Indulge In Layers Of Chocolate Perfection With This Olive Garden...

Indulge In Layers Of Chocolate Perfection With This Olive Garden Black Tie Mousse Cake Copycat Recipe

chocolate-frosted cake with one missing slice

Patterson Watkins/Mashed

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"Black tie" on an invite means it's a dressy occasion, and Olive Garden's Black Tie Mousse Cake is certainly fancy-looking with its decorative swirls of glossy dark chocolate frosting. This dessert is so popular that Olive Garden doesn't just sell it by the slice, but offers whole cakes to go. You don't need to shell out big bucks for a party-worthy cake, though, since with a little time and effort — and with this copycat Olive Garden Black Tie Mousse Cake recipe from developer Patterson Watkins — you can make something that looks just as good and tastes even better.

As Watkins so aptly puts it, "This is one choco-coma-inducing cake!" Truly, there is so much chocolatey goodness going on here that it really is any chocolate lover's absolute dream come true. "We have a brownie base, we have a dark chocolate mousse layer, we have a white chocolate mousse layer, we have chocolate ganache, and we have chocolate frosting," Watkins says. "Oh! Can't forget the decorative white chocolate drizzle!" The cake may be black tie, but your dress code for eating it probably shouldn't be unless you're willing to risk chocolate stains on your tuxedo shirt. "The cake is fancy, so you don't have to be," says Watkins.

Collect the ingredients for this copycat Olive Garden Black Tie Mousse Cake

Olive Garden Black Tie Mousse Cake ingredients

Patterson Watkins/Mashed

For the brownie base, you'll need a box of brownie mix, eggs, vegetable oil, and coffee. The filling ingredients include whipping cream, dark chocolate chips, cream cheese, powdered sugar, vanilla extract, white melting chocolate, and granulated sugar. You'll also need mini chocolate chips and a tub of chocolate frosting to finish things off.

Step 1: Preheat the oven

Patterson Watkins/Mashed

Preheat the oven to 350 F.

Step 2: Grease a springform pan

Patterson Watkins/Mashed

Step 3: Prepare the brownie batter

brownie batter ingredients in a metal bowl

Patterson Watkins/Mashed

Make the brownie base by placing the dry mix in a large bowl with eggs, oil, and coffee. Whisk to combine the batter.

Step 4: Transfer the brownie batter to the pan

brownie batter in cake pan on larger baking sheet

Patterson Watkins/Mashed

Pour the batter into the prepared pan. Place the pan on a baking sheet to catch any batter drips.

Step 5: Bake the brownies, then cool

Patterson Watkins/Mashed

Bake the brownie layer for 35 to 40 minutes, or until cooked through. Once baked, remove from the oven and set aside to cool completely on a wire rack.

Step 6: Whip the cream

Patterson Watkins/Mashed

While the brownie base is cooling, place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form. Refrigerate until ready to use. (You'll use this whipped cream in both the dark chocolate and white chocolate layers of the cake.)

Step 7: Melt the dark chocolate

Patterson Watkins/Mashed

Once the brownie base has cooled completely, start making the dark chocolate layer. Place the dark chocolate chips in a microwave safe bowl and warm in 30 second intervals until melted.

Step 8: Beat the cream cheese and sugar

Patterson Watkins/Mashed

Place softened cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whisk until fluffy.

Step 9: Pour in the chocolate

white frosting with melted chocolate on top

Patterson Watkins/Mashed

Add the melted chocolate to the bowl and whisk until combined.

Step 10: Fold in the whipped cream

chocolate frosting with whipped cream on top

Patterson Watkins/Mashed

Add 1 heaping cup of whipped cream and gently stir until combined.

Step 11: Spread the filling over the brownie

Patterson Watkins/Mashed

Transfer the mixture to the cooled brownie base and spread out evenly. Cover and refrigerate for 2 hours.

Step 12: Melt the white chocolate

Patterson Watkins/Mashed

Once cooled, start making the white chocolate layer. Place the white chocolate in a microwave safe bowl and warm in 30 second intervals until melted.

Step 13: Beat the cream cheese and sugar

Patterson Watkins/Mashed

Place the softened cream cheese and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until fluffy.

Step 14: Pour in the white chocolate

Patterson Watkins/Mashed

Add the melted white chocolate to the bowl and whisk until combined.

Step 15: Fold in the whipped cream

white frosting and whipped cream in a metal bowl

Patterson Watkins/Mashed

Add 1 heaping cup of whipped cream and gently stir until combined.

Step 16: Spread the filling over the chocolate layer

white frosting on top of cake with light brown frosting

Patterson Watkins/Mashed

Dollop the mixture on top of the chocolate layer and spread out evenly. Cover and refrigerate for 2 hours.

Step 17: Heat the cream

Patterson Watkins/Mashed

Once cooled, start making the ganache by warming the heavy cream in a small saucepan over medium heat. Bring to a simmer but be careful not to boil.

Step 18: Make the ganache

Patterson Watkins/Mashed

Place the chocolate chips in a large bowl, add the warmed cream, and stir until the chocolate has melted and a thick sauce forms.

Step 19: Remove the cake from the pan

Patterson Watkins/Mashed

Carefully remove the cooled cake from the springform pan and place it on a wire rack-lined baking sheet.

Step 20: Cover the cake with ganache

Patterson Watkins/Mashed

Pour the ganache over the cake, making sure the sides and top are completely covered. Smooth the ganache with a spatula.

Step 21: Drizzle the cake with melted white chocolate

chocolate-frosted cake with a white drizzle on a metal rack

Patterson Watkins/Mashed

For the topping, place the white chocolate in a microwave safe bowl and warm in 30 second intervals until melted. Drizzle the cake with the melted white chocolate.

Step 22: Use a toothpick to swirl the ganache

chocolate-frosted cake with a wavy white drizzle on a metal rack

Patterson Watkins/Mashed

Use a toothpick to create a marble pattern in the white chocolate and ganache.

Step 23: Cover the cake sides with mini chocolate chips

chocolate-frosted cake with a wavy white drizzle and mini chips on a metal rack

Patterson Watkins/Mashed

Once the ganache has cooled (tacky to the touch), press the mini chocolate chips into the side of the cake.

Step 24: Pipe on chocolate frosting

chocolate-frosted cake with a wavy white drizzle, mini chips, and a chocolate frosting border on a metal rack

Patterson Watkins/Mashed

Place the chocolate frosting in a piping bag fitted with a fluted tip and pipe the frosting around the top edge of the cake.

Step 25: Chill the Black Tie Mousse Cake before slicing and serving

slice of chocolate-frosted cake on a white plate

Patterson Watkins/Mashed

Place the cake in the refrigerator to chill for 1 hour before slicing and serving.

Entrees to enjoy before serving copycat Olive Garden Black Tie Mousse cake

Featuring layers of brownies, chocolate mousse, and ganache, this copycat Olive Garden Black Tie Mousse cake makes for a positively stunning dessert option.