White Chocolate Raspberry Mousse Cake

White Chocolate Raspberry Mousse Cake is a delightful dessert that combines the richness of white chocolate with the tartness of raspberries. This elegant cake is perfect for special occasions or as a sweet treat to indulge in. The light and airy mousse paired with the moist cake layers create a harmonious balance of flavors and textures. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends.

Ingredients:

• For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• For the white chocolate mousse:
• 8 ounces white chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• For the raspberry filling:
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• For the white chocolate ganache:
• 4 ounces white chocolate, chopped
• 1/2 cup heavy cream
• Fresh raspberries, for garnish

Instructions:

1. Preparing the cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

2. Making the white chocolate mousse:

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well after each interval, until smooth. Set aside to cool slightly.

In a separate mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the melted white chocolate until well combined.

Refrigerate the mousse for at least 1 hour to set.

3. Preparing the raspberry filling:

In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool completely.

4. Assembling the cake:

Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Carefully spread half of the white chocolate mousse over the raspberry filling.

Place the second cake layer on top and press gently. Spread the remaining white chocolate mousse over the top and sides of the cake, creating a smooth finish.

5. Making the white chocolate ganache:

In a microwave-safe bowl, melt the white chocolate for the ganache in 30-second intervals, stirring well after each interval, until smooth. Stir in the heavy cream until well combined.

Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the top of the cake.

6. Garnishing and serving:

Decorate the cake with fresh raspberries on top. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together and the mousse to set.

Slice and serve this delectable White Chocolate Raspberry Mousse Cake to impress your guests with its heavenly taste and stunning presentation.