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Olive Garden Black Tie Mousse Cake

By Todd Wilbur


Score: 5.00. Votes: 1
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  • $0.79
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Menu Description: “Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.”

There are four delicious layers in this amazing cake that has been a signature dessert at the Italian chain for years, and assembling your own home clone is not difficult. For the two cheesecake layers in the middle I created a custom “no-bake” recipe since the chocolate cake on the bottom is already baked and we don’t want to keep baking it. The top layer is made by slowly cooking egg, cream, and sugar until thick, then stirring in chocolate chips. White chocolate drizzle is swirled into this fudgy topping, dark chocolate buttercream frosting is added, then mini chocolate chips are pressed all around the side of the cake for a beautiful finishing touch. The cake take a bit of time since each layer needs to set up in the chill box before the next one is added. When it’s all done you’ll have 12 servings of a really great looking dessert that will bring you loads of thanks from every chocoholic in the room.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Chocolate Cake Layer
  • 9 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 tablespoon shortening
  • 1/4 cup water
  • 1/2 cup all-purpose flour
  • 3 tablespoons Hershey's (not dark) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Chocolate Cheesecake Layer
  • 3/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 3/4 cups semisweet chocolate chips
Fluffy Cheesecake Layer
  • 3/4 cups heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
Chocolate Custard Mousse Layer
  • 1 egg
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semisweet chocolate chips
White Swirl
  • 2 tablespoons white chocolate chips (about 3/4 ounce)
  • 1 tablespoon heavy cream
  • 1 tablespoon powdered sugar
Dark Chocolate Buttercream Frosting
  • 2 cups powdered sugar
  • 3 tablespoons dark cocoa powder (Hershey's Special Dark)
  • 1/4 cup (1/2 stick) butter, softened
  • 1/3 cup heavy cream
  • 1/2 teaspoon black food coloring (optional)
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  • 6 ounces mini chocolate chips (1/2 bag)
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Preheat the oven to 350 degrees F.

      2. Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 1 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.

      3. In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well greased 9-inch springform pan and bake in the preheated oven for 25 minutes.

      4. While the cake cools, make the chocolate cheesecake layer by mixing the heavy cream, sugar and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Melt the chocolate chips in your microwave in a small glass or ceramic bowl on high for another 15 to 30 seconds. Stir the chips until smooth, then mix the melted chocolate chips into the cream cheese mixture. Spoon the chocolate cream cheese over the chocolate cake in the springform pan, cover, and chill for 1 hour.

      5. Make the fluffy cheesecake layer by mixing the heavy cream, sugar and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread over the chocolate cream cheese layer and chill for 1 hour.

      6. Make the chocolate custard layer by whisking together the egg, cream, and sugar in a medium metal bowl. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips, and mix with a spoon until smooth. Spread the chocolate custard over the fluffy cream cheese layer.

      7. Make the white swirl by combining the white chocolate chips with the cream and powdered sugar in a small microwave-safe glass or ceramic bowl. Heat on high for 30 seconds and stir. Heat for an additional 15 seconds if the chips haven't melted completely. Stir until smooth, then drizzle a little of this over the chocolate custard layer. Use a knife to swirl the white chocolate into the chocolate custard and chill until firm.

      8. Make the dark chocolate buttercream frosting by combining the powdered sugar and dark cocoa powder in a small bowl. Add the butter, cream, and black food coloring (if using), and mix with an electric mixer until smooth. Load the frosting into a pastry bag fitted with a large star tip.

      9. Remove the cake from the springform pan and pipe the frosting around the top of the cake.

      10. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices and serve.

      Makes 12 servings.

Reviews
Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Ruth Robinson
Nov 16, 2011, 23:00

My daughter and I love Olive Garden's Black Tie Mousse Cake and I knew I was going to have to make this for her on her birthday! Tastes just like the original! I only wish I would have added the black food coloring to the frosting and then mine would have looked just like Olive Garden's Cake. Todd makes some fantastic clones! Thanks Todd!

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