White Chocolate Mousse Cake Recipe is a light, fluffy, creamy cake that looks elegant and tastes fantastic. You get the richness of the white chocolate mousse and the fluffy goodness of a traditional cake.
It is filled with whipped cream and tastes like a regular cake. This cake is an exceptional dessert for your next party, where you will get lots of compliments.
What is White Chocolate Mousse Cake Recipe?
White Chocolate mousse Cake Recipe is an extraordinarily soft and fluffy cake filled with white chocolate mousse. The cake has one layer of white chocolate mousse and a layer of whipped cream.
It’s a straightforward recipe because you follow the steps to make the cake, let it cool and then fill it with white chocolate mousse. This recipe is best eaten on its own. There are many variations to this cake recipe, such as adding in coffee or some liqueur to enhance the flavour.
How to make White Chocolate Mousse Cake Recipe?
- preparing time: 20 mins
- cooking time: 25 mins
- total time: 45 mins
- serving: 5
ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup butter (at room temperature)
- 1 1/2 cup sugar
- Three egg whites (from large eggs)
- pinch of salt
- 1 tsp vanilla extract
- 1/3 cup milk
- 3/4 cup white chocolate melts (or chocolate chips)
- whipped cream or chocolate ganache, to serve (optional)
Directions:
Steps 1:
Preheat oven to 350. In a bowl, sift the flour and baking soda together. Add a pinch of salt. Mix in a stand mixer (a hand whisk can also be used to do this) butter and sugar together until the mixture is pale and creamy, about 3-4 mins.
Steps 2:
Beat egg whites with a pinch of salt until stiff peaks form.
Steps 3:
Add the vanilla extract and milk to the butter mixture. Alternately add the flour and egg white mixtures to the butter mixture.
Steps 4:
Place parchment paper in a round baking tin (26cm). Use a spoon to spread and smooth the cake batter evenly over the pan.
Steps 5:
Bake for about 20-25 mins. Check with a wooden skewer; when inserted into the centre comes out clean, which means the cake is baked through. Leave to cool.
Steps 6:
Melt the white chocolate melts in a microwave-proof bowl. Microwave for 30 secs, stir until smooth and then return to the microwave for another 30 secs. Stir until the white chocolate is completely melted and smooth.
Steps 7:
Pour the melted white chocolate over the cake. Spread with a spatula or butter knife to cover it evenly. Let it set in the fridge for 20 mins before serving.
Steps 8:
Pipe whipped cream or spread with chocolate ganache over the cake before serving. You can also slice and eat it plain as it is.
Tips:
1. If you don’t have any white chocolate melts, use chocolate chips and melt them in the microwave instead.
2. For a sweeter cake, add some desiccated or shredded coconut over the white chocolate mousse. Snip out a corner of the parchment paper to make some small holes in the side of the cake so that the melted white chocolate can reach all parts of it.
3. Mix in some cocoa powder or instant coffee for a more intense flavour.
4. This cake can be frozen for up to 3-4 weeks.
5. You can slice and eat the cake plain as it is.
The nutrition facts of the White Chocolate Mousse Cake Recipe :
| Nutrition | Amount |
|---|---|
| Calories | 434 |
| Copper | 1.2mg |
| Iron | 5.1mg |
| Dietary Fiber | 1.3g |
| Protein | 5.5g |
| Sodium | 299mg |
| Cholesterol | 42mg |
7 health benefits of White Chocolate Mousse Cake Recipe:
1. rich in fibre:
White Chocolate Mousse Cake is an excellent source of dietary fibre. Dietary fibre helps keep your cholesterol levels under control. It helps reduce the risk of heart disease, obesity and constipation.
2. low in sodium:
This cake is low in sodium and only 299mg per serving. Sodium increases the shelf life of baked products by inhibiting yeast growth, changing the texture of baked products, or enhancing food flavour.
3. rich in potassium:
Potassium helps to maintain muscle function by assisting the muscles in contracting. It also helps with heart function.
4. Low in calories and saturated fats:
White Chocolate Mousse Cake is low in calories, has no saturated fats, and only 4% of the calories come from fat. White chocolate is a source of copper and potassium.
5. High in magnesium:
White Chocolate Mousse Cake is high in magnesium, which helps with bone and muscle function.
6. high in calcium:
White Chocolate Mousse Cake is high in calcium, which helps with bone and muscle health. It also helps to maintain muscle contractions.
7. High in antioxidants:
White Chocolate Mousse Cake has high levels of antioxidants that help to fight against free radical damage that causes diseases like cancer, heart disease and Alzheimer’s disease.
Conclusion:
This recipe is best eaten on its own. You can top it with whipped cream or chocolate ganache before serving. This recipe is rich in fibre, magnesium and other minerals that help to maintain good health.
FAQ:
Why is my chocolate mousse not fluffy?
The most common reason a chocolate mousse recipe is not fluffy is when your eggs are too cold or old. The eggs need to be at room temperature to mix smoothly with other ingredients.
Egg whites are also best if they have aged a few days before whipping them. Please ask me if you have questions about this recipe in the comment section below. I will get back to you as soon as possible.
What are the four essential components of a mousse?
Chocolate mousse is made up of four essential components:
1. Egg Whites: This is the main ingredient of a chocolate mousse, because it gives the mousse its soft, airy texture and structure. Egg whites are also perfect for you and contain protein, vitamins and minerals. You can use fresh or pasteurized egg whites when making a chocolate mousse.
2. Sugar or Sweetener: Most desserts require sugar or another sweetener to balance out their flavours. It’s also used for the structure of chocolate mousse. Sugar also helps to prevent the curdling of egg whites.
3. Milk: Most chocolate mousse recipes call for milk because it is a critical ingredient that helps to make the mousse creamy and smooth in texture. It also helps to create a sweetening effect in the dessert. Starting with sugar and milk and adding egg whites should give you a light and fluffy chocolate mousse.