Copycat Olive Garden Black Tie Chocolate Mousse Cake

Directions

• 1. Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
• 2. Pour batter into a greased parchment-lined 9-in. round baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. For chocolate cheesecake layer, in a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Beat in dark chocolate until combined. In another bowl, beat the cream until soft peaks form. Fold into cream cheese mixture. Place cake layer in bottom of a 9-in. springform pan; spread cheesecake over top. Refrigerate until chilled, about 1 hour.
• 4. For white chocolate mousse, in a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form. In another bowl, beat cream cheese until fluffy. Add white chocolate; beat until smooth. Fold in whipped cream. Spread over chocolate cheesecake layer. Refrigerate until set and chilled, about 1 hour.
• 5. For ganache, place chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth.
• 6. Cool slightly, stirring occasionally. Reserve 1 cup for frosting; cover and refrigerate until cold.
• 7. Remove cake from pan; place on a wire rack. Pour remaining ganache over cake, allowing it to coat side. For garnish, press miniature chocolate chips into side of cake. Drizzle melted white chips over top. Refrigerate, covered, until chilled. Beat reserved ganache until piping consistency, about 15 seconds. Pipe around top edge. Refrigerate until serving.