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Raspberry and White Chocolate Mousse Cake

2023-02-20 - Written by: Emily J. Miller

Dessert Cake Mousse Raspberry White Chocolate

Raspberry and White Chocolate Mousse Cake

A light and airy cake filled with a raspberry and white chocolate mousse, perfect for springtime.

Raspberry and White Chocolate Mousse Cake

Servings:

8-10 people

Ingredients:

For the cake:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115ml) whole milk, at room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

For the mousse:

  • 8 ounces (225g) white chocolate chips
  • 1 cup (200g) granulated sugar
  • 2 large egg whites
  • 2 cups (250g) fresh raspberries
  • 1/4 cup (15g) cornstarch
  • 2 tablespoons (30g) unsalted butter, softened

Instructions:

For the cake:

  1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large mixing bowl, whisk together the milk, oil, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Divide the batter evenly among the prepared pans and smooth the tops.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

For the mousse:

  1. In a double boiler, melt the white chocolate chips over low heat, stirring occasionally.
  2. Once melted, remove from the heat and let cool slightly.
  3. In a separate bowl, whip the egg whites until stiff peaks form.
  4. Add the granulated sugar to the egg whites and continue whipping until combined.
  5. Fold the whipped eggs into the cooled white chocolate mixture.
  6. Gently stir in the fresh raspberries.

Assembly:

  1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
  2. Spread a thick layer of mousse over the top of the first cake layer.
  3. Repeat this process two more times, ending with a layer of mousse on top.
  4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Notes:

  • You can adjust the amount of raspberries to your liking, depending on how intense you want the flavor to be.
  • If you're not comfortable making your own mousse, feel free to use store-bought mousse as a substitute.