If you’ve ever ended a meal at Olive Garden with their legendary Black Tie Mousse Cake, then you know that this cake does not mess around. This decadent four-layer dessert features a rich chocolate cake balanced by silky layers of dark chocolate cheesecake and vanilla mousse, held together with an irresistibly decadent ganache. If you’re a chocoholic, this cake will have you going in for seconds (and thirds). If this is the MVP of chocolate desserts to you, then I’ve got good news: Now you don’t have to wait for your next Olive Garden visit for this little slice of heaven! This copycat recipe perfects every component, so you can indulge right at home—no reservation or chicken Alfredo required.

This recipe has multiple components, but I tried to keep the process as easy as possible so you can spend less time baking and more time eating cake (yay!). I used a mixture of 70% dark and semisweet chocolate for my dark chocolate cheesecake and ganache, but feel free to use your favorite brand of chocolate for these steps.

Make ahead:
You can start making this up to 2 days before assembling it. The chocolate cake layer can be wrapped in plastic and kept in the fridge for up to 2 days. The mousse can be made up to 24 hours ahead and refrigerate in an airtight container.

Storage:
This cake keeps extremely well in the fridge, so if you have leftovers (although I doubt you will!), you can loosely cover the rest of the cake in plastic wrap and keep it for up to 1 week.

Made this recipe? Let us know how it went in the comments below!