Olive Garden Chocolate Cake
Recreate the famous Olive Garden Chocolate Cake at home with this rich and indulgent recipe! This decadent dessert features moist chocolate cake layers, a creamy chocolate mousse filling, and a glossy ganache topping—just like the restaurant favorite. Perfect for birthdays, celebrations, or simply satisfying your chocolate cravings!Nutrition Facts (per serving, approximate)Calories: 450, Total Fat: 26g, Saturated Fat: 12g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 160mg, Total Carbohydrates: 50g, Dietary Fiber: 4g, Sugars: 38g, Protein: 5g, Vitamin A: 8%, Vitamin C: 0%, Calcium: 6%, Iron: 15% Estimated based on one serving (assuming 12 servings per batch)
Equipment
- 2 (9-inch) round cake pans
- 1 large mixing bowl
- 1 Electric mixer (or hand whisk)
- 1 medium saucepan
- 1 Wire cooling rack
- 1 Serrated knife (for leveling cake layers)
- 1 Offset spatula (for spreading mousse and ganache)
- (1) Whisk
- (1) Rubber spatula
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
For the Chocolate Mousse Filling:
- 1 cup heavy whipping cream
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips melted
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy whipping cream
- 1 tbsp unsalted butter
Optional Garnishes:
- Whipped cream
- Chocolate shavings
- Cocoa powder dusting
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract, then mix until combined.
- Slowly pour in the boiling water, stirring constantly. The batter will be thin—this is normal.
Step 2: Bake the Cake
- Divide batter evenly between the cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Chocolate Mousse Filling
- Beat the heavy whipping cream in a bowl until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add in the melted chocolate chips and mix until well combined.
- Gently fold in the whipped cream until the mousse is light and fluffy.
Step 4: Prepare the Ganache
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
- Pour the cream over the chocolate chips and let sit for 2-3 minutes before stirring.
- Stir until smooth, then mix in the butter until glossy. Let cool slightly.
Step 5: Assemble the Cake
- Place one cake layer on a plate and spread an even layer of chocolate mousse on top.
- Add the second cake layer and gently press down.
- Pour the slightly cooled ganache over the cake, spreading it evenly with an offset spatula.
Step 6: Chill and Serve
- Refrigerate the cake for at least 30 minutes before serving to let the ganache set.
- Garnish with whipped cream, chocolate shavings, or cocoa powder if desired.
- Slice and enjoy your homemade Olive Garden chocolate cake!
Notes
- Make-Ahead Option: The cake layers can be baked one day in advance and stored tightly wrapped at room temperature.
- Storing: Keep the cake refrigerated for up to 4 days in an airtight container.
- Freezing: Wrap individual slices in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
- Ganache Thickness: If your ganache is too thin, let it cool longer. If too thick, warm it gently before using.