You’ve slurped up a bowl of Olive Garden minestrone, devoured one too many Olive Garden breadsticks and polished off every last bite of your chicken and shrimp carbonara. If you have room for dessert, it’s undoubtedly going to be a slice of Olive Garden black tie mousse cake.
While we also wouldn’t say no to a slice of chocolate lasagna, Olive Garden’s black tie mousse cake is the dessert we always always have room for.
What Is Black Tie Mousse Cake?
With rich layers of decadent chocolate cake, fluffy dark chocolate cheesecake and creamy custard mousse, this chocolate ganache-covered delight is a long-standing bestseller for a reason. It’s downright delicious!
This stunning dessert is reminiscent of what many people call tuxedo cake. While both desserts begin with layers of fudgy chocolate cake, Olive Garden’s recipe differs from the traditional version in a few ways.
The main difference is that Olive Garden’s recipe features layers of chocolate cheesecake and a vanilla custard mousse. On the other hand, tuxedo cakes (like Costco’s tuxedo cake) don’t include cheesecake and typically opt for layers of chocolate mousse and white chocolate ganache. Some tuxedo cakes include layers of white cake, too.
However, the only hard and fast rule about tuxedo cake is that it contains contrasting black and white layers!
How to Make Copycat Olive Garden Black Tie Mousse Cake
Don’t be intimidated by the lengthy ingredient list. While this copycat recipe may require a bit more prep than other layered dessert recipes, your efforts won’t go unrewarded. Trust us when we say the end result will look stunning and taste even sweeter!
Editor’s Tip: If you’re looking to make this recipe over the course of two or three days, scroll to the end of this post for our make-ahead method.
Ingredients
- 1/2 cup baking cocoa
- 1 cup boiling water
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 3/4 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cheesecake:
- 4 ounces cream cheese, softened
- 1/4 cup confectioners’ 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
- 3 ounces cream cheese, softened
- 3 ounces white baking chocolate, melted and cooled
Chocolate ganache:
- 1-1/2 cups heavy whipping cream
- 3 cups semisweet chocolate chips
Garnish:
- 2 cups miniature semisweet chocolate chips
- 1/4 cup white baking chips, melted
- 3/4 cup reserved chocolate ganache
Directions
Step 1: Prepare the cocoa
Preheat oven to 350°F and grease and line a 9-inch round baking pan with parchment paper. Combine the cocoa powder and boiling water in a large glass measuring cup. Set aside to cool completely.
Step 2: Mix wet ingredients
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 to 7 minutes. Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Step 3: Blend dry ingredients and combine
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture from Step 1.
Make sure to beat the mixture well after each addition!
Step 4: Bake the cake layer
Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.
Editor’s Tip: Not sure if your cake is fully baked? Learn how to test cake doneness.
Step 5: Start the cheesecake layer
While the cake cools, prepare the cheesecake layer. In a small bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Pour in the melted dark chocolate chips and beat until fully combined.
Step 6: Whip the cream
In another medium bowl (or in a stand mixer fitted with a whisk attachment), beat the heavy whipping cream until soft peaks form. Gently fold it into the cream cheese mixture until evenly incorporated.
Editor’s Tip: For a fluffy, creamy cheesecake, use a light hand when folding the whipped cream into the cheesecake batter. You want to retain as much air as possible from the whipped cream.
Step 7: Layer and chill
In a 9-inch springform pan, place the cooled cake layer in the bottom. Next, pour the cheesecake batter over the top and spread in an even layer. Cover and refrigerate until chilled, about 1 hour.
Editor’s Tip: Take this moment to do some kitchen cleanup, especially if you don’t live in a home with an endless supply of mixing bowls.
Step 8: Start the mousse
In a large bowl, beat cream until it begins to thicken. Then, gradually add the sugar, beating on a medium speed until stiff peaks form; set aside.
Step 9: Add cream cheese
In another bowl, beat the cream cheese until fluffy, then add the melted white chocolate. Beat until smooth, then gently fold the mixture into the sweetened whipped cream.
Editor’s Tip: We always suggest melting white chocolate gently on the stovetop using a double boiler as opposed to the microwave since it’s more prone to seizing than other types of chocolate. This is because it contains more cocoa butter than its milk and dark chocolate cousins and has a lower melting point. Go low and slow to avoid a big clumpy mess.
Step 10: Layer on the mousse
Remove the cake from the refrigerator and spread the white chocolate mousse over the chilled chocolate cheesecake layer. Return to the refrigerator and chill until set, about 1 hour.
Step 11: Prepare the ganache
Place the chocolate chips into a large bowl. Next, bring the cream to a low boil in a small saucepan. Pour the warm cream over the chocolate chips, then stir until glossy and smooth. Cool slightly, stirring occasionally to prevent lumps.
Transfer 3/4 cup of the chocolate ganache to a container with a lid, then cover and refrigerate to reserve for final decoration before serving.
Step 12: Pour ganache
Remove the cake from the refrigerator and remove the outer ring from the springform pan. Transfer the cake to a wire rack positioned over a rimmed sheet pan. Then quickly (yet carefully) pour the remaining ganache over the entire cake, allowing it to coat the sides of the cake completely. You can tilt the cake carefully to help direct the ganache to any bare spots you might have missed.
Editor’s Tip: Getting a perfectly even and smooth homemade ganache layer can take practice. Luckily, the chocolate chips pressed onto the sides in the next step will conceal any imperfections, so don’t sweat this step too much. For best coverage, check to ensure the ganache is cool enough not to melt the chilled cake when poured, yet warm enough to flow and spread easily over the surface.
Step 13: Garnish with chocolate
For garnish, drizzle melted white chocolate over the top of the cake as abstract stripes or zigzags. Then, gently press miniature chocolate chips onto the sides of the cake once the ganache has partially set. Cover (we suggest using a cake carrier with a lid) and refrigerate until chilled.
Editor’s Tip: Drizzling the warm white chocolate over the ganache before it has fully set will allow it to sink into the surface partially, so you end up with a smooth, uniform top on the finished cake. If your chocolate has set, don’t fret. Your cake will still look beautiful. It will just have a bit more texture and dimension on top.
Step 14: Decorate with ganache
Before serving, beat the reserved ganache from Step 11 until it reaches a piping consistency, about 15 seconds. Transfer it to a piping bag fitted with a star tip. Pipe the ganache into rosettes around the top edges of the cake. Slice and serve immediately or refrigerate until serving.
Tips for Making Copycat Olive Garden Black Tie Chocolate Mousse Cake
Use a warm knife for clean slices
To slice this layered chocolate mousse cake, run a sharp knife under hot water and dry. Cut the first slice and transfer it to a plate. Rinse the knife, then repeat with every slice.
Make part of this copycat cake ahead
We admit that making this Olive Garden recipe is a process. Luckily, the steps can easily be broken up over a few days if your schedule will not accommodate preparing the recipe in a single day. Here are two options we recommend for making this showstopping cake recipe ahead.
2-Day Black Tie Chocolate Mousse Cake
- Day 1: Complete steps 1 through 7 as directed. Then, cover and refrigerate overnight.
- Day 2: Complete steps 8 through 14 as directed. Cover and refrigerate until ready to serve.
3-Day Black Tie Chocolate Mousse Cake
- Day 1: Complete steps 1 through 4 as directed. Allow the cake to cool completely, then wrap it tightly in two layers of plastic wrap and store it at room temperature overnight. You may also chill for up to 3 days in the refrigerator.
- Day 2: Complete steps 5 through 10 as directed. Then cover and refrigerate overnight.
- Day 3: Complete steps 11 through 14 as directed. Cover and refrigerate until ready to serve.
Freeze leftover Olive Garden Black Tie Mousse Cake
This cake freezes like a dream. Cover the cake in an airtight, freezer-safe container. Store in the freezer on a flat surface for up to 1 month. Remove the cake from the freezer and allow it to defrost for 24-48 hours before slicing and serving.
Experiment with gluten-free chocolate cake
We have not tried making this cake gluten-free, so it would be an experiment. You could swap the all-purpose flour in the chocolate cake layer for your favorite 1-to-1 gluten-free baking alternative or try this gluten-free chocolate cake recipe instead. Take care to also check the labels of the other ingredients (especially the confectioners’ sugar) to ensure they were processed in gluten-free facilities and do not include any gluten-containing additives.
Inspired by: Olive Garden's Cheese Ravioli
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Inspired by: Olive Garden's Breadsticks
Fresh, buttery and oh-so delicious, these copycat Olive Garden breadsticks taste just like the real deal. Plus, they can be on the table in less than an hour! —Lauren Habermehl, Pewaukee, Wisconsin
Inspired by: Olive Garden's Fettuccine Alfredo
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
Inspired by: Chocolate Brownie Lasagna
Olive Garden Chocolate Lasagna is truly something else. It’s one thing to have a brownie with tangy cream cheese frosting slathered on top (or swirled in the batter). It’s a whole other ball game to multiply that four times. —Molly Allen
Inspired by: Olive Garden's Zuppa Toscana
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York
Inspired by: Olive Garden's Five Cheese Ziti al Forno
After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Inspired by: Olive Garden's Chicken Marsala
This classic recipe is a staple at Italian restaurants everywhere. Perhaps it’s the juicy, tender chicken breasts, or maybe it’s the flavorful, slightly sweet, mushroom wine sauce. Not to mention the side of creamy, dreamy fettuccine Alfredo. Whatever the reason, it’s a dish that we love to eat and love to make at home. —Lauren Habermehl, Pewaukee, Wisconsin
Inspired by: Olive Garden's Pasta e Fagioli
Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Inspired by: Olive Garden's Lasagna Classico
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Inspired by: Olive Garden's Spinach-Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
Inspired by: Olive Garden's Sicilian Cheesecake with Strawberry Topping
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Inspired by: Olive Garden's Chicken Parmigiana
My husband used to order chicken parmigiana at restaurants for years. I found this cheesy chicken parmesan recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes. -Lola Butler, Sun City, CaliforniaInspired by: Olive Garden's Toasted Ravioli
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Inspired by: Olive Garden's Raspberry Lemonade
Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Inspired by: Olive Garden's Giant Cheese Stuffed Shells
More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen
Inspired by: Olive Garden's Shrimp Alfredo
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia
Inspired by: Olive Garden's Chicken & Gnocchi Soup
I tasted chicken gnocchi soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
Inspired by: Olive Garden's Marinara Dipping Sauce
My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
Inspired by: Olive Garden's Italian Margarita
With this amaretto margarita, add a touch of Italian flair to the classic lime drink. —James Schend, Taste of Home Deputy Editor
Inspired by: Olive Garden's Herb-Grilled Salmon
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
Inspired by: Olive Garden's Famous House Salad
Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California
Inspired by: Olive Garden's Eggplant Parmigiana
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Inspired by: Olive Garden's Minestrone Soup
It’s hard to not go overboard when you’re at Olive Garden. From the Never Ending Pasta Bowls to the all-you-can-eat breadsticks and tiramisu for dessert, it’s pretty much a carbapalooza. Luckily, for people who want a lighter option, there’s Olive Garden minestrone soup. —Lauren Habermehl, Pewaukee, Wisconsin
Inspired by: Olive Garden's Spaghetti with Meat Sauce
My homemade spaghetti sauce got rave reviews, but it was so time-consuming to make on the stovetop. My family loves this flavorful slow-cooker version. —Arlene Sommers, Redmond, Washington
Inspired by: Olive Garden's Tiramisu
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Inspired by: Olive Garden's Grilled Chicken Margherita
I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE
Inspired by: Olive Garden's Seafood Alfredo
My guests usually can't believe I prepared this meal myself. The rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again. —Melissa Mosness, Loveland, Colorado
Inspired by: Olive Garden's Rotini with Meat Sauce
My husband loves pasta; I cringe over the messy dishes. On Spaghetti Day, as he calls it, I make a one-pot saucy rotini that keeps everyone happy. —Lorraine Caland, Shuniah, Ontario
Inspired by: Olive Garden's Alfredo Dipping Sauce
When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado. You can use this sauce to make Asiago tortelloni alfredo with grilled chicken.
Inspired by: Olive Garden's Spaghetti & Meatballs
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Inspired by: Olive Garden's Spaghetti with Traditional Marinara and Sautéed Shrimp
Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. —Sue Mackey, Jackson, Wisconsin
Inspired by: Olive Garden's Warm Italian Doughnuts
Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas Up Next: Copycat Olive Garden Soups, Salad and BreadsticksThe post How to Make Copycat Olive Garden Black Tie Mousse Cake appeared first on Taste of Home.
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