Black Tie Mousse Cake II

I think this one is more real…

*the Real* Black Tie Mousse Cake by Olive Garden

By baylor_gal on September 28, 2009

Photo by baylor_gal

10 Reviews

• 
• Prep Time: 1 hrs
• Total Time: 3 hrs
• Serves: 8-10, Yield: 1.0 cake

About This Recipe

"This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake."

Ingredients

BOTTOM LAYER

• 1 (18 ounce) boxes of ordinary cake mix ( devil's food)

SECOND LAYER

• 1 teaspoon knox unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 4 ounces semi-sweet 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
• 1 teaspoon knox unflavored gelatin
• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract

FOURTH LAYER

• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 18 ounces semi-sweet chocolate chips
• 1/2 cup white chocolate chips (optional)

Page 2 of 3*the Real* Black Tie Mousse Cake by Olive Garden (cont.)

Directions

1. There are FOUR layers to make:

 

2. BOTTOM LAYER (cake):
3. 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.
   
   
4. SECOND LAYER (the chocolate mousse):
5. 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.
   
   
   
6. THIRD LAYER (the custard):
7. 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.
   
   
   
8. FOURTH LAYER (the icing):.
9. 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.
   
   
   
10. Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
11. Enjoy! --Adrienne.

 

 

 

http://www.food.com/recipe/black-tie-mousse-cake-2-60615

 

 

Cake

1 (18 ounce) box chocolate cake mix
1 1/4 cups water (or whatever quantity your cake mix calls for)
3 eggs (or whatever quantity your cake mix calls for)
1/2 cup vegetable oil (or whatever quantity your cake mix calls for)

Second Layer Dark Cream Cheese Mousse

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon sugar

Third Layer Italian Custard Mousse

3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla

Fourth Layer Dark Chocolate Ganache

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

Directions:

1
Cake.
2
Bake according to package directions using 2 round cake pans.
3
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
4
Second Layer: Dark Cream Cheese Mousse.
5
Melt chocolate and cream cheese together.
6
Let cool.
7
Soften gelatin with cold water for one minute then add boiling water.
8
Stir until dissolved and clear.
9
Let this cool while you start whipping the heavy cream and sugar.
10
Continue to whip until stiff peaks form.
11
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
12
Fold this into the remaining cream.
13
Once you have completed, spread onto cake and refrigerate.
14
Third Layer:Italian Custard Mousse.
15
Beat egg yolks until pale.
16
Add sugar, flour and gelatin, beating until mixed.
17
Bring cream and vanilla to a boil.
18
Add a small amount of cream to egg mixture while stirring.
19
Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
20
Continue to cook until custard begins to thicken.
21
Cool slightly and pour on top of chocolate mousse.
22
Freeze while getting the icing ready.
23
Fourth Layer:Dark Chocolate Ganache.
24
Bring butter and cream to a boil.
25
Pour over chocolate and let sit for 5 minutes.
26
Stir until smooth.
27
Let cool to slightly warmer than room temperature until it starts to thicken.
28
Remove cake from freezer and remove the collar.
29
Pour some of the ganache over top of cake and spread it evenly across top and sides.
30
While the ganache is still wet, cover sides of cake with chocolate chips.
31
Refrigerate.
32
Let remaining ganache cool and pipe through decorating bag onto cake.

Read more at: http://www.food.com/recipe/black-tie-mousse-cake-2-60615?mode=us&scaleto=1.0&st=null&oc=linkback

Read more at: http://www.food.com/recipe/black-tie-mousse-cake-2-60615?mode=us&scaleto=1.0&st=null&oc=linkback

 

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