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9) White Chocolate Raspberry Mousse Cake

Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 box white cake mix and ingredients called for on box
  • 8 oz white chocolate chopped
  • 2 cups heavy cream cold
  • 1 cup mascarpone room temp
  • 1/2 cup powdered sugar
  • 10 oz frozen raspberries thawed and drained
  • 2 tbsp sugar for raspberries
  • 1 tbsp lemon juice
  • 1 packet unflavored gelatin about 2 1/2 tsp + 2 tbsp cold water
  • Fresh raspberries for garnish

Method
 

  1. Bake cake per box directions in two 8-inch pans. Cool completely.
  2. Melt white chocolate in a bowl over hot water. Let cool slightly.
  3. Sprinkle gelatin over cold water to bloom 5 minutes, then warm until liquid. Stir into melted chocolate.
  4. Whip 1 1/2 cups cream to soft peaks. Fold in mascarpone and powdered sugar, then fold in white chocolate mixture.
  5. Mash raspberries with 2 tbsp sugar and lemon. Fold gently into remaining 1/2 cup whipped cream for a ripple, or spread a layer between cake layers.
  6. Stack cakes with mousse between and on top. Chill 4 hours before serving. Garnish with fresh raspberries.