A visit to Olive Garden undoubtedly calls for a bowl of Olive Garden minestrone, one too many Olive Garden breadsticks and every last bite of chicken and shrimp carbonara. If you have room for dessert, it’s undoubtedly going to be a slice of Olive Garden black tie mousse cake.
While we also wouldn’t say no to a slice of chocolate lasagna, Olive Garden’s black tie mousse cake is the dessert we always always have room for. That’s why we had to figure out how to make a version at home. Don’t be intimidated by the lengthy ingredient list. While this copycat recipe may require a bit more prep than other layered dessert recipes, your efforts won’t go unrewarded. Trust us when we say the end result will look stunning and taste even sweeter!
What is black tie mousse cake?
With rich layers of decadent chocolate cake, fluffy dark chocolate cheesecake and creamy custard mousse, this chocolate ganache-covered delight is a long-standing bestseller for a reason. It’s downright delicious!
This stunning dessert is reminiscent of what many people call tuxedo cake. While both desserts begin with layers of fudgy chocolate cake, Olive Garden’s recipe differs from the traditional version in a few ways.
The main difference is that Olive Garden’s recipe features layers of chocolate cheesecake and a vanilla custard mousse. On the other hand, tuxedo cakes (like Costco’s tuxedo cake) don’t include cheesecake and typically opt for layers of chocolate mousse and white chocolate ganache. Some tuxedo cakes include layers of white cake, too.
However, the only hard and fast rule about tuxedo cake is that it contains contrasting black and white layers!
Copycat Olive Garden Black Tie Mousse Cake Ingredients
- Baking cocoa
- Boiling water
- Butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
Cheesecake:
- Cream cheese
- Confectioners’ sugar
- Vanilla extract
- Dark chocolate chips
- Heavy whipping cream
White chocolate mousse:
- Heavy whipping cream
- Sugar
- Cream cheese
- White baking chocolate
Chocolate ganache:
- Heavy whipping cream
- Semisweet chocolate chips
Garnish:
- Miniature semisweet chocolate chips
- White baking chips, melted
- Reserved chocolate ganache
Directions
Step 1: Prepare the cocoa
Preheat oven to 350°F. Grease and line a 9-inch round baking pan with parchment paper. Combine the cocoa powder and boiling water in a large glass measuring cup. Set aside to cool completely.
Step 2: Mix wet ingredients
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 to 7 minutes. Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Step 3: Blend dry ingredients and combine
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture from Step 1.
Make sure to beat the mixture well after each addition!
Step 4: Bake the cake layer
Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.
Step 5: Start the cheesecake layer
While the cake cools, prepare the cheesecake layer. In a small bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Pour in the melted dark chocolate chips and beat until fully combined.
Step 6: Whip the cream
In another medium bowl (or in a stand mixer fitted with a whisk attachment), beat the heavy whipping cream until soft peaks form. Gently fold it into the cream cheese mixture until evenly incorporated.
Editor’s Tip: For a fluffy, creamy cheesecake, use a light hand when folding the whipped cream into the cheesecake batter. You want to retain as much air as possible from the whipped cream.
Step 7: Layer and chill
In a 9-inch springform pan, place the cooled cake layer in the bottom. Next, pour the cheesecake batter over the top and spread in an even layer. Cover and refrigerate until chilled, about 1 hour.
Step 8: Start the mousse
In a large bowl, beat cream until it begins to thicken. Then, gradually add the sugar, beating on a medium speed until stiff peaks form; set aside.
Step 9: Add cream cheese
In another bowl, beat the cream cheese until fluffy, then add the melted white chocolate. Beat until smooth, then gently fold the mixture into the sweetened whipped cream.
Editor’s Tip: We always suggest gently melting white chocolate on the stovetop using a double boiler as opposed to the microwave since it’s more prone to seizing than other types of chocolate. This is because it contains more cocoa butter than its milk and dark chocolate cousins and has a lower melting point. Go low and slow to avoid a big clumpy mess.
Step 10: Layer on the mousse
Remove the cake from the refrigerator and spread the white chocolate mousse over the chilled chocolate cheesecake layer. Return to the refrigerator and chill until set, about 1 hour.
Step 11: Prepare the ganache
Place the chocolate chips into a large bowl. Next, bring the cream to a low boil in a small saucepan. Pour the warm cream over the chocolate chips, then stir until glossy and smooth. Cool slightly, stirring occasionally to prevent lumps.
Transfer 3/4 cup of the chocolate ganache to a container with a lid, then cover and refrigerate to reserve for final decoration before serving.
Step 12: Pour ganache
Remove the cake from the refrigerator and remove the outer ring from the springform pan. Transfer the cake to a wire rack positioned over a rimmed sheet pan. Then quickly (yet carefully) pour the remaining ganache over the entire cake, allowing it to coat the sides of the cake completely. Carefully tilt the cake to help direct the ganache to any bare spots you might have missed.
Editor’s Tip: Getting a perfectly even and smooth homemade ganache layer can take practice. Luckily, the chocolate chips pressed onto the sides in the next step will conceal any imperfections, so don’t sweat this step too much. For best coverage, check to ensure the ganache is cool enough not to melt the chilled cake when poured, yet warm enough to flow and spread easily over the surface.
Step 13: Garnish with chocolate
For garnish, drizzle melted white chocolate over the top of the cake as abstract stripes or zigzags. Then, gently press miniature chocolate chips onto the sides of the cake once the ganache has partially set. Cover (we suggest using a cake carrier with a lid) and refrigerate until chilled.
Editor’s Tip: Drizzling the warm white chocolate over the ganache before it has fully set will allow it to sink into the surface partially, so you end up with a smooth, uniform top on the finished cake. If your chocolate has set, don’t fret. Your cake will still look beautiful. It will just have a bit more texture and dimension on top.
Step 14: Decorate with ganache
Before serving, beat the reserved ganache from Step 11 until it reaches a piping consistency, about 15 seconds. Transfer it to a piping bag fitted with a star tip. Pipe the ganache into rosettes around the top edges of the cake. Slice and serve immediately or refrigerate until serving.
Can you make Olive Garden black tie chocolate mousse cake in advance?
Yes! We admit that making this Olive Garden dessert recipe is a process. Luckily, the steps can easily be broken up over a few days if your schedule doesn’t accommodate preparing the whole cake in a single day. Here are two options we recommend for making this showstopping cake recipe in advance.
2-Day Black Tie Chocolate Mousse Cake
- Day 1: Complete steps 1 through 7 as directed above. Then, cover and refrigerate overnight.
- Day 2: Complete steps 8 through 14 as directed above. Cover and refrigerate until ready to serve.
3-Day Black Tie Chocolate Mousse Cake
- Day 1: Complete steps 1 through 4 as directed. Allow the cake to cool completely, then wrap it tightly in two layers of plastic wrap and store it at room temperature overnight. You may also chill for up to 3 days in the refrigerator.
- Day 2: Complete steps 5 through 10 as directed above. Then cover and refrigerate overnight.
- Day 3: Complete steps 11 through 14 as directed above. Cover and refrigerate until ready to serve.
How do you freeze Olive Garden black tie mousse cake?
This cake freezes like a dream. Cover the cake in an airtight, freezer-safe container. Store in the freezer on a flat surface for up to 1 month. Remove the cake from the freezer and allow it to defrost for 24 to 48 hours before slicing and serving.
Olive Garden Black Tie Chocolate Mousse Cake Tips
How do you slice Olive Garden black tie chocolate mousse cake?
To slice this layered chocolate mousse cake, run a sharp knife under hot water and dry. Cut the first slice and transfer it to a plate. Rinse the knife, then repeat with every slice. The warmed blade will slice cleanly and leave you with defined layers
Can you make a gluten-free Olive Garden black tie chocolate mousse cake?
We have not tried making this cake gluten-free, so it would be an experiment. You could swap the all-purpose flour in the chocolate cake layer for your favorite 1-to-1 gluten-free baking alternative or try this gluten-free chocolate cake recipe instead. Take care to also check the labels of the other ingredients (especially the confectioners’ sugar) to ensure they were processed in gluten-free facilities and don’t include any gluten-containing additives.
