White Chocolate Mousse Cake

White chocolate mousse cake is a decadent dessert with a smooth, creamy mousse layer and a light, airy texture. Here’s a recipe to create this elegant treat:

Ingredients:

For the Cake Base:

• 1 ¼ cups (155g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (60ml) vegetable oil
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120ml) milk
• 1 teaspoon vanilla extract

For the White Chocolate Mousse:

• 6 oz (170g) white chocolate, chopped
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract
• 2 large egg yolks
• ¼ cup (50g) granulated sugar
• 1 cup (240ml) heavy cream, whipped to soft peaks
• 1 tablespoon gelatin powder (or 2 teaspoons gelatin sheets), dissolved in 2 tablespoons water

For the Glaze (optional):

• 4 oz (115g) white chocolate, chopped
• ¼ cup (60ml) heavy cream

For Garnish:

• Fresh berries or edible flowers
• White chocolate shavings

Instructions:

1. Prepare the Cake Base:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Wet Ingredients: In a large bowl, beat the vegetable oil and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.

4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the White Chocolate Mousse:

1. Melt White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in short bursts. Let it cool to room temperature.

2. Heat Cream and Sugar: In a saucepan, heat 1 cup of heavy cream with the sugar until it just begins to simmer. Remove from heat.

3. Prepare Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the hot cream to the egg yolks, whisking constantly.

4. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil. Remove from heat and stir in the melted white chocolate and vanilla extract. Let it cool to room temperature.

5. Add Gelatin: Dissolve the gelatin in 2 tablespoons of water and then stir into the cooled custard mixture.

6. Fold in Whipped Cream: Gently fold the whipped cream into the cooled custard mixture until well combined.

3. Assemble the Cake:

1. Prepare the Cake Pan: Line an 8-inch springform pan or a cake ring with parchment paper, if necessary.

2. Layer the Cake: Place the cooled cake base in the bottom of the pan. Pour the white chocolate mousse over the cake and smooth the top. Refrigerate for at least 4 hours, or until the mousse is set.

4. Prepare the Glaze (optional):

1. Make the Glaze: In a heatproof bowl, melt the white chocolate with the heavy cream over a double boiler or in the microwave. Stir until smooth and let it cool slightly.

2. Glaze the Cake: Once the mousse is set, pour the glaze over the top of the cake, spreading it evenly. Chill again until the glaze is set.

5. Garnish and Serve:

1. Garnish: Decorate the cake with fresh berries, edible flowers, and white chocolate shavings if desired.

2. Serve: Slice and serve the cake chilled.

Enjoy your white chocolate mousse cake! It’s a luxurious dessert with a delicate flavor and creamy texture that’s perfect for special occasions.