For my mom’s birthday this year I made her one of her all time favorite desserts; black-tie mousse cake. Every time we make our way to Olive Garden she orders this decadent dessert, and I knew it would be the perfect thing to make for her special day. If you don’t already know what a black-tie mousse cake is, black-tie mousse cake is essentially a rich layered dessert featuring four layers; chocolate cake, chocolate cheesecake, white chocolate mousse, and chocolate ganache. It is definitely a delicious treat guaranteed to put you into the happiest chocolate coma of your life. Now let’s get into how to create this chocolate treat!
Chocolate Cake:
- 1/2 Cup Unsweetened Baking Cocoa
- 1 Cup Boiling Water
- 1/2 Cup Butter Softened
- 1 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 – 1/3 Cups Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
Chocolate Cheesecake:
- 4 Ounces Cream Cheese, Softened
- 1/4 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Dark Chocolate Chips, Melted and Slightly Cooled
- 1/2 Cup Heavy Whipping Cream
White Chocolate Mousse:
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- 4 Ounces Cream Cheese, Softened
- 4 Ounces White Baking Chocolate, Melted and Cooled
Chocolate Ganache:
- 4 Cups Semisweet Chocolate Chips
- 2 Cups Heavy Whipping Cream
Garnish:
- 2 Cups Miniature Semisweet Chocolate Chips
- 1/4 Cup White Baking Chips, Melted
Chocolate Cake:
For the chocolate cake I started out by preheating my oven to 350 degrees Fahrenheit and taking my cream cheese out to soften while I prepared my batter. In a small bowl I combined my baking cocoa and boiling water and then I set that aside to cool. Then, in a large bowl I creamed together the butter and the sugar, once that was light and fluffy I added the eggs and vanilla. Next, I added the flour, baking soda and baking powder. Finally, I added in the chocolate mixture, poured the batter into an 8-inch springform pan, baked for about 25-30 and set it aside to let it cool.
Chocolate Cheesecake:
For the cheesecake I began by melting the dark chocolate chips and then setting those aside to cool for about 15 minutes. Next, in a small bowl I beat together the cream cheese, powdered sugar, and vanilla until smooth and then I added the melted chocolate. In a separate bowl I beat the cream until soft peaks formed and then I folded that into the chocolate mixture. Lastly, I spread the mixture over the chocolate cake and froze it for 30 minutes.
White Chocolate Mousse:
For the white chocolate mousse I started the same way as I did with the cheesecake; melting the white chocolate chips and setting them aside to cool for about 15 minutes. While I waited for that to be cooled, I beat the heavy cream and sugar together until I got stiff peaks. In a different bowl I beat the cream cheese and the melted white chocolate until it was smooth. Then, I folded in the whipped cream, spread the mousse over the cheesecake, and put it back into the freezer for another 30 minutes.
Chocolate Ganache:
For the ganache I heated up the cream and let the chocolate chips sit in the hot cream for about five minutes. Then, I whisked it together, set one cup off to the side in the refrigerator for later, removed the caked from the pan, and poured the ganache over the top of the cake.
Garnish:
For the garnish it is completely up to you, I chose to press chocolate chips into the sides and drizzle white chocolate over the top. Then, I took the remaining ganache that I refrigerated and whipped it until it resembled a frosting. Next, I piped little swirls around the edges and the in the middle. Lastly, I topped the cake with some white chocolate chips and I was done! I put it in the refrigerator until it was time to dig into this decadent dessert.
Once you build the layers the plating and decorating is completely up to you and how creative you want to be. Make sure to be unique and have fun! I hope you enjoyed today’s post! Tune in next week for some more culinary adventures. As always, thank you for stopping by!
Until next time,
Hailey