White Chocolate Mousse Cake
Submitted by audriilyn
A three-layer sponge cake filled with mandarin oranges and orange liqueur, frosted in whipped white chocolate mousse and topped with chocolate curls. Elegant, citrusy, and no-bake assembly.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
2 hrsThis is the kind of cake that makes people put their forks down just to look at it before diving in.
A store-bought or homemade sponge cake gets sliced into three layers, each one soaked with mandarin orange juice spiked with Grand Marnier or Triple Sec.
Tender orange segments nestle between the layers, and the whole thing gets blanketed in a billowy white chocolate mousse frosting that tastes like a cloud with a sweet tooth.
A shower of white chocolate curls on top seals the deal.
The beauty here is that you’re not baking a thing. All the magic happens in the assembly.
Chef Tips
- Melt the white chocolate with the cream over very low heat and stir constantly. White chocolate scorches fast and turns grainy if you rush it.
- Let the mousse chill for a full hour before frosting. It needs to firm up to a spreadable consistency or it will slide right off the cake.
- Use a vegetable peeler on a block of white chocolate to make curls. Let the chocolate come to room temperature first so it curls instead of crumbling.
- Drain the mandarin oranges well and pat them dry. Excess juice will make the layers soggy.
Ingredients
Directions
For the white chocolate mousse :Frosting:, melt white chocolate very gently over low heat with ½ cup whipping cream. Stir until smooth. Cool.
Whip remaining 1½ cups cream until light. Fold cooled white chocolate. Refrigerate approx 1 hour or until mixture is of frosting-like consistency.
Combine ½ cup of juices from the mardarin oranges with the orange liqueur.
When ready to assemble cake, slice cake into 3 layers. Drizzle the bottom and middle layers with juice mixture. Arrange a layer of mandarin oranges on each of the 2 layers. Frost with some of the white chocolate mousse.
Place the bottom layer on a cake plate and top with middle layer. Top with top layer and frost the entire cake with remaining white chocolate mousse.
Sprinkle with white chocolate curls or grated chocolate. Refrigerate until ready to serve.
Comments
