Name: White Chocolate Mousse Cake
Prep time: 35 min
Cook time: 25 min
Total time: 5 h
Yield: 10
Cuisine: Kiwi
Ingredients: 1 cup flour (150g); 1 tsp baking powder; ⅔ cup sugar (150g); ¼ cup cocoa powder (25g); 100g butter, melted; ⅓ cup milk (80ml); 1 tsp vanilla essence; 1 egg; 1 tsp gelatine powder; ½ cup sugar (110g); 2 cups fresh cream (500ml); 190g white chocolate; Raspberries; Strawberries; Icing sugar; Fresh mint

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An indulgent and impressive dessert, perfect for Christmas day. Chocolate cake, topped with white chocolate mousse and fresh berries.

I'm not going to lie, I love making a Christmas dessert that people rave about all year long. So much so, that every year I try and outdo my previous efforts! Well, I can pat myself on the back because this year's White Chocolate Mousse Cake knocks it out of the park.

the ingredients for White chocolate mousse cake sitting on a grey bench.

The best thing about this cake (other than how it good it tastes...) is that you can make it the day before you need it. I'll be making this on Christmas Eve, allowing it to set in the fridge overnight, then decorating it with fresh berries just before serving.

How to make White chocolate mousse cake:

Preheat the oven to 180°C fan bake.

Chocolate Cake: Add the dry ingredients to the bowl of a mixer and whisk together on a low speed. Add the remaining wet ingredients to the bowl. Whisk on medium speed until smooth.

Pour the mixture into a pre-lined 22cm springform cake tin. Bake for 22 minutes until cooked through.

Cool for 20 minutes on the bench in the tin. Place the cake (still in the tin) into the freezer for 20 minutes so it cools completely before adding the mousse.

Remove the cake from the tin, flip it over and peel off the baking paper. Line the base with new baking paper then add the cake back on top (this will make it easier to remove later). Line the sides of the tin with baking paper and clip it back together.

White Chocolate Mousse: Mix the gelatine with 2 Tbsp of cold water and leave to bloom for 5 minutes. Add the sugar and ⅓ cup of cream to a saucepan. Stir on a gentle heat until the sugar has dissolved. Add gelatine mix and stir through.

Turn off the heat and break in the white chocolate. Leave to sit for 2 minutes until the chocolate starts to melt, then stir together until smooth. Set aside for 10 minutes to cool right down while you whip the cream.

Whisk the remaining cream in the bowl of a mixer until peaks form. Take ¼ of the whipped cream and stir it into the white chocolate mixture until combined.

Set the mixer to the lowest speed and slowly pour in the white chocolate mixture from the saucepan. Once it is all added to the cream, whisk on a medium speed until just combined.

Pour the mousse onto the cooled cake base and smooth out. Refrigerate (still in the cake tin) for at least 4 hours but preferably overnight.

To serve: Once the cake has chilled and the mousse has set, unlock the springform tin. Slide the cake onto a serving plate and peel off the baking paper from the sides. Carefully remove the baking paper from the base. You may need a large knife to help you do this.

Use a butter knife to smooth out any imperfections on the edges.

Decorate the top with fresh strawberries and raspberries, sift over icing sugar and add mint leaves for a pop of green.

This dessert was inspired by my extremely popular Chocolate Mousse Cake - if you haven't checked this recipe out yet, it is a must! Other show stopping Christmas desserts include my Chocolate Brownie Trifle as well as my Super Sized Berry Pavlova. For a full round up of my Christmas content, be sure to look at the Christmas Recipes Page on my website.

Common questions and tips for White chocolate mousse cake:

Could I use different chocolate? Absolutely! You could swap the white chocolate for milk or dark chocolate.

How do I stop the cake from sticking to the tin? After you have cooked the cake and allowed it to cool, I recommend lining the sides with baking paper. The pictures above show how I line my tin.

TIPS

To prevent the white chocolate mousse from splitting, ensure your cake has cooled completely before adding the mousse on top.
If you're making this recipe on a warm day, you can place the cake in the freezer for 20 minutes to help bring down the temperature before decorating with berries.
White chocolate can be temperamental. Make sure the melted white chocolate mix has cooled down completely before adding it to the cream. If it is too hot, it will make the mousse mixture too runny.
The longer you can leave the chocolate mousse in the fridge, the better it will set. I highly recommend making it the day before you want to serve it and allow it to set fully overnight. Add the fresh berries just before serving.

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White Chocolate Mousse Cake

Yield: Serves 10

Prep Time: 35 minutes

Cook Time: 25 minutes

Additional Time: 4 hours

Total Time: 5 hours

A soft chocolate cake topped with silky white chocolate mousse and fresh berries.

Ingredients

1 cup flour (150g)
1 tsp baking powder
⅔ cup sugar (150g)
¼ cup cocoa powder (25g)
100g butter, melted
⅓ cup milk (80ml)
1 tsp vanilla essence
1 egg

White Chocolate mousse

1 tsp gelatine powder
½ cup sugar (110g)
2 cups fresh cream (500ml)
190g white chocolate

To serve

Raspberries
Strawberries
Icing sugar
Fresh mint

Instructions

Preheat the oven to 180°C fan bake.
Chocolate Cake: Add the dry ingredients to the bowl of a mixer and whisk together on a low speed. Add the remaining wet ingredients to the bowl. Whisk on medium speed until smooth.
Pour into a pre-lined 22cm springform cake tin. Bake for 22 minutes until cooked through.
Cool for 20 minutes on the bench in the tin. Add the cake in the tin to the freezer for 20 minutes so it cools completely before adding the mousse.
Remove the cake from the tin, flip it over and peel off the baking paper. Line the base with new baking paper then add the cake back on top (this will make it easier to remove later). Line the sides of the tin with baking paper and clip it back together.
White Chocolate Mousse: Mix gelatine with 2 Tbsp of cold water, leave to bloom for 5 minutes.
Add the sugar and ⅓ cup of cream to a saucepan. Stir on a gentle heat until the sugar has dissolved. Add gelatine mix and stir through.
Turn off the heat and break in the white chocolate. Leave to sit for 2 minutes until the chocolate starts to melt, then stir together until smooth. Set aside for at least 10 minutes to cool right down while you whip the cream.
Whisk the remaining cream in the bowl of a mixer until peaks form. Take ¼ of the whipped cream and stir it into the cooled white chocolate mixture until combined.
Set the mixer on to the lowest speed and slowly pour in the white chocolate mixture from the saucepan. Once it is all added to the cream whisk on a medium speed until just combined.
Pour the mousse onto the cooled cake base and smooth out. Refrigerate (still in the cake tin) for at least 4 hours or overnight.
To serve: Once chilled and the mousse has set, unlock the springform tin. Slide the cake onto a serving plate and peel off the baking paper from the sides. Carefully remove the baking paper from the base, you may need a large knife to help you do this.
Use a butter knife to smooth out any imperfections on the edges.
Decorate the top with fresh strawberries and raspberries, sift over icing sugar and add mint leaves for a pop of green.
Leave in the fridge until ready to serve.

Notes

Swap the white chocolate for milk or dark chocolate if you prefer.

Ensure the cake has cooled completely before adding the chocolate mousse, otherwise it may separate.

To prevent the cake from sticking to the tin, I recommend lining the sides with baking paper.

If it is a warm day then pop the cake into the freezer for 20 minutes before decorating, this will help it not melt too much while you are adding the toppings.

Make sure your white chocolate has cooled right down before mixing with the cream. If it is too warm, it will make the mousse mixture too runny.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 99mgSodium: 155mgCarbohydrates: 60gFiber: 1gSugar: 49gProtein: 5g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

The process of making White chocolate mousse cake

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Comments

Leanne says

December 17, 2021 at 8:31 pm

Hi VJ,
Do you think I could use coconut cream in the white chocolate mousse cake?.. my daughter is lactose intolerant, which is a nightmare at Xmas when all deserts have cream involved.

Thanks
Leanne

- VJ cooks says
  
  December 20, 2021 at 12:53 pm
  
  No, I don't think that would work sorry. You could try my min tropical pavlovas and serve them with coconut yoghurt instead of cream. That would go nicely with the mango and passionfruit 🙂 https://vjcooks.com/mini-tropical-pavlovas/
  
Kristina says

December 11, 2024 at 12:13 am

This looks delicious can’t wait to make it! Do you think I could replace the gelatine with agar agar so my vegetarian daughter can enjoy too?

- VJ cooks says
  
  December 11, 2024 at 8:52 am
  
  I haven't tried that sorry. It does need something to really help it set, if you've had success with agar agar in the past I would say go for it.