Best The Real Black Tie Mousse Cake By Olive Garden Recipes

BLACK TIE MOUSSE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Line a 9 inch cake pan with a parchment paper circle and spray the cake pan edges with non-stick cooking spray.
• Measure 1 Cup of sugar, 1 1/4 Cup flour, 1/2 Cup cocoa, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large mixing bowl.
• Whisk to mix.
• Add the eggs, 1/2 Cup milk, 1/4 Cup olive oil, and 1 tsp vanilla.
• Beat until the batter is thick and well mixed.
• Pour the 1/2 cup of boiling water (boiling, not just hot) into the batter while your beaters are running in a slow steady stream.
• Beat the batter until the water is mixed in and the batter is very thin.
• Pour the batter into the cake pan.
• Bake at 350 degrees for 25-27 minutes.
• Cool 20 minutes before turning out onto a wire rack.
• Peel the parchment off the back and cool completely.
• Level the top of the cake with a sharp serrated knife and eat the top you cut off.
• Place the leveled cake in the bottom of a 9 inch springform pan.
• Carefully melt 3/4 Cup semi-sweet chocolate chips and 4 oz cream cheese together in the microwave. (Mine took about 30 seconds to melt).
• Whisk together and make sure no chocolate lumps remain.
• Allow to cool while you do the next few steps.
• In a small bowl mix 1 Tbs. cold water with 1 tsp unflavored gelatin to soften the gelatin.
• Then whisk 2 Tbs. boiling water into the softened gelatin to dissolve it.
• Measure 1 Cup heavy cream into a deep bowl or 4 cup measuring cup.
• Add 1/4 Cup powdered sugar and dissolved gelatin to the heavy cream.
• Beat at a high speed until stiff peaks form.
• Fold the chocolate cream cheese mixture into the whipped cream.
• Continue folding until it's completely mixed in.
• Spread the chocolate mousse evenly over the chocolate cake layer.
• Put in the fridge while you prepare the white chocolate mousse layer.
• In a small bowl soften 1 tsp unflavored gelatin in 1 Tbs. cold water.
• Bring 1/2 Cup of heavy cream to a boil.
• Whisk the softened gelatin into the boiling cream and whisk until dissolved.
• Pour the boiling cream over 1 Cup white chocolate chips.
• Stir until the chips are melted and completely smooth.
• Measure 1 Cup of heavy cream into a deep bowl or measuring cup.
• Beat until stiff peaks form.
• Fold the melted white chocolate into the whipped cream.
• Continue to fold until it's completed incorporated.
• Spread the white chocolate mousse over the chocolate mousse layer.
• Place in the fridge and chill for at least an hour before doing the ganache layer.
• Bring 1 1/2 Cup of heavy cream to a boil.
• In a deep bowl or measuring cup pour the boiling cream over 3 1/4 Cups or an 18 oz bag of semi-sweet chocolate chips.
• Whisk until all the chocolate chips are melted and the mixture is completely smooth.
• Allow to cool until the ganache is still pourable but not a hot liquid.
• Loosen the mousse cake by running a sharp knife around the edges.
• Remove the springform pan rim.
• Once the ganache has cooled to a pourable but not hot state pour some over the top mousse cake, spreading it carefully allowing it to run down the edges and smoothing it around the edges as well.
• You will use 2/3rds of the ganache to coat the cake.
• Press mini semi-sweet chocolate chips to the ganache coated sides of the cake. Yes, this is a bit messy.
• Place the cake back in the fridge and let it chill while the remaining ganache cools and sets up to a pipeable consistency.
• If you're wanting to transfer the mousse cake to a cake plate this is time.
• Carefully slide a spatula under the mousse cake and loosen the entire cake from the springform pan bottom.
• Carefully slid onto a cake plate.
• Scoop the ganache into a frosting bag fitted with a large decorative tip of your choice. I usually use a large star tip.
• Pipe the ganache around the top and bottom edges of the mousse cake.
• Melt the white chocolate and drizzle or pipe over the middle of the cake.
• Place the cake back in the fridge to set the ganache and chill all the way through for at least 4 hours.
• Slice and serve when ready.

BLACK TIE MOUSSE CAKE 2

Steps:

• Cake.
• Bake according to package directions using 2 round cake pans.
• When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
• Second Layer: Dark Cream Cheese Mousse.
• Melt chocolate and cream cheese together.
• Let cool.
• Soften gelatin with cold water for one minute then add boiling water.
• Stir until dissolved and clear.
• Let this cool while you start whipping the heavy cream and sugar.
• Continue to whip until stiff peaks form.
• Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
• Fold this into the remaining cream.
• Once you have completed, spread onto cake and refrigerate.
• Third Layer:Italian Custard Mousse.
• Beat egg yolks until pale.
• Add sugar, flour and gelatin, beating until mixed.
• Bring cream and vanilla to a boil.
• Add a small amount of cream to egg mixture while stirring.
• Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
• Continue to cook until custard begins to thicken.
• Cool slightly and pour on top of chocolate mousse.
• Freeze while getting the icing ready.
• Fourth Layer:Dark Chocolate Ganache.
• Bring butter and cream to a boil.
• Pour over chocolate and let sit for 5 minutes.
• Stir until smooth.
• Let cool to slightly warmer than room temperature until it starts to thicken.
• Remove cake from freezer and remove the collar.
• Pour some of the ganache over top of cake and spread it evenly across top and sides.
• While the ganache is still wet, cover sides of cake with chocolate chips.
• Refrigerate.
• Let remaining ganache cool and pipe through decorating bag onto cake.