White Chocolate Mousse Cake
The white chocolate mousse cake recipe is a decadent, melt-in-your-mouth dessert with a luxurious, creamy texture. The cake layers are soft, moist, and subtly sweet, with a delicate vanilla undertone that complements the richness of white chocolate.The mousse is light, airy, and silky, offering a smooth, velvety sweetness without being cloying. Topped with a glossy white chocolate ganache, each bite delivers a perfect balance of rich, creamy chocolate flavor and gentle sweetness.
Equipment
- Mixing bowls (small and large)
- Whisk and electric mixer
- Spatula
- Saucepan
- 8-inch (20 cm) cake pans
- Parchment paper
- Cooling rack
- Cake turntable or plate
- Measuring cups and spoons
Ingredients
White Chocolate Cake Layers:
- 225 g white chocolate chopped
- 310 g all-purpose flour
- 115 g unsalted butter at room temperature
- 300 ml buttermilk divided
- 250 g sugar
- 4 large eggs
- 7 g baking powder 1 3/4 tsp
- 2 g baking soda 1/2 tsp
- 120 ml vegetable oil
- 3 g salt 1/2 tsp
- 5 ml vanilla extract 1 tsp
White Chocolate Mousse:
- 360 ml heavy cream cold, divided
- 240 g white chocolate chips good quality
- Pinch of fine salt
- 30 g powdered sugar
- 5 ml vanilla extract or vanilla bean paste 1 tsp
White Chocolate Ganache:
- 45 ml heavy cream
- 105 g white chocolate finely chopped
Instructions
Step 1 – Preheat and Prepare Pans:
- Preheat the oven to 175°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Step 2 – Melt White Chocolate:
- Gently melt 225 g white chocolate over a double boiler or in short bursts in the microwave. Set aside to cool slightly.
Step 3 – Mix Wet Ingredients:
- In a large bowl, beat 115 g butter and 250 g sugar until creamy. Add eggs one at a time, mixing well after each. Stir in the melted chocolate, 120 ml vegetable oil, and 5 ml vanilla extract.
Step 4 – Combine Dry Ingredients:
- In a separate bowl, whisk together 310 g flour, 7 g baking powder, 2 g baking soda, and 3 g salt.
Step 5 – Combine Wet and Dry Mixtures:
- Add the flour mixture alternately with 300 ml buttermilk to the chocolate mixture, starting and ending with the flour. Mix until just combined.
Step 6 – Bake the Cake Layers:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.
Step 7 – Prepare White Chocolate Mousse:
- Melt 240 g white chocolate in a heatproof bowl. Whip 180 ml heavy cream with a pinch of salt and 30 g powdered sugar until soft peaks form. Gently fold whipped cream into the melted chocolate. Whip remaining 180 ml cream until stiff peaks form and fold carefully into the chocolate mixture. Add 5 ml vanilla extract. Chill for 30 minutes.
Step 8 – Assemble the Cake:
- Place one cake layer on a plate. Spread half of the mousse over it. Place the second cake layer on top and cover the cake with the remaining mousse. Smooth with a spatula. Chill the cake in the fridge for at least 1 hour.
Step 9 – Prepare Ganache and Finish:
- Heat 45 ml heavy cream until just simmering. Pour over 105 g finely chopped white chocolate. Let sit 2–3 minutes, and then stir until smooth. Pour ganache over chilled cake and spread evenly. Chill for 30 minutes before serving.
Notes
Nutrition Facts Of White Chocolate Mousse Cake
Calories: 550 kcal | Protein: 6 g | Fat: 35 g | Carbohydrates: 55 g | Sugar: 40 g