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White Chocolate Mousse Cake 2

So this is my second version for the Chocolate Mousse Cake that I made a couple of weeks ago. This one is different because I used white chocolate chips for the frosting, food coloring to make it pink and used no agar (vegetarian version for gelatin) in the mousse part.

I made it pink because this will be my daughter’s birthday cake coming up in 3 weeks, I was practicing you see…..You can omit the food coloring all together and the cake will be just white. I have also reduced the amount of sugar for the frosting since white chocolate is sweeter than the dark chocolate chips used on cake number 1.

Anyhow, there is not much that I can say about this cake but just that I really love it. It is going to be one of my all time favorite cakes :-).

Enjoy!

You can see the cut on the right picture. A little bit messy, I just could not resist digging in :-)

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White Chocolate Mousse Cake 2

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

2 cups whole wheat pastry flour
1 1/4 cup unrefined sugar, you can add more but I think this is plenty
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk
1 cup strong brewed coffee, you can use hot water as well
1 teaspoon chocolate extract, you can also use vanilla extract
1/2 cup light olive oil
2 eggs

Mousse

1 cup heavy cream
2 tablespoons cocoa powder
2 tablespoons powdered sugar

Icing

8 oz reduced fat cream cheese
1/2 cup heavy cream
1/2 cup confectioner's sugar
11 oz white chocolate chips, I used Ghirardelli brand

 

Directions:

Grease and flour a 9 inch springform pan and set aside. (You can also use two 9 inch round cake pans). Preheat oven to 350 F.

In a bowl mix all the wet cake ingredients. Add dry ingredients to the bowl and combine. Pour batter into prepared pan and bake for about 50- 60 minutes or until tester comes out clean (I baked mine for about 50 minutes).

Remove cake from the oven and cool on a wire rack completely.

For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar and cocoa powder beating until stiff peaks form.

For the icing. Over low heat melt chocolate chips with heavy cream. Turn of heat a couple of minutes before chocolate chips are melted. Keep stirring until chips are fully melted and pour the chocolate mixture into a bowl. Add the cream cheese and confectioners sugar and combine with an electric mixer.

Let the icing sit for at least 30-45 minutes. It will harden as it sits.

To assemble the cake. Because I baked the cake in a 9 inch springform pan rather than in two 9 inch pans I divided the cake in two layers by cutting it horizontally.
Spread the mouse over one cake layer. Top with second cake layer and frost the top and sides with the chocolate icing.

Decorate as desired. In this case I used a little bit of whipped heavy cream and used a piping bag with a decorative tip.

Nutrition facts calculated based on the recipe giving 12 servings.

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17 Responses to “White Chocolate Mousse Cake 2”

  1. #
    1
    Dessert Man — January 28, 2011 @ 4:29 am

    Wow- looks terrific! I’ll bet it’s very rich, too.

  2. #
    2
    Gemma — January 28, 2011 @ 12:38 pm

    Aquest pastís em recorda un dels capítols de Callejeros-viajeros (Navidad en NY)! És molt típic, oi? jejejeje! Té una pinta deliciosa.
    Una forta abraçada

  3. #
    3
    Tiffany @ Conor and Bella — January 28, 2011 @ 12:58 pm

    Pretty cake! I guess I can’t resist pink cakes. :)

  4. #
    4
    Jane — January 28, 2011 @ 11:12 pm

    Wow, this looks like a very intriguing cake recipe, Miryam! Whole wheat pastry flour, olive oil, chocolate extract . . . all really interesting ingredients! Love the pink frosting, too! Pink’s always been my favorite color, for everything, but especially for frosting. :)

    Jane

  5. #
    5
    Jenn (Cookies Cupcakes Cardio) — January 29, 2011 @ 6:44 pm

    Are your decorations made with a 1M tip? Your cake looks beautiful.

  6. #
    6
    eatgood4life.blogspot.com — January 29, 2011 @ 7:05 pm

    This comment has been removed by the author.

  7. #
    7
    eatgood4life.blogspot.com — January 29, 2011 @ 7:07 pm

    enn,

    I actually would not be able to tell you, I only have about two tips and use them for everything. I am not much of a cookie or cake decorator :-( I know I use a 16 in decorator bag maybe that helps.

    Jane,

    believe it or not the whole wheat pastry flour and light olive oil tastes fine and the cake it is also not that sweet and rich as a regular version maybe! Give it a go if you can, you will love it :-)

  8. #
    8
    Hamannde — January 31, 2011 @ 5:24 pm

    I went and bought Bertolli Gentile just for this cake, thinking that was the German version of light olive oil. Now I see that Bertolli also has the gentile version in the U.S. Do you think half of the gentile stuff and half canola oil would work? Your cake is very pretty, by the way. :)

  9. #
    9
    eatgood4life.blogspot.com — January 31, 2011 @ 11:34 pm

    Hamannde,

    you should be fine. Often time I use canola oil rather than olive oil. The only difference is that olive oil has healthier/better fat content than canola oil does but never the less canola oil is a great substitute.
    The flavor is pretty much the same when it comes to baking goods, and thanks for the kind comments!!

  10. #
    10
    Tanja — February 2, 2011 @ 4:04 pm

    I love this! Chocolate AND pink frosting! Can’t wait to make it!

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    Hamannde — February 13, 2011 @ 1:47 pm

    This is crazy! It tastes just like One Bowl Chocolate Cake (on Allrecipes), which I thought was the moistest and tastiest chocolate cake ever. Comments from the husband: it’s the “ultimate softness” and you can not tell it’s whole wheat, which means something because he is like a whole-wheat-in-baked-goods-detective. I followed directions exactly except I used half olive oil and half canola oil and used normal wheat wheat flour and vanilla. The mousse was also extremely excellent and it was firm enough so that it didn’t ooze out! Most amazing chocolate cake ever. Everyone should make it! Oh, I halved the recipe and made it in two 6 inch pans and it made an adorable tall cake. :)

  12. #
    12
    Rabiya — March 11, 2011 @ 12:14 am

    Yum that looks good!!

    Quick question:

    Canada doesn’t have heavy whipping cream, and regular whipping cream doesn’t really whip for me. I was wondering If I can substitue it with dream whip?

  13. #
    13
    eatgood4life.blogspot.com — March 11, 2011 @ 2:02 am

    Rabiya,

    is dream whip cool whip? I think it is. I would say so but I am not responsible if something doesn’t turn quite all right :-)

    If you make the frosting, add powder sugar a little bit at a time and let it sit for a few minutes bc the chocolate will sit and make the frosting hard . If you put to much powder sugar it will become stiff. It happen to me once :-(
    Let me know how the cake turns out if you try it.

    Thanks for visiting my blog!

  14. #
    14
    Rabiya — March 22, 2011 @ 8:14 pm

    Dream whip is a powdered dessert topping, you have to add milk and vanilla to it. Anyway, thank you so much for the reply :) I will try out your recipe soon, and let you know how it turns out :)

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    M Mommy to 4 — April 1, 2011 @ 3:35 pm

    I was hoping to make this, but my husband and I don’t drink/eat coffee or things with coffee. Any ideas for a substitution on that? Thanks! It looks amazing!

  16. #
    16
    eatgood4life.blogspot.com — April 2, 2011 @ 12:53 am

    M mommy to 4,

    you can use warm water instead.
    Thanks for visiting my blog :-)

    Let me know how it turns out

  17. #
    17
    myrtle — September 14, 2011 @ 3:30 am

    WoW! that was superb..so tempting.
    buy rift account

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