White Chocolate Mousse Cake
This white chocolate mousse cake combines a chewy chocolate base, light and fluffy white chocolate mousse, and gets covered in a silky ganache for a perfectly balanced cake in both flavor and texture.
Servings: 16
Calories: 591kcal
Equipment
- Mixing bowls
- Rubber spatula
Ingredients
Chocolate Cake
- ¾ cup unsalted butter room temperature
- 2 oz semi-sweet chocolate chopped (60-70% cacao)
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- ½ cup Dutch processed cocoa powder
White Chocolate Mousse
- 1 ½ teaspoons powdered gelatin
- 2 tablespoons water
- 12 oz white chocolate chopped
- 1 cup heavy whipping cream cold
- 2 cups heavy whipping cream cold
Chocolate Ganache
- 6 oz semi-sweet chocolate chopped (60-70% cacao)
- 1¼ cups heavy whipping cream
Instructions
Chocolate Cake
- Preheat the oven to 350℉ and grease and line one 9″ round springform pan with parchment paper. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper.
- Note: The cake will stick to the sides of the pan otherwise, so make sure the entire inside is covered in parchment paper.
- In a microwave-safe bowl, add the butter and chopped chocolate. Melt in 30 second intervals, stirring in between each, until smooth. Set aside.¾ cup unsalted butter, 2 oz semi-sweet chocolate
- In a large mixing bowl, add the sugars, eggs, and salt. Whisk (using a hand mixer or by hand) vigorously for three minutes until frothy.Pour in the cooled chocolate mixture and whisk until combined.¾ cup granulated sugar, ½ cup light brown sugar, 3 large eggs, ½ teaspoon kosher salt
- Sift in the flour and cocoa powder and use a rubber spatula to mix it in until just combined.½ cup all-purpose flour, ½ cup Dutch processed cocoa powder
- Scrape the batter into the prepared springform pan, spread evenly, then bake for 25-30 minutes. Cool completely.
White Chocolate Mousse
- In a small bowl, sprinkle the gelatin over the water; let stand for 5 minutes. Add the white chocolate to a medium bowl and set aside.1 ½ teaspoons powdered gelatin, 2 tablespoons water, 12 oz white chocolate
- Bring 1 cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and whisk in the gelatin until dissolved.1 cup heavy whipping cream
- Pour the hot cream over the white chocolate and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, about 10 minutes (the mixture will thicken slightly) – stir it every few minutes.
- While cooling, add the remaining 2 cups of heavy cream (cold) to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer) and whip on medium speed until it starts to thicken, then increase to high speed and whip until soft peaks form.2 cups heavy whipping cream
- Whisk one-third of the whipped cream into the white chocolate mixture to loosen it up, then fold in the remaining whipped cream using a rubber spatula until completely incorporated.
- Pour the white chocolate mousse onto the cooled chocolate cake, smooth it out (an offset spatula helps with this) and add the cake in the fridge to let the mousse set (a minimum of 3 hours).
Chocolate Ganache
- Chop the chocolate and place it into a medium sized heat proof bowl.6 oz semi-sweet chocolate
- Heat the heavy cream in a saucepan or in the microwave until bubbles form around the edges and it begins to steam, then pour over the chocolate.1¼ cups heavy whipping cream
- Allow it to stand for one minute, then carefully stir until completely smooth.
- Note: if it seems grainy, thin, or not smooth, pop the bowl into the microwave for 30 seconds and stir it again.
- Let the ganache cool down, stirring occasionally, for about 10 minutes until it’s no longer hot, but still remains a thin, pourable consistency.
- Remove the cake from the springform pan. Carefully peel off the parchment from the sides and the bottom, then add the cake onto a wire rack with a 3-4" strip of parchment paper the entire way underneath it (so you have "handles" to move it). Place a sheet pan underneath to catch the chocolate ganache.
- Slowly pour the ganache over top of the cake starting from the center, being sure it covers the sides entirely.
- Note: use an offset spatula to smooth the chocolate over the sides where all of the chocolate may not have fully covered it. You can also move some of the chocolate from the top down over some of the sides that need more coverage.
- Once the ganache is done dripping and has set, use the parchment paper handles to transfer the cake to a serving platter, then gently slide it out. Clean up any dirty areas on the platter.
- Garnish with a ring of dark and white chocolate curls before slicing and serving.
Video
Notes
Store the assembled cake in the fridge for 4 days. Add a piece of plastic wrap to any cut sides to keep them from drying out, the ganache will keep the rest of the cake protected.
Clean the knife off completely in between each slice for clean cuts. Slice down in one motion, then pull the knife out from the bottom (instead of lifting it back up).
Nutrition
Calories: 591kcal | Carbohydrates: 43g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 273mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1277IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 2mg
