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Olive Garden Chocolate Mousse Cake

Helen T. Patterson
The Olive Garden Chocolate Mousse Cake is a show-stopping dessert that combines a rich chocolate cake base, a light and fluffy chocolate mousse layer, and a silky ganache topping.
This decadent cake is perfect for special occasions or as an indulgent treat after dinner.
With layers of chocolatey goodness, this cake is sure to impress both family and guests alike.
Nutrition Facts (Per Serving):
Calories: 450, Total Fat: 27g, Saturated Fat: 14g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 150mg, Total Carbohydrates: 49g, Dietary Fiber: 4g, Sugars: 34gProtein: 6g, Vitamin D: 2% of the Daily Value (DV), Calcium: 4% of the DV, Iron: 15% of the DV, Potassium: 5% of the DV
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Italian
Servings 8 servings
Calories 500 kcal

Equipment

  • 8-inch round cake pan (1)
  • Mixing bowls (2)
  • Hand Mixer or Stand Mixer (1)
  • Heatproof bowl (1)
  • Spatula (1)
  • Serrated knife (1)
  • Whisk (1)
  • Measuring cups and spoons (1 set)
  • Saucepan (1)

Ingredients
  

For the Chocolate Cake Base:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For the Chocolate Mousse:

  • 8 oz dark chocolate 60-70% cocoa
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

Prepare the Chocolate Cake Base:

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  • In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  • Slowly add the boiling water to the wet ingredients, mixing until well combined. The batter will be thin.
  • Gradually fold in the dry ingredients until smooth and fully incorporated.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Chocolate Mousse:

  • While the cake is cooling, melt the dark chocolate using a double boiler or microwave. Stir until smooth, then let it cool slightly.
  • In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Gently fold the melted chocolate into the whipped cream until well combined. Be careful not to deflate the mousse.

Assemble the Cake:

  • Once the cake is completely cooled, carefully slice it in half horizontally using a serrated knife.
  • Place the bottom layer of the cake on a serving plate and spread a layer of the chocolate mousse evenly on top.
  • Place the second cake layer on top of the mousse, pressing gently to secure it.

Prepare the Ganache:

  • In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
  • Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
  • Allow the ganache to cool for about 5-10 minutes, then pour it over the assembled cake, spreading it evenly with a spatula.

Chill and Serve:

  • Refrigerate the cake for 3 hours or preferably overnight to allow the mousse to set and the ganache to firm up.
  • When ready to serve, slice with a serrated knife and garnish with chocolate shavings, whipped cream, or fresh berries if desired.

Notes

  • Cake Texture: If your cake turns out a bit too dense, try reducing the amount of oil slightly, or use room-temperature ingredients.
  • Mousse: For a firmer mousse, you can refrigerate the mousse mixture for 30 minutes before folding it into the whipped cream.
  • Ganache Consistency: If your ganache is too thick, you can add a little more cream to achieve the desired consistency.
  • Make-Ahead Tips: This cake is perfect for making ahead. In fact, chilling it overnight allows the flavors to meld and enhances the overall texture.
  • Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months.
Keyword Olive Garden Chocolate Mousse Cake