Lemon Raspberry White Chocolate Mousse Cake47 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.” - by Paulette Womer
Original recipe yields 1 - 4 layer 9 inch cake
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 520 cal
- 33.2 g
- 52.3 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"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 later...." See more A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. That was really my only complaint about this recipe; the mousse was difficult to work with, especially when it came to frosting the outside of the cake. However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. Not only does it stabilize the mousse, but it also adds flavor. I recommend trying either the vanilla pudding mix or the white chocolate. Also, to add an extra boost of flavor to the raspberry, try adding a few drops of orange extract. It enhances the berry flavor quite well. I also recommend adding sugar to taste. I agree that the raspberry puree can be rather tart. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Hope that helps!"
"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. let co..." See moreol down. if you don't it will melt the whipped cream which some who rated this recipe obviously did. whip the cream till soft peaks form and add a stabilizer and sugar to sweeten. whipped cream stabilizers are sold in specialty stores or online. piping gel also stabilizes cream to a nice thick consistency. next mix 1/4 of whipped cream into chocolate that has been cooled. next fold in another 1/4 of cream. do slowly so as keep airy and thick. you'll love these tips if used correctly!!!!!!!!!!!"
"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 like a..." See more thick jam. The mousse was a little sloppy though, I think maybe if you refrigerate before you ice the rest of the cake it would go on a little smoother, esp. on the sides. Will definitely make this again."
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