Name: Olive Garden Black Tie Mousse Cake (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups All-purpose flour; 1 1/2 cups Granulated sugar; 1/2 cup Unsweetened cocoa powder; 1 1/2 tsp Baking powder; 1 1/2 tsp Baking soda; 1 tsp Salt; 1 cup Buttermilk; 1/2 cup Vegetable oil; 2 Large eggs; 1 tsp Vanilla extract; 1 cup Boiling water; 8 oz Semi-sweet chocolate chips; 1/2 cup Butter; 3 Large eggs; 1/4 cup Granulated sugar; 1 tsp Vanilla extract; 1 cup Heavy cream; 2 tbsp Powdered sugar; 1/2 tsp Vanilla extract

Recipe tier

A simplified version of the Olive Garden Black Tie Mousse Cake, perfect for a weeknight dessert. It captures the essence of the original with readily available ingredients.

Total 1h 30m

Serves 8

Steps 12

Ingredients 19

Soundtrack the cook

Sunday sunshine · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Chocolate Cake
1 cups 180 g All-purpose flour
1 cups 300 g Granulated sugar
cup 50 g Unsweetened cocoa powder
1 tsp 7.5 mL Baking powder
1 tsp 7.5 mL Baking soda
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
cup 120 mL Vegetable oil
2 2 Large eggs
1 tsp 5 mL Vanilla extract
1 cup 240 mL Boiling water
Chocolate Mousse
8 oz 225 g Semi-sweet chocolate chips
cup 115 g Butter
3 3 Large eggs
cup 60 mL Granulated sugar
1 tsp 5 mL Vanilla extract
Whipped Cream
1 cup 240 mL Heavy cream
2 tbsp 30 mL Powdered sugar
tsp 2.5 mL Vanilla extract

Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Combine all Chocolate Cake ingredients except boiling water in a large bowl. Beat on medium speed for 2 minutes.
Gradually add boiling water to the batter, mixing until combined. Batter will be thin.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool completely.
Make the Chocolate Mousse: Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.
In a separate bowl, beat eggs and sugar until light and fluffy. Stir in vanilla extract.
Gradually pour melted chocolate mixture into egg mixture, mixing until combined.
Spread Chocolate Mousse evenly over cooled cake.
Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread Whipped Cream evenly over Chocolate Mousse.
Refrigerate for at least 2 hours before serving.