Bake it. Cook it. Whip it. Love it.

White Chocolate Mousse Cake

Delicious and light. A great cake, everyone loves it!

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  • 3 Cups Cake Flour,
  • 1 Tablespoon Baking Powder,
  • 1/2 Teaspoon Salt,
  • 2 Cups Granulated Sugar,
  • 1 Teaspoon Vanilla,
  • 1 Cup Milk,
  • 8 Large Egg Whites,
  • 1 Cup Clover Springbok Unsalted Butter,
  • 400 gram White Chocolate,
  • 4 Cups Clover Cream,
  • White Chocolate shavins,


Cake Preheat oven at 180 degrees. Grease three round cake pans, line the bottoms with wax paper and grease the paper. Sift and mix the dry ingredients. In a separate bowl beat the butter and granulated sugar until creamy. Add the vanilla. Add the dry ingredients alternating with the milk until well combined. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Fold a third of the egg whites into the batter until well blended. Gently fold the rest of the egg whites in until just combined. Divide the batter between the pans and bake for 25 to 30 minutes. Cool down and thinly trim the top crust off each layer. Mousse Place the chocolate in a glass bowl and microwave at the lowest power setting (mine is 20%) stirring in between (every 20 or 30 seconds) until smooth. Cool to room temperature. Whisk the cream with a electric mixer until stiff peaks form. By hand whisk 1/4 of the whipped cream into the chocolate until smooth. Add the combined whipped cream and chocolate to the remaining whipped cream and fold together. Spread the mousse on between layers and ice the whole cake, top and sides with the mousse. Cover with white chocolate shavings. Refrigerate the cake to help the mousse set before serving.