What better way to mark World Chocolate Day than with this ultimate celebration of chocolate - Black Tie Mousse Cake? Four layers of chocolatey goodness - chocolate cake, chocolate cheesecake, white chocolate mousse, and rich chocolate ganache. Chocoholics - hold onto your hats!
Okay, confession time - I've actually never been to Olive Garden, it doesn't exist in the UK. But I kept seeing and hearing about this Black Tie Mousse Cake that everyone was raving about and being a chocolate lover, I knew I had to recreate it! I'm not normally one for doing 'copycat' recipes, but the idea of this four-layered chocolate sensation was just too good to pass up - so I created my version of it. And as it's homemade and packed with flavor, I suspect it's better than the real thing!
Decadent and over-the-top is the only way to go with chocolate desserts in my opinion. I actually have an entire section on the blog dedicated just to Chocolate Recipes. It includes showstopping recipes like my Chocolate Mousse Pie and Tuxedo Cake.
Jump to:
What is Black Tie Mousse Cake?
There are four elements to Black Tie Mousse Cake:
Chocolate Cake Base
Chocolate Cheesecake
White Chocolate Mousse
Chocolate Ganache Coating
There are a lot of steps, but none of the steps are difficult or particularly complicated. And you have plenty of time waiting for things to set or cool in between each layer, so you can take it slow and easy. Once it's broken down into different sections it's actually quite a simple recipe, but is an absolute showstopper of a dessert and would be perfect to impress guests at a dinner party or to celebrate a special occasion.
Ingredients
Chocolate - Of course, we're going to need chocolate for this! We will use dark chocolate, milk chocolate, and white chocolate in this amazing recipe. Try to get high-quality chocolate to ensure the best results - it is the star ingredient so you want it to shine.
Flour - All-purpose flour is perfect for the chocolate cake recipe, you can also use cake flour if you like.
Sugar - Regular white sugar will work best, make sure you use superfine sugar - caster sugar in the UK.
Eggs - Use large eggs and always free-range eggs if you can.
Cocoa Powder - You want Dutch Processed cocoa powder if you can find it. It gives a better flavor and texture.
Vegetable Oil - This will keep the chocolate cake super moist and easy to cut through. Canola oil works great too, or any other kind of flavorless oil.
Milk - It's best to use whole milk, but whatever kind of milk you have will do.
Vanilla - Vanilla will complement the chocolate nicely, use vanilla extract or vanilla bean paste - but try to avoid vanilla essence.
Cream Cheese - Full-fat cream cheese will help carry the flavor of the chocolate and make this cheesecake super flavorful and decadent.
Whipping Cream - also known as heavy cream or double cream. Make sure it is at least 32% fat - do NOT use half and half.
Powdered Sugar - this is for the cheesecake, it creates a beautifully soft cheesecake without any risk of graininess.
See recipe card for quantities.
How to Make the Chocolate Cake Base
This is the same chocolate cake recipe I use for a lot of my chocolate-based cakes (like my Chocolate Espresso Cake) - it's super quick and easy and uses the all-in-one method, and it works out perfectly every time.
- Preheat the oven to 350°F / 180°C and grease your cake pan.
- Put all the chocolate cake ingredients (except the hot water) in a large mixing bowl and beat together until it's smooth and there are no more lumps.
- Add the hot water to the chocolate mixture and mix until combined - this will help release the flavor in the cocoa powder. The batter will be very liquid.
- Pour the chocolate batter into your prepared cake pan and tap on the counter a few times to release any large air bubbles.
- Bake for 30-40 minutes or until a wooden skewer comes out clean.
- Let cool for 20 minutes before removing from the cake pan onto a cooling rack to cool completely.
- Slice off the domed top of the cooled chocolate cake to make a nice flat cake layer. Never try to cut a warm cake as it will not be a clean cut.
- Place the leveled cake into your mousse cake pan/ring to make the bottom layer. If it is the same size as the pan you baked it in, put it right in. If the pan you are using is slightly smaller than the cake layer, use the pan as a template and trim the edges of the cake so it will fit.
Note: If you are using the same pan to bake the chocolate cake and to build the final mousse cake, make sure you clean the sides of the pan after baking the chocolate cake base - otherwise you may end up with crumbs on the outside of your mousse cake and it will ruin the final look!
How to Make the Chocolate Cheesecake
This is a super simple no-bake chocolate cheesecake recipe. When I first looked at the Black Tie Mousse cake I thought the second layer was a creamy chocolate mousse, but after some more research, I realized it's actually chocolate cheesecake - and man is it delicious!
- Melt chocolate in the microwave in 30-second increments, stirring in between, until totally melted. Set aside to cool slightly. This chocolate cheesecake absolutely tastes best with dark chocolate, but you could swap it for semi-sweet chocolate if you really want to.
- Cream the cream cheese, powdered sugar, and vanilla together until completely smooth and free from lumps. It's easiest to get a smooth, lump-free cheesecake if you let your cream cheese come to room temperature before beginning.
- Pour melted chocolate into the cream cheese mixture and beat until combined. Your melted chocolate shouldn't be hot at this point, it should be room temp or just slightly warm. If it still feels hot, let it sit for a bit of time to cool a little, otherwise, it will melt your cream cheese.
- In a separate bowl, whip up the whipping cream until stiff peaks form. I definitely recommend using a stand mixer or electric mixer for this, as doing it by hand can be pretty tiring! It's easiest to whip your cream if it is cold, straight from the fridge.
- Take a small amount of cream and mix it into the chocolate cheesecake mixture to loosen it up a little. Then fold in the remaining cream - be careful not to overmix as you don't want to knock too much air out of the whipped cream. We want it to be light and creamy.
- Pour the chocolate cheesecake into the cake pan, on top of the cake layer and smooth out the top as best you can. Then put it in the fridge to chill while you prepare the next layer. It's important to let it chill for at least 20 minutes before pouring the third layer (white chocolate mousse) on top so that you will have nice distinct layers when you cut into the mousse cake. If you don't let them set a little first the two layers will meld together and it won't look as clean-cut and defined.
How to Make the White Chocolate Mousse
The third layer of white chocolate mousse is probably the easiest to make and has only three ingredients.
- Melt the white chocolate in the microwave in 30-second increments. It will melt faster than the dark chocolate, so keep a close eye on it.
- While it cools slightly, whip up the whipping cream and vanilla until stiff peaks form. You want this to be well whipped so that the white chocolate mousse layer will hold its shape. Just like before, the cream will whip up better if it is cold, so make sure you put the cream back in the fridge after making the chocolate cheesecake so it will be cold for this layer.
- Pour the melted white chocolate into the whipped cream and fold gently until completely combined. As before, you don't want to knock too much air out of the mousse so don't overmix.
- Pour into the cake pan on top of the chocolate cheesecake layer and smooth out the top. Put in the fridge to set for at least 3 hours. Do not try to remove the mousse cake from the pan before 3 hours have passed, or you run the risk of it turning into a gloopy mess all over your countertop!
How to Make the Chocolate Ganache
The fourth layer is chocolate ganache. We are going to make one large batch of ganache and pour ¾ of it over the cake like in my Prinzregententorte recipe. Then the rest we will let cool further to pipe on top of the cake.
- Once the mousse cake has set, break up your chocolate and put it into a bowl. I used a mixture of milk chocolate and dark chocolate for this as I feel the flavor combination works really well with the mousse cake. But if you want an extra dark chocolate ganache then you can skip the milk chocolate and replace with an equal amount of dark chocolate.
- Pour the cream into a saucepan and heat on medium-low until it starts to steam and tiny bubbles begin appearing on the surface.
- Remove the cream from the heat and pour it over the chocolate. Let sit for a minute and then gently start to stir. Keep going until the chocolate is totally melted and it turns into a smooth, glossy mixture.
- Let the ganache cool slightly, the perfect pouring temperature is about 89°F / 32°C. If you don't have a thermometer just look for the ganache to thicken slightly so it leaves a slight trace in itself when you drizzle it back into the bowl, but not so thick that it won't flow easily and spread over the cake.
How to Decorate Black Tie Mousse Cake
- Once the mousse cake is set and the ganache is at the right temperature, carefully remove the cake from the cake pan. It should slide out easily, but if it doesn't you can gently heat the outside of the cake pan with a hairdryer or blowtorch, this should slightly melt the outer layer of mousse cake so it slides out easily. Don't go too far though!
- Reserve about a quarter of the ganache and set it aside to cool further for piping later.
- Place the cake on a wire rack and pour the chocolate ganache all over the cake. You want a thin layer on top of the chocolate mousse and an even coating around all sides of the cake, all the way down to the bottom. Pour slowly so you can control where the ganache goes and cover up any gaps. If you have any stubborn gaps that didn't get filled in by the pour, use a warm offset spatula to smooth out the ganache immediately and cover any open spots.
- If you want to add the design on top, melt a small about of white chocolate and pipe a design on top of the ganache immediately after pouring. For feathering, pipe circles around the cake and then run a toothpick from the middle of the cake to the outer edge. Or for an easier design, just pipe some random blobs and do a knife swirl to make a pretty pattern.
- While the ganache is still wet put chocolate chips around the side of the cake and use your hands to press them in. Olive garden's black tie mousse cake uses mini chocolate chips but I didn't have any to hand, so I used chocolate flakes - I actually really like the way it looked.
- Once the remaining ganache has cooled and thickened to piping consistency, put it in a piping bag with a star tip nozzle and pipe around the outside of the mousse cake to decorate.
- Transfer the cake gently onto your cake plate or serving platter.
How to Slice Mousse Cake
You don't want to put all this time and effort into making a gorgeous cake like this just to ruin it at the last step and end up with messy slices! Here are my tips for getting beautiful, perfect slices every time.
- Make sure the cake is cold when you are about to cut it.
- The key to getting nice clean cuts is to use a warm knife! Soak a very sharp knife in hot water for a minute or so before beginning.
- Once you are ready to take the first slice, remove the knife from the hot water and dry it off quickly with a paper towel.
- Line up the pointed edge of the knife with the very center of the cake and plunge the tip in first, followed by the rest of the knife. Keep the knife perfectly straight all the way down until you hit the plate, then, making sure not to wiggle or angle the knife at all, gently pull it out towards you - dragging the knife along the plate.
- Now the important part - dip the knife back in the hot water and dry it off with a paper towel in between every single cut! Yes, every cut! I know it sounds tedious but I promise you will have the most beautifully perfect, clean-cut slices.
Equipment
Cake pan - you have a few options for what kind of round pans you can use to build the Black Tie Mousse Cake in - you can use a loose-bottomed cake pan, a springform pan or a pastry ring (the ones with no bottom). As long as it will support the sides of the cake while they set and you can remove the sides easily - it will work. The important thing is that whatever you build the mousse cake in is the same size or smaller than the cake pan you use to bake the chocolate cake in.
I used a loose-bottomed 8-inch cake pan to bake the cake and then after removing the chocolate cake I cleaned the pan and used the same one to build the mousse cake. Also, pay attention to the height of your pan - it needs to be tall enough to house all the layers comfortably. If it isn't, you can use some acetate around the inside of the pan to make it taller.
Saucepan - This is to heat the cream for the chocolate ganache. A small saucepan should do the trick.
Mixer - you could technically make this cake by hand, but there is a lot of whipping involved so I highly recommend using some kind of aid. I used a stand mixer but a handheld electric mixer would also work great.
Storage
Store in the fridge in an airtight container. It will be good for 3-5 days.
Summary
I may not have invented Black Tie Mousse Cake, but I am confident my version of it is going to blow your mind. Though there are many steps, they are easy steps and create a very professional-looking dessert that would comfortably belong in a patisserie!
Related
Some more chocolatey desserts you might enjoy...
Recipe
Black Tie Mousse Cake
Equipment
- Loose-bottomed pan See notes
- Electric Whisk Stand mixer or handheld
Ingredients
For the Chocolate Cake Base
- 1.5 cups All-purpose Flour 187g
- 1.5 cups White Sugar 300g
- 2 Large Eggs
- ⅔ cup Cocoa Powder 65g
- ½ cup Vegetable Oil 109g
- ⅔ cup Whole Milk 158g
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- ¼ cup Hot Water
For the Chocolate Cheesecake
- 1 cup Cream Cheese 225g
- 125 g Dark Chocolate
- ½ cup Whipping Cream 120g /120ml
- ⅓ cup Powdered Sugar 42g
- 1 teaspoon Vanilla Extract
For the White Chocolate Mousse
- 1 cup Whipping Cream 240g /240ml
- 150 g White Chocolate
- 1 tablespoon Vanilla Extract
For the Chocolate Ganache
- 2 cups Whipping Cream 420g
- 210 g Dark Chocolate see notes
- 210 g Milk Chocolate see notes
To Decorate
- 30 g White Chocolate
- 1 cup Mini Chocolate Chips Or chocolate flakes
Instructions
Make the Chocolate Cake Base
- Preheat oven to 350°F / 180°C and prepare an 8-inch cake pan.
- Put all ingredients (except hot water) in a large bowl and mix together until totally incorporated and free from lumps. I use a stand mixer but you can also do this by hand.1.5 cups All-purpose Flour, 1.5 cups White Sugar, 2 Large Eggs, ⅔ cup Cocoa Powder, ½ cup Vegetable Oil, ⅔ cup Whole Milk, 1 teaspoon Baking Powder, 1 teaspoon Salt, 1 teaspoon Vanilla Extract
- Add the hot water into the batter and stir until combined.¼ cup Hot Water
- Pour into prepared cake pan and bake for 30 - 40 minutes or until a skewer comes out clean.
- Let cool completely, remove from the cake pan, then slice off the rounded top so you are left with one thin cake base layer.
- Clean and dry the cake pan, then place the cake base layer on the bottom and set aside while you prepare the other layers.
Make the Chocolate Cheesecake
- Melt the dark chocolate in the microwave in 30-second increments until totally melted. Set aside to cool slightly.125 g Dark Chocolate
- Cream the cream cheese, powdered sugar and vanilla together until completely smooth and free from lumps.1 cup Cream Cheese, ⅓ cup Powdered Sugar, 1 teaspoon Vanilla Extract
- Pour melted chocolate into the cream cheese mix and beat until combined.
- In a separate bowl, whip up the whipping cream until stiff peaks form.½ cup Whipping Cream
- Take a small amount of the whipped cream and mix it into the chocolate cream cheese mixture to loosen it up a little. Then fold in the remaining cream.
- Pour the chocolate cheesecake into the cake pan, on top of the cake layer, then put in the fridge to chill while you prepare the white chocolate mousse layer.
Make the White Chocolate Mousse
- Melt the white chocolate in the microwave in 30-second increments.150 g White Chocolate
- While it cools slightly, whip up the whipping cream and vanilla until stiff peaks form.1 cup Whipping Cream, 1 tablespoon Vanilla Extract
- Pour the melted white chocolate into the whipped cream and fold gently until completely combined.
- Pour into the cake pan on top of the chocolate cheesecake layer and put in the fridge to set for at least 3 hours.
Make the Chocolate Ganache
- Once the mousse cake has set, break up your milk and dark chocolate and put them into a bowl.*210 g Milk Chocolate, 210 g Dark Chocolate
- Pour the cream into a saucepan and heat on medium-low until it starts to steam and tiny bubbles begin appearing on the surface.2 cups Whipping Cream
- Remove the cream from the heat and pour it over the chocolate. Let sit for a minute and then gently start to stir. Keep going until the chocolate is totally melted and it turns into a smooth, glossy mixture.
- Let the ganache cool slightly, the perfect pouring temperature is about 89°F / 32°C. If you don't have a thermometer just look for the ganache to thicken slightly so it leaves a slight trace in itself when you drizzle it back into the bowl.
Decorate the Black Tie Mousse Cake
- Once the mousse cake is set and the ganache is at the right temperature, carefully remove the cake from the cake pan.
- Reserve about a quarter of the ganache and set it aside to cool further for piping later.
- Place the cake on a wire rack and pour the chocolate ganache all over the cake.
- If you want to add the design on top, melt a small about of white chocolate and pipe a design on top of the ganache immediately after pouring.30 g White Chocolate
- While the ganache is still wet, use your hands to press mini chocolate chips or chocolate flakes into the sides of the cake.1 cup Mini Chocolate Chips
- Once the leftover ganache has cooled to piping consistency, put it in a piping bag and pipe around the outside of the mousse cake.
Notes
It really helps and I love hearing all your feedback!
Donna
This looks amazing! I want to make it on the wknd for at least 12 people (celebrating 3 birthdays together) Could I double the recipe & put it in a 9x13 baking pan? I will use my own chocolate mud cake recipe as my daughter has anaphylactic egg allergy & we are gluten free. I think it will all go deliciously together.
Jules Grasekamp
Hi Donna,
Thank you, I'm so glad you like it!
Yes you can definitely do this, quite a few readers have told me they doubled it and made it in various sized pans (and even as a double layer cake).
I hope you and your daughter love it - let me know how it turns out! 🙂
Jules
Shilpa
Hi! This cake looks so good! Long recipe but so doable. I wanted to make this over the weekend, but wanted to include Nutella in the cake. Any suggestions, in what proportions I could add in to the cheesecake layer?
Shilp
For anyone looking to make a nutella addition, I added about 200 gms of nutella to the cheesecake layer, and did not add the melted dark chocolate. I also mixed in finely chopped hazelnuts to the top ganache layer. It was lovely. The recipe is great! My only suggestion would be to halve the cake quantity as, i had to slice away about half of the cake to make it fit in an 8" ring. I also had some cheesecake mousse left over, but it was so good, no complaints there 🙂
Jules Grasekamp
A Nutella version sounds delicious! Thanks for trying my recipe 🙂
Jules Grasekamp
Sorry I didn't get to this comment fast enough! But sounds like you made it and it turned out delicious!
Dawn
Two questions, I'm planning on making this for Christmas dessert, but in 4" pans. Any idea how many little ones this would make (6?) Not worried about the base, I used a chocolate cake recipe, baked in a jelly roll pan for thinner layers, and cut out circles and froze them, but just curious how far the filling will stretch, or if I need to add another 1/2 or double to get 8-12 minis.
Also, can the whole thing be frozen for a couple days maybe even a couple weeks. Just looking for a way to minimize my kitchen time so I can visit more and cook less on the actual gathering day.
I've make the full-size one and it was fabulous, but never tried to freeze it.
Angie T
I made this recipe today for the first time and I had a question. Is the chocolate cheesecake suppose to be tangy or did I do something wrong? I've never tasted the Olive Garden version but a friend of mine loves it and I'm making it for her. I just want to make sure before I serve it to her. TIA
Jules
Hi Angie, Sorry for the delayed reply. Chocolate cheesecake is typically tangy because of the cream cheese in there. Sometimes manufactured cheesecakes won't be tangy because they aren't using fresh cream cheese, and it has a flavor more like mousse, but real cheesecake will always have a bit of a tang (that's what I love about it!) I hope you both enjoyed the dessert! Thanks for trying my recipe 🙂
Angelia Tirado
thank you so much for responding. The tangy flavor of the cheesecake mellowed out the next day, and the cake was amazing. I received so many compliments. The only thing that did not work out for me was the mousse but I’m sure I have to just work on my technique. It came out really gritty.
Jules
Ah I'm so glad you enjoyed it!
That's strange about the mousse, the only thing I can think of is either the cream may have been overwhipped or the white chocolate might have burned. Either way I'm glad it was delicious 🙂
April
This cake was amazing. It got rave reviews from all that enjoyed it. Only change I made was using a fudge cake mix. Highly recommend for the WOW's you will get. Lots of steps but overall very easy.
Aarushi Grover
Hello!
This is a beautiful recipe!!! And thank you for breaking it down so well!!!
I want to make this for a friend's birthday but her party is on a Friday , which means I will have to bake Wednesday/ Thursday evenings after office. Can you help break it down for me- as in what would be a good stopping point if I wanted to make this in shifts?
Also, for this particular cake, How many people will this be good for? I am asking because this does look heavy!!
And lastly- would you say this cake is too much on the sweeter side? At least with Olive garden cheesecakes, I have found them to be a little too sweet for my liking.
Thank you so much in advance:)
Jules
Hi Aarushi,
Thank you for your comment and lovely words. I'm so sorry I didn't reply in time for your friend's party. I hope everything turned out great!
For future reference, I would bake the cake first because that can be wrapped up and kept for a few days and still be lovely and fresh, so that would be my first step. The chocolate cheesecake and white chocolate mousse layers are both fairly quick and easy, so you could probably do both of those in one go. Then you could keep the 3 layers in the fridge until you're ready for the next step which would be the ganache and decorating. That's how I would break it down, personally.
It is a very rich cake, but I wouldn't see it's too sickly sweet. I feel like the cake balances out the sweetness of the other layers. And if you want to have a less sweet taste, opt for dark chocolate in the ganache. You could serve 10-16 people with the cake, depending on how big you cut your slices! I definitely recommend nice thin slices if you are worried about it being too rich!
I hope it went great, I'd love to hear about it!
Aarushi Grover
Thank you!! it went great!! I actually ended up breaking down in the exact way you suggested.
The cake was really really yummy and was gobbled down pretty fast by 14 people! It was not very sweet and was amazingly rich in chocolate. The layers really go well together!
The only difficulty I faced was the white chocolate mousse layer. It kept getting crumbly and giving a cottage cheese like consistency I tried thrice but failed. Any tips on making a mousse for the future would be great!
Thank you
Tanya
Hi, this is my second time making this cake. It is out of this world! I'm just curious, since the cake layer puffs up a lot and I have to slice off a good amount of cake to make a thin 1 inch layer on the bottom, I would suggest maybe next time cutting the cake recipe in half this way you're not wasting too much cake crumbs. Also the ganache layer made a ton of ganache so I would also scale back a bit. Lastly, would you suggest whipping up the extra ganache with a mixer in order to pipe on top or is it not necessary? I'm in the process of making it again at the moment and the last time I first made it was a year ago so I can't remember if the ganache needed to be whipped prior to decorating. Thanks in advance!
Jules Grasekamp
Hi Tanya, thanks for trying my recipe - I'm so glad you like it! You could definitely cut the cake recipe in half if you like - you might also like to try a half recipe of the cake from my Tuxedo Cake as that rises a lot less and makes a flatter cake - so less waste. Or sometimes I like to keep any cake cut off and use it to make cake pops!
As for the ganache there is no need to whip it, just let it cool for a while and it will thicken as it cools and will eventually be piping consistency.
Thanks again and happy baking!
Jules
Nini
I love how you put the directions! You listed what we needed to do & listed what ingredients go with each step! Can't WAIT to try this! Looks easy, yet oh-so ELEGANT!
Andrea
Absolutely love all the process shots! (I like to make sure mine actually looks like it's supposed to)
Jules
I'm so glad you find them useful! 🙂
K.J.
Would this work as individual portions? Also how long will it last in the fridge?
Jules
HI K.J. It will absolutely work as individual portions! you could use mini cake rings or something to build them in. In this case I would recommend baking the chocolate cake as a sheet cake and then using your rings to cut the cake out like a cookie cutter - so they are the exact right size. Or you could build them in a glass or jar as well - that would be super pretty!
It will be at its best in the fridge if eaten within 3 days, but you could keep it in there for 5 days. Just make sure it's in an airtight container so that it doesn't absorb the smells of the fridge.
Enjoy!
Donald
You've broken down the steps and shown how easy it really is. It shows how something that looks so impossible is really doable!
Jules
Thank you so much Donald! I'm so happy you like the recipe 🙂
Mrs Magoo
Thanks for posting, Jules. I love the way you don’t just say what the ingredients are, but what they do and why they work. Really thoughtful touch!
Donald
Did you really mean to write "1/4 tablespoon" of hot water for the chocolate cake recipe ingredients? That's a very odd (and tiny) amount. Is it supposed to be 1/4 cup?
Thanks!
Jules
Oops! You are absolutely right, it should be 1/4 cup - I updated it right away. Thank you for noticing!
Linda kraner
Can u use a sugar substitute?
Jules
Hi Linda,
Yes, absolutely. You can use your preferred sugar substitute for this recipe. Just follow the instructions on the packet of whatever you are using for whether it would be a 1:1 replacement ratio or whatever they recommend. Happy baking!
Bethanne Donovan
Omgosh! What's not to love?! All 3 elements- cake, cheesecake, mousse in a stunning dessert that anyone could make thanks to your easy, step-by-step recipe! I can't wait to make this for the 3 of us- me & myself and I! Ha! I suppose I can share it with my husband and son too!
Jules
Thank you so much for your kind words Bethanne! I'm so glad you like the recipe! It's a lot of steps but the steps are all easy - and it's sooo worth the time. I hope you, yourself and you enjoy the cake! ( and your husband and son too if they get any 😀 ) Happy baking!
Jan hess
I have not made this yet but will be for Thansgiving. I will make 1 small addition I am also going to add some hazelnut crumbs to out side, ( my daughter loves hazel nut). But also have question if you could use a cake mix for cake part.
Jules
Hi Jan,
So pleased to hear you'll be making this recipe for Thanksgiving - you are going to love it! Yes you can definitely use a cake mix for the cake part - it will make the process a lot quicker and easier. I love the idea of hazelnut crumbs on the outside! Enjoy!
Donna Sharp
Oh my! I can't wait to try this. I just wanted to say that I truly appreciate how you put the ingredients under each step of the instructions. I have a short memory and this saves a lot of time scrolling up and down.
I can't make this until I get a proper pan, but I saved it to my cake recipe folder. Thank you for sharing it!
Jules
Thank you Donna, I'm glad to hear somebody appreciates the ingredient layout! I know I always get frustrated with the endless scrolling.
I hope you love the recipe when you do make it! Happy baking!
Chris Radwanski
This cake is FLURPING DELICIOUS! It was every layer of chocolatey goodness and textured mouth pleasure you can imagine. Just looking at this is making my mouth salivate again. Perfect for those wanting to impress!