White Chocolate Raspberry Mousse Cake
Time
2 hours + minimum 5 hours refrigeration time
Difficulty
A little tricky
Serves
8-10
Pretty in pink, this cake from Jessie Bakes Cakes is sure to impress your guests! Raspberry mousse tops a light and fluffy white chocolate sponge for the perfect showstopper dessert.
INGREDIENTS
For the white chocolate cake
3 tbsps Whittard Luxury White Hot Chocolate
3 tbsps milk
250g unsalted butter or margarine
220g caster sugar
1 tsp vanilla extract
3 medium eggs, room temperature
250g self-raising flour
For the raspberry mousse layer
40ml milk
2 tsp powdered gelatine
300g fresh raspberries
100g caster sugar
350 ml double cream
For the decoration
Fresh raspberries
White chocolate
METHOD
Start by making the white chocolate cake:
- Preheat the oven to 160°C fan / 180°C conventional and line the base and sides of a 20cm loose based round baking tin (the tin needs to be at least 8cm deep).
- Stir the white hot chocolate powder and milk together in a small mug. Microwave for 20 seconds and stir until smooth. Place in the fridge to cool down.
- In a large mixing bowl, cream the butter, sugar and vanilla together until light and fluffy.
- Mix in the eggs one at a time until well combined.
- Sift in the flour and fold until combined.
- Fold in the white hot chocolate to make a smooth and creamy mixture.
- Pour the mixture into the cake tin and smooth out the top.
- Bake for 45-50 minutes until risen and a toothpick inserted in the middle comes out clean.
- As soon as the cake is out of the oven, use the base of a glass to press the top of the cake down and make it flat.
Make the raspberry mousse:
- Add the milk into a shallow bowl, then sprinkle the powdered gelatine on top. Set aside.
- Add the raspberries, sugar and 1 tablespoon of water into a large saucepan and place over low heat.
- Stir until the sugar dissolves and the raspberries have softened and reduced into a puree. You can speed things up by squashing the raspberries with a fork or potato masher. Just be careful not to let the mixture boil.
- Stir in the gelatine mixture and remove the saucepan from the heat.
- Strain the puree through a sieve into bowl to remove any seeds. Then place in the fridge to cool.
- Use an electric whisk to whip the cream on high speed until soft peaks form.
- Add the raspberry puree in three stages, gently folding each time until the mixture is combined. Try not to overmix.
- Pour the mousse on top of the cake, spread it out to the edges and smooth out the top.
- Place in the fridge for at least 5 hours, or overnight for the best results. The mousse layer should be completely set.
To serve:
- Remove the cake from the fridge and carefully push the base of the tin up from the bottom to release the cake.
- Remove the base and place the cake on a plate or cake stand. Peel off the baking paper.
- To decorate, grate white chocolate on top and arrange fresh raspberries around the outside. Slice and enjoy!
For the White Chocolate Cake:
3 tbsps Whittard Luxury White Hot Chocolate
3 tbsps milk
250g unsalted butter or margarine
220g caster sugar
1 tsp vanilla extract
3 medium eggs, room temperature
250g self-raising flour
For the Raspberry Mousse Layer:
40ml milk
2 tsp powdered gelatine
300g fresh raspberries
100g caster sugar
350 ml double cream
For the Decoration:
Fresh raspberries
White chocolate
For the White Chocolate Cake:
- Preheat the oven to 160°C fan / 180°C conventional and line the base and sides of a 20cm loose based round baking tin (the tin needs to be at least 8cm deep).
- Stir the white hot chocolate powder and milk together in a small mug. Microwave for 20 seconds and stir until smooth. Place in the fridge to cool down.
- In a large mixing bowl, cream the butter, sugar and vanilla together until light and fluffy.
- Mix in the eggs one at a time until well combined.
- Sift in the flour and fold until combined.
- Fold in the white hot chocolate to make a smooth and creamy mixture.
- Pour the mixture into the cake tin and smooth out the top.
- Bake for 45-50 minutes until risen and a toothpick inserted in the middle comes out clean.
- As soon as the cake is out of the oven, use the base of a glass to press the top of the cake down and make it flat.
For the Raspberry Mousse:
- Add the milk into a shallow bowl, then sprinkle the powdered gelatine on top. Set aside.
- Add the raspberries, sugar and 1 tablespoon of water into a large saucepan and place over low heat.
- Stir until the sugar dissolves and the raspberries have softened and reduced into a puree. You can speed things up by squashing the raspberries with a fork or potato masher. Just be careful not to let the mixture boil.
- Stir in the gelatine mixture and remove the saucepan from the heat.
- Strain the puree through a sieve into bowl to remove any seeds. Then place in the fridge to cool.
- Use an electric whisk to whip the cream on high speed until soft peaks form.
- Add the raspberry puree in three stages, gently folding each time until the mixture is combined. Try not to overmix.
- Pour the mousse on top of the cake, spread it out to the edges and smooth out the top.
- Place in the fridge for at least 5 hours, or overnight for the best results. The mousse layer should be completely set.
To Serve:
- Remove the cake from the fridge and carefully push the base of the tin up from the bottom to release the cake.
- Remove the base and place the cake on a plate or cake stand. Peel off the baking paper.
- To decorate, grate white chocolate on top and arrange fresh raspberries around the outside. Slice and enjoy!
