White Chocolate Cake with White Chocolate Raspberry Mousse Recipe
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 This recipe for White Chocolate Cake with White Chocolate Raspberry Mousse is from Baking or Death, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 1 recipe white chocolate raspberry mousse
1 recipe white chocolate cream cheese frosting
6 oz white chocolate, chopped
3¾ cups all-purpose flour
2½ tsp baking powder
¾ tsp kosher salt
1 cup unsalted butter, room temperature
1½ cup granulated sugar
4 large eggs, room temperature
1½ tsp vanilla extract
1½ cup whole milk
½ cup sour cream
Whole fresh raspberries for garnish
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Directions: |
Directions:Cake Instructions
Preheat the oven to 350º and line 3 8" cake pans with parchment, then grease with cooking spray.
In a heat-safe bowl set over a pan of simmering water, melt the chocolate with the milk, and stir until the chocolate is completely melted and smooth. Remove from heat and let cool to room temperature.
In a large bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
Add half of the dry ingredients to the butter/sugar mixture and beat until just a few dry streaks remain.
Add the chocolate/milk mixture and sour cream and beat until incorporated. Add the remaining dry ingredients and beat until just combined.
Divide the batter evenly between the 3 cake pans and smooth the tops with a spatula.
Bake until a toothpick inserted in the middle of the cakes comes out clean -- about 28-30 minutes. Let cool 10 minutes in the pans, then invert onto racks to cool completely.
Assembly
With a large serrated knife, level the tops of each cake layer as needed. Place one layer on a serving dish and top with half of the mousse, smoothing into an even layer. Top with the second cake layer and spread the remaining mousse. Top with the third cake layer.
Frost the entire outside of the cake with the White Chocolate Cream Cheese frosting. You can pipe a decorative border around the base and rosettes along the top if you wish. Decorate with fresh, whole raspberries.
Leftover cake should be stored in the fridge. |
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Personal
Notes: |
Personal
Notes: This cake was a labor of love for Richard's 69th birthday. In the throes of the "sad" diet, I was quite restricted in terms of flavors I could use. White chocolate, as I discovered, is extremely hard to work with as it rehardens very quickly and you can have lumps of hard chocolate where you don't want them.
The recipe I adapted this from was originally for white chocolate cake layers, white chocolate mousse, cream cheese frosting, and white chocolate ganache on top. I changed it up to add the raspberries so that the cake wouldn't put people into a sugar coma! The result was delicious, although a professional baker would have achieved smoother results with their filling and frosting.
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