White Chocolate Mousse Cake features a chewy cake base, a silky mousse, and an unforgettable flavor — a make-ahead friendly dessert.
This White Chocolate Mousse Cake is one of the most indulgent desserts you’ll try. If you love white chocolate and light, creamy mousse, this is for you.
Extremely creamy and rich, the mousse tastes like a softened white chocolate bar—only silkier and more luxurious.
The individual slices are generous; a single serving is satisfyingly large because the dessert is rich. It’s tempting to have a second slice later, too.
The only part that needs baking is the base, which takes about 20 minutes. The mousse is simply melted chocolate, whipped cream and gelatin — then chilled until set. It’s straightforward and perfect for making ahead.
This cake is elegant enough for holiday dessert tables and family gatherings. Decorate it for the season by sprinkling crushed candy cane and a light dusting of edible glitter for a festive touch.
Perfect for Christmas dessert !
When chilled, the chocolate base becomes pleasantly chewy rather than gooey, which pairs beautifully with the airy mousse.
This cake looks stunning and tastes even better—consider making two if you expect guests, because people often want seconds.
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More chocolate recipes you might like:
- White Chocolate and Pineapple Coconut Bars
- Magic Chocolate Custard Bars
- Oreo Chocolate Mousse Cheesecake
White Chocolate Mousse Cake
White Chocolate Mousse Cake
Linda Nortje
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Ingredients
BASE:
- 4 Eggs, beaten until creamy in a medium mixing bowl
- 2 TB Water
- ⅔ cup Caster sugar superfine sugar
- ¼ cup Cocoa powder
- 1 cup Flour
- 3 TB Butter, melted
MOUSSE:
- 600 g White chocolate, good eating quality (about 21 oz)
- 4 cups Fresh cream (whipping or double cream), divided
- 1 TB Gelatin
TO DECORATE:
- Candy cane, coarsely chopped optional
- Edible glitter optional
Instructions
BASE:
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Preheat the oven to 180°C (350°F). Spray a 24 cm (9 inch) loose-bottom cake pan and line the base with baking paper.
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Bring the water and caster sugar to a brief boil just until the sugar dissolves. Remove from the heat.
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With the eggs beating, pour the warm sugar syrup in a thin stream into the eggs and beat on high for 2–3 minutes until creamy.
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Sift the cocoa and flour over the egg mixture and beat for another minute, scraping the sides and bottom of the bowl halfway through.
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Add the melted butter and mix until combined. Pour the batter into the prepared pan and bake for about 20 minutes or until a tester comes out clean. The cake won’t rise much. Let it cool completely in the pan.
MOUSSE:
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Melt the white chocolate and allow it to cool to room temperature.
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Place the gelatin in a small bowl and cover with just enough water to sponge it; this should take about 3 minutes. Heat 1/4 cup of the fresh cream until hot, add it to the gelatin, and stir until the gelatin dissolves and becomes pourable.
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Beat the remaining fresh cream until stiff peaks form. While still beating, slowly add the melted white chocolate and then the dissolved gelatin — do not stop beating. Continue until everything is fully combined.
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Spoon the mousse over the cooled chocolate base and chill overnight to set.
TO DECORATE:
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Carefully remove the cake from the pan. Sprinkle with chopped candy cane and dust with edible glitter if desired.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Use a sharp knife to slice into servings. Leftovers must be kept refrigerated.
LINDA
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