Description
A luscious White Chocolate Mousse Cake featuring a moist cocoa-flavored cake base topped with a smooth, creamy white chocolate mousse. Garnished with fresh raspberries, strawberries, and a sprinkle of icing sugar for a delightful, elegant dessert perfect for special occasions.
Ingredients
Scale
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
- Fresh raspberries
- Fresh strawberries
- Icing sugar
- Fresh mint leaves
Instructions
- Prepare the Cake Batter: In a mixing bowl, sift together the flour, baking powder, and cocoa powder to ensure even distribution. In a separate bowl, combine the sugar, melted butter, milk, vanilla essence, and egg, whisking until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make the cake tough.
- Bake the Cake: Pour the batter into a greased or lined round cake pan and bake in a preheated oven at 350°F (175°C) for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Gelatine: Bloom the gelatine powder by sprinkling it over 2 tablespoons of cold water and letting it sit for 5 minutes until soft.
- Melt White Chocolate: Gently melt the white chocolate in a heatproof bowl over simmering water or in short bursts in a microwave, stirring frequently to avoid burning.
- Make the Mousse: Whip the fresh cream with the sugar until soft peaks form. Warm the bloomed gelatine gently until fully dissolved then stir it into the melted white chocolate. Allow the mixture to cool slightly.
- Combine Chocolate and Cream: Fold the white chocolate and gelatine mixture gently into the whipped cream until smooth and homogenous, being careful not to deflate the cream.
- Assemble the Cake: Spread the white chocolate mousse evenly over the cooled cake base. Smooth the top with a spatula.
- Chill the Cake: Refrigerate the assembled cake for at least 4 hours, or until the mousse is set and firm.
- Serve: Decorate the chilled cake with fresh raspberries, strawberries, a dusting of icing sugar, and fresh mint leaves before slicing and serving.
Notes
- Ensure the cake is completely cool before spreading the mousse to prevent melting.
- Blooming gelatine is essential for a stable mousse texture.
- You can substitute fresh cream with whipping cream for better whipping results.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- For a firmer mousse, you can increase the gelatine slightly, but avoid overusing it to keep the mousse light.
Keywords: white chocolate mousse cake, chocolate mousse cake, white chocolate dessert, mousse cake recipe, creamy mousse cake, baked cake with mousse