Name: White Chocolate Mousse Cake with Ganache and Italian Meringue Buttercream Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 ounces white chocolate; 4 egg whites; 1 cup milk (240 grams); 2 teaspoons vanilla extract; 3 cups cake flour (sifted 360 grams); 1 ¼ cups granulated sugar (250 grams); 4 ½ teaspoons baking powder; ¾ teaspoons salt; 9 tablespoons butter (softened 128 grams); White Chocolate Mousse (ingredients not specified, prepare separately); White Chocolate Ganache (ingredients not specified, prepare separately); Italian Meringue Buttercream (ingredients not specified, prepare separately); White sprinkles for decoration

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Introduction

This white chocolate cake is a delicate and elegant dessert perfect for special occasions or any time you want to treat yourself. Layers of moist cake are filled with creamy white chocolate mousse, covered in smooth Italian meringue buttercream, and finished with a glossy white chocolate ganache drip.

The image shows a tall, two-layer white cake on a white cake stand with a lace-like edge, placed on a white marbled surface. The cake has smooth white frosting with a drip effect coming down the sides and is decorated with swirls of white cream with white sprinkles on top. One slice is cut out and placed on a white plate in the foreground, showing the light and fluffy white cake inside with a thick layer of white frosting between the cake layers. The slice is decorated on the side with a swirl of white frosting and white sprinkles, and a silver fork is on the plate. The overall scene has a clean, bright look with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces white chocolate
4 egg whites
1 cup milk (240 grams)
2 teaspoons vanilla extract
3 cups cake flour (sifted, 360 grams)
1 ¼ cups granulated sugar (250 grams)
4 ½ teaspoons baking powder
¾ teaspoons salt
9 tablespoons butter (softened, 128 grams)
White chocolate mousse cake filling (prepared separately)
White chocolate ganache (prepared separately)
Italian meringue buttercream (prepared separately)
White sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Line the bottoms with parchment paper for best results.
Step 2: Melt the white chocolate gently in a double boiler or microwave in short bursts, stirring frequently to avoid scorching. Set aside once smooth.
Step 3: In a bowl, combine egg whites, ¼ cup milk, and vanilla extract.
Step 4: In a large bowl, mix the sifted cake flour, sugar, baking powder, and salt thoroughly.
Step 5: Add the softened butter and remaining ¾ cup milk to the dry ingredients. Beat on low speed until moistened, then increase to medium and beat 1–2 minutes. Scrape down the sides.
Step 6: Gradually add the egg white mixture in three batches, mixing well and scraping the sides after each addition.
Step 7: Beat in the melted white chocolate until fully incorporated.
Step 8: Divide the batter evenly between the prepared pans. Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
Step 9: Let the cakes cool in the pans for 10–15 minutes. Loosen edges with a knife or spatula, invert onto greased wire racks, then re-invert to the right side to cool completely without cracking.
Step 10: While the cakes bake and cool, prepare the white chocolate mousse, ganache, and Italian meringue buttercream according to your preferred recipes.
Step 11: Place one cake layer on a serving platter. Spread the white chocolate mousse evenly over the top. Place the second cake layer on top.
Step 12: Cover the entire cake with Italian meringue buttercream, reserving some for piping. Chill the cake in the fridge for 45 minutes or in the freezer for 20–25 minutes to firm up the buttercream.
Step 13: Ensure the white chocolate ganache is at the right temperature for dripping. If it thickens too much, gently warm it in short intervals over a double boiler or microwave.
Step 14: Remove the chilled cake and drizzle ganache down the sides for a drip effect. Spread ganache evenly over the top, then refrigerate again to set.
Step 15: Use the reserved buttercream to pipe decorative swirls on top and around the base. Finish with white sprinkles if desired.

Tips & Variations

Use parchment paper on cake pans for easy removal and to prevent sticking.
Melt white chocolate slowly and carefully to avoid seizing, which cannot be reversed.
Chilling the cake before adding ganache helps achieve a neat drip effect without it running all the way down.
For extra flavor, add a teaspoon of almond extract along with the vanilla.
If you prefer, incorporate some white chocolate into the buttercream for a richer taste.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For best texture, remove from fridge 30 minutes before serving. Leftover cake can be wrapped tightly and frozen for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

The image shows a slice of white cake with three thick layers, each soft and spongy with a creamy white frosting between them. The cake slice is covered in smooth white frosting on all sides, and on one side near the base, there is a decoration of white chocolate drizzled in strands with small white sugar pearls. The cake slice sits on a white plate placed on a white marbled surface. A silver fork rests on the plate next to the cake. In the background, there is a stack of white plates with two shiny silver forks on top, all softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, but it will change the flavor profile significantly. Dark or milk chocolate will make the cake less sweet and more robust in taste.

How do I prevent the white chocolate from seizing when melting?

Melt it slowly over a double boiler or in short bursts in the microwave, stirring often. Avoid any water contact, as moisture causes seizing.