Olive Garden Black Tie Mousse Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
2. Combine all Chocolate Sponge Cake ingredients except hot espresso in a large bowl. Beat on medium-high speed for 3 minutes.
3. Gradually add hot espresso to the batter, mixing until combined. Batter will be thin.
4. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cake cool completely.
6. Make the Chocolate Mousse: Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
7. Whisk egg yolks and sugar until pale and thick. Stir in vanilla bean paste.
8. Gradually pour melted chocolate mixture into egg mixture, mixing until combined. Whip heavy cream to soft peaks and gently fold into chocolate mixture.
9. Spread Chocolate Mousse evenly over cooled cake.
10. Make the Chocolate Glaze: Melt chocolate, heavy cream, and corn syrup together until smooth. Pour over mousse and chill until set.
11. Make the Whipped Ganache: Heat heavy cream to a simmer. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth. Chill until firm, then whip until light and fluffy.
12. Pipe or spread Whipped Ganache over glazed mousse. Refrigerate for at least 4 hours before serving.