Black Tie Mousse Cake from Olive Garden Rest.

does anybody have this recipe? Thanks in advance!

Black Tie Mousse Cake
This is an easy verison of Olive Garden’s Black Tie Mousse Cake.
2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup milk
2 teaspoons vanilla
1/2 cup vegetable oil
3 teaspoons vanilla
1/4 cup butter
1/8 teaspoon salt
3 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar

Preheat oven to 350 degrees.
Sift flour, sugar, cocoa, soda, powder, and 1/2 t together in large bowl.
Add eggs, coffee, 1 c milk,vegetable oil, and 2 t vanilla, blending until smooth.
Pour batter into a greased 9 x 13 pan.
Bake for 35 minutes.
Meanwhile cream butter until soft and stir in powdered sugar, remaining salt, milk, and vanilla.
Beat until smooth and creamy adding more milk if necessary.
Spread over warm cake.

Black Tie Mousse Cake
This is a heavenly version of Olive Garden’s Black Tie Mousse Cake.
1 box chocolate cake mix
Second Layer Dark Cream Cheese Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon sugar

Third Layer Italian Custard Mousse
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla

Fourth Layer Dark Chocolate Ganache
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped

Bake according to package directions using 2 round cake pans.
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
Second Layer: Dark Cream Cheese Mousse.
Melt chocolate and cream cheese together.
Let cool.
Soften gelatin with cold water for one minute then add boiling water.
Stir until dissolved and clear.
Let this cool while you start whipping the heavy cream and sugar.
Continue to whip until stiff peaks form.
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
Fold this into the remaining cream.
Once you have completed, spread onto cake and refrigerate.
Third Layer:Italian Custard Mousse.
Beat egg yolks until pale.
Add sugar, flour and gelatin, beating until mixed.
Bring cream and vanilla to a boil.
Add a small amount of cream to egg mixture while stirring.
Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
Continue to cook until custard begins to thicken.
Cool slightly and pour on top of chocolate mousse.
Freeze while getting the icing ready.
Fourth Layer:Dark Chocolate Ganache.
Bring butter and cream to a boil.
Pour over chocolate and let sit for 5 minutes.
Stir until smooth.
Let cool to slightly warmer than room temperature until it starts to thicken.
Remove cake from freezer and remove the collar.
Pour some of the ganache over top of cake and spread it evenly across top and sides.
While the ganache is still wet, cover sides of cake with chocolate chips.
Let remaining ganache cool and pipe through decorating bag onto cake.