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

Ingredients:

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

Decorations:

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

Instructions:

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.

Assembling:

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.

Decorating:

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!