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White Chocolate Raspberry Mousse Cake

White Chocolate Raspberry Mousse Cake

5 from 3 votes
This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.
Servings 12 servings
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 55 minutes
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Ingredients
  

Raspberry Sauce

  • 1 pound (450g) fresh or frozen raspberries
  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) lemon juice

Raspberry Cake Layers

  • 2 large eggs
  • 2/3 cup (135g) sugar
  • 1/2 cup (110g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 6 tbsp (90g) raspberry sauce
  • 1/2 tsp (2g) salt
  • 1 cup + 1 tbsp (140g) all-purpose flour

White Chocolate Almond Crunch

  • 1.5 oz (45g) white chocolate
  • 1 tbsp (14ml) vegetable oil
  • 1/2 cup (40g) almond flakes

White Chocolate Mousse

  • 6 oz (180g) white chocolate
  • 5 oz (145g) whipping cream
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • 7 oz (200g) whipping cream (35% fat) , chilled

Raspberry Mousse

  • remaining raspberry sauce
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 1 cup (240g) whipping cream (35% fat), chilled

Whipped Cream Topping

  • 1 cup (240g) whipping cream , chilled
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5g) vanilla extract

For Decoration

  • fresh raspberries
  • freeze-dried raspberries , optional

Instructions
 

Prepare the raspberry sauce.

  • In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
  • Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
  • Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Prepare the raspberry cake layers.

  • Preheat your oven to 320°F (160°C).
  • In a mixing bowl, whisk the eggs, sugar, and oil until combined.
  • Add vanilla extract and salt. Whisk to combine.
  • Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
  • Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
  • Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the white chocolate almond crunch.

  • Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
  • Remove from heat and add the almond flakes and stir to combine.

Start assembling the cake.

  • Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
  • Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Prepare the white chocolate mousse.

  • Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
  • In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
  • Pour it over the chocolate mixture and mix to combine.
  • In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
  • Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the raspberry mousse.

  • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
  • In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Continue assembling the cake.

  • Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
  • Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the sweetened whipped cream.

  • Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
  • Pipe the sweetened whipped cream onto the top of the cake in any design you like.
  • Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.
  • Serve and enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 508kcalCarbohydrates: 46.4gProtein: 6.2gFat: 34.6gSaturated Fat: 15.8gCholesterol: 87mgSodium: 113mgPotassium: 209mgFiber: 3.2gSugar: 32.7gCalcium: 97mgIron: 1mg
Calories: 508kcal
Course: Dessert
Cuisine: American
Keyword: mousse cake, raspberry mousse, white chocolate