Black White Mousse Cake Recipes

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*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 & WHITE MOUSSE CAKE



black & white mousse cake image

Im a volunteer fire fighter and when I became overly pregnant and not able to respond any longer I started baking treats and taking them to the station just so I wasnt out of the loop once I returned to duty, this cake has gotten more compliments than any other dessert Ive ever made, I was even asked to make it for a rehersal...

Provided by Beth Zandona

Categories     Chocolate

Number Of Ingredients 21

FOR CAKE:
1/2 c butter, unsalted
4 oz chocolate, unsweetened squares
1 1/2 c sugar
2 eggs
1 c coffee, room temperature
2 1/4 c all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/4 c milk
1 tsp vinegar
FOR MOUSSE:
1 pkg gelatin, unflavored
2 Tbsp cold water
8 oz white chocolate (good quality)
3 c whipping cream
1/2 tsp almond extract
1/2 tsp vanilla extract
FOR SIMPLE SYRUP:
1 c water
1 c sugar

Steps:

  • 1. CHOCOLATE CAKE: Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. 2.In a small pan melt the butter with the unsweetened chocolate. Set aside to cool slightly. 3.Cream together the sugar and the eggs until light in color. 4.Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) 5.Add 1 cup coffee and blend well. Mixture will be very liquid. 6.Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. 7.Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). 8.Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 30min then remove top so its level (make sure cake come out of pan) put cake back in pan and pour simple syrup over top of the slightly warm leveled cake, cover with plastic wrap and set aside
  • 2. SIMPLE SYRUP: in a small sauce pan mix sugar and water with wooden spoon, bring to a boil, keep at a boil and reduce liquid to about 1/2 stiring all the time
  • 3. WHITE CHOCOLATE MOUSSE: Directions 1)Put gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. 2)Melt chocolate and ½ cup of the whipping cream in the top of a double boiler, stirring all the time. 3) Stir the softened gelatin into chocolate mixture, mixing well 4) transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let it sit too long or the chocolate /gelatin mixture will become too firm. Chill a large bowl and a whisk or mixer beaters in the freezer for 30 minutes before you are going to whip the cream. 5) Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. 6) add the vanilla and almond extract 7)continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2-3 minutes. 8)Stir ¼ of the whipped cream into the chocolate mixture to lighten it. 9) fold in the remaining cream, 1/3 at a time, being careful not to over blend. 10) cover with plastic wrap (wrap touching surface of mousse)and refrigerate 1 hour
  • 4. Uncover cake and scoop the mousse on top of the cake refrigerate 1hr before serving I like to use a spring form pan to bake my cake, this way I can remove the ring by placing the pan on a smaller pan unlatching the ring and sliding the ring DOWNWARD to give my cake a nice clean edge and looks professional. ALSO CAKE TASTES EVEN BETTER IF MADE 24hr EARLIER and SITS OVERNIGHT IN THE FRIDGE!

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