My White Chocolate Mousse Raspberry Cake

 My White Chocolate Mousse Raspberry Cake 

My Christmas cake this year turned out prettier than I thought it would.  I was inspired by a cake I saw this weekend at Costco but didn’t want to take all the extra time and effort to make it.  So I put together the same idea but much simpler.  This is a basic white cake filled with white chocolate mousse and raspberry filling.  So good!  Merry Christmas everyone! 

 My White Chocolate Mousse Raspberry Cake 

      

Raspberry Filling 

3 cups of fresh or frozen raspberries 

2/3 cup granulated sugar 

2 tsp lemon juice 

2 tsp fresh lemon zest 

1/4 cup + 2 Tablespooons water, divided 

2 Tablespoon cornstarch 

 

You need to make the raspberry filling in advance and allow to sit in the refrigerator overnight!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the raspberries in a medium saucepan over medium high heat.  Add the sugar, lemon juice and zest along with ¼ cup of the water.

Stir the mixture until it begins to boil. Lower the heat to medium-low and allow the filling to simmer for 10-15 minutes. Turn off the heat and remove the pot from the stove.  

Pour the filling into a metal strainer suspended over a medium-sized bowl and push the mixture through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of pulp which can be discarded.

Make a slurry:  In a separate small bowl, make a slurry by combining the remaining 2 tablespoons of water with 2 tablespoons of cornstarch. Stir until the cornstarch has fully dissolved into the water.  Add the cornstarch mixture to the strained raspberry filling and stir until incorporated.

Rinse the pot of any remaining seeds and heat on medium-high heat, stirring constantly to prevent the filling from burning. Cook until the mixture begins to boil, then reduce the heat to medium-low. Continue to stir and cook for a few additional minutes to let the filling cook down and thicken.

Turn off the heat and pour the raspberry filling into a separate bowl to let it cool. Cover with plastic wrap and place in the fridge for at least 4 hours, or preferably overnight.

WHITE CHOCOLATE MOUSSE

 

6 ounces White Chocolate Chips

1 cup Heavy Whipping Cream, cold, divided

1/2 cup Powdered Sugar

 

Heat 1/4 cup of the heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth. Set aside to cool to room temperature.

Whip remaining 3/4 cup of heavy whipping cream and powdered sugar in a large mixer bowl until stiff peaks form.
Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.  Fold in the remaining whipped cream until well combined. Set the mousse in the refrigerator until ready to use.

 

 

 

 

 

 

 

 

Vanilla Cake 

1 ¾ cups all-purpose flour

1 tablespoon cornstarch

2 teaspoons baking powder

1 cup granulated sugar

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

2 teaspoons pure vanilla extract

 

Preheat the oven to 350°F. Line the bottom of an 8-inch round deep cake pan or 8-inch round spring form pan with a round of parchment paper and lightly grease the sides.

 

Sift the flour, corn starch and baking powder into a mixing bowl. Add the sugar and salt and whisk to blend well. Add the soft butter, beaten eggs, lemon juice, lemon zest, milk and vanilla and beat using an electric hand mixer or a stand mixer on medium-low speed until the batter is smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the batter into the prepared pan and spread it out evenly. Bake for 35-45 minutes until the cake is evenly golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

 

Using a serrated knife, cut the cake in half and separate the two layers.

 

Assembling the cake:

 

Slice a thin layer off the top of the cake so it will lay flat on your plate.  

 

Next spread a layer of raspberry filling on top of the cake making sure the top is completely covered.

 

 

Next comes the white chocolate mousse.  Spread that all over the raspberry filling making sure to cover the entire surface.

 

Lay the second layer on top of the mousse and spread the filling on top making sure to cover the entire cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally, generously add the buttercream frosting on top of the cake smoothing out with a spatula. You want the frosting to be as smooth as possible.

 

Decorate by adding about three tablespoons of the raspberry sauce over the entire surface of the filling. Swirl with a butter knife or skewer. Add the rest of the filling and dollop another 1/4 cup of sauce over the top. Swirl again. Add some white chocolate curls or shavings on top.

 

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