This Black Tie Mousse Cake Recipe is a rich, layered masterpiece with chocolate cake, silky mousse, and a glossy ganache topping. A true showstopper!
You ever taste something so good it actually makes you pause? Like, one bite in, and suddenly everything else in the world disappears for a second? That was me the first time I had Black Tie Mousse Cake at Olive Garden.
I was stuffed from all the breadsticks (because who has self-control with those?), but then our server brought out this elegant slice of chocolate heaven. One forkful, and I knew—this wasn’t just dessert. This was the dessert. Four glorious layers of chocolate cake, creamy mousse, and rich ganache that melted in my mouth like some kind of magic trick.
Naturally, I had to figure out how to assemble it at home. And let me tell you, it took some serious trial and error (including one time when my mousse completely collapsed and turned into a sad puddle). But after enough experimenting (and taste-testing… lots of taste-testing), I finally cracked the code.
So here it is—my version of the Black Tie Mousse Cake Recipe. It’s decadent, it’s unique, and it’s worth every second it takes to make. If you love chocolate, just trust me on this one.
Why You’ll Love This black tie mousse cake Recipe?
- Four incredible layers – We’re talking chocolate cake, chocolate mousse, white chocolate mousse, and ganache. It’s a chocolate lover’s dream.
- Tastes just like the restaurant version—maybe even better – You get to enjoy it without leaving your house or waiting for a table.
- Make-ahead friendly – It needs chilling time, which means it’s perfect for prepping a day in advance.
- Guaranteed to impress – Bring this to a gathering, and people will think you secretly took a pastry course.
Ingredient Notes:
Let’s talk about what makes this cake next-level amazing.
Chocolate Cake Layer
- Flour, Cocoa Powder & Sugar – The building blocks of our rich, fudgy cake.
- Baking Powder & Baking Soda – Keeps things light and just the right amount of fluffy.
- Eggs & Milk – Moisture is key. No one wants a dry cake.
- Canola Oil – Helps the cake stay soft. Butter works too, but oil makes it extra tender.
- Vanilla Extract – Because chocolate without vanilla is like a movie without popcorn—it just feels wrong.
- Boiling Water – Sounds weird, right? But trust me, it brings out the deepest chocolate flavor.
Chocolate Mousse Layer
- Semi-Sweet Chocolate Chips – The heart and soul of the mousse.
- Cream Cheese – Gives the mousse an irresistible creamy texture.
- Heavy Cream & Powdered Sugar – Whipped into soft peaks for that light, airy consistency.
- Unflavored Gelatin – Keeps the mousse firm enough to hold its shape.
White Chocolate Mousse Layer
- White Chocolate Chips – Sweet, creamy, and the perfect contrast to the dark chocolate layers.
- Heavy Cream – Because mousse needs cream. Period.
- Unflavored Gelatin – Ensures your mousse stays put when you slice the cake.
Ganache & Final Touches
- Heavy Cream & Semi-Sweet Chocolate Chips – Melted together for that ultra-smooth ganache.
- Mini Chocolate Chips & White Chocolate Drizzle – The finishing touches that make it look as good as it tastes.
Pro Tip: Use high-quality chocolate! The better the chocolate, the richer and smoother your mousse and ganache will be.
How To Make black tie mousse cake?
Step 1: Make the Chocolate Cake
Preheat your oven to 350°F. Line a 9-inch cake pan with parchment paper and spray with non-stick cooking spray.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, mixing until smooth.
Now, here’s the secret: slowly pour in boiling water, mixing on low speed. The batter will be thin—totally normal! Pour into the cake pan and bake for 25-27 minutes. Let it cool, then level off the top with a serrated knife. (And, obviously, eat the scraps.) Place the cake in a 9-inch springform pan.
Step 2: Make the Chocolate Mousse
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Melt semi-sweet chocolate chips and cream cheese together until smooth. Let cool.
In a small bowl, dissolve gelatin in cold water, then whisk in boiling water until fully dissolved.
Whip heavy cream and powdered sugar until soft peaks form, then gently fold in the melted chocolate mixture. Spread over the cake and refrigerate.
Step 3: Make the White Chocolate Mousse
Soften gelatin in cold water, then dissolve it in heated heavy cream. Pour over white chocolate chips and stir until smooth.
Whip more heavy cream until fluffy, then gently fold in the white chocolate mixture. Spread over the chocolate mousse and refrigerate for at least an hour.
Step 4: Make the Ganache & Assemble
Heat heavy cream, then pour over semi-sweet chocolate chips. Stir until silky smooth, then let cool until thick but still pourable.
Run a knife around the edge of the cake and remove the springform ring. Pour the ganache over the top, letting it drip down the sides. Press mini chocolate chips into the ganache before it sets.
Chill for at least 4 hours, then drizzle with melted white chocolate for that final touch of elegance.
Storage Options:
- Refrigerator: Cover and store for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months. Thaw overnight in the fridge before serving.
Variations and Substitutions:
- Use Dark Chocolate – For an even bolder flavor.
- Make It a No-Bake Cake – Swap the cake layer for an Oreo crust.
- Add Espresso Powder – Enhances the chocolate flavor without making it taste like coffee.
What to Serve with black tie mousse cake?
- Espresso or Coffee – Because chocolate and coffee are best friends.
- Raspberry Sauce – A bright, tangy contrast to the richness.
- Whipped Cream – Because why not?
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! It actually tastes better the next day after chilling overnight.
Do I have to use gelatin?
If you want the mousse layers to hold their shape, yes! Otherwise, they might be too soft.
Can I use milk chocolate instead of semi-sweet?
You can, but the cake will be way sweeter. Stick with semi-sweet for balance.
If you’re looking for a dessert that’ll steal the show, this Black Tie Mousse Cake is it. It’s rich, creamy, and totally worth the effort. Whether you’re making it for a special occasion or just because you need chocolate (I get it), this is one recipe you have to try.
Now, tell me—are you a full ganache drizzle kind of person, or do you love going all out with extra toppings? Let’s chat in the comments!
Happy baking!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
black tie mousse cake recipe
Ingredients
For the Chocolate Cake Layer
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
For the Chocolate Mousse Layer
- ¾ cup semi-sweet chocolate chips
- 4 ounces cream cheese softened
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1 cup heavy cream
- ¼ cup powdered sugar
For the White Chocolate Mousse Layer
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 cup white chocolate chips
- 1 ½ cups heavy cream
For the Chocolate Ganache
- 1 ½ cups heavy cream
- 18 ounces semi-sweet chocolate chips
- 1 bag mini semi-sweet chocolate chips for garnish
- ¼ cup white candy melts for decoration
Instructions
Prepare the Chocolate Cake
- Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease the edges with non-stick spray.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of ingredients.
- Add the eggs, milk, canola oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture until smooth and well combined.
- Gradually pour the boiling water into the batter while mixing on low speed. The batter will be thin—this is expected.
- Transfer the batter into the prepared cake pan and bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 20 minutes before transferring to a wire rack. Once fully cooled, level the top with a serrated knife and place the cake into the base of a 9-inch springform pan.
Prepare the Chocolate Mousse
- In a microwave-safe bowl, melt the semi-sweet chocolate chips with the cream cheese, stirring until smooth. Allow to cool slightly.
- In a small bowl, mix cold water with unflavored gelatin, letting it soften for 1 minute. Add boiling water and whisk until the gelatin is fully dissolved.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold in the cooled chocolate mixture and dissolved gelatin until fully incorporated.
- Spread the chocolate mousse evenly over the cake layer. Refrigerate while preparing the next layer.
Prepare the White Chocolate Mousse
- In a small bowl, soften the unflavored gelatin in cold water for 1 minute. Heat ½ cup of heavy cream until boiling, then whisk in the gelatin until fully dissolved.
- Pour the hot cream over the white chocolate chips, stirring until completely melted and smooth.
- In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the melted white chocolate mixture into the whipped cream until fully incorporated.
- Spread the white chocolate mousse evenly over the chocolate mousse layer. Refrigerate for at least 1 hour before proceeding.
Prepare the Chocolate Ganache and Assemble
- In a microwave-safe bowl, heat the heavy cream until boiling. Pour it over the semi-sweet chocolate chips, whisking continuously until a smooth ganache forms. Allow to cool until thick but still pourable.
- Run a sharp knife around the edges of the springform pan and remove the ring. Pour the ganache over the top of the cake, letting it cascade down the sides.
- While the ganache is still soft, press mini chocolate chips into the sides of the cake for decoration.
- Return the cake to the refrigerator for at least 4 hours to allow the ganache to set fully.
- Melt the white candy melts and drizzle over the top of the cake for an elegant finish.
Serve and Enjoy
- Once the ganache has set, slice and serve. For the best texture and flavor, allow the cake to sit at room temperature for 10 minutes before slicing.
Notes
- Use a gluten-free all-purpose flour blend in place of regular flour for the cake layer. Ensure it contains xanthan gum for proper texture.
- Check the cocoa powder and baking ingredients to confirm they are certified gluten-free.
- Use gluten-free chocolate chips and white chocolate to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!