White Chocolate Mousse Cake Recipe – this is what I’m making today. I am not really a fan with white chocolates it’s because I prefer dark chocolates. However, I had a great new way to enjoy white chocolate and this is the White Chocolate Mousse Cake Recipe. But hey, it’s not that bad after all.
White Chocolate Mousse Cake Recipe
3 cups cake flour, plus extra for dusting cake pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups granulated sugar
1 pinch cream of tartar
1 cup unsalted butter, at room temperature, cut into 8 pieces
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites, at room temperature
Preheat oven to 350 degrees F. And grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides of the pan with flour and tap out excess flour.
In a large bowl, sift together flour, salt and baking powder.
Using an electric mixer, beat together butter and sugar in a separate large bowl until coarsely blended at a low speed. Then increase to medium speed. Beat this until light and creamy.
Add vanilla extract and flour mixture alternating the milk. Beat until well incorporated.
In a separate bowl, beat egg whites and cream of tartar at a medium-high speed until soft peaks form. With the help of your spatula, gently fold 1/3 of egg whites into the cake butter until well blended. Use cutting motion through the middle of the batter and make sure that you are turning the bowl as you work. Gently fold the rest of the whites into batter until it is well combined but do not over mix.
Divide the batter evenly to the prepared pans. Bake this for about 25 to 30 minutes at the center of the oven. You can check also until wooden pick inserted would come out clean. Remove from oven and let it cool for about 20 minutes on wire racks. Turn this out on the racks to have this cool completely. Do not forget to remove the paper.
With the help of a serrated knife, cut off the top brown part of each layer and make sure that the layers are flat and even.
12 ounces white chocolate, coarsely chopped (Make sure that this product contains cocoa butter and not some labeled with artificial chocolate or flavored chocolate)
4 cups whipping cream, chilled
In a double broiler, heat the 12 ounces of white chocolate until almost melted then remove pan from heat. Stir completely until well melted. Let it cool on room temperature.
In a large mixing bowl, whip cream with the help of electric mixer, whip until stiff peaks form. Working quick, gently fold melted white chocolate into cream.
3 tablespoons redcurrant jelly, whisk this until it reaches spreading consistency
1 pound white chocolate, room temperature, shaved into curls
*Or if you prefer, sweetened coconut or white sprinkles or the regular chocolates
To assemble the cake, place 1 cake layer on a plate and using pastry brush, glaze top with thin layer of the jelly. Immediately cover the jelly with 1/3 of the mousse. Top this with another cake layer. Repeat the same process with the next layer of the cake.
For the final layer, put icing on top and sides of the cake with the remaining mousse. Cover the entire cake with the shaved white chocolate curls. Refrigerate for about an hour or so to set.
This is such a great way to enjoy white chocolate. This White Chocolate Mousse Cake Recipe will make one 9” cake.