White Chocolate Mousse Cake
A creamy and rich white chocolate mousse cake that is perfect for any occasion, offering a delightful dessert experience that is easy to make.
Ingredients
Cake Ingredients
- 1 cup flour (150g) All-purpose flour
- 1 tsp baking powder
- ⅔ cup sugar (150g) For the cake
- ¼ cup cocoa powder (25g)
- 100 g butter, melted
- ⅓ cup milk (80ml)
- 1 tsp vanilla essence
- 1 ea egg Large egg
Mousse Ingredients
- 1 tsp gelatine powder
- 2 Tbsp cold water (for blooming gelatine)
- ½ cup sugar (110g) For the mousse
- 2 cups fresh cream (500ml), divided 1 cup for mousse, ½ cup for melting with sugar
- 190 g white chocolate
Garnish
- Raspberries
- Strawberries
- Icing sugar
- Fresh mint leaves
Instructions
Preparation
- 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.
Mousse Preparation
- 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.
- Combine gelatine powder with 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom.
- 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 until soft peaks form.
- Gently fold one-quarter of the whipped cream into the cooled white chocolate mixture.
- Gradually pour this combined chocolate mixture back into the remaining whipped cream, whisking until fully combined.
- 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.
Serving
- Once set, unlock and remove the springform sides. Slide the cake onto a serving plate.
- Arrange fresh strawberries and raspberries on top of the cake. Sift icing sugar over the fruit and add fresh mint leaves.
Notes
Keep the finished cake refrigerated until ready to serve. Use room temperature ingredients for better mixing. If your mousse isn’t setting, it may need a bit more time in the fridge.