White Chocolate Mousse Cake Tender Cake Layers w/ Fluffy Mousse

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Preheat the oven to 325 degrees, then prep three 6" cake rounds with a swipe of shortening and dust of flour to prevent sticking. Set aside. In a large mixing bowl, hand whisk together the buttermilk, sour cream, eggs, oil, and vanilla until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix.

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Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Line the bottoms of the pans with parchment paper for best results. Melt the white chocolate in a double boiler. Set aside. Combine egg whites, 1/4 cup milk, and vanilla in a bowl. In a large mixing bowl, combine the flour, sugar, baking powder and salt.

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Step 4. Make the filling. Place water in a small bowl. Sprinkle over the gelatin and set aside for 5 minutes. Place the chopped white chocolate in a microwave-safe dish and melt in the microwave on half powder (or medium) in 35-second intervals. Remove the chocolate and stir. Continue the melting until it is smooth.

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In a large bowl, combine the cake mix, water, oil, and egg whites. Beat 2 minutes at high speed. Pour the batter into the prepared pans and bake for 25 to 35 minutes or until a toothpick inserted in the cake comes out clean. Cool on a wire rack for 15 minutes, then remove the cakes from the pans and cool completely on a wire rack.

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Pre-heat the oven to 180 deg C (350 deg F) - spray a 24 centimeter ( 9 inch ) loose bottom cake pan and line the base with baking paper. Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved - remove from the stove. Whilst beating the Eggs, add the warm dissolved Caster Sugar in a thin stream to the Eggs.

White Chocolate Mousse Cake 2 Eat Good 4 Life

Pour ½ cup of the raspberry preserves over the vanilla cake layer and spread evenly using an offset spatula. Pour the remaining ½ of the White Chocolate Mousse over the raspberries. Tap the pan lightly on the countertop to release any trapped air bubbles. Place cake in refrigerator until set (approximately 2 hours).

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Instructions. In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength). Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool. Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer.

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Transfer to a large bowl; cool to room temperature. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup whipped cream into chocolate mixture, then fold in remaining whipped cream. Spoon into dessert dishes.

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Chill a medium mixing bowl in the refrigerator. 2. Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Reduce heat, add baking chips, and stir until melted. Cover saucepan and refrigerate for 2 hours, stirring occasionally, until chilled. 3. Pour 1 ½ cups of cream in the chilled bowl.

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Let the chocolate mixture come to room temperature. Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture. In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form. Fold the whipped cream into the white chocolate mixture.

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Place the milk chocolate and espresso in a large mixing bowl over the saucepan of simmering water on low heat. Stir until the chocolate begins to melt, then remove from heat and continue stirring until the chocoltae is fully melted. Set the chocolate aside and let cool to 85-90 F while you whip the cream.

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Preheat the oven to 180°C fan bake. Chocolate Cake: Add the dry ingredients to the bowl of a mixer and whisk together on a low speed. Add the remaining wet ingredients to the bowl. Whisk on medium speed until smooth. Pour the mixture into a pre-lined 22cm springform cake tin.

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Place the first cake on a serving plate or a cardboard cake round. 21. Pipe a dam of raspberry mousse around the edge of the cake, then spread 4-5 tablespoons of raspberry filling evenly into the center. 22. Add about half of the white chocolate mousse on top of the raspberry filling and spread into an even layer. 23.

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Set the whipped cream aside. Grab a microwave-safe bowl, set your microwave to 50% power, and melt the white chocolate in 30-second intervals. Set this aside as well. In a third (and final) bowl, beat the cream cheese with 1 tablespoon of the powdered sugar until light and fluffy.

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Add the melted chocolate and butter into the egg yolk mixture and mix with a spatula to combine. Then, add ½ of your egg white mixture into the egg yolks, mixing until well combined. Add the remaining egg whites, this time folding gently to mix until the mixture is smooth. Refrigerate for a minimum of 6 hours to set.

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Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.