Best White Chocolate Mousse Cake Recipe

June 06, 2023 Post a Comment

Best 25+ Triple chocolate mousse cake ideas on Pinterest Chocolate mousse cake, Chocolate from www.pinterest.ca

Description

Are you looking for the best white chocolate mousse cake recipe? Look no further! This amazing dessert is sure to please everyone. The light and creamy white chocolate mousse filling is sandwiched between two layers of moist vanilla sponge cake. Topped with a smooth white chocolate ganache, this cake is a showstopper. It's perfect for special occasions and any time you crave a decadent dessert.

This white chocolate mousse cake is made with simple ingredients and requires minimal effort. The sponge cake layers can be made in advance and stored in the refrigerator for up to three days. The white chocolate mousse can also be made ahead of time and stored in the refrigerator for up to two days. When you’re ready to assemble the cake, all you need to do is spread the mousse between the layers, top with the ganache, and you’re ready to go.

This cake is not only delicious, it’s also beautiful. The white chocolate mousse is light, creamy, and full of flavor. The ganache adds a rich and indulgent touch. The sponge cake layers are moist and fluffy. Together, these layers create a delicious and stunning cake that’s sure to impress.

Ingredients

For the Sponge Cake Layers:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• 1 cup buttermilk

For the White Chocolate Mousse Filling:
• 8 ounces white chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar

For the White Chocolate Ganache:
• 8 ounces white chocolate, chopped
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
4. Slowly add the oil and whisk until combined.
5. Add the dry ingredients to the wet ingredients in two batches and whisk until combined.
6. Add the buttermilk and whisk until combined.
7. Divide the batter between the two prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

9. To make the white chocolate mousse, place the chopped white chocolate in a heatproof bowl.
10. Heat the cream in a small saucepan over medium heat until it comes to a simmer.
11. Pour the hot cream over the white chocolate and let sit for 5 minutes.
12. Add the vanilla extract and stir until the chocolate is completely melted and the mixture is smooth.
13. Place the bowl in the refrigerator and let cool completely, about 30 minutes.
14. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
15. Fold the cooled white chocolate mixture into the whipped cream until combined.

16. To assemble the cake, place one cake layer on a serving plate.
17. Spread the white chocolate mousse on top.
18. Place the second cake layer on top.
19. To make the white chocolate ganache, place the chopped white chocolate in a heatproof bowl.
20. Heat the cream in a small saucepan over medium heat until it comes to a simmer.
21. Pour the hot cream over the white chocolate and let sit for 5 minutes.
22. Add the vanilla extract and stir until the chocolate is completely melted and the mixture is smooth.
23. Allow the ganache to cool slightly before pouring over the cake.
24. Refrigerate the cake for at least 2 hours before serving.

Notes

This cake can be stored in the refrigerator for up to 3 days. If you’re not serving the cake right away, you can wrap it tightly in plastic wrap and store in the refrigerator until ready to serve. If you’d like to make this cake ahead of time, you can make the sponge cake layers up to 3 days in advance, and the white chocolate mousse up to 2 days in advance.