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White Chocolate Mousse Cake

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe

I have the best White Chocolate Mousse Cake recipe for you today ! Seriously, this is the most divine dessert I have made this year.

Then again I AM a white chocolate lover and any chocolate mousse has always been a favorite.

Extremely creamy with the most incredible taste – it is almost as if you eat a white chocolate bar, just creamier and way more delicious.

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe

The sliced piece is huge, I mean really, really huge and I only used the slice for the photo.

Because this white chocolate mousse cake is so rich, even I would not have been able to finish the slice at once.

Not saying anything about going back 30 minutes later for another slice though !

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe #Mousse #MouseCake #WhiteChocolateMousse #WhiteChocolateDessert #HolidayDessert #HolidayCake

The base, or cake crust if you will, is the only bit which needs baking and that takes around 20 minutes in the oven. The rest is melt, beat, mix and chill. Easy, right?

I think this is a beautiful dessert which would look awesome on your dessert table at Christmas or any other family gatherings you have on this month.

Perfect for Christmas dessert !

Sprinkled with Candy Cane and then lightly dusted with some silver and blue edible glitter as well, to give it more of a Festive look.

The chocolate cake base is a very plain recipe. However, once the Mousse is spooned over and the Cake is chilled, the base turns into a delicious chewy bit !

Not gooey, just chewy which is a wonderful combination with the creaminess of the Mousse.

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe #Mousse #MouseCake #WhiteChocolateMousse #WhiteChocolateDessert #HolidayDessert #HolidayCake

Beautiful dessert (because you eat with your eyes first!) delicious, and .. uhm, make two if you are having guests over as everyone will want seconds ! (making 2 is just a suggestion…but highly recommended!)

White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe #Mousse #MouseCake #WhiteChocolateMousse #WhiteChocolateDessert #HolidayDessert #HolidayCake

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More Chocolate recipes you might like:

White Chocolate Mousse Cake

White Chocolate Mousse Cake

White Chocolate Mousse Cake

Linda Nortje
White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe
4.83 from 52 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine South-African
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 35 minutes
Servings 16 Servings
Calories 561.6 kcal

Ingredients
  

BASE:

  • 4 Eggs beaten until creamy in a medium mixing bowl
  • 2 TB Water
  • cup Caster Sugar Superfine Sugar
  • ¼ cup Cocoa Powder
  • 1 cup Flour
  • 3 TB Butter melted

MOUSSE:

  • 600 g White Chocolate good eating quality 21 oz
  • 4 cups Fresh Cream whipping cream/double cream, divided
  • 1 TB Gelatin

TO DECORATE:

  • Candy Cane coarsely chopped optional – depending on occasion
  • Edible Glitter optional – depending on occasion

Instructions
 

BASE:

  • Pre-heat the oven to 180 deg C (350 deg F) – spray a 24 centimeter ( 9 inch ) loose bottom cake pan and line the base with baking paper
  • Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved – remove from the stove
  • Whilst beating the Eggs, add the warm dissolved Caster Sugar in a thin stream to the Eggs – beat 2 – 3 minutes on high
  • Sift the Cocoa and Flour over the Egg mixture – beat another minutes, scraping the sides and bottom halfway through
  • Add the Butter – mix until combined – pour batter into the prepared cake pan – bake 20 minutes or until a tester comes out clean (the cake does not rise much) – remove from the oven and let cool completely in the pan

MOUSSE:

  • Melt the White Chocolate and let stand to cool to room temperature
  • Place the Gelatin in a small bowl – cover with just enough water – it should be fully sponged after about 3 minutes – heat 1/4 cup Fresh Cream until hot – add to the Gelatin and stir until the Gelatin has dissolved and is runny
  • Meanwhile, beat the remaining Fresh Cream until stiff peaks form – whilst still beating, add the melted White Chocolate and the dissolved Gelatin (NEVER stop beating) – beat until all is well combined
  • Scoop onto the baked chocolate Cake base and chill overnight

TO DECORATE:

  • Remove carefully from the pan – sprinkle with Candy Cane and dust with Edible Glitter if using
Nutrition Facts
White Chocolate Mousse Cake
Amount per Serving
Calories
561.6
% Daily Value*
Fat
 
40.1
g
62
%
Saturated Fat
 
24.6
g
154
%
Polyunsaturated Fat
 
8.7
g
Carbohydrates
 
50
g
17
%
Sugar
 
40.2
g
45
%
Protein
 
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Use a sharp knife to slice into serving portions – leftovers must be kept refrigerated.

LINDA

Remember to PIN !

White Chocolate Mousse Cake

4.83 from 52 votes (51 ratings without comment)
Recipe Rating




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Cheryl

Thursday 23rd of February 2023

Without the crust, would this work as the middle layer of a cake?

Linda Nortje

Thursday 23rd of February 2023

Yes, it should, Cheryl. The Mousse is quite sturdy

Chris Anger

Sunday 13th of February 2022

It really kind of looks like cottage cheese,lol

Chris Anger

Sunday 13th of February 2022

I tried to make this cake and again was lumpy, or has separated, is there anyway to bring it back?

Gemma

Monday 2nd of January 2023

@Chris Anger, I thought mine had split as it looked really lumpy. I decided to see if it would set, and it actually set perfectly

Linda Nortje

Sunday 13th of February 2022

Hi Chris, that might have happened if your cream was over whipped or the melted chocolate was too cold when you combined the two ingredients. Other than that I do not see any other reason

Doreen

Monday 3rd of August 2020

I think I messed it up somehow at the last step when I added the gelatin mixture. The final cake was lumpy. ?

Linda Nortje

Monday 3rd of August 2020

Doreen, did you perhaps add the dissolved gelatin in one shot or gradually as you kept beating ? I have never had the mousse go lumpy, but think that could be the only reason ?

LOreal Bergh

Sunday 23rd of February 2020

Hi, im LOreal, this cske looks absolutely yummy, i want to make this cake for my sons birthday, i would like to know if i can put a mirror glaze over this cake? Thank you.

Linda Nortje

Tuesday 25th of February 2020

Hi LOreal, I Googled this and it does look like mirror glaze would be fine to use. The mousse cake is fairly stiff (not melting soft) on the top and sides. Please let me know if you tried this and how the cake turned out ?

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