White Chocolate Mousse Cake with Raspberry Centre | Easy Recipe

This white chocolate mousse cake with a raspberry blast secret centre is a show-stopping dessert, perfect for any celebration, including birthdays and holidays like the Jubilee. The combination of smooth white chocolate mousse, tart frozen raspberries, and a moist dark chocolate sponge creates a truly indulgent experience. Whether you’re an experienced baker or new to the kitchen, this cake offers a balance of complex flavors and simple techniques.

The Best White Chocolate Mousse Cake with Raspberry Centre

Notes on Ingredients

To ensure the success of this cake, it’s important to use high-quality ingredients. Here are a few notes:

• Raspberries: Frozen raspberries work perfectly for this recipe, adding a tangy contrast to the sweet white chocolate. Ensure they are thawed before use.
• White Chocolate: Choose high-quality white chocolate with a smooth texture for the mousse.
• Gelatin: This ingredient helps the mousse hold its shape, but can be omitted if you prefer a softer, frozen mousse texture.
• Raspberry Liqueur: For extra depth, a splash of raspberry liqueur can be added to enhance the flavor.

How to Make White Chocolate Mousse Cake with Raspberry Centre

Day 1: Bake the Cake Layer

1. Grease and lightly flour a 20cm round tin.
2. In a pan, melt the butter and allow it to cool.
3. Beat the eggs and sugar on medium speed for about 12 minutes until the mixture falls in ribbons.
4. Sieve flour and cocoa over the mixture, folding gently until combined.
5. Fold in the butter, taking care not to over-mix, then bake for 30 minutes.
6. Let the cake cool for 10 minutes before transferring it to a wire rack.
7. Brush the cake with raspberry liqueur mixed with sugar, then slice it into two layers. Store or freeze as needed.

Day 1: Make the Hidden Raspberry Layer

1. Puree the raspberries and strain them to remove seeds.
2. Dissolve gelatin in warm raspberry puree (optional), then mix in sugar and liqueur.
3. Pour into a lined tin and freeze for at least an hour or until needed.

Day 2: Prepare the White Chocolate Mousse

1. Melt the white chocolate gently, then mix with warm milk and dissolved gelatin.
2. In a separate bowl, combine egg yolks with liquid glucose.
3. Whip the cream with icing sugar until soft peaks form.
4. Fold the whipped cream into the white chocolate mixture until smooth.

Day 2: Assemble the Cake

1. Place one layer of the cake in a springform tin.
2. Pour the white chocolate mousse over the cake, then push the frozen raspberry layer into the mousse.
3. Freeze the assembled cake overnight.

Day 3: Serve the Cake

Use a warm knife to slice the mousse cake or gently heat the sides of the tin to release it. Serve partially frozen or fully thawed, based on your preference.

How to Serve White Chocolate Mousse Cake with Raspberry Centre

This cake is best served slightly thawed to maintain the texture of the mousse. It pairs beautifully with fresh raspberries or a drizzle of raspberry sauce for added flair. For extra indulgence, consider serving with whipped cream or a dusting of cocoa powder.

How to Store White Chocolate Mousse Cake with Raspberry Centre

• Freezing: The mousse cake can be stored in the freezer for up to one month. Ensure it’s wrapped tightly to prevent freezer burn.
• Fridge: If serving within a day or two, keep it in the fridge but let it sit at room temperature for 10 minutes before slicing.

FAQs About White Chocolate Mousse Cake with Raspberry Centre

The Best White Chocolate Mousse Cake with Raspberry Centre

Indulge in this decadent White Chocolate Mousse Cake with a Raspberry Blast Secret Centre, a luxurious dessert that brings together the rich creaminess of white chocolate mousse and the tangy surprise of a hidden raspberry layer. Perfectly balanced with a dark chocolate genoise sponge soaked in raspberry liqueur, this cake offers an elegant harmony of flavors and textures. Ideal for celebrations or special occasions, this frozen mousse cake can be made ahead, allowing you to enjoy a show-stopping dessert without the last-minute rush. Whether served slightly frozen for an ice-cream-like treat or fully thawed for a silky mousse experience, this cake is sure to impress!

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine British

Servings 12 Servings

Ingredients

  

Base Genoise Cake Layer

• 75 g plain flour
• 50 g cocoa powder high quality
• 4 eggs room temperature
• 125 g caster sugar
• 30 g melted butter cooled
• 2 tablespoons raspberry liqueur e.g., Chambord or Framboise
• 2 tablespoons caster sugar

Hidden Raspberry Layer

• 400 g raspberries frozen and thawed
• 2 sheets gelatin optional for setting
• 60 g golden vanilla caster sugar
• 1 tablespoon raspberry liqueur optional

White Chocolate Mousse

• 450 g white chocolate finely chopped
• 6 sheets leaf gelatin optional
• 150 ml milk
• 4 1/2 teaspoons liquid glucose
• 6 egg yolks
• 450 ml whipping cream
• 90 g icing sugar

Instructions

 

• ** Day 1: Bake the Genoise Cake Layer
• Preheat the oven to 180°C (350°F). Grease and lightly flour a 20cm round tin.
• Melt the butter in a pan and set aside to cool.
• Beat the eggs and caster sugar with an electric mixer for about 12 minutes, until the mixture becomes pale and falls in thick ribbons.
• Sift the flour and cocoa over the egg mixture, and gently fold them in until combined.
• Drizzle in the melted butter and fold it in carefully. Do not over-mix.
• Pour the batter into the prepared tin and bake for 30 minutes, or until a skewer inserted comes out clean.
• Let the cake cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
• In a small pan, heat the raspberry liqueur and sugar until dissolved. Brush this mixture over the cake layers to moisten them.
• Slice the cake into two layers and wrap in greaseproof paper and foil. Store in the freezer or an airtight container until ready to use.
• ** Day 1: Prepare the Hidden Raspberry Layer
• Line an 18cm tin with cling film, allowing enough to hang over the sides.
• Puree the raspberries in a food processor, then push the puree through a fine sieve to remove the seeds.
• Soak the gelatin sheets in cold water for 5 minutes (optional for a firmer layer).
• Warm the raspberry puree gently in a pan to about 35°C, then stir in the gelatin until dissolved.
• Add the sugar and liqueur (if using), and stir until dissolved.
• Pour the mixture into the lined tin and freeze for 1 hour, or until firm. Cover with cling film and leave in the freezer overnight.
• ** Day 2: Make the White Chocolate Mousse
• Set a bowl over a pan of simmering water and add the finely chopped white chocolate. Stir occasionally until half-melted, then remove from heat to finish melting.
• Soak the gelatin in cold water for 5 minutes (optional).
• Heat the milk until just boiling, then remove from heat. Squeeze the gelatin and add it to the milk, stirring to dissolve (if using gelatin).
• In a separate bowl, mix the egg yolks and liquid glucose with 3 tablespoons of warm water until combined.
• Whip the cream and icing sugar in another bowl until soft peaks form.
• Pour the warm milk into the melted white chocolate and whisk until smooth.
• Stir in the egg yolk mixture, then gently fold in the whipped cream until fully incorporated.
• ** Day 2: Assemble the Cake
• Line the same cake tin you used to bake the cake with cling film.
• Place one layer of the cake at the bottom of the tin.
• Pour the white chocolate mousse over the cake layer.
• Remove the raspberry layer from the freezer and gently press it into the mousse, ensuring it is centered and halfway submerged.
• Freeze the cake overnight for best results.
• ** Day 3: Serve the Cake
• To remove the cake from the tin, warm the sides using a hair dryer or kitchen blowtorch.
• Slice the cake with a warm knife for clean cuts, wiping the knife between slices.
• Serve slightly frozen or fully thawed, depending on your preference.

Keyword jubilee cake, Raspberry, white chocolate