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Raspberry-White Chocolate Mousse Cake
2 1/2 cups cake flour (Cake)
2 tsp. baking powder (Cake)
1/2 tsp. salt (Cake)
1 cup milk (Cake)
3/4 cup water (Cake)
2 tsp. vanilla extract (Cake)
1/2 tsp. almond extract (Cake)
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (Cake)
2 cups sugar (Cake)
6 egg whites (Cake)
8 oz. white chocolate, chopped (Mousse Filling and Topping)
1 1/2 cups heavy cream, chilled (Mousse Filling and Topping)
3 Tbsp. confectioners' sugar (Mousse Filling and Topping)
2 tsp. vanilla extract (Mousse Filling and Topping)
3 cups fresh raspberries, divided (Mousse Filling and Topping)
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Raspberry-White Chocolate Mousse Cake

Raspberry-White Chocolate Mousse Cake

Raspberry-White Chocolate Mousse Cake
  • Servings:Serves 14
  • Prep Time:20 minutes
  • Cook Time:35 minutes
1. Preheat oven to 350 degrees F. Spray two 9-inch round baking pans with vegetable cooking spray. Line the bottoms with parchment paper cut to fit the bottom of the pan, and spray the paper.
2. Prepare the cake. In a medium bowl, sift or whisk together flour, baking powder, and salt; set aside. In a separate bowl, stir together milk, water, vanilla, and almond extract.
3. In a large bowl, use an electric mixer on medium speed to beat the butter and sugar until smooth and lightened in color, about 3 minutes. Add half the egg whites, beat for 1 minute, then add remaining whites and beat another minute.
4. Add the flour mixture in 3 batches, alternating with the milk mixture in 2additions, mixing on low speed just until incorporated after each addition. Pour batter into the prepared pans.
5. Bake until a toothpick inserted in the center of the cake layers comes out clean, about 30 to 35 minutes. Layers should be slightly brown around the edges.
6. Cool layers in pans on a wire rack for 15 minutes. Use a small sharp knife to loosen the cake from the sides of the pans. Invert each layer onto a wire rack. Discard the paper liners. Turn the layers right side up to cool completely, about 1 hour.
7. While the cake bakes, prepare the mousse. Stir white chocolate in the top of a double boiler over simmering water until melted and smooth. Remove from heat and set aside.
8. Beat cream, confectioners' sugar, and vanilla in a large bowl on high speed just until firm peaks start to form. With mixer running, gradually pour melted chocolate into the cream, continuing to beat until firm peaks form. Refrigerate mousse, covered, while cake bakes and cools, about 1 hour and up to overnight.
9. Place one cake layer on a serving plate. Tuck waxed paper strips an inch or sounder the bottom of the cake all the way around to keep the plate clean. Spreadabout 1/3 of the mousse over the top of the cake, leaving about 1/2 inch unfrosted around the edge. Scatter 1 cup of raspberries over the mousse.
10. Carefully place the remaining cake layer over the filling. Spread the remaining mousse over the top and sides of the cake. Arrange the remaining raspberries on top of the cake. Gently pull out and discard the paper strips.Chill for 20 minutes, then slice and serve.
Source: Hannaford fresh Magazine, May - June 2013