The Real Black Tie Mousse Cake By Olive Garden Recipe

How to Make The Real Black Tie Mousse Cake By Olive Garden

1. **Bottom Layer (Chocolate Cake):**
2. Bake two 9-inch round chocolate cakes according to box instructions. Cool completely.
3. Level the tops of the cakes if needed.
4. Place one cake layer in the bottom of a 9-inch springform pan. Gently press down to create a flat base.
5. **Second Layer (Chocolate Mousse):**
6. Melt 12 ounces of semi-sweet chocolate chips with 8 ounces of softened cream cheese. Let cool slightly.
7. Sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup cold water; let bloom for 1 minute. Add 1/4 cup boiling water and stir until dissolved.
8. In a large bowl, beat 2 cups heavy cream with 1/2 cup powdered sugar until stiff peaks form.
9. Gently fold in the cooled gelatin mixture.
10. Add 1/4 of the whipped cream to the chocolate mixture and mix thoroughly. Gently fold in the remaining whipped cream.
11. Spread the chocolate mousse evenly over the cake layer in the springform pan. Refrigerate.
12. **Third Layer (Custard):**
13. In a medium bowl, whisk 4 large egg yolks until pale yellow.
14. Gradually whisk in 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon unflavored gelatin.
15. In a saucepan, heat 1 cup heavy cream and 1 teaspoon vanilla extract to a simmer.
16. Temper the egg mixture by slowly whisking in a small amount of the hot cream. Gradually whisk in the remaining cream.
17. Pour the mixture through a fine-mesh sieve back into the saucepan.
18. Cook over low heat, stirring constantly, until the custard thickens slightly (about 2-3 minutes). Do not boil.
19. Cool the custard slightly, then pour over the chocolate mousse layer. Freeze for at least 2 hours.
20. **Fourth Layer (Chocolate Ganache):**
21. In a saucepan, bring 1/2 cup heavy cream and 4 ounces of semi-sweet chocolate to a simmer.
22. Remove from heat and let stand for 5 minutes.
23. Whisk until smooth and glossy. Let cool until slightly thickened.
24. Remove the cake from the freezer and release the springform pan collar.
25. Pour the ganache over the top of the cake and spread evenly over the top and sides using a spatula.
26. Immediately press semi-sweet chocolate chips onto the sides of the cake while the ganache is still wet.
27. (Optional) Melt 1/2 cup of white chocolate chips and swirl it into the ganache for a decorative effect.
28. Refrigerate the cake for at least 4 hours, or preferably overnight, before serving.
29. Serve chilled. Enjoy!