Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, white chocolate layer cake filled with strawberry mousse and frosted with whipped strawberry white chocolate ganache. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
I made a strawberry cake with Strawberries N Cream filling and poured the White Chocolate Ganache over it. A rich and chocolatey cake, made with two types of unsweetened cocoa powder and layered with whipped chocolate ganache frosting. Perfect for birthdays and special occasions.
White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook white chocolate layer cake filled with strawberry mousse and frosted with whipped strawberry white chocolate ganache using 21 ingredients and 31 steps. Here is how you cook it.
The ingredients needed to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:
- Get FOR STRAWBERRY PUREE
- Take 1 quart fresh strawberrys, stems removed and sliced
- Get FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- Prepare 1 1/2 heavy whipping cream
- Make ready 16 ounces white chocolate, chopped, not chips
- Take 3/4 cup strawberry puree
- Get FOR WHITE CHOCOLATE CAKE
- Take 2 1/2 cups cake four
- Take 1 teaspoon baking soda
- Get 1/2 teaspoon salt
- Prepare 4 ounces white chocolate, chopped, not chips
- Take 1 cup unsalted butter at room temperaturee
- Take 4 large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
- Get 1/2 teaspoon cream of tarter
- Make ready 1 cup buttermilk
- Make ready FOR STRAWBERRY MOUSSE FILLING
- Take 1 box (3 ounce) strawberry jello
- Take 1/2 cup boiling water
- Prepare 1 cup cold strawberry puree
- Make ready 1 1/4 cups cold heavy whipping cream
- Prepare 1 teaspoon vanilla extract
However, if you have another perishable filling with your ganache, or the ratio of cream to. A luscious white and chocolate layered cake with my finest whipped white chocolate frosting, dark chocolate ganache and decadent chocolate covered strawberries and curls. Two layers chocolate cake & one layer yellow cake filled with mouth watering amaretto mousse and frosted with whip cream. Three layers of chocolate cake, white & chocolate mousse filling, topped with Belgium chocolate ganache and confections.
Steps to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:
- MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
- Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
- MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
- Stir in strawberry puree and refrigerate until cold, at least 2 hours
- Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
- MAKE WHITE CHOCOLATE CAKE
- Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
- Whisk flour baking soda and salt in a bowl
- Melt white chocolate until smooth either in the microwave or over a double boiler
- In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
- Add the flour alternating with the buttermilk
- Beat egg whites and cream of tarter until they hold firm peaks
- Fold egg whites into cake batter until combined
- Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
- Cool 30 minutes in pans on rack before removing to cool completely
- MAKE SYRAWBERRY MOUSSE
- Dissolve gelatin in boiling water
- Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
- Beat cream to soft peaks, add vanilla and beat until it holds its shape
- Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
- ASSEMBLE CAKE
- Place on cake layer, bottom up on serving platter
- Cover with 1/3 of the thickened strawberry mousse
- Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
- Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
- Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
- Garnish with fresh strawberries and red, pink and white sprinkles
Chocolate Mousse Cake - Sweet fresh raspberry filling between layers of chocolate cake, covered in rich chocolate mousse, and topped with chocolate ganache. The raspberry-filled chocolate mousse cake was born. The first time I made this cake for him, he loved it. White Chocolate Cake is my new favorite white cake! The cake is soft, with a tender crumb and a buttery, white chocolate flavor.
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