Beginnings and Black Mousse Tie Cake

I had contemplated beginning a blog for a while now. I guess today is the day I begin, so here I go.
This blog is meant for those that enjoy similar things I do so we can learn from each other. I don’t expect many readers but for those of you that do take a moment to read my blog I will be asking for advice, input, ideas, etc. to help start, work on or finish something I am working on. We all have something to learn from one another no matter how similar or different we may be.

When I taught 3rd grade I had a Mary Engelbreit poster on my wall that said, “Make the most of yourself for that is all there is of you.”  No matter now experienced we are at something, a fresh view point can help us to become a little better than we were before if we are willing to listen and consider the other view point.

For Valentine’s Day dinner I cooked at home. I decided for dessert I would prepare a copy cat version of Olive Garden’s Black Mousse Tie Cake. This was only the second time I had prepared this dessert. This dessert takes me two days to make. I would love to find a way to simple this recipe down more than I already have.

The recipe is as follows:

Black Tie Mousse Cake
Servings: 12

---Bottom Layer---
1 box Chocolate cake mix, devil's food

Mix cake according to directions. Pour a thin layer of batter into the bottom of a glass cake pan. Pour the rest of the batter into pans of your choice. My preference is to make muffins with the remaining batter to store in the freezer.

---Second Layer---
1 teaspoon Unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

Cut cream cheese into large squares and place in microwave safe bowl with chocolate chips. Microwave 1 minute and stir. Continue microwaving for 1 minute and then stirring until blended. Dissolve gelatin in cold water, then add boiling water. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

---Third Layer---
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon Unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract

Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze.

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

Bring butter and cream to a boil. Add chocolate chips. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and pour the ganache evenly over the cake. Refrigerate the cake.

*You may save some of the ganache and use it to decorate the cake plate when serving. Leftover ganache also makes a wonderful hot chocolate.

Do you have any suggestions to simplify this recipe further than what I already have?  Some thoughts I had was to try canned chocolate frosting in place of the ganache. Instead of making the custard I thought about using French vanilla boil pudding. Do you think these ideas would work?