Description
This White Chocolate Mousse Cake is a luscious dessert featuring a light cocoa-flavored cake base topped with a creamy, silky white chocolate mousse. Finished with fresh strawberries, raspberries, a dusting of icing sugar, and fresh mint leaves, this elegant cake offers a perfect combination of rich flavors and delicate textures.
Ingredients
Scale
- 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
- 1 tsp gelatine powder
- 2 Tbsp cold water
- ½ cup sugar (110g)
- 2 cups fresh cream (500ml), divided
- 190g white chocolate
- Raspberries
- Strawberries
- Icing sugar
- Fresh mint leaves
Instructions
- Preheat your oven to 180°C with fan bake enabled.
- In a mixing bowl, combine flour, baking powder, sugar, and cocoa powder. Add melted butter, milk, vanilla essence, and egg. Whisk until smooth.
- Pour the batter into a 22cm springform cake tin. Bake for 22 minutes or until a skewer comes out clean.
- Cool the cake in the tin for 20 minutes. Transfer to the freezer for another 20 minutes.
- Remove the cake from the tin, flip it, and peel off the original baking paper. Line the base with fresh baking paper and place the cake back in.
- Mix gelatine powder with cold water and let it bloom for 5 minutes.
- In a saucepan, combine sugar and ½ cup of fresh cream. Heat until the sugar dissolves. Stir in bloomed gelatine.
- Remove from heat and add broken white chocolate. Let sit for 2 minutes, then stir until smooth. Cool for at least 10 minutes.
- Whip the remaining fresh cream until soft peaks form. Stir ¼ of the whipped cream into the cooled white chocolate mixture.
- Slowly add the white chocolate mixture into the whipped cream. Whisk gently until combined.
- Pour the mousse over the chilled cake base in the tin. Refrigerate for at least 4 hours or overnight.
- Unlock the springform tin and slide the cake onto a serving plate. Remove baking paper gently.
- Smooth any imperfections around the cake edges.
- Adorn the top with fresh strawberries and raspberries. Dust with icing sugar and add fresh mint leaves.
- Keep refrigerated until ready to serve.
Notes
- Ideal for special occasions.
- Chilling overnight gives the best results.
- Store leftovers in the fridge.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg