Tuesday, May 10, 2016

Copy Cat Black Tie Mousse Cake

I wanted to make something complicated so I made this cake. This is my version of Olive Garden's Black Tie Mousse Cake.

Here's how to make it.

Black Tie Mousse Cake


Layer 1, chocolate cake

1/2 cup of butter
1 cup sugar
3 eggs
1 tsp of vanilla
1/3 cup of cocoa
1/2 cup of flour

Layer 2, no bake chocolate cheese cake

8 oz cream cheese
1/2 cup sugar
1/4 cup cocoa
1/2 cup heavy cream
1/4 cup powdered sugar

Layer 3 italian mousse

3/4 cup heavy cream
12 oz cream cheese
1/4 cup sugar
1 T cold water
1 T boiling water
1 T unflavored gelatin

Layer 4, dark chocolate ganache

1 cup heavy cream
2 T butter
12 oz dark chocolate chips


1 1/2 cups mini chocolate chips
1/4 a cup melted white chocolate
1/2 a cup dark chocolate chips
1/2 a cup heavy cream


Layer 1:

Pre heat your oven to 350 F.

In a bowl cream the butter and sugar then add the eggs one at time the add the vanilla.

Add the flour and cocoa mix well.

Spread the batter into a 9 inch spring form pan and bake for 20 minutes cool completely.

Layer 2:

In  a bowl beat the cream cheese and sugar until smooth.

With an electric mixer whip the cream and powdered sugar to stiff peaks the n fold it into the chocolate mixture and place in your refrigerator.

Layer 3:

In a bowl whip the cram to stiff peaks.

In another bowl beat the cream cheese and sugar  until smooth  then fold in the whipped cream.

In a small bowl mix the cold water and gelatin let stiffen then add the boiling water stir until smooth then fold into the cream cheese mixture.


Spread the chocolate cheese cake mixture over the chocolate cake crust then spread the mousse over the cheese cake and let freeze.

Layer 4:

In a microwave safe bowl boil the cream then pour it over the chocolate stir until completely combined.

Take the cake out of your freezer and remove the edge of the pan then pour the ganache over the cake and gently spread it over the edges.


Before the ganache sets, completely cover the edges with the mini chocolate chips.

With the white chocolate put a big dot in the middle and make spirals out from it.

Then take a tooth pick and gently run it though the  white chocolate.

In a microwave safe bowl boil the 1/2 cup of cream and pour it over the 1/2 cup of dark chocolate chips stir until combined.

With an electric mixer whip the ganache until it turns light brown the pipe it around the edges of the cake.

Chill for 2 hours.

Serve and enjoy!


Wednesday, May 4, 2016

Un Baked Brownies

Today I made these brownies because my mom said I had to make something more healthy.
They are also gluten free and vegan.

 Here's how to make them.

Un Baked Brownies


2 1/2 cups of pitted dates
1 1/2 cups of almonds
6 T cocoa
3 tsp water
2 T coconut oil melted
1/4 a cup of cocoa
1/4 a cup of maple syrup


In a food processor blend together the dates, almonds, the 6 T of cocoa and the water keep blending until the mixture is smooth press firmly into an 8 X 8 pan.

In a bowl mix together the coconut oil, the remaining cocoa and the maple syrup spread on top of the brownies. (If you don't want icing you don't have to do this step)

Place in the refrigerator for 2 hours.

Serve and enjoy!   


Chocolate Ice Cream

I decided to make this ice cream because we had some milk left from one of our goats that we just started milking. This recipe is almost like soft serve.

Here's how to make it.

Chocolate Ice Cream


2 cups of goat milk or whole milk
1 cup heavy cream
1/2 a cup of cocoa
4 oz semi sweet chocolate
4 egg yolks
3/4 a cup of sugar


In a large saucepan mix together the milk and cream and let it simmer then add the chocolate and stir until it melts.

In a heat proof bowl beat the egg yolks and sugar until they are pale yellow.

Pour the hot mixture over the eggs and sugar stirring constantly so you don't scramble the eggs.

Return to the saucepan and cook until thick(Don't let it boil).

Place in an ice bath until is's completely cooled.

Make according to your  ice cream maker's instructions.

Let the ice cream ƒreeze overnight .

Serve with your favorite toppings.