Lemon Raspberry White Chocolate Mousse Cake

Lemon Raspberry White Chocolate Mousse Cake

50

"A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse."

Ingredients

1 h 15 m servings 520 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
  2. To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
  3. To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
  4. Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
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Reviews

50
  1. 61 Ratings

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This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the whole thing eaten, but every single person there asked for the recipe, and even talked about it days ...

I haven't tried this recipe but i used it as a reference to make my white chocolate mousse and it turned out great. First melt chocolate with some heat cream and whisk till smooth. ...

Tastes DELICIOUS!! I would double the raspberry filling, as I did rasp. on the bottom, then mousse, then raspberry. I also thickened up the raspberries with a little more cornstarch, so it was ...

This is a little time consuming, but worth the effort, it turns out very light and delicious. I followed the advise of the reviewer who used instant pudding to thicken the mousse. I just whipped...

I made this cake yesterday & put it in the freezer. We're having a big, family BBQ in a few days & I wanted something I could make ahead of time. I read other reviews & took the advice to add ...

I've made this cake twice, and I found it relatively easy to make since I'm just a beginner baker. It tastes great too but I don't think that much cream is necessary because I always tend to hav...

The flavors complemented each other very well, but insted of the "mousse" I simply made a white chocolate ganache to frost with. I also drizzled each layer with a lemon syrup I made from lemon ...

I agree with the reviewer that wrote the recipe is a good idea, but needs to be re-written. I added a box of instant pudding mix as so many have suggested but it was still runny. It looked lov...

Honestly, the idea for the cake is good, the recipe is NOT! You have to change and adjust so much, if you don't believe me, check what everyone else had to do. The recipe should be re-written wi...