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White Chocolate Mousse Cake Recipe

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★★★★★

4.9 from 398 reviews

A decadent White Chocolate Mousse Cake combining a moist cocoa-flavored sponge base with a luscious and airy white chocolate mousse topping, garnished with fresh raspberries, strawberries, and a dusting of icing sugar for an elegant dessert.

Ingredients

Scale

Sponge 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
  • ½ cup sugar (110g)
  • 2 cups fresh cream (500ml)
  • 190g white chocolate

To Serve

  • Raspberries
  • Strawberries
  • Icing sugar
  • Fresh mint

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). In a mixing bowl, sift together the flour, baking powder, and cocoa powder. In another bowl, whisk the sugar and egg together until light and fluffy. Gradually add the melted butter, milk, and vanilla essence into the egg mixture. Slowly fold in the dry ingredients until just combined to create a smooth batter.
  2. Bake the Sponge: Pour the batter into a greased 8-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
  3. Prepare Gelatine: Sprinkle the gelatin powder over 2-3 tablespoons of cold water and let it bloom for about 5 minutes. Then gently warm it until dissolved, being careful not to boil.
  4. Make White Chocolate Mousse: In a heatproof bowl set over simmering water, melt the white chocolate gently. In a separate bowl, whip the fresh cream with the sugar until soft peaks form. Gradually mix the dissolved gelatine into the melted white chocolate, then fold this mixture gently into the whipped cream to create a smooth mousse.
  5. Assemble the Cake: Place the cooled sponge cake onto a serving plate or springform pan base. Pour the white chocolate mousse evenly over the cake, smoothing the top with a spatula.
  6. Chill to Set: Refrigerate the assembled cake for at least 4 hours or until the mousse is firmly set.
  7. Serve: Before serving, garnish the cake with fresh raspberries, strawberries, a light dusting of icing sugar, and fresh mint leaves for a refreshing contrast and appealing presentation.

Notes

  • Ensure the sponge cake is fully cooled before applying the mousse to prevent melting.
  • Gelatine must be properly dissolved and not overheated or it may lose its setting ability.
  • Use fresh, high-quality white chocolate for the best flavor and texture in the mousse.
  • The cake can be prepared a day ahead and stored in the refrigerator to enhance flavors.
  • For a firmer mousse, allow additional chilling time.

Keywords: white chocolate mousse, mousse cake, cocoa sponge cake, elegant dessert, fresh berry garnish

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