Black Tie Mousse Cake Recipe 455

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• 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 it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• 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, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.

BLACK TIE MOUSSE CAKE

Steps:

• LAYER 1 CAKE: Preheat oven to 350*F. Lightly grease a 9" springform pan.
• In a medium bowl cream butter & sugar with a hand mixer. Add eggs one at a time, beating well after each addition. Add vanilla & mix well. Sift cocoa & flour & add to mixture, until combined. Batter will be thick, but light & fluffy; not pourable, but easily spreadable.
• Bake cake at 350*F for 20-25 minutes until a toothpick comes out clean when inserted in the center of the cake. Remove from oven & cool completely; may even use the freezer to speed process along.
• LAYER 2 NO BAKE CHOCOLATE CHEESECAKE: In a bowl, beat cream cheese with sugar until incorporated. Add cocoa & blend well. Set aside.
• In a stand mixer whisk heavy cream until it starts to get fluffy. Add powdered sugar a little at a time. Whisk until stiff peaks are achieved. (**May do the whipped cream mixtures for both cheesecake layers together at the same time in your mixer & then divide in half evenly.)
• Add whipped cream to the chocolate mixture & beat until well combined. Cover bowl & put in refrigerator.
• LAYER 3 NO BAKE CHEESECAKE: In a bowl, beat cream cheese with sugar until incorporated. Set aside.
• In a stand mixer whisk heavy cream until it starts to get fluffy. Add powdered sugar a little at a time. Whisk until stiff peaks are achieved. (**This step may have already been done if you did it the same time as the whipped cream for the chocolate cheesecake.)
• Add whipped cream to the cream cheese mixture & beat until well combined. Cover bowl & put in refrigerator.
• ASSEMBLE FIRST 3 LAYERS: Once cake is cooled you may run a knife along the edges & release the spring-form edge to help ensure it's ability to release after all the layers are complete. If you release the edge, put the edge back on & then continue with the layers.
• Spread the chocolate cheesecake mixture evenly over the cooled chocolate cake.
• Spread the plain cheesecake mixture evenly over the chocolate cheesecake mixture.
• Cover pan with saran wrap (try not to let it touch the cheesecake) & freeze for 4-6 hours in the freezer.
• After the cake is frozen. Use a warm offset spatula to run along the edge of the pan & remove the spring-form edge. (Keep cake on the base.)
• GANACHES: Put dark & white chocolate chips in separate bowls.
• In a small saucepan on LOW, heat heavy cream & butter until it just comes to a boil.
• Measure 3-4 Tbsp of the cream/butter mixture & put it on top of the white chocolate chips. Pour remaining butter/cream mixture over the dark chocolate chips. Let cream melt chocolate chips & then stir them up in their separate bowls. Let the ganache cool slightly until spreading consistency.
• Using a cooling rack placed on a cookie sheet, set cake on cooling rack (the ganache that falls off the cake will be caught in the cookie sheet, underneath the cooling rack) & pour dark chocolate ganache over the top of the cake; spread evenly with an offset spatula.
• When the chocolate drips over the edges, smooth the ganache with your spatula & immediately apply mini chocolate chips to the sides before the ganache hardens from the frozen cake. Continue around all sides of the cake saving extra dark chocolate ganache to swirl with the white ganache on top & enough to pipe a border for the edges.
• Once the cake is ganached & chocolate chips decorate the sides, drizzle the white chocolate ganache on the top. Add small dollups of dark chocolate ganache (saving enough to pipe a border on the edges) & using a toothpick/knife swirl the two ganaches together.
• Use the remaining dark chocolate ganache to pipe a border around the edge, once the ganache has set/thickened a little bit, but still soft enough to work with.
• Store cake in freezer. Cut & enjoy cake frozen.

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

Steps:

• Preheat oven to 350°F.
• Grease or spray a 9" round springform pan. Line bottom of pan with parchment paper. (Note: The pan needs to be at least 3" deep.)
• Using a medium bowl, whisk together cocoa powder and boiling water until smooth; set aside.
• Using a separate large bowl, add flour, sugar, baking powder, baking soda and salt; whisk until well combined.
• Add egg, egg yolk, vegetable oil, sour cream and vanilla; whisk until well combined.
• Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
• Pour batter into prepared baking pan; tap pan lightly on countertop to release any air bubbles.
• Bake at 350°F for 20-25 minutes, or until a toothpick inserted into center of cake comes out clean.
• Let cake cool in pan until completely cool. (Note: Do not release springform pan.)
• Using a small bowl, whisk together cocoa powder and hot water; set bowl aside.
• Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate. Heat, stirring occasionally, until fully melted. Remove chocolate from heat and stir in the cocoa powder mixture. Set aside and let cool for 5 minutes.
• Meanwhile, whip the heavy cream and powdered sugar together until stiff peaks form.
• Gently stir ⅓ of the whipped cream into the chocolate mixture. Using a spatula, fold in the remaining whipped cream.
• Using an offset spatula, spread mixture evenly into the pan (on top of cake layer). Tap pan firmly on counter several times to remove any air bubbles. Cover pan and place in refrigerator for 30 minutes.
• Using a small bowl, sprinkle gelatin over cold water; let sit for 5 minutes.
• Place the white chocolate chips in a medium heatproof bowl; set bowl aside.
• Using a microwave-safe measuring cup, heat ½ cup of whipping cream until boiling. Stir the gelatin mixture into the hot cream until fully dissolved. Pour hot cream over the white chocolate chips and let stand for 5 minutes.
• Stir the white chocolate mixture until smooth; set aside to cool.
• Meanwhile, whip remaining 1¼ cups of whipping cream together with powdered sugar until stiff peaks form.
• Gently fold ⅓ of the cooled chocolate mixture into the whipped cream. Repeat process two more times with the remaining chocolate.
• Using an offset spatula, spread mixture evenly into the pan (on top of chocolate layer). Tap pan firmly on counter several times to remove any air bubbles. Cover and refrigerate for at least 4 hours, or overnight.
• Before releasing springform pan, slide a thin knife or spatula between the cake and the pan. Remove pan and smooth sides of cake with offset spatula if needed.
• Using a medium saucepan (or a large microwave-safe measuring cup), heat whipping cream until boiling.
• Place semi-sweet chocolate chips in a medium heatproof bowl. Pour hot whipping cream into bowl and stir gently until chocolate chips have completely melted and mixture is smooth.
• Let chocolate ganache cool until pourable but not entirely liquid. (Note: I let mine cool for ~5 minutes.) Pour ⅓ of the ganache over the top of the cake. Use an offset spatula to smooth top.
• Let chocolate ganache cool another ~5 minutes, or until it's thickened enough to spread on sides of the cake. Use an offset spatula to spread ~½ of the remaining ganache on sides. Place cake back in refrigerator.
• Let remaining ganache cool for 20-25 minutes, or until stiff enough to pipe. Transfer ganache into a piping bag fitted with a star tip. Pipe stars around the outside top edge of the cake. (I had extra ganache, so I went ahead and piped stars all over the top of the cake. Feel free to get creative here!)
• Refrigerate cake for 2 hours before slicing. (Tip: To slice, run a knife under hot water for several seconds. Make the slice and then run knife under water again. Wipe knife clean after each cut.)
• Store any leftover cake in the refrigerator.

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.

BLACK TIE MOUSSE CAKE RECIPE - (4.5/5)

Steps:

• Assembly: Once cake is cooled you may run a knife along the edges & release the spring-form edge to help ensure it's ability to release after all the layers are complete. If you release the edge, put the edge back on & then continue with the layers. Spread the chocolate cheesecake mixture evenly over the cooled chocolate cake. Spread the plain cheesecake mixture evenly over the chocolate cheesecake mixture. Cover pan with saran wrap (try not to let it touch the cheesecake) & freeze for 4-6 hours in the freezer. After the cake is frozen. Use a warm offset spatula to run along the edge of the pan & remove the spring-form edge. (Keep cake on the base.) Ganache: (Fourth Layer) 1 cup heavy whipping cream 2 tablespoons butter 1 (10-12 oz) bag dark chocolate chips 1/4 cup white chocolate chips Nestle mini chocolate chips Put dark & white chocolate chips in separate bowls. In a small saucepan on LOW, heat heavy cream & butter until it just comes to a boil. Measure 3-4 tablespoons of the cream/butter mixture & put it on top of the white chocolate chips. Pour remaining butter/cream mixture over the dark chocolate chips. Let cream melt chocolate chips & then stir them up in their separate bowls. Let the ganache cool slightly until spreading consistency. Using a cooling rack placed on a cookie sheet, set cake on cooling rack (the ganache that falls off the cake will be caught in the cookie sheet, underneath the cooling rack) & pour dark chocolate ganache over the top of the cake; spread evenly with an offset spatula.When the chocolate drips over the edges, smooth the ganache with your spatula & immediately apply mini chocolate chips to the sides before the ganache hardens from the frozen cake. Continue around all sides of the cake saving extra dark chocolate ganache to swirl with the white ganache on top & enough to pipe a border for the edges. Once the cake is ganached & chocolate chips decorate the sides, drizzle the white chocolate ganache on the top. Add small dollups of dark chocolate ganache (saving enough to pipe a border on the edges) & using a toothpick/knife swirl the two ganaches together. Use the remaining dark chocolate ganache to pipe a border around the edge, once the ganache has set/thickened a little bit, but still soft enough to work with. Store cake in freezer. Cut & enjoy cake frozen.