Wicked Chocolate Cake with White Chocolate Raspberry Mousse

Chocolate cake is believed to have originated in the United States in the mid-19th century. It became popular as a dessert for special occasions and celebrations.

This is vegetarian recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Wicked Chocolate Cake with White Chocolate Raspberry Mousse

Cooking Method: Baking Cuisine: International Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 120 min Total Time 3 hrs

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 box Chocolate cake mix
• 3 large Eggs
• ¹⁄₂ cup Vegetable oil
• ¹⁄₂ cup Water
• 8 ounces White chocolate
• 1 cup Heavy cream
• ¹⁄₂ cup Fresh raspberries
• ¹⁄₄ cup Powdered sugar
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₂ cup Whipped cream
• to taste for garnish Mint leaves

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined.
3. Pour the batter into a greased and floured cake pan.
4. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool completely.
6. In a microwave-safe bowl, melt the white chocolate in the microwave in 30-second intervals, stirring between each interval until smooth.
7. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the melted white chocolate into the whipped cream.
9. In another bowl, mash the fresh raspberries with a fork and mix in the powdered sugar and vanilla extract.
10. Fold the raspberry mixture into the white chocolate mousse.
11. Cut the cooled chocolate cake into layers.
12. Spread a layer of the white chocolate raspberry mousse on top of each cake layer.
13. Stack the cake layers on top of each other.
14. Frost the entire cake with the remaining white chocolate raspberry mousse.
15. Refrigerate the cake for at least 2 hours to allow it to set.
16. Garnish with whipped cream, fresh raspberries, and mint leaves before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.