White Chocolate Mousse Cake

White chocolate mousse cake is always a hit with my guests. I love this cake so much because it is perfectly velvety and extraordinarily decadent. 

This cake has loads of chocolate from top to bottom, but it isn’t overly sweet. White mousse chocolate cake is light and airy and perfect for any occasion.

It is rich and light and perfect for Mother’s Day. It is also great for Valentine’s day if you have someone special to make it for, or you can make it for yourself.  It is best served chilled with some fresh berries or berry sauce. 

This gorgeous cake takes some time to make because of the chilling time, but the hands-on time is minimal. Just divide the making process into phases and it will turn out perfectly and fuss-free. 

What Is White Chocolate?

White chocolate has no real chocolate at all, but it does have cocoa butter, which is responsible for the creaminess and ivory color.

The cocoa butter melts easily, which is one of the reasons it is loved and by many pastry chefs. 

How To Melt White Chocolate

If possible, melt the white chocolate over a double boiler or melt it with heavy cream over the stove.

White chocolate has tendency to lump, so even if melting oven over a double boiler, do not add any shortening, butter, or extracts before the chocolate is melted.

You can also melt white chocolate in a microwave, which is the method I used.

Place the chopped chocolate in a microwave-safe dish and microwave on half power for 35 seconds. Remove, stir, and continue melting in intervals until the chocolate is melted and smooth. 

Pro Tip: if your chocolate creates lumps or just looks unappealing, add a teaspoon of honey. The honey will make it smooth again. 

Ingredient Subsitutions

I love making this white chocolate mousse cake from scratch, but you do not have to! Below are a few ways to make this an even easier recipe by substituting a few ingredients.

Homemade Vs Store-Bought Cake Mix

The crust is actually cake made with flour, sugar, baking powder, butter, and vanilla.

If you find that those are too many ingredients, just use a white cake box mix. No one will ever notice and you will have a nice sponge cake for your base. 

Classic Gelatin Vs Instant Gelatin

To make the mousse, I used classic gelatin. You know, the kind that needs to be combined with water and set aside for 5 minutes to bloom. This type of gelatin has to be combined with warm white chocolate in order to dissolve.

If you want to avoid this extra step, use instant white gelatin. These sachets are an extra easy option, especially if you are in a rush. Just beat heavy cream with the gelatin and stir in the white chocolate. Again, no one will ever know. 

How To Make Smooth Mousse

Grain mousse is not the end of a world, but even an experienced baker like me has encountered this issue.

Why does mousse turn grainy? Simple – you added hot white chocolate into the cold whipped heavy cream.

Before you add the white chocolate, it must be tempered. Tempered chocolate is the secret to professional-looking candies and a secret to a smooth mousse.

When choosing white chocolate or any kind of chocolate, go with chocolate in a block instead of chips, as this is easier to temper than the chocolate chips.

If using the chocolate chips, make sure you chop them. Sorry, but it is a must.

Once the chocolate is melted, remove it from the stove and allow it to cool down to 115F. This is the right temperature and you can add this to your whipped heavy cream. 

How To Make White Chocolate Mousse Cake

Step 1

Gather your ingredients.

Preheat oven to 350F. Line a 9-inch springform with parchment paper and gently grease the sides of the springform with some butter.

Make the crust. In a bowl sift the flour and baking powder.

Step 2

Add sugar, milk, butter, and vanilla extract. Stir until you have a smooth batter.

Step 3

Pour the batter into the prepared springform. 

Bake the sponge for 10-12 minutes. Remove from the oven and check with a toothpick – if it comes out clean, the cake sponge is baked. Place it aside to cool down. 

Step 4

Make the filling. Place water in a small bowl. Sprinkle over the gelatin and set aside for 5 minutes. 

Place the chopped white chocolate in a microwave-safe dish and melt in the microwave on half powder (or medium) in 35-second intervals. Remove the chocolate and stir. Continue the melting until it is smooth. 

In a sauce pot, combine heavy cream and sugar. Once it begins to simmer, stir in gelatin. Cook until the gelatin is dissolved. 

Step 5

In a large mixing bowl, beat heavy cream until stiff peaks form. 

Remove from the heat and stir in white chocolate. Use a candy thermometer and check the temperature – it should be around 115F. 

Add few tablespoons of the whipped cream into the chocolate and stir to combine. 

Step 6

Now place the white chocolate mixture into the rest of heavy cream. Do not over mix or mix hard as you may ruin the filling. 

Spread the filling over the cooled cake. Before you spread it, you can line the sides of spring form with parchment paper. This will ensure easy removal. 

Smooth the top and place the cake in a fridge up to 2 hours.

Step 7

Make the ganache. Bring the heavy cream to a simmer. Add white chocolate and stir until melted.

Remove the cooled cake from the fridge. Pour over the ganache and let it drip over the side.

Chill the cake for another 30 minutes.

Step 8

Slice and serve with fresh raspberries and shaved white chocolate.

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