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Pistachio and White Chocolate Mousse Cake

2022-02-20 - Written by: Emily J. Miller

dessert cake pistachio white chocolate

Pistachio and White Chocolate Mousse Cake

A creamy pistachio mousse cake infused with the brightness of white chocolate.

Pistachio and White Chocolate Mousse Cake

Description

A delicate and creamy pistachio mousse cake, infused with the brightness of white chocolate. Perfect for special occasions or a fancy dinner party.

Ingredients

For the cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (235ml) whole milk, at room temperature
  • 1/4 cup (55g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract

For the pistachio mousse:

  • 8 ounces (225g) mascarpone cheese
  • 2 tablespoons granulated sugar
  • 2 teaspoons matcha powder (or green food coloring)
  • 1/4 cup (15g) finely ground pistachios
  • 1 large egg white

For the white chocolate ganache:

  • 8 ounces (225g) white chocolate chips
  • 1 tablespoon unsalted butter, softened

Instructions

Preheat and prepare pans

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
  2. Prepare the cake by sifting flour into a medium bowl; whisk in baking powder and salt.

Make the cake

  1. In a large mixing bowl, beat sugar and eggs until light and fluffy.
  2. Add milk, butter, and vanilla extract to the egg mixture. Beat until combined.
  3. Gradually add the prepared flour mixture to the wet ingredients. Beat just until combined.
  4. Divide the batter evenly between the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the pistachio mousse

  1. In a medium bowl, whip mascarpone cheese until smooth.
  2. Add granulated sugar and matcha powder to the cheese; whip until combined.
  3. Fold in finely ground pistachios and egg white.

Assemble and decorate

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread half of the prepared pistachio mousse over the cake.
  3. Top with the second cake layer.
  4. Spread the remaining pistachio mousse over the top of the cake.
  5. Refrigerate for 30 minutes to set the mousse.

Make the white chocolate ganache

  1. In a small saucepan, heat the white chocolate chips and butter over low heat, stirring constantly.
  2. Remove from heat when smooth and shiny.

Serve

  1. Drizzle the prepared white chocolate ganache over the top of the cake.
  2. Refrigerate for 10-15 minutes to allow the ganache to set.
  3. Slice and serve chilled.

This recipe was generated randomly using a list of ingredients and instructions from various sources. The resulting recipe is unique, but might not be perfect or tested in real-world scenarios.