*the Real* Black Tie Mousse Cake by Olive Garden

"This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by baylor_gal photo by baylor_gal
photo by Scott S. photo by Scott S.
photo by blondegal2932 photo by blondegal2932
photo by aklondon888 photo by aklondon888
Ready In:
3hrs
Ingredients:
18
Yields:
1 cake
Serves:
8-10
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ingredients

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directions

  • There are FOUR layers to make:

  • BOTTOM LAYER (cake):

  • Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
  • SECOND LAYER (the chocolate mousse):

  • Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
  • THIRD LAYER (the custard):

  • Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
  • FOURTH LAYER (the icing):

  • Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
  • Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
  • Enjoy! --Adrienne.

Questions & Replies

  1. Might sound like a dumb question but how do you get the cake off of the springform base?
     
  2. On layer 4 (icing): Do you melt the butter and cream mixture in with all 18 oz of chocolate chips, or are some of those reserved for the side of the cake?
     
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Reviews

  1. By the way, Olive Garden's Black Tie Mousse Cake is the best dessert I've ever eaten, hands down! I'm going to bring this to our company's Thanksgiving luncheon.<br/><br/>A "cheesecake pan" is actually called a "springform" pan, which is what you always make cheesecakes in and mine is 9" in diameter. Also, I always cover the OUTSIDE of my springform pan (bottom of the pan and a little bit up on the sides) with aluminum foil, so there is no leakage while baking.<br/> <br/>Anyway, someone wrote that the recipe was hard to follow, and I think they may be referring to the "custard" layer (that's the only part where went "what?"). Anyway, see below what I added to the recipe in ALL CAPS so it makes more sense. <br/><br/> "Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add ALL OF THE CREAM AND VANILLA EXTRACT MIXTURE TO THE EGG MIXTURE until all of the cream has been added and then pour entire mixture through a strainer into the pan ON THE STOVE THAT CONTAINS THE CREAM AND VANILLA MIXTURE. THEN, continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.<br/><br/>I hope this helps!
     
  2. I was really skeptical about this recipe, because the real deal at Olive Garden is SO amazing! But it really worked and it's delicious! I wouldn't suggest doubling the filling measurements as another person recommended I started to do that but saw that it was going to make the cake HUGE, not like the real thing. Next time I make this I will find a super moist cake recipe instead of using the box kind. Then I will bake it like a regular cake and cut it down to what I need. That way I can control the amount of cake a little better then just using half the box recipe. One person commented that they added powdered sugar to their remaining frosting to make a thicker frosting for the roses. Just know that you have to use a LOT of powdered sugar to get it to thicken. I would absolutely make sure you use the entire frosting recipe. It's delicious and makes it easier to coat the cake well on the top and sides.
     
  3. So, up to the second layer everything worked perfectly fine until I tried the custard layer. Unfortunately, I failed at the custard, but thankfully I substituted with a 4 layer cheesecake recipe (http://www.foodnetwork.com/recipes/4-layer-cheesecake-recipe.html). I used the Vanilla Cream Cheese Mousse layer found in the food network recipe that I felt resembled the olive garden cheesecake better. As well as, it was much more easier to make. All together this recipe takes a long time to make, but its worth it.
     
  4. Outstanding!! I agree with one other review that the moose layer could have been doubled but I’d like to try to increase by 50%. I also want to try making the ganache with dark chocolate instead of semi sweet. But all in all, this recipe is fantastic! Pretty easy too, just takes time!
     
    • Review photo by aklondon888
  5. Something was off about the cake. One of my layer messed it all up... I was disappointed ??. Even though my ingrediends were fresh, not sure what went missing
     
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Tweaks

  1. use the vanilla cream cheese mousse layer from the recipe http://www.foodnetwork.com/recipes/4-layer-cheesecake-recipe.html to substitute the custard layer. Much more easier to make and tastier.
     
  2. I added a little more sugar to the whipped cream in the chocolate mouse layer. About 2 Tablespoons in total.
     

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