How to Make
White Chocolate Raspberry Mousse Cake
Time
2 Hours + 5 Hours Refrigeration
Difficulty
A Little Tricky
Serves
8-10
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1.
Start By Making The Cake: Preheat the oven to 160°C fan / 180°C conventional and line the base and sides of a 20cm loose based round baking tin (the tin needs to be at least 8cm deep).
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2.
Stir the Luxury White Hot Chocolate and milk together in a small mug. Microwave for 20 seconds and stir until smooth. Place in the fridge to cool down.
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3.
In a large mixing bowl, cream the butter, sugar and vanilla together until light and fluffy.
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4.
Mix in the eggs one at a time until well combined.
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5.
Sift in the flour and fold until combined.
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6.
Fold in the Luxury White Hot Chocolate to make a smooth and creamy mixture.
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7.
Pour the mixture into the cake tin and smooth out the top.
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8.
Bake for 45-50 minutes until risen and a toothpick inserted in the middle comes out clean.
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9.
As soon as the cake is out of the oven, use the base of a glass to press the top of the cake down and make it flat.
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10.
Make The Raspberry Mousse: Add the milk into a shallow bowl, then sprinkle the powdered gelatine on top. Set aside.
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11.
Add the raspberries, sugar and 1 tablespoon of water into a large saucepan and place over low heat.
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12.
Stir until the sugar dissolves and the raspberries have softened and reduced into a puree. You can speed things up by squashing the raspberries with a fork or potato masher. Just be careful not to let the mixture boil.
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13.
Stir in the gelatine mixture and remove the saucepan from the heat.
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14.
Strain the puree through a sieve into bowl to remove any seeds. Then place in the fridge to cool.
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15.
Use an electric whisk to whip the cream on high speed until soft peaks form.
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16.
Add the raspberry puree in three stages, gently folding each time until the mixture is combined. Try not to overmix.
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17.
Pour the mousse on top of the cake, spread it out to the edges and smooth out the top.
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18.
Place in the fridge for at least 5 hours, or overnight for the best results. The mousse layer should be completely set.
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19.
To Serve: Remove the cake from the fridge and carefully push the base of the tin up from the bottom to release the cake.
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20.
Remove the base and place the cake on a plate or cake stand. Peel off the baking paper.
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21.
To decorate, grate white chocolate on top and arrange fresh raspberries around the outside. Slice and enjoy!
