WHITE CAKE WITH CHOCOLATE MOUSSE FILLING RECIPES

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3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING ...



3-Layer Fudge Cake With White Chocolate Mousse Filling ... image

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between.

Total Time 2 hours 25 minutes

Prep Time 2 hours

Cook Time 25 minutes

Yield 12 slices, 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 2/3 cups boiling water
1 cup unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs
10 ounces good-quality white chocolate, chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint candies (about 2/3 cup) or 12 candy canes, crushed (about 2/3 cup)
2 cups whipping cream
16 ounces semisweet chocolate, chopped

Steps:

  • Make cake:
  • 1- Preheat oven to 325 °F.
  • 2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
  • 3- Whisk flour, baking soda, and salt in small bowl to blend.
  • 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
  • 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
  • 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
  • 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don’t stick. Cool completely.
  • Make peppermint mousse:
  • 1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
  • 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
  • 3- Mix in candies.
  • 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
  • 5- Chill mousse until beginning to set, about 2 hours.
  • 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
  • Make ganache:
  • 1- Bring cream to simmer in heavy large saucepan.
  • 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
  • 3- Cool ganache until thick but still pourable, about 45 minutes.
  • 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
  • 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.

Nutrition Facts : Calories 963, FatContent 74, SaturatedFatContent 45.5, CholesterolContent 196.5, SodiumContent 340, CarbohydrateContent 81.3, FiberContent 9.4, SugarContent 48.1, ProteinContent 13.3

WHITE CHOCOLATE MOUSSE FILLING RECIPE - TOM DOUGLAS | FOOD ...



White Chocolate Mousse Filling Recipe - Tom Douglas | Food ... image

This rich white-chocolate mousse filling for layer cakes can also be made with dark chocolate or milk chocolate.More Light-to Dark-Chocolate Dessert Recipes

Provided by Tom Douglas

Categories     Icing + Frosting

Total Time 30 minutes

Yield Makes 1 1/2 cups, enough for one 9-inch, 2-layer cake

Number Of Ingredients 8

1/2 teaspoon unflavored gelatin
1/2 tablespoon water
1/2 cup chilled heavy cream
2 tablespoons orange liqueur
2 large egg yolks
2 tablespoons sugar
Pinch of salt
4 ounces white chocolate, melted and cooled

Steps:

  • In a small bowl, sprinkle the gelatin over the water and let stand until softened.
  • Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.
  • In a small, microwave-safe bowl, heat the orange liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
  • In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the orange-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

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