White Chocolate Raspberry Mousse cake is yet another perfect combination of flavors coming at ya!
The highly regarded White Chocolate Cake from my past life has finally made its reappearance here at Gretchen’s Bakery but as always; this time around I do it just a little bit better than before!
Raspberry Mousse filling is hitting the scene for the first time and you are going to just FLIP when you try this cake!
Now as with any building on recipes project, it is just that~ A PROJECT!
But all great things take some time don’t they?
However I always try to show you the best most efficient ways to get to the end and I will do that again here.
You can prepare this White Chocolate Cake recipe in advance since I always freeze my cake layers before assembling anyway.
The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.
I went for my Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!
You can of course use any recipe you prefer and whipped cream would also be great here!
I wanted to bust out my Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?
You can bake the batter divided evenly between 2-8" pans if you do not have the 7" pans
- Egg Whites 3 large (120g)
- Whole Milk ¾ cup (180ml)
- Vanilla Extract 2 teaspoons
- Cake Flour 3 cups (360g)
- Baking Powder 4 teaspoons (20g)
- Granulated Sugar 1½ cup (300g)
- Salt ¼ teaspoon
- Unsalted Butter 9 Tablespoons (126g)
- Whole Milk ¼ cup (60ml)
- White Chocolate Couverture 6 ounces (approx 1 cup) (168g)
- Combine the cake flour, granulated sugar, baking powder and salt in a large mixer and blend on low speed to combine well.
- Add the softened butter and the first measure of milk ¾ cup and mix on low- medium speed.
- Once incorporated mix on medium to high speed for 1½ minutes to develop the batter.
- Whisk together the eggs, vanilla and first portion of milk (¼cup) add it in 3 additions to the batter while mixing on low-medium speed.
- Be sure to scrape the bottom and sides of the bowl to avoid lumps.
- Mix just until smooth batter is achieved.
- Add the melted white chocolate all at once and mix smooth.
- Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
- Approximately 25-30 minutes for cake rounds & 18-22 minutes for cupcakes
- Heavy Cream 1½ cup (360ml)
- Gelatin Sheets 4
- Egg Yolks 3 (54g)
- Whole Egg 1 (50g)
- Granulated Sugar 3 Tablespoons (42g)
- Raspberry Puree 1 cup (240ml)
- Bloom the gelatin sheets in cold water
- Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed
- Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F
- Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin
- Add the warm (approximately 70°F) puree to the egg yolk mixture and whip smooth
- You can adjust the color with a touch of red food color if desired
- Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream
- Assemble cake immediately as shown in the video