White Chocolate Mousse Mirror Cake
Dive into indulgence with this elegant **White Chocolate Mousse Mirror Cake**, a stunning dessert masterpiece that’s as mesmerizing as it is delicious. Featuring layers of fluffy vanilla sponge and velvety white chocolate mousse, this sophisticated treat is topped with a glossy, vibrant mirror glaze that’s perfect for special occasions. The delicate balance of creamy textures and the subtle sweetness of white chocolate create a luxurious experience in every bite. With step-by-step preparation for the heavenly mousse and a visually striking glaze, this recipe is ideal for ambitious bakers looking to impress. Serve this show-stopping cake as the centerpiece of any celebration, and watch as its beauty steals the spotlight!
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Recipe Information
Ingredients
- 60 g All-purpose flour
- 60 g Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 300 g White chocolate
- 500 ml Heavy cream
- 10 g Powdered gelatin
- 50 ml Water (for gelatin)
- 150 g Sweetened condensed milk
- 150 g Glucose syrup
- 200 g White chocolate (for glaze)
- optional Gel food coloring
Instructions
Preheat your oven to 170°C (340°F) and line the bottom of an 8-inch round cake pan with parchment paper.
In a mixing bowl, beat the eggs and sugar together until thick and pale. Mix in the vanilla extract.
Sift the flour over the egg mixture and gently fold to combine without deflating the mixture.
Pour the batter into the prepared pan and bake for 12-15 minutes or until the sponge is golden and springs back when touched. Let it cool completely.
For the mousse, chop 300g of white chocolate into small pieces and place it in a heatproof bowl.
Sprinkle the powdered gelatin over 50ml of water and let it bloom for 5 minutes.
Heat 250ml of heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and pour over the white chocolate. Stir until melted and smooth.
Melt the bloomed gelatin in the microwave for 10 seconds, then stir it into the white chocolate mixture. Allow to cool to room temperature.
Whip the remaining 250ml of heavy cream to soft peaks. Gently fold the whipped cream into the cooled white chocolate mixture to create the mousse.
Trim the cooled sponge cake to fit snugly into a 7-inch cake ring (or silicone mold). Pour the mousse over the sponge and smooth the top. Freeze the cake for at least 4-6 hours, or until completely set.
For the mirror glaze, sprinkle 10g of gelatin over 50ml of water and let it bloom for 5 minutes.
In a saucepan, combine the sweetened condensed milk and glucose syrup. Heat over medium heat until warm but not boiling.
Chop 200g of white chocolate and place it in a heatproof bowl. Pour the warm condensed milk mixture over the white chocolate and stir until smooth.
Melt the bloomed gelatin in the microwave for 10 seconds and stir it into the glaze. If desired, add gel food coloring to get the desired shade.
Cool the glaze to 30°C (86°F). Remove the frozen cake from the mold and place it on a wire rack with a tray underneath to catch excess glaze.
Pour the glaze evenly over the cake, letting it drip down the sides. Let the glaze set for a few minutes before transferring the cake to a serving plate.
Allow the cake to thaw in the refrigerator for 2-3 hours before serving. Slice carefully and enjoy!
Nutrition Facts
Calories |
5953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.6 g | 449% | |
| Saturated Fat | 207.2 g | 1036% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 601.4 g | 219% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 512.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1489 mg | 115% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
