There’s something incredibly delightful about a white chocolate mousse cake. It’s creamy, rich, and feels like a special treat any day of the week. This cake is not just a feast for the eyes but also a fantastic dessert to share with family and friends. Whether it’s a birthday, a holiday, or just a cozy dinner at home, this cake is sure to impress.

Why You Will Love This White Chocolate Mousse Cake

This mousse cake is a real crowd-pleaser. It’s easy to make, even if you’re just starting in the kitchen. The combination of chocolate and cream is a match made in dessert heaven. Plus, it uses everyday ingredients that you likely already have at home. With minimal prep time and a beautiful presentation, you can create a dessert that feels fancy but is incredibly approachable.

How to Make White Chocolate Mousse Cake

Making this cake is straightforward and fun. You start by baking a simple chocolate cake, which serves as the base. While it cools, you prepare the fluffy mousse. The key is to let it set properly in the fridge, so you get that perfect creamy texture.

What You Need

Ingredients for White Chocolate Mousse 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
1 tsp gelatine powder
2 Tbsp cold water (for blooming gelatine)
½ cup sugar (110g)
2 cups fresh cream (500ml), divided
190g white chocolate
Raspberries
Strawberries
Icing sugar
Fresh mint leaves

Step-by-Step

Directions

Preheat the oven to 180°C fan bake, preparing it for baking the chocolate cake base.
In a mixer bowl, combine all dry cake ingredients—flour, baking powder, sugar, and cocoa powder—and whisk on low speed to mix. Add melted butter, milk, vanilla essence, and egg to the dry mix. Whisk on medium speed until the mixture is smooth and well combined.
Pour the batter into a pre-lined 22cm springform cake tin and bake for 22 minutes. The cake should be cooked through but remain moist.
Allow the cake to cool for 20 minutes at room temperature in the tin. Then place the entire tin with cake into the freezer for another 20 minutes to cool completely before mousse layering.
Remove the cake from the tin, flip it over, and carefully peel off the baking paper. Line the base of the tin with fresh baking paper and place the cake back on it, upside down to facilitate easier removal later. Line the sides of the tin with baking paper and secure the tin again.
Combine gelatine powder with 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom, allowing the gelatine to absorb the water and soften.
In a saucepan, gently heat ½ cup sugar and ½ cup of fresh cream, stirring until the sugar fully dissolves. Remove from heat and stir in the bloomed gelatine until completely dissolved.
Off the heat, break the white chocolate into the saucepan with the sugar and gelatine mixture. Let it sit for 2 minutes to soften, then stir until smooth. Allow this mixture to cool for at least 10 minutes while preparing the whipped cream.
In a clean mixer bowl, whip the remaining cream (approx. 1 ½ cups) until soft peaks form.
Gently fold one-quarter of the whipped cream into the cooled white chocolate mixture, combining carefully. Then, with the mixer on its lowest speed, gradually pour this combined chocolate mixture back into the remaining whipped cream. Whisk on medium speed just until fully combined, ensuring a smooth mousse texture.
Pour the mousse evenly over the cooled cake base in the prepared springform tin. Smooth the surface with a spatula.
Refrigerate the cake in the tin for at least 4 hours, preferably overnight, allowing the mousse to set firmly.
Once set, unlock and remove the springform sides. Slide the cake onto a serving plate, then carefully peel the baking paper from the sides and base. Use a large knife if needed to help remove the paper without damaging the cake.
Use a butter knife to smooth out any imperfections around the edges of the cake for a clean presentation.
Arrange fresh strawberries and raspberries on top of the cake. Sift icing sugar over the fruit and add fresh mint leaves to provide a vibrant pop of color and freshness.
Keep the finished cake refrigerated until ready to serve, ensuring the mousse remains chilled and delights with its creamy texture.

How to Serve White Chocolate Mousse Cake

This cake shines on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for special occasions like birthdays or anniversaries. You could also serve it at a casual family gathering. Just add fresh fruits on top for a refreshing touch!

How to Store White Chocolate Mousse Cake

Store any leftovers in the fridge, ideally covered, for up to 3 days. If you want to keep it longer, you can freeze individual pieces wrapped in plastic wrap. Just remember to thaw it in the refrigerator before enjoying!

Recipe Tips

Use room temperature ingredients for better mixing.
If your mousse isn’t setting, it may need a bit more time in the fridge.
Don’t rush the cooling steps; they are crucial for the right texture.
You can swap out the white chocolate for dark chocolate if you prefer.
Be gentle when folding the whipped cream to keep the mousse light and airy.
If you’re short on time, a store-bought cake can work as a base too.

Variations & Swaps

Swap white chocolate for dark chocolate for a richer flavor.
Add a layer of fruit puree, like raspberry or passion fruit, between the cake and mousse.
Use dairy-free substitutes for cream and chocolate if you want a dairy-free version.

FAQs

Can I make this cake ahead of time?
Absolutely! This mousse cake is fantastic when made a day in advance. Just make sure to keep it in the fridge until you’re ready to serve.

Can I freeze the mousse cake?
Yes, you can freeze it! Just slice it into pieces and wrap each slice well. It will last up to a month in the freezer. Thaw in the fridge before serving for the best texture.

What can I substitute for gelatine?
You can use agar-agar as a vegetarian alternative. Just follow the package instructions for equivalent measurements.

How do I serve leftovers?
Leftovers are best served chilled after being in the fridge. You can garnish with fresh fruit or a dusting of icing sugar before serving.

What should I do if my mousse doesn’t thicken?
If the mousse doesn’t thicken, ensure that the gelatine is fully dissolved and has properly bloomed before mixing. A longer chilling time can also help it set better.