Description
This elegant White Chocolate Mousse Cake features a moist cocoa sponge base topped with a rich and creamy white chocolate mousse. It’s beautifully adorned with fresh raspberries, strawberries, a dusting of icing sugar, and fresh mint, making it a stunning dessert perfect for special occasions or indulgent treats.
Ingredients
Scale
Cake Ingredients
- 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
Mousse Ingredients
- 1 tsp gelatine powder
- 2 Tbsp cold water (for blooming gelatine)
- ½ cup sugar (110g)
- 2 cups fresh cream (500ml), divided
- 190g white chocolate
Decoration
- Raspberries
- Strawberries
- Icing sugar
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat the oven to 180°C fan bake, preparing it for baking the chocolate cake base.
- Prepare Cake Batter: 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.
- Bake Cake: 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.
- Cool Cake: 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.
- Prepare Cake Tin for Mousse: 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.
- Bloom Gelatine: 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.
- Dissolve Sugar and Gelatine: 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.
- Melt White Chocolate: 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.
- Whip Cream: In a clean mixer bowl, whip the remaining cream (approx. 1 ½ cups) until soft peaks form.
- Incorporate Cream and Chocolate Mixture: 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.
- Assemble Mousse Cake: Pour the mousse evenly over the cooled cake base in the prepared springform tin. Smooth the surface with a spatula.
- Chill Cake: Refrigerate the cake in the tin for at least 4 hours, preferably overnight, allowing the mousse to set firmly.
- Unmold Cake: 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.
- Finish Edges: Use a butter knife to smooth out any imperfections around the edges of the cake for a clean presentation.
- Decorate: 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.
- Serve: Keep the finished cake refrigerated until ready to serve, ensuring the mousse remains chilled and delights with its creamy texture.
Notes
- Use fresh, high-quality white chocolate for the best flavor and smooth mousse texture.
- Do not overwhip the cream; stop at soft peaks for a light mousse.
- Ensure the cake base is completely cool before adding the mousse to prevent melting the mousse layer.
- Freezing the cake briefly before mousse application helps maintain structure during assembly.
- For a gluten-free version, substitute flour with a gluten-free baking blend.
- The mousse needs sufficient chilling time for proper setting; avoid shortcuts.
- Decorate just before serving to keep fruits fresh and vibrant.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 370
- Sugar: 32g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
