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White Chocolate Mousse Cake

Indulge in 5 Luxurious White Chocolate Mousse Cake

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

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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • 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.
  • Prep Time: 1 hour
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 30g
  • Sodium: 100mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: White Chocolate Mousse Cake, dessert, chocolate cake, mousse, special occasions

Find it online: https://www.recipesmolly.com/white-chocolate-mousse-cake/