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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11 comments

  1. wonderful pie) i want to cook this

  2. Two of my favorite flavors at the moment! Yum!
    This also reminds me I need to get more ww pastry flour! :)
    Thanks for sharing!

    BTW…are you still thinking about a cookbook? I know you’re super busy right now and it’s probably the last thing on your mind but I just wanted to say that I would be the first in line to buy it! :)I already have most your recipes printed and in a binder but a book would be lovely! Thank you for all your wonderful work and recipes!

  3. I love anything coconut and this cake looks devine. I’ll be making it next time I have company. I am your newest follower. I would love it if you visited my blog and followed me back
    at http://www.glutenfreewithjudee.blogspot.com

  4. Patti,

    thanks so much for your kind remarks ;-).
    I would love to start my project on the book but like you know I am super busy. It is one of my dreams so I will try to full fill it when the time is right and for sure you will be one of the first people to know ;-).

    Regards

  5. Looks wonderful and I happen to have a huge pile of limes right now that I’m trying to figure out how to use! Quick question: would light coconut milk work? that is what I have in the house right now. Thanks!

  6. bubumotherof2,

    that is actually what I used so I am correcting that right now, thanks ;-)

    Let me know how it turns out

  7. Your blog is beautiful and your recipes look amazing! So happy to have found your site & happy to be your newest follower.

  8. oh yum, we just had it, that was FANTASTIC! I only had sweetened coconut, so used that and it was fine. Thanks for another great recipe!

  9. bubumotherof2,

    I am glad you guys liked it as much as we did. I am making it again next week with a couple of substitutions ;-)

    This one is really one of my ultimate favorite cakes

    Regards

  10. Hi Miryam, Your Lime and coconut cake recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/80?source=blog Congrats again!! :)

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