How To Make Black Tie Mousse Cake

What better way to marker World Chocolate Day than with this ultimate celebration of chocolate - Blackness Tie Mousse Cake? Four layers of chocolatey goodness - chocolate cake, chocolate cheesecake, white chocolate mousse, and rich chocolate ganache. Chocoholics - hold onto your hats!

Okay, confession time - I've actually never been to Olive Garden, it doesn't exist in the UK. But I kept seeing and hearing virtually this Blackness Necktie Mousse Cake that everyone was raving about and being a chocolate lover, I knew I had to recreate it! I'k not unremarkably one for doing 'copycat' recipes, but the idea of this four-layered chocolate sensation was merely too good to laissez passer up - so I created my version of it. And as it's homemade and packed with season, I suspect it'southward better than the real thing!

Decadent and over the meridian is the just manner to go with chocolate desserts in my opinion. I really have an entire section on the blog dedicated merely to Chocolate Recipes. It includes showstopping recipes like my Baked Chocolate Cheesecake and Chocolate Orange Cake (with a delicious mousse-like filling).

Leap to:

• What is Blackness Tie Mousse Block?
• Ingredients
• How to Brand the Chocolate Cake Base of operations
• How to Make the Chocolate Cheesecake
• How to Make the White Chocolate Mousse
• How to Make the Chocolate Ganache
• How to Decorate Black Necktie Mousse Cake
• How to Slice Mousse Cake
• Equipment
• Storage
• Summary
• Recipe

What is Black Tie Mousse Block?

There are four elements to Black Tie Mousse Block:

Chocolate Cake Base of operations

Chocolate Cheesecake

White Chocolate Mousse

Chocolate Ganache Coating

In that location are a lot of steps, just none of the steps are difficult or particularly complicated. And you accept plenty of time waiting for things to set or absurd in between each layer, then yous can take it slow and piece of cake. One time it's broken downward into different sections it's actually quite a simple recipe, but is an absolute showstopper of a dessert and would exist perfect to print guests at a dinner party or to celebrate a special occasion.

Ingredients

Chocolate - Of course, we're going to demand chocolate for this! We will utilize nighttime chocolate, milk chocolate, and white chocolate in this amazing recipe. Try to get loftier-quality chocolate to ensure the all-time results - it is the star ingredient so y'all want it to smoothen.

Flour - All-purpose flour is perfect for the chocolate cake recipe, you lot tin can also use cake flour if you like.

Saccharide - Regular white sugar will work best, make sure you use superfine carbohydrate - pulley saccharide in the United kingdom of great britain and northern ireland.

Eggs - Utilize big eggs and always free-range eggs if you tin can.

Cocoa Pulverization - You want Dutch Candy cocoa pulverisation if you tin find it. It gives a better flavor and texture.

Vegetable Oil - This will keep the chocolate block super moist and easy to cut through. Canola oil works great too, or any other kind of flavorless oil.

Milk - It's best to use whole milk, but whatsoever kind of milk y'all have volition do.

Vanilla - Vanilla will complement the chocolate nicely, use vanilla excerpt or vanilla bean paste - but try to avoid vanilla essence.

Cream Cheese - Total-fatty cream cheese volition assist comport the season of the chocolate and make this cheesecake super flavorful and corrupt.

Whipping Cream - also known as heavy cream or double cream. Brand sure it is at least 32% fat - practice Not use one-half and half.

Powdered Saccharide - this is for the cheesecake, it creates a beautifully soft cheesecake without whatever gamble of graininess.

Come across recipe bill of fare for quantities.

How to Make the Chocolate Block Base

This is the same chocolate cake recipe I use for a lot of my chocolate-based cakes (like my Chocolate Espresso Block) - it'southward super quick and easy and uses the all-in-one method, and it works out perfectly every time.

• Preheat the oven to 350°F / 180°C and grease your cake pan.

• Put all the chocolate cake ingredients (except the hot water) in a big mixing basin and beat together until it'southward polish and at that place are no more lumps.

• Add the hot water to the chocolate mixture and mix until combined - this volition assistance release the flavor in the cocoa powder. The batter volition be very liquid.

• Pour the chocolate batter into your prepared block pan and tap on the counter a few times to release any large air bubbles.

• Bake for 30-forty minutes or until a wooden skewer comes out clean.

• Permit cool for 20 minutes earlier removing from the cake pan onto a cooling rack to absurd completely.

• Piece off the domed top of the cooled chocolate cake to brand a nice flat cake layer. Never endeavour to cutting a warm block as it will not be a clean cut.

• Place the leveled cake into your mousse block pan/ring to make the bottom layer. If it is the same size as the pan yous baked it in, put it right in. If the pan you are using is slightly smaller than the cake layer, utilise the pan as a template and trim the edges of the cake so information technology will fit.

Note: If you are using the same pan to bake the chocolate cake and to build the final mousse cake, make certain you clean the sides of the pan afterward baking the chocolate cake base - otherwise you may end up with crumbs on the outside of your mousse block and it will ruin the last await!

How to Brand the Chocolate Cheesecake

This is a super uncomplicated no-bake chocolate cheesecake recipe. When I first looked at the Black Tie Mousse cake I thought the second layer was a flossy chocolate mousse, just after some more research, I realized it's actually chocolate cheesecake - and man is it delicious!

• Melt chocolate in the microwave in 30-second increments, stirring in betwixt, until totally melted. Set aside to cool slightly. This chocolate cheesecake absolutely tastes all-time with night chocolate, but you lot could swap it for semi-sweetness chocolate if you really want to.

• Cream the cream cheese, powdered sugar, and vanilla together until completely smooth and complimentary from lumps. It's easiest to get a shine, lump-free cheesecake if you let your cream cheese come to room temperature before beginning.

• Pour melted chocolate into the foam cheese mixture and shell until combined. Your melted chocolate shouldn't be hot at this point, it should exist room temp or just slightly warm. If information technology withal feels hot, permit it sit for a bit of time to absurd a picayune, otherwise, information technology will cook your cream cheese.

• In a separate basin, whip up the whipping cream until potent peaks form. I definitely recommend using a stand mixer or electric mixer for this, as doing it by manus can be pretty tiring! It's easiest to whip your cream if information technology is common cold, directly from the fridge.

• Take a small-scale corporeality of cream and mix information technology into the chocolate cheesecake mixture to loosen it up a little. Then fold in the remaining cream - exist careful not to overmix as you don't want to knock too much air out of the whipped foam. We desire it to be light and creamy.

• Pour the chocolate cheesecake into the cake pan, on meridian of the cake layer and smooth out the top as best you can. Then put it in the fridge to chill while yous set the side by side layer. It's of import to allow it arctic for at least 20 minutes before pouring the tertiary layer (white chocolate mousse) on peak so that you will have nice distinct layers when you cut into the mousse block. If yous don't let them set a little commencement the two layers will meld together and it won't look as make clean-cut and defined.

How to Make the White Chocolate Mousse

The third layer of white chocolate mousse is probably the easiest to make and has merely iii ingredients.

• Cook the white chocolate in the microwave in 30-second increments. It volition cook faster than the dark chocolate, and then go along a close heart on it.

• While it cools slightly, whip upwards the whipping cream and vanilla until stiff peaks form. You want this to exist well whipped and so that the white chocolate mousse layer will agree its shape. Merely like before, the cream will whip up better if it is common cold, so make sure you put the cream back in the refrigerator afterward making the chocolate cheesecake and so it will be cold for this layer.

• Cascade the melted white chocolate into the whipped foam and fold gently until completely combined. As before, yous don't desire to knock also much air out of the mousse then don't overmix.

• Cascade into the cake pan on top of the chocolate cheesecake layer and smooth out the peak. Put in the fridge to ready for at to the lowest degree 3 hours. Do not effort to remove the mousse cake from the pan earlier three hours have passed, or you run the take chances of it turning into a gloopy mess all over your countertop!

How to Make the Chocolate Ganache

The fourth layer is chocolate ganache. We are going to brand one large batch of ganache and pour ¾ of it over the cake like in my Prinzregententorte recipe. So the residuum we will let cool further to pipe on superlative of the cake.

• One time the mousse cake has set, suspension up your chocolate and put it into a bowl. I used a mixture of milk chocolate and night chocolate for this every bit I feel the flavor combination works really well with the mousse cake. But if you want an extra dark chocolate ganache then yous tin skip the milk chocolate and replace with an equal corporeality of dark chocolate.

• Pour the cream into a bucket and heat on medium-low until information technology starts to steam and tiny bubbles begin actualization on the surface.

• Remove the foam from the heat and pour information technology over the chocolate. Let sit for a minute and and then gently get-go to stir. Keep going until the chocolate is totally melted and it turns into a smooth, glossy mixture.

• Allow the ganache cool slightly, the perfect pouring temperature is about 89°F / 32°C. If you don't accept a thermometer just wait for the ganache to thicken slightly so it leaves a slight trace in itself when you lot drizzle it dorsum into the bowl, merely non so thick that it won't flow hands and spread over the cake.

How to Decorate Black Tie Mousse Cake

• Once the mousse cake is ready and the ganache is at the correct temperature, carefully remove the cake from the cake pan. It should slide out hands, simply if it doesn't y'all can gently heat the outside of the block pan with a hairdryer or blowtorch, this should slightly melt the outer layer of mousse cake so it slides out hands. Don't go too far though!

• Reserve about a quarter of the ganache and gear up it aside to cool farther for piping after.

• Place the cake on a wire rack and pour the chocolate ganache all over the cake. You want a thin layer on top of the chocolate mousse and an even blanket around all sides of the cake, all the manner down to the bottom. Pour slowly so yous can control where the ganache goes and embrace upwards any gaps. If you have any stubborn gaps that didn't get filled in by the cascade, use a warm offset spatula to smooth out the ganache immediately and comprehend any open spots.

• If yous desire to add together the design on height, melt a pocket-sized virtually of white chocolate and pipe a design on top of the ganache immediately after pouring. For feathering, piping circles around the cake and then run a toothpick from the eye of the cake to the outer edge. Or for an easier design, just pipe some random blobs and exercise a knife swirl to brand a pretty design.

• While the ganache is still moisture put chocolate chips around the side of the cake and employ your hands to printing them in. Olive garden's black tie mousse cake uses mini chocolate chips but I didn't have whatever to paw, and then I used chocolate flakes - I actually really like the way it looked.

• Once the remaining ganache has cooled and thickened to pipe consistency, put information technology in a piping purse with a star tip nozzle and pipe around the outside of the mousse cake to decorate.

• Transfer the cake gently onto your cake plate or serving platter.

How to Slice Mousse Cake

You lot don't desire to put all this fourth dimension and try into making a gorgeous cake like this just to ruin it at the last stride and end upwardly with messy slices! Here are my tips for getting cute, perfect slices every time.

• Make sure the block is cold when you are well-nigh to cut it.

• The key to getting dainty clean cuts is to employ a warm knife! Soak a very abrupt knife in hot water for a minute or so earlier starting time.

• Once you are ready to take the first slice, remove the pocketknife from the hot water and dry it off chop-chop with a paper towel.

• Line up the pointed border of the knife with the very center of the cake and plunge the tip in first, followed by the balance of the pocketknife. Keep the knife perfectly straight all the style down until you hitting the plate, and so, making sure not to wiggle or angle the knife at all, gently pull it out towards you - dragging the pocketknife along the plate.

• Now the important part - dip the knife dorsum in the hot water and dry out it off with a paper towel in betwixt every unmarried cut! Yes, every cutting! I know information technology sounds tiresome just I promise you will have the most beautifully perfect, clean-cut slices.

Equipment

Cake pan - yous take a few options for what kind of round pans you tin can use to build the Blackness Tie Mousse Cake in - you can use a loose-bottomed block pan, a springform pan or a pastry ring (the ones with no bottom). As long as information technology will back up the sides of the cake while they ready and you tin can remove the sides hands - it will work. The important thing is that any you build the mousse cake in is the aforementioned size or smaller than the cake pan y'all apply to bake the chocolate cake in.

I used a loose-bottomed 8-inch cake pan to bake the cake and then after removing the chocolate cake I cleaned the pan and used the same 1 to build the mousse cake. Likewise, pay attention to the top of your pan - it needs to exist alpine enough to firm all the layers comfortably. If it isn't, you can use some acetate around the inside of the pan to make it taller.

Bucket - This is to rut the cream for the chocolate ganache. A small-scale saucepan should do the trick.

Mixer - you could technically make this cake by hand, but there is a lot of whipping involved so I highly recommend using some kind of aid. I used a stand mixer but a handheld electric mixer would likewise piece of work nifty.

Storage

Shop in the fridge in an airtight container. Information technology will be adept for iii-five days.

Summary

I may not have invented Black Tie Mousse Cake, but I am confident my version of it is going to blow your mind. Though there are many steps, they are easy steps and create a very professional-looking dessert that would comfortably vest in a patisserie!

Recipe

Blackness Tie Mousse Cake

4 layers of chocolate heaven - chocolate cake, chocolate cheesecake, white chocolate mousse and chocolate ganache.

Prep Time 40 mins

Melt Fourth dimension xl mins

Total Fourth dimension 1 hour 20 mins

Class Dessert

Cuisine American

Servings sixteen slices

Calories 678 kcal

• viii inch cake pan

• Loose-bottomed pan See notes

• Saucepan

• Electric Whisk Stand mixer or handheld

For the Chocolate Cake Base of operations

• 1.five cups All-purpose Flour 187g
• one.v cups White Sugar 300g
• two Big Eggs
• ⅔ cup Cocoa Powder 65g
• ½ cup Vegetable Oil 109g
• ⅔ loving cup Whole Milk 158g
• 1 teaspoon Baking Pulverization
• one teaspoon Common salt
• 1 teaspoon Vanilla Excerpt
• ¼ cup Hot Water

For the Chocolate Cheesecake

• 1 cup Foam Cheese 225g
• 125 g Dark Chocolate
• ½ cup Whipping Cream 120g /120ml
• ⅓ cup Powdered Carbohydrate 42g
• one teaspoon Vanilla Extract

For the White Chocolate Mousse

• i cup Whipping Cream 240g /240ml
• 150 thou White Chocolate
• one tablespoon Vanilla Extract

For the Chocolate Ganache

• 2 cups Whipping Cream 420g
• 210 g Night Chocolate see notes
• 210 g Milk Chocolate run across notes

To Decorate

• 30 g White Chocolate
• 1 cup Mini Chocolate Chips Or chocolate flakes

Make the Chocolate Cake Base

• Preheat oven to 350°F / 180°C and prepare an 8-inch block pan.

• Put all ingredients (except hot water) in a large bowl and mix together until totally incorporated and free from lumps. I use a stand up mixer but you can likewise do this by hand.

  ane.5 cups All-purpose Flour, ane.v cups White Sugar, 2 Large Eggs, ⅔ cup Cocoa Powder, ½ cup Vegetable Oil, ⅔ cup Whole Milk, 1 teaspoon Baking Powder, 1 teaspoon Salt, 1 teaspoon Vanilla Extract

• Add together the hot water into the batter and stir until combined.

  ¼ cup Hot Water

• Pour into prepared cake pan and bake for 30 - 40 minutes or until a skewer comes out clean.

• Let cool completely, remove from the cake pan, then slice off the rounded peak so you are left with one thin cake base layer.

• Clean and dry out the cake pan, then place the cake base layer on the bottom and ready bated while y'all prepare the other layers.

Make the Chocolate Cheesecake

• Melt the dark chocolate in the microwave in xxx-second increments until totally melted. Gear up aside to cool slightly.

  125 thou Dark Chocolate

• Cream the cream cheese, powdered sugar and vanilla together until completely smoothen and complimentary from lumps.

  1 cup Foam Cheese, ⅓ cup Powdered Sugar, 1 teaspoon Vanilla Extract

• Cascade melted chocolate into the foam cheese mix and beat until combined.

• In a separate bowl, whip up the whipping cream until stiff peaks class.

  ½ cup Whipping Cream

• Take a small amount of the whipped cream and mix it into the chocolate cream cheese mixture to loosen it upwardly a little. And then fold in the remaining cream.

• Pour the chocolate cheesecake into the cake pan, on top of the cake layer, then put in the fridge to chill while you prepare the white chocolate mousse layer.

Make the White Chocolate Mousse

• Melt the white chocolate in the microwave in 30-second increments.

  150 g White Chocolate

• While it cools slightly, whip upward the whipping foam and vanilla until stiff peaks course.

  1 cup Whipping Cream, ane tablespoon Vanilla Extract

• Pour the melted white chocolate into the whipped cream and fold gently until completely combined.

• Cascade into the cake pan on summit of the chocolate cheesecake layer and put in the refrigerator to set for at least 3 hours.

Brand the Chocolate Ganache

• Once the mousse cake has prepare, break up your milk and dark chocolate and put them into a bowl.*

  210 g Milk Chocolate, 210 g Dark Chocolate

• Pour the cream into a saucepan and heat on medium-low until information technology starts to steam and tiny bubbling brainstorm appearing on the surface.

  2 cups Whipping Cream

• Remove the cream from the heat and pour it over the chocolate. Permit sit for a infinitesimal and then gently start to stir. Go on going until the chocolate is totally melted and it turns into a smooth, glossy mixture.

• Let the ganache cool slightly, the perfect pouring temperature is nigh 89°F / 32°C. If you don't have a thermometer just look for the ganache to thicken slightly so it leaves a slight trace in itself when y'all drizzle it dorsum into the bowl.

Decorate the Black Tie Mousse Block

• One time the mousse cake is fix and the ganache is at the right temperature, carefully remove the cake from the cake pan.

• Reserve most a quarter of the ganache and set it aside to cool further for piping later.

• Place the cake on a wire rack and pour the chocolate ganache all over the cake.

• If you lot want to add the design on top, melt a small well-nigh of white chocolate and pipe a design on top of the ganache immediately subsequently pouring.

  30 g White Chocolate

• While the ganache is withal moisture, use your easily to press mini chocolate fries or chocolate flakes into the sides of the cake.

  one loving cup Mini Chocolate Fries

• Once the leftover ganache has cooled to pipe consistency, put it in a pipe bag and piping effectually the outside of the mousse cake.

Cake pan - you have a few options for what kind of round pans you can use to build the Black Tie Mousse Cake in - you can use a loose-bottomed cake pan, a springform pan or a tart ring (the ones with no bottom). Equally long as it volition support the sides of the cake while they ready and you can remove the sides easily - it will work. The important affair is that whatever you build the mousse cake in is the aforementioned size or smaller than the block pan you use to bake the chocolate cake in. I used a loose-bottomed 8 inch cake pan to bake the block then after removing the chocolate block I cleaned the pan and used the same one to build the mousse cake. Also pay attending to the elevation of your pan - information technology needs to be tall enough to business firm all the layers comfortably. If it isn't, you lot tin can use some acetate around the within of the pan to arrive taller.

For the chocolate ganache I used a mixture of milk chocolate and dark chocolate.  If you don't want to do this you can pick one or the other, or use semi-sugariness chocolate, for the total amount of 420g chocolate.

Calories: 678 kcal Carbohydrates: 67 g Protein: 8 one thousand Fatty: 44 g Saturated Fat: 27 g Polyunsaturated Fatty: 2 1000 Monounsaturated Fat: eleven g Trans Fat: 0.03 g Cholesterol: 79 mg Sodium: 260 mg Potassium: 373 mg Cobweb: 5 yard Sugar: 49 thou Vitamin A: 1009 IU Vitamin C: 0.4 mg Calcium: 136 mg Fe: four mg

Keyword broiled cheesecake, chocolate, chocolate cake, chocolate mousse, dark chocolate, milk chocolate, mousse, olive garden, white chocolate

Source: https://bonnibakery.com/black-tie-mousse-cake/

Posted by: duffsequand.blogspot.com

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