This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries.
The white chocolate mousse is rich and velvety, with a sweet and creamy flavor while the raspberry mousse adds a tangy and refreshing flavor. The layers of raspberry cakes and mousse are carefully assembled to create a stunning dessert that is as beautiful as it is delicious. The fresh raspberries on top add a burst of freshness and color to the cake, making it a feast for the eyes as well as the taste buds.
How to make White Chocolate Raspberry Mousse Cake
The recipe involves preparing several components, including raspberry sauce, white chocolate almond crunch, white chocolate mousse, raspberry mousse, and sweetened whipped cream. Each step is easy to prepare and takes only a few minutes.
Prepare the raspberry sauce
First, prepare the raspberry puree by combining fresh or frozen raspberries, sugar, and lemon juice in a saucepan. Bring the mixture to a boil and then simmer until it thickens. Strain to remove the seeds and let it cool completely.
Prepare the raspberry moist cake layers
The cake batter is very easy and quick to prepare, you just need a whisk and a bowl, and simply add ingredients one at a time. First, whisk together eggs, sugar, and oil in a mixing bowl. Add vanilla extract, salt, and six tablespoons of raspberry sauce. In the end, add the flour and mix it together. Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper. Bake the cakes in a preheated oven at 320°F (160°C) for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes to cool completely.
Prepare the almond white chocolate crunchy layer
For this, simply melt the white chocolate with oil over a bain-marie. Add the almond flakes and stir to combine. Place the first cake layer on a serving platter, and add a cake ring around it. Line the ring with an acetate sheet. Spread the white chocolate almond mixtureon top of the cake. Refrigerate or freeze for a few minutes to set.
Prepare the white chocolate mousse
Prepare the mousse by melting white chocolate and whipping cream over a bain-marie. Let it cool slightly to room temperature. Soak the gelatin powder in cold water for 5-10 minutes and then dissolve it over low heat. Pour over the chocolate mixture and mix to combine. Whip the chilled cream until soft peaks form, and add the white chocolate mixture. Pour the white chocolate mousse over the cake and almond crunchy layer, spread evenly, and smooth the top. Freeze for 20-30 minutes to be able to create even layers.
Prepare the raspberry mousse
Prepare the raspberry mousse by dissolving gelatin in cold water and letting it swell for about 5-10 minutes. Place the gelatin over low heat until it dissolves, and pour it over the remaining raspberry sauce. Whip the chilled cream until soft peaks form, add the raspberry mixture, and mix to combine.
Assemble the white chocolate and raspberry mousse cake
To assemble the cake, cut the second layer of cake with a 7-inch (18 cm) cake ring and place it on top of the white chocolate mousse. Cover the cake with raspberry mousse and smooth on top. Refrigerate the cake for 4-6 hours or overnight to set it completely.
Decorate with sweetened whipped cream
Finally, prepare the sweetened whipped cream by whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip and pipe it onto the top of the cake in any design desired.
Decorate with fresh raspberry halves and sprinkle freeze-dried raspberries over the top of the cake to finish. Once complete, the cake is ready to be served and enjoyed.
This decadent White Chocolate and Raspberry Mousse Cake is perfect for special occasions or as a treat to indulge in with family and friends. It is a dessert that is sure to impress and satisfy any sweet tooth. The combination of the rich white chocolate mousse and tart raspberries creates a balance of flavors that is irresistible and will leave you wanting more.
Hope you will try this amazing mousse cake and let me know how it turns out for you. If you do try it out, tag me on Instagram as I love seeing your creations. Enjoy!
Other raspberry mousse cake you may like to try
If you like raspberry mousse desserts you may also like to try this delightful Mango and Raspberry Mousse Cake or this amazing Raspberry Coconut Mousse Cake. These Chocolate Raspberry Mousse Domes are another impressive dessert that I highly recommend, perfect for any occasion. If you like chocolate and raspberry combination you should also try this decadent Chocolate Raspberry Mousse Cake.
YOU MAY ALSO LIKE:
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White Chocolate Raspberry Mousse Cake
Ingredients
Raspberry Sauce
- 1 pound (450g) fresh or frozen raspberries
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) lemon juice
Raspberry Cake Layers
- 2 large eggs
- 2/3 cup (135g) sugar
- 1/2 cup (110g) vegetable oil
- 1 tsp (5g) vanilla extract
- 6 tbsp (90g) raspberry sauce
- 1/2 tsp (2g) salt
- 1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
- 1.5 oz (45g) white chocolate
- 1 tbsp (14ml) vegetable oil
- 1/2 cup (40g) almond flakes
White Chocolate Mousse
- 6 oz (180g) white chocolate
- 5 oz (145g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
- remaining raspberry sauce
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) cold water
- 1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
- 1 cup (240g) whipping cream , chilled
- 1/3 cup (40g) powdered sugar
- 1 tsp (5g) vanilla extract
For Decoration
- fresh raspberries
- freeze-dried raspberries , optional
Instructions
Prepare the raspberry sauce.
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In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
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Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
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Strain the mixture through a sieve to remove the seeds. Let it cool completely.
Prepare the raspberry cake layers.
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Preheat your oven to 320°F (160°C).
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In a mixing bowl, whisk the eggs, sugar, and oil until combined.
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Add vanilla extract and salt. Whisk to combine.
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Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
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Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
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Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Prepare the white chocolate almond crunch.
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Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
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Remove from heat and add the almond flakes and stir to combine.
Start assembling the cake.
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Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
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Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.
Prepare the white chocolate mousse.
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Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
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In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
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Pour it over the chocolate mixture and mix to combine.
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In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
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Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
Prepare the raspberry mousse.
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Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
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In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.
Continue assembling the cake.
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Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
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Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.
Prepare the sweetened whipped cream.
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Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
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Pipe the sweetened whipped cream onto the top of the cake in any design you like.
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Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.
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Serve and enjoy!
Nutrition
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