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.
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
NOTE: (I have used a boxed cake mix for this 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.
FROSTING
7 oz good white chocolate white chocolate
1 ½ cups heavy cream, divided
2 teaspoons vanilla bean paste
1 teaspoon pure vanilla extract
Place chopped white chocolate into a large bowl. Pour ½ cup of cream into a saucepan with the vanilla paste and place over medium heat. Watch it as it comes to a simmer. Once simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes.
Uncover and whisk until the chocolate is completely melted and the mixture is smooth and silky. Let it cool for 5 minutes so it is no longer hot, and then whisk in remaining cold cream. Place the bowl in the fridge and chill until completely cold. If you choose to chill overnight, then cover the bowl after 20 minutes.
Once thoroughly chilled, beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick and fluffy. This will take about 2 minutes but it depends on your mixer. Watch the video to see the consistency you should be looking for.
Finally, generously add the 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.
