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Elegant Copycat Olive Garden Black Tie Mousse Cake Recipe

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Ingredients

Adjust Servings:
1 18 ounce box of ordinary cake mix devil's food
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

Nutritional information

1191.1
Calories
753 g
Calories From Fat
83.8 g
Total Fat
47.4 g
Saturated Fat
248.5 mg
Cholesterol
555.8 mg
Sodium
113 g
Carbs
5.3 g
Dietary Fiber
84.8 g
Sugars
11.2 g
Protein
249 g
Serving Size

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Elegant Copycat Olive Garden Black Tie Mousse Cake Recipe

Features:
    Cuisine:

    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

    • 200 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    *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., 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, Might sound like a dumb question but how do you get the cake off of the springform base?


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    Steps

    1
    Done

    There Are Four Layers to Make:

    2
    Done

    Bottom Layer Cake:

    3
    Done

    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.

    4
    Done

    Second Layer the Chocolate Mousse:

    5
    Done

    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.

    6
    Done

    Third Layer the Custard:

    7
    Done

    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.

    8
    Done

    Fourth Layer the Icing:

    9
    Done

    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.

    10
    Done

    Refrigerate the Cake. Be Sure to See the Picture. Serve Cold. Delicious!

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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