Slice and Serve: Slice the cake carefully and serve with optional chocolate syrup plate decoration for an elegant presentation.

Notes

  • This cake requires several hours of chilling to ensure proper setting of cheesecake, custard, and ganache layers—plan accordingly.
  • Use room temperature eggs and buttermilk to create a smoother batter.
  • Leftover cake half can be stored tightly wrapped in the refrigerator for up to 2 days or frozen for longer storage.
  • For best results, use high-quality dark and white chocolate chips for rich flavor and smooth texture.
  • The ganache frosting can be made in advance and refrigerated; bring it to room temperature before whipping.

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