DESSERTS

Indulge in 5 Luxurious White Chocolate Mousse Cake

by basmer

29 de November de 2025

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White Chocolate Mousse Cake is a luscious dessert that has transformed my approach to sweet treats. This elegant cake features a light cocoa-flavored base topped with a creamy, silky white chocolate mousse that melts in your mouth. Finished with fresh strawberries and raspberries, it’s a perfect combination of rich flavors and delicate textures, ideal for any special occasion or a luxurious treat. If you’re wondering what makes this cake so irresistible, let’s dive into why it’s a must-try!

Why You’ll Love This White Chocolate Mousse Cake

This cake is not just a feast for the eyes but also for the palate. Here are a few reasons why you’ll adore it:

Rich and creamy white chocolate mousse that is simply irresistible.
A light and fluffy white chocolate mousse that balances perfectly with the cocoa cake.
The cake is perfect for celebrations, making it a showstopper at any gathering.
It’s an easy white chocolate mousse cake that anyone can make with the right recipe.
Variations like white chocolate mousse cake with berries add a fresh touch.
Gluten-free adaptations are possible, making it inclusive for everyone.

This recipe falls under the Dessert category and is suitable for a Vegetarian diet, offering a delightful experience that everyone can enjoy!

Ingredients for White Chocolate Mousse Cake

Gather these items:

1 cup flour (150g)
1 tsp baking powder
⅔ cup sugar (150g)
¼ cup cocoa powder (25g)
100g butter, melted
⅓ cup milk (80ml)
1 tsp vanilla essence
1 egg
1 tsp gelatine powder
2 Tbsp cold water
½ cup sugar (110g)
2 cups fresh cream (500ml), divided
190g white chocolate
Raspberries
Strawberries
Icing sugar
Fresh mint leaves

How to Make White Chocolate Mousse Cake Step-by-Step

Step 1: Preheat your oven to 180°C with fan bake enabled.
Step 2: In a mixing bowl, combine flour, baking powder, sugar, and cocoa powder on low speed. Add melted butter, milk, vanilla essence, and egg. Whisk on medium speed until smooth.
Step 3: Pour the batter into a pre-lined 22cm springform cake tin. Bake for 22 minutes or until a skewer inserted comes out clean.
Step 4: Allow the cake to cool in the tin for 20 minutes, then transfer to the freezer for an additional 20 minutes.
Step 5: Remove the cake from the tin, flip it, and peel off the baking paper. Line the base and sides of the tin with fresh baking paper and place the cake back in.
Step 6: Mix the gelatine powder with 2 tablespoons of cold water and let it bloom for 5 minutes.
Step 7: In a saucepan, combine sugar and ½ cup of fresh cream. Heat until the sugar dissolves. Stir in the bloomed gelatine.
Step 8: Remove from heat and add white chocolate. Let it sit for 2 minutes, then stir until smooth. Cool for at least 10 minutes.
Step 9: Whip the remaining 1 ½ cups of fresh cream until soft peaks form. Stir ¼ of this whipped cream into the cooled white chocolate mixture.
Step 10: Slowly add the white chocolate mixture into the whipped cream. Increase speed to medium and whisk until combined.
Step 11: Pour the mousse over the chilled cake base, smoothing the surface. Refrigerate for at least 4 hours or preferably overnight.
Step 12: Unlock the springform tin and carefully slide the cake onto a serving plate. Remove the baking paper.
Step 13: Smooth out any imperfections around the cake edges with a butter knife.
Step 14: Top with fresh strawberries and raspberries. Dust with icing sugar and add mint leaves.
Step 15: Keep refrigerated until ready to serve.

Pro Tips for the Perfect White Chocolate Mousse Cake

Keep these in mind:

Use high-quality white chocolate for better taste.
Ensure the cake base is completely cool before adding the mousse.
Refrigeration is crucial for setting the mousse properly.
Consider using a chocolate ganache on top for an added layer of decadence.

Best Ways to Serve White Chocolate Mousse Cake

This cake is incredibly versatile. Here are a few ideas:

Serve it with a drizzle of raspberry sauce to enhance the berry flavor.
Add a scoop of vanilla ice cream for an extra delightful treat.
Pair it with a light, refreshing mint tea for a sophisticated touch.

How to Store and Reheat White Chocolate Mousse Cake

To maintain the cake’s exquisite texture, store it in the refrigerator until ready to serve. It can be made in advance, allowing for easy meal prep. Just be sure to cover it well to keep it fresh!

Frequently Asked Questions About White Chocolate Mousse Cake

What’s the secret to perfect White Chocolate Mousse Cake?

The key to a perfect white chocolate mousse recipe is ensuring that you gently fold in the whipped cream. This keeps the mousse light and fluffy, enhancing the overall texture of the cake.

Can I make White Chocolate Mousse Cake ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to meld together beautifully. Just keep it refrigerated until serving.

How do I avoid common mistakes with White Chocolate Mousse Cake?

To avoid common mistakes, ensure your cake base is completely cooled before adding the mousse. Also, be careful not to overwhip the cream, which can lead to a dense mousse.

Variations of White Chocolate Mousse Cake You Can Try

There are numerous delicious variations of this cake:

Try a gluten-free white chocolate mousse cake by substituting regular flour with a gluten-free blend.
For a unique twist, consider a no-bake white chocolate mousse cake that requires less time and effort.
Add layers of fresh fruit such as mango or passion fruit to create a tropical version.

With these ideas, you can easily make this cake your own and impress your guests at any celebration!

Indulge in 5 Luxurious White Chocolate Mousse Cake

Author: basmer
Total Time: 5 hours
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Mousse Cake is a luscious dessert featuring a light cocoa-flavored cake base topped with a creamy, silky white chocolate mousse. Finished with fresh strawberries, raspberries, a dusting of icing sugar, and fresh mint leaves, this elegant cake offers a perfect combination of rich flavors and delicate textures, ideal for special occasions or a luxurious treat.

Instructions

Preheat your oven to 180°C with fan bake enabled.
In a mixing bowl, combine flour, baking powder, sugar, and cocoa powder on low speed. Add melted butter, milk, vanilla essence, and egg. Whisk on medium speed until smooth.
Pour the batter into a pre-lined 22cm springform cake tin. Bake for 22 minutes or until a skewer inserted comes out clean.
Allow the cake to cool in the tin for 20 minutes, then transfer to the freezer for an additional 20 minutes.
Remove the cake from the tin, flip it, and peel off the baking paper. Line the base and sides of the tin with fresh baking paper and place the cake back in.
Mix the gelatine powder with 2 tablespoons of cold water and let it bloom for 5 minutes.
In a saucepan, combine sugar and ½ cup of fresh cream. Heat until the sugar dissolves. Stir in the bloomed gelatine.
Remove from heat and add white chocolate. Let it sit for 2 minutes, then stir until smooth. Cool for at least 10 minutes.
Whip the remaining 1 ½ cups of fresh cream until soft peaks form. Stir ¼ of this whipped cream into the cooled white chocolate mixture.
Slowly add the white chocolate mixture into the whipped cream. Increase speed to medium and whisk until combined.
Pour the mousse over the chilled cake base, smoothing the surface. Refrigerate for at least 4 hours or overnight.
Unlock the springform tin and carefully slide the cake onto a serving plate. Remove the baking paper.
Smooth out any imperfections around the cake edges with a butter knife.
Top with fresh strawberries and raspberries. Dust with icing sugar and add mint leaves.
Keep refrigerated until ready to serve.