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Perfect Olive Garden Black Tie Mousse Cake

Irresistible Perfect Olive Garden Black Tie Mousse Cake Recipe

This Perfect Olive Garden Black Tie Mousse Cake is a rich and indulgent dessert featuring layers of dark chocolate cheesecake and airy vanilla mousse, perfect for any celebration.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 cups Granulated Sugar Use regular sugar for optimal results.
  • 3/4 cup Unsweetened Cocoa Powder Consider Dutch-process cocoa for a different taste.
  • 1 1/2 teaspoons Baking Soda Ensure it's fresh for effectiveness.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 cup Brewed Coffee Can replace with instant coffee or espresso.
  • 1/2 cup Extra-Virgin Olive Oil Vegetable oil is a suitable substitute.
  • 1 tablespoon Apple Cider Vinegar Replace with white vinegar.
  • 2 teaspoons Pure Vanilla Extract Imitation vanilla may alter taste.
For the Cheesecake Layer
  • 7 ounces Dark Chocolate (70% Cacao) Choose high-quality chocolate for best results.
  • 16 ounces Cream Cheese (Softened) Could use Neufchâtel cheese for a lower-fat alternative.
  • 1/4 cup Unsalted Butter Use salted butter if necessary, but omit added salt.
  • 1 cup Heavy Cream Necessary for making mousse; light cream won't work.
For the Mousse
  • 1/2 cup Confectioners’ Sugar Regular sugar needs thorough mixing.
  • 1 cup White Chocolate Chips Dark chocolate chips can substitute.
  • 1/2 cup Semisweet Mini Chocolate Chips Optional topping that adds texture.

Equipment

  • mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Double boiler
  • 9-inch round cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
  2. In a large mixing bowl, combine dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of kosher salt. Whisk until evenly mixed.
  3. In a separate bowl, mix wet ingredients: 1 cup of brewed coffee, 1/2 cup of extra-virgin olive oil, 1 tablespoon of apple cider vinegar, and 2 teaspoons of pure vanilla extract. Combine with dry ingredients and stir until smooth.
  4. Pour the batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.
  5. For the cheesecake layer, melt 7 ounces of dark chocolate in a double boiler. Blend with 16 ounces of softened cream cheese until creamy. Add 1 cup of heavy cream and mix until smooth.
  6. Whip 1 cup of heavy cream with 1/2 cup of confectioners' sugar and 1 teaspoon of vanilla extract until stiff peaks form. Fold into the cheesecake mixture.
  7. Assemble the cake by layering one cake layer, spreading cheesecake mixture, followed by mousse. Repeat and finish with mousse on top.
  8. Cover and refrigerate for at least 4 hours or overnight to set.
  9. Decorate with white chocolate chips and semisweet mini chocolate chips before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 40gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better emulsion. Allow cake layers to cool completely before assembling to maintain distinct layers.

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