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White Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 130 reviews
  • Author: Paula
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • 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

Chocolate Cake

  • 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

White Chocolate Mousse

  • 1 tsp gelatine powder
  • 2 Tbsp cold water
  • ½ cup sugar (110g)
  • 2 cups fresh cream (500ml), divided
  • 190g white chocolate

Decoration

  • Raspberries
  • Strawberries
  • Icing sugar
  • Fresh mint leaves

Instructions

  1. Preheat Oven: Preheat your oven to 180°C with fan bake enabled to ensure even cooking of the chocolate cake base.
  2. Prepare Cake Batter: 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 the batter becomes smooth and uniform in texture.
  3. Bake Cake: Pour the batter into a pre-lined 22cm springform cake tin. Bake in the preheated oven for 22 minutes or until a skewer inserted comes out clean, indicating the cake is cooked through.
  4. Cool Cake: Allow the cake to cool in the tin on the bench for 20 minutes. Then transfer the tin to the freezer for an additional 20 minutes to chill completely, which helps with mousse layering.
  5. Prepare Cake for Mousse: Remove the cake from the tin, flip it, and peel off the original baking paper. Line the base of the tin with fresh baking paper and place the cake back in. Line the sides with baking paper and secure the springform ring.
  6. Bloom Gelatine: Mix the gelatine powder with 2 tablespoons of cold water and let it bloom for 5 minutes to activate it.
  7. Dissolve Sugar and Gelatine: In a saucepan, combine sugar and ½ cup of the fresh cream. Heat gently while stirring until the sugar dissolves completely. Stir in the bloomed gelatine until fully incorporated.
  8. Melt White Chocolate: Remove the saucepan from heat and add the white chocolate broken into pieces. Let it sit for 2 minutes to melt, then stir until smooth and set aside to cool for at least 10 minutes.
  9. Whip Remaining Cream: Whip the remaining 1 ½ cups of fresh cream until soft peaks form. Take ¼ of this whipped cream and stir it gently into the cooled white chocolate mixture to lighten it.
  10. Combine Mousse Mixture: Using the mixer on low speed, slowly add the white chocolate mixture into the whipped cream. Once fully combined, increase the speed to medium and whisk gently until just combined without overbeating.
  11. Assemble and Chill: Pour the white chocolate mousse over the chilled cake base in the tin, smoothing the surface evenly. Refrigerate for at least 4 hours or preferably overnight to set firmly.
  12. Remove from Tin: After chilling, unlock the springform tin and carefully slide the cake onto a serving plate. Remove the side baking paper gently, then peel off the base baking paper using a large knife if needed.
  13. Finish Edges: Use a butter knife to smooth out any imperfections around the cake edges for a clean finish.
  14. Decorate: Adorn the top of the mousse cake with fresh strawberries and raspberries. Dust lightly with icing sugar and add fresh mint leaves for color contrast.
  15. Serve: Keep the cake refrigerated until ready to serve to maintain the mousse’s delicate texture and freshness.

Notes

  • For best results, use fresh high-quality white chocolate to ensure a smooth mousse.
  • Ensure the cake is completely cool before adding the mousse to prevent melting.
  • Blooming the gelatine is important for the mousse to set properly.
  • You can swap fresh cream with whipping cream but ensure it has sufficient fat content for whipping.
  • This cake can be prepared a day in advance for convenience.
  • Use a sharp knife warmed under hot water to slice the cake smoothly.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 90 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Find it online: https://piesbypaula.com/white-chocolate-mousse-cake-recipe/