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White Chocolate Mousse Cake with Ganache and Italian Meringue Buttercream Recipe

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★★★★★

4.8 from 131 reviews

This elegant White Chocolate Cake features moist layers infused with melted white chocolate and vanilla. It’s layered with creamy white chocolate mousse, coated in silky Italian meringue buttercream, and crowned with a luscious white chocolate ganache drip. Finished with delicate white sprinkles and buttercream swirls, this cake is perfect for special occasions or anytime you want to indulge in a sophisticated and decadent dessert.

Ingredients

Scale

Cake

  • 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)

Filling

  • White Chocolate Mousse (ingredients not specified, prepare separately)

Frosting and Decoration

  • White Chocolate Ganache (ingredients not specified, prepare separately)
  • Italian Meringue Buttercream (ingredients not specified, prepare separately)
  • White sprinkles for decoration

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes.
  2. Melt the white chocolate: Gently melt the white chocolate using a double boiler or in short microwave bursts. Stir frequently and remove from heat as soon as it is smooth to avoid scorching or seizing.
  3. Mix wet ingredients: In a bowl, combine the egg whites, ¼ cup of the milk, and vanilla extract. Mix gently.
  4. Combine dry ingredients: In a large mixing bowl, sift together cake flour, granulated sugar, baking powder, and salt. Stir to evenly distribute.
  5. Add butter and milk: Add the softened butter and remaining ¾ cup milk to the dry ingredients. Beat on low speed until just moistened, then increase speed to medium and beat for 1 to 2 minutes. Scrape down the bowl sides to incorporate all ingredients.
  6. Incorporate egg white mixture: Gradually add the egg white mixture in three batches to the batter, mixing well after each addition and scraping the sides to combine thoroughly.
  7. Mix in melted white chocolate: Pour the melted white chocolate into the batter and beat until fully incorporated and the batter is smooth.
  8. Divide and bake: Divide the prepared batter evenly between the two cake pans. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes: Allow the cakes to cool in the pans for 10 to 15 minutes. Then, run a knife or spatula around the edges to loosen the cake, invert onto greased wire racks, and then invert again to cool right-side up. This prevents cracking.
  10. Prepare fillings and frostings: While the cakes bake and cool, prepare your white chocolate mousse, white chocolate ganache, and Italian meringue buttercream as per your recipes or notes.
  11. Assemble the cake: Place one cooled cake layer on a serving platter. Spread white chocolate mousse evenly over the top. Carefully place the second cake layer on top of the mousse.
  12. Apply buttercream: Cover the entire cake with Italian meringue buttercream, reserving some buttercream to pipe decorations later. Chill the cake in the refrigerator for about 45 minutes or freeze for 20 to 25 minutes to firm it up and prepare for the ganache drip.
  13. Prepare ganache consistency: Ensure the white chocolate ganache is at the correct pouring temperature. If it thickens too much, gently warm it over a double boiler or in short microwave bursts to soften without overheating.
  14. Create ganache drip: Remove the chilled cake from the fridge and carefully drizzle the ganache down the sides to create a drip effect. Spread any remaining ganache on top of the cake evenly. Return the cake to the refrigerator to let the ganache set.
  15. Decorate with buttercream and sprinkles: Use the reserved buttercream to pipe swirls on top of the cake and around the base. Finish by sprinkling white sprinkles over the top for a beautiful presentation.

Notes

  • To prevent white chocolate from scorching or seizing, melt it slowly and stir frequently.
  • Use parchment paper on cake pans for easier removal and cleaner edges.
  • The mousse, ganache, and buttercream recipes are not specified here; ensure to prepare them suitably before cake assembly.
  • Chilling the cake before adding ganache helps achieve the classic drip effect without running to the bottom.
  • For reheating ganache, do so gently in short increments to avoid overheating and texture loss.
  • You can add white chocolate to the Italian meringue buttercream for extra flavor as suggested in buttercream recipe notes.

Keywords: White Chocolate Cake, White Chocolate Mousse, Italian Meringue Buttercream, White Chocolate Ganache, Layer Cake, Elegant Cake, Dessert

Find it online: https://tastewithamy.com/white-chocolate-mousse-cake-with-ganache-and-italian-meringue-buttercream-recipe/