Experience an Exceptional Dessert with this White Chocolate Mousse Cake Recipe

If you’re looking to pair an extra bit of sophisticated sweetness with a comforting cup of tea or coffee, then this white chocolate mousse cake recipe it a must-try.

Note: this recipe is adapted from one found in Southern Living: 1989 Annual Recipes

Ingredients for the cake:

  • 5 eggs that have been separated
  • 1 cup of sugar
  • ¼ cup of boiling water
  • 1 teaspoon of vanilla extract
  • 1 cup of sifted cake flour
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1/3 cup of amaretto
  • ¼ cup of light corn syrup
  • 1 ¾ cups of whipping cream
  • ¼ cup of sifted powdered sugar
  • Fresh raspberries
  • Fresh mint sprigs

Ingredients for the white chocolate filling:

  • 9 ounces of white chocolate that have been coarsely chopped
  • ¼ cup of whipping cream
  • 3 egg yolks
  • 1/3 cup of sifted powdered sugar

Directions for the cake:

  1. Beat egg yolks at an electric mixer’s high speed for 4 minutes, or until the mixture becomes thick and lemon-colored.
  2. Gradually add in 1 cup of sugar, beating well at an electric mixer’s medium speed.
  3. Add in the ¼ cup of boiling water slowly, mixing thoroughly, then add in the 1 teaspoon of vanilla.
  4. Sift together the salt, flour, and baking powder, then and this dry mixture to the wet egg yolk mixture, and blend the two mixtures together well.
  5. Beat the room temperature egg whites until stiff peaks form, then fold this into the egg yolk batter.
  6. Cover the outer bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  7. Pour the cake batter in the pan and bake for 30 to 35 minutes at 350 degrees Fahrenheit, then allow the cake to completely cool.
  8. Thoroughly combine the amaretto and the light corn syrup.
  9. Split the cake horizontally into three layers and brush the amaretto mixture on each side of the cake layers.
  10. Spread the white chocolate filling between each of the cake layers.
  11. Beat the whipping cream until it reaches a foamy consistency, then gradually add in the powdered sugar, beating until soft peaks form.
  12. Spread the whipping cream/powdered sugar mixture on the top and sides of the cake.
  13. Garnish the cake with the fresh raspberries and sprigs of mint.

Directions for the white chocolate filling:

  1. Combine the white chocolate and whipping cream in a double boiler by bringing water to a boil, then reducing the heat to low, stirring constantly until the white chocolate melts.
  2. Beat the egg yolks until they become thick and lemon-colored.
  3. Gradually stir about ¼ of the hot chocolate and cream mixture into the yolks, then add this mixture into the remainder of the hot mixture being sure to constantly stir.
  4. Add in the powdered sugar, still stirring constantly for about 5 minutes, or until the mixture reaches a temperature of 165 degrees Fahrenheit.
  5. Cool this white chocolate filling until it reaches spreading consistency for the cake.

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