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White Chocolate Mousse Cake Filling Recipe

White Chocolate Mousse Cake Filling Ingredients:

White Chocolate Mousse Cake Filling Recipe
White Chocolate Mousse Cake Filling Recipe

Cake:

  • 3 eggs
  • 2 cups sugar
  • 1 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract, PLUS
  • 1 teaspoon vanilla extract
  • 1 1/3 cup boiling water
  • 1 cup cocoa
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 jar (18-ounce size) strawberry preserves

White Chocolate Mousse Filling:

  • 1/2 pound white chocolate, coarsely chopped
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 egg whites
  • 1 cup whipping cream

Frosting:

  • 1 package (16-ounce) powdered sugar, sifted
  • 1/2 cup butter, softened
  • 1/2 cup cocoa
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

How to make White Chocolate Mousse Cake Filling:

CAKE:

  • Beat eggs until foamy. Gradually add sugar, beating until mixture is thick and lemon-colored. Add oil and vanilla; beat 2 minutes.
  • Combine water and cocoa, stirring until smooth. Combine flour, baking powder, soda and salt; add flour mixture to egg mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix just until blended after each addition.
  • Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.
  • To assemble, split cake layers in half horizontally to make 6 layers. Place one cake layer on serving plate. Spread 1/2 cup preserves over cake layer. Top with second cake layer. Top with half of White Chocolate Mousse Filling.
  • Repeat layers once. Top with fifth cake layer, and spread remaining 1/2 cup preserves. Top with remaining cake layer, cut side down. Spread frosting on top and sides of cake.
  • WHITE CHOCOLATE MOUSSE FILLING: Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside.
  • Combine sugar and water in a small saucepan. Cook over medium heat until mixture reaches soft ball stage (234 degrees F).
  • Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Continue beating, slowly adding syrup mixture. Continue beating, slowly adding melted chocolate. Beat at high speed until very thick. Let cool to room temperature.
  • Beat whipping cream until stiff peaks form. Fold into cooled white chocolate mixture. Chill thoroughly.

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