Restaurant Recipes

Olive Garden Black Tie Mousse Cake (the real one)

This is a clone but both Crystalg and Krissy have been working on it and think that they've come very close.

No Photo


Bottom Layer

  • 1 (18.25 ounce) devil's food cake mix*

Second Layer

  • 1 teaspoon Knox unflavored gelatine
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 4 ounces semisweet chocolate, chopped (use chocolate chips)
  • 4 ounces cream cheese, cubed
  • 3/4 cup heavy cream
  • 1/2 teaspoon granulated sugar

Third Layer

  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons flour, sifted
  • 1 teaspoon Knox unflavored gelatine
  • 1 3/4 cups heavy cream
  • 1 teaspoon vanilla extract

Fourth Layer

  • 1 1/2 cups heavy cream
  • 2 tablespoons butter
  • 18 ounces semisweet chocolate, chopped


Bottom Layer

  1. Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.

Second Layer

  1. Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

Third Layer

  1. Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract 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 pour on top of chocolate mousse and freeze while getting the icing ready.

Fourth Layer

  1. Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temperature) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.


* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

I have made this several times and get closer each time. I think I have gotten so close you can't taste a difference. The texture in the chocolate cheesecake is lighter but far easier to eat. So here goes. If you have any problem, let me know.

I think you will be pleased with the taste, I know that the chocolate cheesecake layer is lighter and creamier, but it has grown on me and I actually prefer it over OG's now.


Posted by LladyRusty at Recipe Goldmine 6/28/01 11:55:11 pm.

Source: Posted by Krissy 06-08-2001 06:28 AM - Originally posted by crystalg - revised 09-20-01

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