It is called Black Tie Chocolate Mousse Cake and I will post the recipe at the end what I am not understanding is does it make 2 cakes or just one and if the top layer is an Italian Custard Mousse how do I pour Ganache over it? Wont it melt?



Black Tie Mousse Cake 2 Recipe #60615
This is a heavenly version of Olive Garden's Black Tie Mousse Cake.
Cake
1 box chocolate cake mix
Second Layer Dark Cream Cheese Mousse
1 teaspoon 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 sugar
Third Layer Italian Custard Mousse
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla
Fourth Layer Dark Chocolate Ganache
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped

Cake.
Bake according to package directions using 2 round cake pans.
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
Second Layer: Dark Cream Cheese Mousse.
Melt chocolate and cream cheese together.
Let cool.
Soften gelatin with cold water for one minute then add boiling water.
Stir until dissolved and clear.
Let this cool while you start whipping the heavy cream and sugar.
Continue to whip until stiff peaks form.
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
Fold this into the remaining cream.
Once you have completed, spread onto cake and refrigerate.
Third Layer:Italian Custard Mousse.
Beat egg yolks until pale.
Add sugar, flour and gelatin, beating until mixed.
Bring cream and vanilla 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 and pour on top of chocolate mousse.
Freeze while getting the icing ready.
Fourth Layerark Chocolate Ganache.
Bring butter and cream to a boil.
Pour over chocolate and let sit for 5 minutes.
Stir until smooth.
Let cool to slightly warmer than room temperature until it starts to thicken.
Remove cake from freezer and remove the collar.
Pour some of the ganache over top of cake and spread it evenly across top and sides.
While the ganache is still wet, cover sides of cake with chocolate chips.
Refrigerate.
Let remaining ganache cool and pipe through decorating bag onto cake.

Sounds to me like it makes 2 cakes since it tells you to use 2 cake pans and collar them. What it doesn't specify is the size of the pan. If you have them, you may want to consider using 2 9" springform pans. You probably won't have to collar them and the cakes will be easier to remove from the pan.

Also, if the ganache is only slightly warmer than room temp, and the custard is frozen, the custard might soften a bit but shouldn't melt.

Good luck, and report back. It sounds yummy!

Ali

Holy smokes, this sounds TO DIE FOR. I agree with the springform pan...that would make life tons easier.

This is for my sister. She always wants the hard to make cakes it's a good thing I love her!!!

That is a lot of work. I think I'd be sneaking off to Olive Garden to just buy her the cake. Good luck and let us know if it turns out as good as it sounds.