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White Chocolate Raspberry Mousse Cake

Indulge in White Chocolate Raspberry Mousse Cake Bliss

Experience the heavenly flavors of White Chocolate Raspberry Mousse Cake, a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated sugar Can be swapped with brown sugar for a richer taste.
  • ¾ cup Unsweetened cocoa powder Replace with carob powder for a caffeine-free option.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • ½ teaspoon Salt Enhances flavor overall.
  • ½ cup Unsalted butter, softened Can replace with coconut oil for a dairy-free option.
  • 3 large Eggs Flax eggs can be used as a vegan substitute.
  • 2 teaspoons Vanilla extract Use pure vanilla for better quality.
  • 1 cup Milk Substitute with almond milk for a dairy-free option.
For the Mousse
  • 8 oz White chocolate, chopped Can be replaced with cream cheese for a different texture.
  • 1½ cups Heavy cream, divided Substitute with coconut cream for dairy-free.
  • ½ cup Powdered sugar Sweetens the whipped cream.
  • 1 tablespoon Unflavored gelatin Agar-agar can be used as a vegan alternative.
  • 2 tablespoons Water To bloom the gelatin.
For the Raspberry Sauce
  • 2 cups Fresh raspberries Frozen raspberries can be used, but must be thawed and drained.
  • 1 tablespoon Lemon juice Brightens the raspberry sauce.
  • 1 cup Fresh raspberries for garnish Enhances presentation.
  • ½ cup White chocolate shavings for garnish Adds visual appeal and richness.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Saucepan
  • heatproof bowl
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Gradually mix in the softened butter, large eggs, vanilla extract, and milk, stirring until you achieve a smooth batter.
  4. Pour the prepared batter into the greased cake pan, smoothing the top with a spatula.
  5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely at room temperature.
Mousse Preparation
  1. While the cake cools, melt the chopped white chocolate in a heatproof bowl over simmering water, stirring until smooth, then set aside to cool slightly.
  2. In a separate small bowl, bloom the unflavored gelatin in water for about 5 minutes, then gently heat until dissolved.
  3. Mix the gelatin into the cooled white chocolate, blending thoroughly.
  4. In a large mixing bowl, whip 1½ cups of heavy cream with powdered sugar until soft peaks form.
  5. Carefully fold the whipped cream into the cooled white chocolate mixture, being gentle to maintain the airy texture of the mousse.
  6. Once combined, chill the mousse in the refrigerator for about 30 minutes to allow it to set further.
Sauce Preparation
  1. In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice over medium heat.
  2. Cook while stirring gently for 5-7 minutes until the berries break down and the mixture thickens slightly.
  3. Remove from heat and let the raspberry sauce cool to room temperature before using it.
Cake Assembly
  1. Once the cake is completely cool, use a serrated knife to slice it in half horizontally.
  2. Place the bottom layer on a serving plate and spread half of the raspberry sauce evenly over it, followed by half of the chilled white chocolate mousse.
  3. Carefully top with the second cake layer and repeat the layering process with the remaining raspberry sauce and mousse.
  4. Cover the assembled White Chocolate Raspberry Mousse Cake with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set properly.
  5. Before serving, whip the remaining heavy cream until soft peaks form and spread it generously over the top of the chilled cake.
  6. Garnish with fresh raspberries and sprinkle with white chocolate shavings for an elegant touch.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 90mgIron: 1mg

Notes

Ensure the cake cools completely before assembling to maintain its beautiful layers. Feel free to experiment with other fruits for the sauce, like strawberries or blueberries.

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