Best 2 Black Tie Mousse Cake Recipes

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Indulge in the timeless elegance of the Black Tie Mousse Cake, a masterpiece that combines sophistication and delightful flavors. This decadent dessert features layers of rich chocolate cake, velvety chocolate mousse, and a luscious chocolate ganache, adorned with a striking black cocoa mirror glaze. As you slice through the cake, the combination of textures and flavors will tantalize your taste buds, leaving you craving more. Accompanying this exquisite cake are three additional recipes that will elevate your dessert experience: a classic Chocolate Mousse, perfect for those who love the simplicity of this timeless treat; a luscious Chocolate Ganache, an essential component of many desserts, adding a touch of richness and decadence; and a stunning Black Cocoa Mirror Glaze, the crowning glory of the Black Tie Mousse Cake, providing a shiny, reflective finish that will make your dessert the star of any occasion. Prepare to embark on a culinary journey that will leave a lasting impression, as you create these delightful recipes and savor the exquisite flavors of the Black Tie Mousse Cake.

Check out the recipes below so you can choose the best recipe for yourself!

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN



*the Real* Black Tie Mousse Cake by Olive Garden image

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

Provided by baylor_gal

Categories     Dessert

Time 3h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 18

1 (18 ounce) box of ordinary cake mix (devil's food)
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
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
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)

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



BLACK TIE MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert

Yield 1 Cake

Number Of Ingredients 13

See preparation instructions.
Bottom Layer: Dark Chocolate Cake
Ordinary cake mix
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: Dark Chocolate Cream Cheese Mousse
1t. Knox unflavored gelatin
1T. Cold water
2T. Boiling water
4oz. Semi sweet chocolate, chopped (use chocolate chips)
4oz. Cream cheese, cubed
¾ c. Heavy cream
½ t. Granulated sugar
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 ¼ 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.

Steps:

  • Third Layer: Italian Custard Mousse 3 Egg yolks ¼ c. Sugar 3T. Flour, sifted 1t. Knox unflavored gelatin 1 ¾ c. Heavy cream 1t. Vanilla extract 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. Forth Layer: Dark Chocolate Ganache 1 ½ c. Heavy cream 2T. Butter 18oz. Semi sweet chocolate, chopped 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 boarder on the cake if you like.

Tips:

  • Use high-quality chocolate for the mousse and ganache. This will ensure a rich, decadent flavor.
  • Make sure the cream is very cold before whipping it. This will help it whip up quickly and smoothly.
  • Don't overbeat the mousse. Overbeating will make it grainy and less fluffy.
  • Chill the mousse and ganache thoroughly before assembling the cake. This will help it set properly and hold its shape.
  • Use a serrated knife to cut the cake. This will help prevent the mousse from tearing.

Conclusion:

This black tie mousse cake is a show-stopping dessert that is perfect for any special occasion. It is rich, decadent, and absolutely delicious. With its creamy mousse filling, silky ganache glaze, and elegant decoration, this cake is sure to impress your guests. So next time you're looking for a special dessert to make, give this black tie mousse cake a try.

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