White Chocolate Mousse Cake

White Chocolate Mousse cake is a very rich cake loaded with chocolate and cream. It satisfies your cocoa desires. A mousse is prepared by incorporating air bubbles to give it a light and airy texture. I have prepared the mousse with whipped cream (egg whites can also be used), flavoured with chocolate, coffee, caramel, pureed fruits or various spices such as vanilla.

The latest craze that hit the cake world is the super shiny, mirror glaze. Mirror glaze is a technique, which is a smooth and shiny coating that creates the illusion of polished marble. For creating mirror glaze I have used Veg Gelatin. If Veg Gelatin is not available then one can use Agar-Agar. Essentially, gelatin, sugar and water are the heart of the recipe, but mirror glazes can have many variations to add flavor and colour. A spun sugar ball was prepared to decorate the cake.

You may like to try our other cake recipes like Cheese and Double Chocolate Cake and Pineapple Upside Down Cake (Eggless). 

Yields: 8 to 10 servings

Ingredients

For the cake 
1 and 1/2 cups Luke warm milk
1 tablespoon lemon juice
1 and 1/2 cups Maida (All- purpose flour)
1/2 cocoa
1 tablespoon instant coffee
1 teaspoon baking powder
1/2 teaspoon soda
1 and 1/2 cups powdered sugar
1/2 cup butter, room temperature

For the mousse
1 teaspoon veg gelatin
3 tablespoon milk
150 grams white chocolate grated
150 ml cream
1 cups heavy whipping cream (I used Tropolite)

For Chocolate Mirror Glaze
1 teaspoon veg gelatin
3 tablespoon water
225 grams sugar
100 ml water
150 grams dark chocolate grated
100 ml cream
1/2 teaspoon vanilla essence

For frosting the cake
2 cups sweetened whipped cream (I used Tropolite)
1/2 cup juice of orange/ cranberry/ or sweet syrup to soak the cake
Chocolate shavings or anything of your choice for decoration

For spun sugar ball
100 grams sugar

Directions for White Chocolate Mousse cake

For the cake

• Preheat the oven to 180°C.
• In a small bowl mix milk and lemon juice and keep aside for 5 minutes.
• Sieve together flour, cocoa powder, coffee, baking powder and baking soda. Repeat 2 more times to incorporate air.
• In a big bowl beat butter and sugar well.
• Now add half the flour and mix lightly.
• Add the milk and lemon juice mix and rest of the flour. Mix well by folding lightly. Do not over beat the cake mixture.
• Grease and dust a 9 inch springform pan and transfer the batter.
• Bake for 45 to 50 minutes or until a tooth pick comes out clean.
• Cool on a wire rack and set aside.

For the mousse

• In a small bowl, mix together 3 tablespoon milk, gelatine and set aside for 5 minutes for the gelatin to bloom.
• Mix together white chocolate and cream in another bowl.
• Melt it on a double boiler or microwave for two minutes.
• Mix well until the chocolate is completely dissolved.
• Add the bloomed gelatin to the chocolate and mix well. Allow the mixture to cool.
• Beat 1 cup of cream until stiff peaks form.
• Add it to the melted chocolate and mix well by folding lightly.
• Line a 9 inch cake tin with a cling film and pour the prepared mixture.
• Place it in freezer for 3 hours or until set.

For frosting the cake

• Slice the cake into 2 slices.
• On a 9 inch board place the slice which was the top of the cake, facing down.
• Now soak both the slices by juice using a spoon or a brush.
• Spread a thin layer of whipped cream on the slice which is placed on the board.
• Now place the white mousse on it and spread a thin layer of whipped cream.
• Place the 2nd slice of the cake, soaked side down. Slightly press the cake.
• Frost the cake with the whipped cream and freeze it for 4 hours or overnight.

For the Mirror Glaze

• In a small bowl mix together water and gelatin and allow it to bloom for five minutes.
• In a sauce pan, mix water, sugar and bring the mixture to a boil.
• Switch off the heat and add the dark chocolate to it.
• Once the chocolate dissolves, add cocoa powder and mix.
• Add the cream and stir to mix.
• Now add gelatin, vanilla essence and mix well.
• Allow the mixture to cool slightly and then pass it through a sieve in a pouring jug.
• Place the cake on a small cake tin and keep it on a big tray to catch the drippings.
• When the glaze is around 26 degrees C, pour the glaze on the frozen cake evenly so that it covers the cake completely.
• Let the glaze set for 15 minutes and then remove the drips with a spatula.
• Decorate as desired.
• Keep the cake in the refrigerator for 3 to 4 hours before slicing.

For Spun Sugar Ball

• In a pan heat the sugar. In the beginning don’t stir till the sugar starts to melt and a brown liquid starts to form.
• Now stir gently till all the sugar is melted and a light brown syrup is achieved.
• Switch off the heat. Let it rest till it is warm.
• Drizzle on a butter paper with a fork to form patterns.
• You have to work fast.
• Cool and gently release the pattern and place on your dessert.

Notes: You can reuse the excess glaze by scraping up the drippings and storing for up to 2-3 days in the refrigerator