Introduction

This Copycat Olive Garden Black Tie Mousse Cake is a decadent dessert featuring layers of rich chocolate cake, creamy chocolate and vanilla mousses, and a glossy ganache finish. Perfect for special occasions or when you want to impress, this cake combines deep chocolate flavors with a silky texture that melts in your mouth.

The image shows a round chocolate and vanilla layered cheesecake on a white marbled surface. The cake has four main layers: a dark brown chocolate crust at the bottom, a light brown chocolate mousse layer above it, a thick creamy white vanilla cheesecake layer, and a glossy top layer of swirled dark chocolate and white cream forming a marbled pattern. Around the edge of the top layer, there are evenly spaced, dark chocolate whipped cream rosettes. Some small chocolate chips are scattered on the surface around the cake. Two thin triangular slices are cut and placed near the cake, revealing the smooth texture of the layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 1/4 cups (150 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
3/4 cup brewed coffee
1/3 cup extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
3 oz dark chocolate (70% cacao), coarsely chopped
2 oz semisweet chocolate, coarsely chopped
2 tbsp unsalted butter
4 oz cream cheese, softened
3/4 cup heavy cream
2 tbsp confectioners’ sugar
5 oz white chocolate chips
2 tbsp unsalted butter
12 oz semisweet chocolate, coarsely chopped
4 oz dark chocolate (70% cacao), coarsely chopped
1 oz white chocolate
1 1/2 cups heavy cream
2 cups semisweet mini chocolate chips
A piping bag and a large star tip

Instructions

Step 1: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a 9″ springform pan with parchment paper and grease it with cooking spray.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Add brewed coffee, olive oil, apple cider vinegar, and vanilla extract. Whisk until combined; small lumps are fine. Pour the batter into the prepared pan.
Step 3: Bake the cake for about 18 minutes or until a tester inserted in the center comes out clean. Let the cake cool on a wire rack for 15 minutes, then remove it from the pan and wipe out the pan for later use.
Step 4: For the chocolate cheesecake mousse, microwave dark chocolate, semisweet chocolate, and butter in 15-second intervals, stirring after each, until smooth and melted (about 1 minute total).
Step 5: Beat cream cheese in a large bowl with a handheld mixer until smooth. Add the melted chocolate mixture and continue beating until mostly combined, even if not fully emulsified.
Step 6: In a separate bowl, whip heavy cream with confectioners’ sugar until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture. Cover with plastic wrap and refrigerate until ready to assemble.
Step 7: For the vanilla mousse, microwave white chocolate chips and butter in 15-second increments, stirring until melted and smooth.
Step 8: Beat cream cheese in a large bowl until smooth. Add the melted white chocolate mixture and beat until combined.
Step 9: Whip heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. Cover with plastic wrap and refrigerate.
Step 10: Line the edges of the springform pan with parchment. Place the chocolate cake layer in the center. Spread the chocolate mousse evenly over the cake, then spread the vanilla mousse layer on top. Refrigerate until ready for ganache.
Step 11: For the ganache, combine semisweet and dark chocolates in a medium heatproof bowl. Place the white chocolate in a smaller heatproof bowl.
Step 12: Heat heavy cream in a microwave-safe bowl until hot (about 1 minute). Pour 1 tablespoon over white chocolate and the rest over the dark chocolate mixture. Let sit 30 seconds, then stir each until smooth and melted.
Step 13: Pour 1 cup of the dark chocolate ganache over the cake and spread evenly. Drizzle white chocolate in concentric circles on top, then use a toothpick to swirl the design. Refrigerate for about 20 minutes to set.
Step 14: Remove the sides of the springform pan carefully and peel away the parchment. Transfer the cake to a serving plate, keeping it on the pan bottom. Spread about ½ cup of remaining ganache around the cake sides.
Step 15: Press mini chocolate chips around the sides until fully covered.
Step 16: Transfer the remaining ganache to a piping bag fitted with a large star tip. Pipe swirls evenly around the cake edges. Refrigerate for another 20 minutes to set before serving.

Tips & Variations

Use freshly brewed coffee to enhance the chocolate flavor in the cake layer.
For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
To speed up setting times, chill the cake in the freezer for short intervals but avoid freezing completely.
Try decorating with toasted nuts or fresh berries for added texture and freshness.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15 minutes to soften slightly. Leftover cake can be frozen for up to 1 month wrapped tightly; thaw in the refrigerator overnight before serving.

How to Serve

A round cake with three visible layers sits on a white marbled surface. The bottom layer is dark brown and looks like a brownie base, the middle layer is light brown and smooth like chocolate mousse, and the top layer is thick and creamy white. The cake is covered with a glossy chocolate and white swirl pattern on top, and around the edge are large, dark brown chocolate swirls. Two slices are cut out and placed near the cake, showing the clean layers inside. Small chocolate chips are scattered around the cake edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousses a day in advance. Assemble and decorate on the day you plan to serve for the best texture and freshness.

What if I don’t have a springform pan?

A regular cake pan can be used, but lining it with parchment and careful removal might be more difficult. Consider serving the cake directly from the pan or using a removable bottom pan for easier handling.