Olive Garden Black Tie Mousse Cake
Making this Olive Garden Black Tie Mousse Cake is easier than you think!
No meal at Olive Garden would be complete without dessert and this Copycat Olive Garden Black Tie Mousse Cake is a stunning, impressive, rich dessert you can make right at home. A deep chocolate cake is the base layer, topped by a rich chocolate mousse layer, followed by an easy cheesecake mousse layer and the whole thing is topped with a perfect chocolate ganache. This is the ultimate dessert and a lot easier than you think. Perfect for entertaining.
Let’s be honest, half the reason I go to Olive Garden is for dessert (and the breadsticks!) And the Black Tie Mousse Cake? Oh my goodness, it’s THE one, my go to, my favorite. Rich, creamy, chocolatey perfection in every single bite. So of course, I had to figure out how to make it at home and surprise surprise, it’s not nearly as hard as it looks. So now I can have that fudgy, indulgent cake whenever I want (well maybe not tooooo much).
We’re talking four dreamy layers: a moist homemade chocolate cake (from scratch because we are being fancy), a thick and fudgy chocolate cheesecake mousse, a fluffy white chocolate mousse, and a silky ganache that really ties this cake together. Fancy, but not fussy. This is the kind of dessert that makes people think you have your life together (even if you’re making it in yoga pants while hiding in the kitchen from your kids, no judgment).
I love making this for holidays, birthdays, or when I just need something sinfully chocolatey. It keeps like a dream in the fridge, and I may or may not have had it with coffee for breakfast.
What is Olive Garden Black Tie Mousse Cake?
It’s Olive Garden’s signature layered dessert with four distinct tiers: chocolate cake, chocolate cheesecake mousse, white chocolate mousse, and chocolate ganache. It’s rich, creamy, and an absolute chocolate bomb (in the best way possible).
Why You’ll Love This Recipe
- It looks fancy but is simple to make with basic baking skills
- Four different textures and flavors in one amazing bite
- Perfect make-ahead dessert for entertaining
- Way more budget-friendly than ordering out
- Stays fresh for days in the fridge
- Impresses everyone with minimal effort
When to Serve This Cake
- Holidays (especially Thanksgiving, Christmas, or Valentine’s Day!)
- Dinner parties
- Birthdays or anniversaries
- Baby showers or bridal showers
- When you want to treat yourself to something decadent
- Any time the kids have driven you crazy and you need a treat
Ingredients
Chocolate Cake Layer:
- Unsweetened baking cocoa – gives a deep, rich chocolate flavor
- Boiling water – helps bloom the cocoa and intensify the chocolate
- Butter, softened – makes the cake tender and rich
- Sugar – just enough to sweeten the dark chocolate
- Eggs – binds the cake and adds richness
- Vanilla extract – enhances the chocolate flavor
- All-purpose flour – structure for the cake
- Baking soda – helps the cake rise
- Baking powder – gives it a little extra lift
Chocolate Cheesecake Layer:
- Cream cheese, softened – creamy, tangy base
- Powdered sugar – sweetens the mousse layer just right
- Vanilla extract – adds a subtle flavor
- Dark chocolate chips, melted and slightly cooled – rich, decadent chocolate flavor
- Heavy whipping cream – whipped and folded in for fluffiness
White Chocolate Mousse Layer:
- Heavy whipping cream – base for the mousse
- Sugar – balances the sweetness
- Cream cheese, softened – adds creaminess and structure
- White baking chocolate, melted and cooled – sweet and velvety
Ganache:
- Semisweet chocolate chips – ultra smooth and chocolatey
- Heavy whipping cream – creates a rich, pourable ganache
Garnish:
- Mini semisweet chocolate chips – pressed into the sides for texture
- White baking chips, melted – for a fancy drizzle on top
How to Make Black Tie Mousse Cake
- Bake the cake:
- Combine baking cocoa and boiling water. Let cool.
- Cream butter and sugar, then add eggs and vanilla.
- Mix in flour, baking soda, and baking powder. Stir in cooled cocoa mixture.
- Pour into a parchment-lined 8″ springform pan and bake at 350°F for 25–30 minutes. Let cool.
- Make the chocolate cheesecake mousse:
- Beat cream cheese, powdered sugar, and vanilla.
- Stir in melted dark chocolate.
- Whip the cream until soft peaks form. Fold into the chocolate mixture.
- Spread over cooled cake layer. Chill 1 hour or freeze 30 minutes.
- Make the white chocolate mousse:
- Beat cream and sugar until stiff peaks form.
- In another bowl, beat cream cheese and melted white chocolate. Fold in whipped cream.
- Spread over chocolate mousse layer. Chill 1 hour or freeze 30 minutes.
- Make the ganache:
- Heat 2 cups cream in microwave until hot. Add chocolate chips and let sit 5 minutes.
- Whisk until smooth. Let cool slightly.
- Reserve 1 cup ganache in fridge for piping later.
- Remove cake from pan and place on wire rack. Pour ganache over top and sides.
- Press mini chips around the sides. Drizzle melted white chocolate over top.
- Decorate and chill:
- Whip chilled ganache until fluffy. Pipe around edges and top with a chocolate chip if desired.
- Refrigerate until ready to serve.
Substitutions
- Box chocolate cake mix (only use half the batter) in place of homemade cake
- White chocolate chips instead of white baking chocolate
- Milk chocolate chips in ganache for a less intense chocolate flavor
Variations
- Make mini versions in muffin tins for individual servings
- Use flavored extracts (almond or peppermint) in the mousse layers
- Top with berries or edible gold flakes for an elegant touch
Tips & Tricks
- Line your springform pan with parchment for easy removal
- Chill between layers to keep them firm and clean
- Let ganache cool before pouring or it may melt your mousse
- Use a hot knife to get clean slices when serving
- Make the cake a day ahead, it slices even better the next day
FAQs
FAQsCan I make this ahead of time? Yes! This is the perfect make-ahead dessert. Just keep it chilled until ready to serve.
Can I freeze it? Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Can I skip a layer? Sure! You can just do the cake and mousse or cake with ganache, depending on how much time you have.
What kind of chocolate chips should I use? Good quality semisweet chips for best flavor and smooth ganache.
Serving Ideas
Serving Ideas- Serve chilled with a dollop of whipped cream
- Pair with espresso or coffee
- Add fresh raspberries or strawberries on top
- Slice small, it’s rich!
Storage and Make Ahead Tips
- Fridge: Keep covered in the fridge for up to 5 days.
- Freezer: Freeze slices in an airtight container. Thaw overnight before serving.
- Make ahead: Assemble the whole cake a day before for best results.
Olive Garden Black Tie Mousse Cake
Yield: 8Prep Time: 25 minutesCook Time: 25 minutesChill Time: 3 hoursTotal Time: 3 hours 50 minutesNo meal at Olive Garden would be complete without dessert and this Copycat Olive Garden Black Tie Mousse Cake is a stunning, impressive, rich dessert you can make right at home. A deep chocolate cake is the base layer, topped by a rich chocolate mousse layer, followed by an easy cheesecake mousse layer and the whole thing is topped with a perfect chocolate ganache. This is the ultimate dessert and a lot easier than you think. Perfect for entertaining.
Ingredients
- Cake Layer-
- 1/2 cup unsweetened baking cocoa
- 1 cup boiling water
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- Chocolate Cheesecake Layer-
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips, melted and slightly cooled
- 1/2 cup heavy whipping cream
- White Chocolate Mousse-
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 4 ounces cream cheese, softened
- 4 ounces white baking chocolate, melted and cooled
- Ganache-
- 4 cups semisweet chocolate chips
- 2 cups heavy whipping cream
- Garnish-
- 2 cups miniature semisweet chocolate chips
- 1/4 cup white baking chips, melted
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine baking cocoa and boiling water.
- Set aside to cool.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla until just combined.
- Add the flour, baking soda and baking powder.
- Mix just a bit before adding in the chocolate mixture.
- Pour batter into a parchment-lined 8 inch springform pan.
- Bake in 350 degree oven for 25-30 minutes until toothpick inserted comes out clean. Set aside to cool completely.
- For the chocolate cheesecake layer, in a small bowl, beat the cream cheese, powdered sugar and vanilla until smooth.
- Next beat in the melted and cooled dark chocolate until combined.
- In another bowl, beat the cream until soft peaks form.
- Fold the cream into the chocolate cream cheese mixture.
- Spread the chocolate cheesecake mixture over the cake layer. Refrigerate for 1 hour or freeze for 30 minutes. I go the freezer route because it is faster.
- For the white chocolate mousse, in a bowl, beat the heavy cream and sugar until you get stiff peaks.
- In a separate bowl, beat the cream cheese and melted white chocolate until smooth.
- Fold in the whipped cream.
- Spread the white mousse layer over the chocolate cheesecake layer.
- Refrigerate until set 1 hour or freeze 30 minutes.
- For the ganache add 2 cups of cream to a microwave safe bowl and and microwave in 30 second intervals until the cream is hot.
- Add your chocolate chips to the hot cream and let sit for 5 minutes.
- Whisk the chocolate chips and cream together until combined and smooth. Let cool slightly.
- Set aside 1 cup of the ganache and place into the refrigerator.
- Remove the cake from the pan and place on a wire rack.
- Pour the ganache over the cake and down the sides.
- Press mini chocolate chips into the sides.
- In 30 second intervals melt your 4 ounce bar of white baking chocolate.
- Drizzle the white chocolate over the ganache layer on top of the cake.
- Refrigerate the cake while you prepare the frosting.
- Using an electric mixer whip the chilled ganache until frosting consistency.
- Pipe around the edges and top with a chocolate chip.
- Refrigerate until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can use a box chocolate mix but you wont need to use the whole batter.
- You can also make this in a 9 inch springform pan.
Did you make this Olive Garden Black Tie Mousse Cake, tell me how you liked it in the comments! For more delicious family friendly recipes you can follow me on PINTEREST, INSTAGRAM OR FACEBOOK
Try These Next
This Copycat Olive Garden Black Tie Mousse Cake is rich, decadent, and guaranteed to impress. It looks like it came from a bakery, but it’s made right in your own kitchen with simple steps. Whether you’re serving this up for a holiday, celebration, or just a random Wednesday chocolate craving, it’s sure to become a go-to favorite.
So go ahead, make something fancy, because you deserve it
