Lisa's White Chocolate Strawberry Mousse Cake

"I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set."
 
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photo by Lisa in Canada photo by Lisa in Canada
photo by Lisa in Canada
Ready In:
3hrs
Ingredients:
22
Serves:
10
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ingredients

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directions

  • For the Cake: Preheat oven to 350°F.
  • Grease and flour 2 round 8" pans.
  • Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
  • Then, beat on high speed for about 2 minutes.
  • Add egg whites; beat on high speed 2 minutes longer.
  • Fold in white chocolate.
  • Pour into pans.
  • Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
  • Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
  • For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
  • Puree fresh strawberries.
  • Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
  • Remove from heat, and allow to cool slightly.
  • Fold into melted chocolate.
  • Allow the strawberry chocolate mixture to cool until tepid.
  • Then gently fold in whipped cream, followed by gently folding in egg whites.
  • Cover and refrigerate 8 hours.
  • For the Icing: In a medium saucepan, combine melted chocolate and flour.
  • Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
  • Cool completely.
  • In a large mixing bowl, cream together sugar, butter and vanilla.
  • Beat until light and fluffy.
  • Gradually add completely cooled chocolate mixture.
  • Beat until well blended, but DO NOT over beat, or it will become runny.
  • To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
  • Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
  • After the mousse is between the layers, put the cake in the freezer.
  • In the meantime, melt the 3 ounces of chocolate.
  • Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
  • Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
  • Take the cake out of the freezer, and place the pan of strawberries in the freezer.
  • Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
  • Once the cake is completely iced, take the strawberries out of the freezer.
  • Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
  • Use five strawberries to form a "flower" in the middle of the cake, if desired.

Questions & Replies

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Reviews

  1. I loved the concept of this cake. I made this for my mother, who isn't as big of white chocolate or strawberries, so I used my own chocolate cake recipe and substituted semisweet chocolate, raspberries, and rasberry jam in the mousse, and semisweet chocolate and two teaspoons of raspberry extract for the vanilla in the icing. The result was delicious. I'll have to make one for myself sometime using white chocolate, as that is my preference. Thanks for the recipe!
     
  2. Add gelatine to the mousse to keep it stable.
     
  3. I made this for a Cooking Club i am in. Everyone thought it was fabulous. I kept it in the fridge so cutting it would be easier. However, we noticed the cake tasted better at room temp. This is a great recipe and worth the work for special treat. To save time i used a white cake mix and added white choc chips (i read an earlier comment about the cake portion being dry and i didnt want to risk a dry cake). The mousse and frosting were awesome!
     
  4. This cake is an amazing decadence! I have made this cake twice and both times it tasted spectacular! The first time I made it for a baby shower, and used different decorations, so I omitted the the fresh strawberry finishings. I used frozen strawberries for the mouse to save time. The second time I made it I went with fresh stawberries, and I must say that the mouse tasted much better. Only other problem I had was slicing the cake into layers. Both times, The cake itself turned out a little dry, especially around the edges of the pan. This made it difficult to slice into layers. The Frosting is by far, the best part of this recipe. Might not be a bad Idea to use a different white chocolate cake recipe, but use the mouse and frosting from this recipe.
     
  5. I think this recipe can be summed up with one word - "Wow"! At first I was daunted by the number of steps in the instructions, but once I got going I realized that they are just very detailed, which I found really helpful. I made this cake for my husband's 40th birthday, and he now says he can't wait until he turns 50 so he can have it again! It looked so beautiful when I brought it out that all of our guests "ohhh'ed & awww'ed" - but nothing was nothing compared to their reaction when they tasted it. I didn’t – and wouldn’t – change a thing in this recipe. I would give it 10 stars if I could! Thanks so much for taking the time to share this recipe Lisa - it was well worth the effort, and has now become a legend in our household as well! Karen :)
     
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Tweaks

  1. I loved the concept of this cake. I made this for my mother, who isn't as big of white chocolate or strawberries, so I used my own chocolate cake recipe and substituted semisweet chocolate, raspberries, and rasberry jam in the mousse, and semisweet chocolate and two teaspoons of raspberry extract for the vanilla in the icing. The result was delicious. I'll have to make one for myself sometime using white chocolate, as that is my preference. Thanks for the recipe!
     

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