Olive Garden Black Tie Mousse Cake (clone)
Bottom Layer
Ordinary cake mix (devil's food)
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
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
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
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
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 temp) 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. |