White Chocolate Mousse Cake Recipe
A sweet recipe for white chocolate mousse cake is layered with a devils food cake and served with fresh sliced strawberries.
White Chocolate Mousse
28 ounces white chocolate, coarsely chopped
1 1/3 cups milk
1/2 cup granulated sugar
1 pinch salt
1/2 cup vegetable oil
1 tablespoons vanilla extract
1 Tablespoon black current syrup (Ribena), or 1 drop red food color
3 cups heavy cream
Devils Food Cake
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup water
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups buttermilk
16 ounces white chocolate, coarsely chopped
2 cups heavy cream
8-10 sliced strawberries
To make the mousse: In a small saucepan, combine the milk, sugar and salt.
Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
Remove the pan from the heat and stir in chocolate until melted.
Add the oil and vanilla extract, black current syrup (or food coloring) stir until the mixture is creamy.
Scrape the chocolate mixture into a large bowl and cool for about 5 minutes.
In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
Do not overwhip the cream.
Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
Fold in the remaining whipped cream.
Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
Make the cake: Grease and flour three 10-inch round cake pans.
Place the oven racks two shelves apart.
Preheat the over to 350 degrees F.
Sift together the flour, baking soda and salt.
Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
Remove from the top of the double boiler and cool slightly.
Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
Add the vanilla.
Add the eggs one by one, mixing on medium speed until blended.
With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
When blended, add the remaining buttermilk and the chocolate mixture.
Mix until blended then add the remaining dry ingredients mixing just until combined.
Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Remove the pans from the oven and place on wire cooling racks.
Cool for 15 minutes and invert, allow to cool completely.
Begin to assemble the cake: Place bottom cake layer on a serving plate, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
repeat the cake and mousse layers.
Place the cake in the freezer for a minimum of four hours.
Make the white ganache glaze: Place the coarsely chopped chocolate in a large bowl.
In a medium pan, scald the heavy cream and pour over the chocolate.
Using a metal whisk, gently stir until smooth and melted.
Continue stirring until the ganache is room temperature or just slightly warmer.
Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
Use the spatula to spread the ganache evenly over the sides of the cake.
Garnish with strawberry slices.
Refrigerate until ready to serve.