Shelly's Recipe

WHITE CHOCOLATE RASPBERRY MOUSSE CAKE

Category: Cakes

Cake:
1 cup sugar
1 cup flour
1/4 cup unsalted butter
1/2 cup water
1/4 vegetable oil
1 egg
1/4 cup buttermilk
3/4 tsp baking soda
1/2 tsp almond extract

Raspberry Sauce:
2 cups fresh raspberries
5 tbsp confectioners sugar

White Chocolate Mousse:
8 oz premium white chocolate
2 oz unsalted butter, melted
3 eggs separated
3/4 cup heavy whipping cream

Raspberry Whipped Cream:
1 cup heavy whipping cream
1 tbsp raspberry sauce that you have prepared
1 tbsp granulated white sugar

Preheat oven to 350. Cake: In a large bowl, mix sugar and flour. In a small saucepan, melt butter, water and oil over medium-high heat. After boiling, pour over dry ingredients and mix. Add egg, buttermilk, baking soda, and almond extract and mix thoroughly. Pour into 10 X 15 greased cake pan. Bake for 10 minutes or until toothpick comes out clean. Remove from oven and cool.

Raspberry Sauce (prepare while cake is baking): Mix raspberries and sugar in small saucepan. Cook for 3 minutes to 4 minutes until berries become soft. Puree mixture in food processor. Strain through sieve and discard seeds. Set aside.

White Chocolate Mousse: In medium saucepan, melt chocolate and butter. Separate the 3 eggs. Beat eggs yolks into saucepan and remove from heat. Let cool.

In large bowl, beat egg whites until stiff peaks form. In a second bowl, beat whipping cream until stiff peaks form. Fold whipping cream and eggs whites into the cooled chocolate mixture. Cover and refrigerate.

Raspberry Whipped Cream Frosting: Mix whipping cream, sauce and sugar into a large bowl. Cover and refrigerate with beaters for at least 30 minutes. emove from refrigerator and beat mixture until soft peaks form.

Cake Assembly: Cut cake in half. Place 1/2 cake on serving tray. Spread 1/2 of white chocolate mousse mixture over cake. Spread raspberry sauce over mousse. Spread remaining mousse over sauce. Place remaining cake on top of mousse. Frost entire cake with raspberry whipped cream.