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Monday, June 11, 2012

Raspberry White Chocolate Mousse Cake

I've made this cake a couple of times now and it has always been a hit!  What could be more dreamy than moist vanilla cake and chilled and creamy raspberry white chocolate mousse?  If you would like to go the box cake route instead of scratch cake, by all means do it to save yourself some time!  I would suggest a white cake mix, using the whole egg version and add 2 teaspoons of vanilla to the batter.:)


Scratch Vanilla cake
1 1/2 sticks butter, softened
1 3/4 cups granulated sugar
3 ex-large eggs
1 tablespoon vanilla extract
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Preheat your oven to 350 degrees.  Pam 2- 8 or 9 inch round cake pans.  Cream the butter and sugar together.  Add in the eggs one at a time, beating after each addition.  Add vanilla.  Next alternate adding the dry ingredients with the milk.  Beginning and ending with the dry ingredients.  Pour batter into prepared cake pans and into the oven for 35-40 minutes.  Let cool for 20 minutes in pans before turning out onto cooling rack.  Now for the raspberry white chocolate mousse:

2 teaspoons plain gelatin
2 tablespoons water
3 oz white chocolate, chopped
2/3 cup heavy cream
3 tablespoons seedless raspberry jam
another 1 1/2 cups heavy cream

Sprinkle the gelatin over the water and allow it to bloom for 10 minutes.  Put the 2/3 cup of heavy cream into a saucepan and allow it to come to a slight boil.  Put bloomed gelatin into hot cream and stir to dissolve.  Next, pour the hot cream/gelatin mixture into a bowl, over the chopped white chocolate.  Allow the white chocolate to melt completely.  Now stir in the seedless raspberry jam.  Whip the other 1 1/2 cups heavy cream to stiff peaks.  Fold the raspberry white chocolate mixture into the whipped cream.  Cover the bowl and place it in the fridge until ready to use.  Assemble your cake, putting a thick layer of the mousse in between the two cake layers.  Decorate the top using a large round or star tip to create rosettes around the perimeter of the cake and a large dollop in the center.  Garnish with fresh raspberries.  Store in the fridge.

images by Kara