LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE

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Lisa's White Chocolate Strawberry Mousse Cake image

I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.

Provided by Lisa in Canada

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 22

2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla (pure is best)
4 egg whites
5 ounces white chocolate, best quality, coarsely chopped
5 ounces white chocolate, best quality
1 cup fresh strawberries
1/4 cup strawberry preserves
1/2 cup heavy whipping cream, whipped
2 egg whites, beaten stiff
5 ounces white chocolate, best quality
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup butter
1 cup powdered sugar
1 1/2 teaspoons vanilla
3 cups fresh strawberries, thinly sliced
3 ounces white chocolate, best quality

Steps:

  • For the Cake: Preheat oven to 350°F.
  • Grease and flour 2 round 8" pans.
  • Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
  • Then, beat on high speed for about 2 minutes.
  • Add egg whites; beat on high speed 2 minutes longer.
  • Fold in white chocolate.
  • Pour into pans.
  • Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
  • Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
  • For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
  • Puree fresh strawberries.
  • Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
  • Remove from heat, and allow to cool slightly.
  • Fold into melted chocolate.
  • Allow the strawberry chocolate mixture to cool until tepid.
  • Then gently fold in whipped cream, followed by gently folding in egg whites.
  • Cover and refrigerate 8 hours.
  • For the Icing: In a medium saucepan, combine melted chocolate and flour.
  • Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
  • Cool completely.
  • In a large mixing bowl, cream together sugar, butter and vanilla.
  • Beat until light and fluffy.
  • Gradually add completely cooled chocolate mixture.
  • Beat until well blended, but DO NOT over beat, or it will become runny.
  • To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
  • Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
  • After the mousse is between the layers, put the cake in the freezer.
  • In the meantime, melt the 3 ounces of chocolate.
  • Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
  • Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
  • Take the cake out of the freezer, and place the pan of strawberries in the freezer.
  • Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
  • Once the cake is completely iced, take the strawberries out of the freezer.
  • Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
  • Use five strawberries to form a "flower" in the middle of the cake, if desired.

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