White Chocolate Mousse Cake

0 1.147

White Chocolate Mousse Cake



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


  • 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)



  1. 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
  2. Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved – remove from the stove
  3. Whilst beating the Eggs, add the warm dissolved Caster Sugar in a thin stream to the Eggs – beat 2 – 3 minutes on high
  4. Sift the Cocoa and Flour over the Egg mixture – beat another minutes, scraping the sides and bottom halfway through
  5. 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


  1. Melt the White Chocolate and let stand to cool to room temperature
  2. 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
  3. 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
  4. 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

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