Best 6 3 Layer Fudge Cake With White Chocolate Mousse Filling Recipes

WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse first, so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
• Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside.
• Add 1 cup of heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
• Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
• Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
• Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.
• Preheat oven to 325°F. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds.
• Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Mix together on a high speed with a whisk attachment for a few minutes. Scrape down the sides of the bowl as needed with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
• Add in the room temperature egg whites and mix at a medium speed until they're incorporated.
• Whisk together the cake flour, baking powder, and salt into a separate bowl.
• Add half of the dry ingredients into the butter mixture and mix on a low speed until incorporated.
• Add the sour cream, oil, and vanilla extract and mix at a low speed until combined. Scrape the sides and bottom of the bowl as needed.
• Mix in the remaining dry ingredients on a low speed.
• Divide the batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans to make sure my layers bake up to be the same height.
• Bake for 37-40 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
• Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place the cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops and trim the sides to remove any caramelization.
• While the cake layers bake and cool, make the white chocolate buttercream frosting.
• Beat the butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth.
• Add in the vanilla extract and salt and beat on a low speed.
• Slowly add in the powdered sugar and mix on a low speed. Add in the heavy cream halfway through to make the frosting easier to mix.
• Mix in the melted and cooled white chocolate on a low speed and scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Continue to mix until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Stir by hand with a rubber spatula to make the frosting extra smooth, then place the frosting in a large piping bag. Seal the top of the bag with a rubber band or clip and cut an opening that's about 3/4 inch wide at the base of the bag. Set aside.
• Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
• Pipe a ring of buttercream around the perimeter of each cake layer, then spread an even layer of white chocolate mousse inside the ring. Use about 1/3 of the mousse between each layer if you have 4 cake layers. If you have 3 cake layers, use 1/2 of the mousse between each layer.
• Repeat with remaining cake layers. Once all the cake layers are stacked, spread a thin coat of frosting around the cake to fully cover the cake layers. If your layers are sliding around, insert a chopstick or wooden dowel into the center of the cake to make it more stable.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of white chocolate frosting to the cake and smooth using an icing comb.
• Decorate as desired! I chose to add some buttercream swirls piped with a Wilton 1M frosting tip along with a pretty sprinkle blend.

EASY MOUSSE CAKE FILLING - ANY FLAVOR!

Steps:

• In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
• Gradually add in the instant pudding mix and continue to beat, just until thick.
• If you'd like to add fruit filling, fold it into the cream after it's thickened.

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

3 LAYER CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING (GLUTEN FRE

Steps:

• Start by making the Cake:.
• Preheat the oven to 350 degrees. Lightly grease the bottom of (3) 9" round pans. (I used a basic 3 pack of tin foil pans located in the baking section of the grocery store.) Set butter out on counter so it can soften at room temperature, salt for cake and filling. Put a metal bowl in the freezer to chill so it will be ready when you make the mousse.
• Sift flours together (sorghum flour, tapioca flour, and white rice flour). Add cocoa, xanthan gum, baking soda, cream of tarter and salt. (note: if you are using salted butter do NOT add salt.) (note: if you do NOT have a corn allergy you can replace 4 1/2 teaspoons baking soda and 1 7/8 cream of tarter with 3/4 teaspoon baking soda and 3 3/4 teaspoons baking powder.).
• In a separate large bowl, beat the butter until creamy (note: the longer you leave it setting out at room temperature the easier this will be). Slowly add the brown sugar and granulated white sugar, whip until fluffy.
• Add the eggs and egg yolks one at a time to the butter sugar mixture. Then add the vanilla.
• Turn the mixer to low and alternately add the flour mixture and coconut milk to the butter/egg/sugar mixture. (note: it will be very thick and difficult to mix, just take your time so it gets consistently mixed at each point).
• Pour (or scoop) equal amounts of the mixture into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch and a tooth pick comes out clean. Set on cooling racks to cool. Let the cakes cool completely before attempting to stack. If you would like a smooth edge you can trim the cakes to be the same size prior to adding chocolate mousse layers.
• While the cake is baking, prepare the mousse filling/frosting (I made a double batch):.
• Cut the butter into small cubes. In a small microwaveable bowl, combine the chocolate chips and butter. Melt in the microwave for 20-30 seconds at a time until smooth. Be careful not to boil he chocolate as it will change the consistency of the mousse and make a huge mess in the microwave.
• Add vanilla and 1/2 cup of heavy whipping cream to the chocolate/butter mixture until combine.
• Remove metal bowl from freezer, combine chocolate/butter mixture and remaining heavy whipping cream using a hand mixer. Whip until smooth and firm peaks begin to form. Do not over whip as the mousse will break and have a graining appearance. Cover mousse with plastic wrap and place in the refrigerator until ready to use.
• Putting the cake together:.
• Put a small amount of mousse and spread it in the center of the pan or plate you are making the cake on, this will keep it from moving while you frost it.
• Place the first layer of cake on top of the mousse, cover the top of the cake with mousse mixture. Repeat by stacking the next layer on top of the mousse. Using a cake knife or smooth spatula, cover the outside of the cake with mousse (the same way you apply frosting to a cake). Using a decorating bag filled with remaining mousse mixture, decorate the edges and top of the cake. If the mousse starts to melt or if your work space is warm, you may need to move mousse back to the refrigerator between layers to prevent it from melting). You can also use shredded coconut, chocolate chips, or chocolate shavings if you prefer for decoration.
• Refrigerate until ready to serve and left overs. I refrigerated mine over night before serving and it was still delicious and moist for 3-4 days after cutting.

3-LAYER DARK CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease three 9-inch round cake pans, then line the bottoms with parchment paper.
• In a heat proof medium mixing bowl mix together the boiling water with cocoa powder and coffee granules until completely combined; allow to cool for about 20 minutes or until room temperature.
• In another bowl sift the flour with baking soda, baking powder and salt; set aside.
• In a large bowl cream butter with both sugars and vanilla until fluffy.
• Add in eggs and beat for about 3-4 minutes.
• Add in the flour mixture alternately with the cocoa mixture until combined.
• Divide the mixture evenly beweeen the cake pans.
• Bake for about 25-35 minutes or until cakes test done.

WHITE CHOCOLATE MOUSSE MIRROR CAKE

Steps:

• To make strawberry puree:.
• Place the thawed strawberries into a blender or food processor and blitz until smooth.
• Pour into a medium pot and sprinkle over the gelatin powder, let sit for 5 minutes to allow the gelatin to bloom.
• Add the sugar to the pot and place over a medium heat on the stove. Stir until the sugar has dissolved and the gelatin has melted.
• Pour through a metal strainer into a bowl.
• Line a 6-inch bottomless ring mold with aluminum foil on the bottom which comes up the sides tightly. Alternatively, you can use a 6-inch round silicone mold. Place into a flat baking tray. Pour the strawberry puree mixture. Freeze for at least 1 hour, covering the top with plastic wrap to prevent freezer burn.
• To make white chocolate mousse:.
• Add the water to a small pot and sprinkle over the gelatin powder. Allow to sit for 5 minutes so the gelatin can bloom.
• Place the white chocolate chips into a medium, heatproof bowl.
• Pour 1/2 cup of heavy cream into a medium pot and set over a medium heat on the stove. Heat until gently steaming then remove from the heat and pour over the white chocolate chips in the bowl. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth.
• Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. Pour this into the white chocolate cream mixture and stir thoroughly to combine. Set aside to cool to room temperature.
• Place the remaining 2 cups of heavy cream in a large bowl. Whip until thick with soft peaks, being careful not to overwhip. Fold half of the cooled white chocolate mixture into this until well combined. Gently fold the remaining white chocolate mixture inches Immediately move onto the next step otherwise the mousse will start to set in the bowl.
• Assembly before freezing:.
• Take an 8-inch round, bottomless ring mold and line the base with plastic wrap: Cut a large sheet of plastic wrap, set the ring mold on top of it and pull the plastic wrap up the outside of the ring mold, pressing together to adhere. Line the base with aluminum foil as well in a similar fashion. Set on a flat baking sheet. Alternatively, you can use an 8-inch round silicone mold, which you will not need to line.
• Remove the frozen strawberry jelly from the freezer and pop out of the mold. If it is hard to remove from the mold, dip into a very wide, shallow bowl of hot water to help melt the edges so it can be removed. Set aside.
• Pour half of the white chocolate mousse into the prepared 8-inch mold. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Cover with the remaining mousse.
• Place into the freezer for 8-12 hours until completely set.
• To make mirror glaze:.
• Place 1/4 cup of water into a small bowl and sprinkle over the gelatin powder. Set aside for 5 minutes to allow the gelatin to bloom.
• Place the sweetened condensed milk, white chocolate and bloomed gelatin mixture into a tall heatproof container for example a wide mouthed mason jar, large Pyrex jug or similar.
• In a medium pot, place the sugar, liquid glucose and remaining water. Heat on low, stirring until the sugar has dissolved.
• Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature.
• Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Let stand for 5 minutes so the chocolate can melt.
• Use a hand blender to blitz until smooth - make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture.
• Let the glaze cool to room temperature then place into the fridge to chill until needed.
• Final assembly:.
• Remove the mousse cake from the freezer and, if using a silicone mold, pop it straight out. If using a ring mold, let it sit for 5-10 minutes to soften slightly then peel away the aluminum foil and plastic wrap from the base. Run a palette knife or butter knife around the edge of the cake in the mold to loosen then pop out of the ring.
• Place the cake onto an inverted mug or a can set on a baking sheet.
• Reheat the glaze in a microwave at 50% power in 10-20 second bursts until the edge has melted and the canter is wobbly. Stir together until smooth. Check the temperature - it needs to be 95 degrees F - if it is a bit too hot, just let it sit until it reaches that temperature. If it is too cool, microwave in 10-20 second bursts, stirring each time, until it reaches the correct temperature.
• Scoop 1/3 cup of glaze into one small bowl. Scoop another 1/3 cup of glaze into a separate small bowl.
• To one small bowl, add a drop of white food coloring and stir until smooth.
• To the other small bowl, add a couple of drops of purple food coloring and a drop of red food coloring to get a deep purple-pink color.
• To the tall container of glaze, add one drop of purple food coloring and one drop of red food coloring to get a pale pinky-purple color.
• Pour the small bowls of glaze into the tall container of glaze. Stir together very briefly to only slightly marble them together. Immediately pour the glaze over the mousse cake in a circular motion, ensuring all the edges of the cake are covered. Let sit until the glaze has stopped dripping off the bottom edges. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Transfer to a serving plate and chill the cake for 1 hour before serving (serve chilled).