White Chocolate Raspberry Mousse Cake
This dreamy White Chocolate Raspberry Mousse Cake combines moist white chocolate sponge cake, with light and creamy raspberry mousse. It's the best of both worlds and a heavenly combination of textures! The cake is topped off with grated white chocolate and fresh raspberries, for an easy but stunning dessert that's perfect for any occasion!
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Ingredients
For the white chocolate cake:
- 3 tablespoons White hot chocolate powder I used Whittard Luxury White Hot Chocolate
- 3 tablespoons Milk
- 250 grams Unsalted butter or margarine
- 220 grams Caster sugar
- 1 teaspoon Vanilla extract
- 3 mediums Eggs room temperature
- 250 grams Self-raising flour
For the raspberry mousse:
- 40 millilitres Milk
- 2 teaspoons Powered gelatine
- 300 grams Fresh raspberries
- 100 grams Caster sugar
- 350 millilitres Double cream
For the decoration:
- 100 grams Fresh raspberries
- 20 grams White chocolate
Instructions
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.3 tablespoons White hot chocolate powder, 3 tablespoons Milk
- In a large mixing bowl, cream the butter, sugar and vanilla together until light and fluffy. Mix in the eggs one at a time. Then sift in the flour and fold until combined.250 grams Unsalted butter or margarine, 220 grams Caster sugar, 1 teaspoon Vanilla extract, 3 mediums Eggs, 250 grams Self-raising flour
- Pour in the cooled white hot chocolate and fold until the mixture is smooth and combined.
- 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, swirl the base of a glass on top of the cake to press it down and make it level. Leave to cool completely in the baking tin.
Now make the raspberry mousse:
- Add the milk into a shallow bowl, then sprinkle over the powdered gelatine. Set aside for now.40 millilitres Milk, 2 teaspoons Powered gelatine
- Add the raspberries, sugar and 1 tablespoon of water into a large saucepan and place over low heat.300 grams Fresh raspberries, 100 grams Caster sugar
- 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 milk mixture until combined and then remove the saucepan from the heat.
- Strain the puree through a sieve into a bowl to remove any seeds. Then place in the fridge to cool.
- Use an electric whisk on high speed to whip the cream to soft peaks.350 millilitres Double cream
- Add the raspberry puree in three stages, gently folding each time until the mixture is combined. Try not to overmix.
- Pour the raspberry mousse on top of the cake and spread it out to the edges.
- Place in the fridge for at least 5 hours, or overnight for best results. The mousse should look completely set.
Decorate and serve:
- Remove the cake from the fridge and carefully push the base of the tin up from underneath to release the cake.
- Remove the base and place the cake on a plate or cake stand. Carefully peel off the baking paper from around the outside.
- To decorate, grate white chocolate on top and arrange fresh raspberries around the outside. Slice and enjoy!100 grams Fresh raspberries, 20 grams White chocolate
Video
Notes
Store covered in the fridge for up to 2 days.