Best 3 Lemon Raspberry White Chocolate Mousse Cake Recipes

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Indulge your taste buds with a symphony of flavors in the Lemon Raspberry White Chocolate Mousse Cake, a culinary masterpiece that is sure to impress. This delectable cake features a symphony of textures and flavors, from the zesty lemon mousse to the velvety white chocolate ganache, all perfectly complemented by the sweet and tangy raspberry filling. The combination of these elements creates an unforgettable dessert experience that will tantalize your senses and leave you craving more.

The journey begins with a moist and fluffy vanilla cake base, providing a sturdy foundation for the layers of mousse and ganache. The lemon mousse, light and airy, bursts with citrusy brightness that awakens your palate. The raspberry filling, vibrant and luscious, adds a burst of sweetness and tanginess, providing a perfect balance to the rich white chocolate ganache. The ganache, smooth and decadent, envelops the cake in a blanket of creamy indulgence, creating a harmonious union of flavors.

As you savor each bite, you'll be captivated by the interplay of textures and flavors. The delicate crumb of the cake yields to the airy mousse, while the velvety ganache melts in your mouth, leaving a trail of chocolatey bliss. The tartness of the lemon and raspberries cuts through the sweetness of the chocolate, creating a delightful equilibrium that keeps you coming back for more.

Let's cook with our recipes!

RASPBERRY-LEMON WHITE CHOCOLATE DOMES



Raspberry-Lemon White Chocolate Domes image

These white chocolate shells are filled with luscious pudding and a tart raspberry center perched atop fresh lemon cake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 25

Nonstick cooking spray, for the baking dish
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons milk
1 tablespoon vegetable oil
1 teaspoon lemon extract
Zest of 1 lemon
1 large egg
1 ounce red candy melting wafers
2 tablespoons plus 2 teaspoons unrefined coconut oil
1 ounce pink candy melting wafers
8 ounces white chocolate, chopped
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon kosher salt
1 cup heavy cream
1 cup milk
3 tablespoons freeze-dried raspberry powder
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla bean paste
Deep pink gel food coloring, for the pudding
1/4 cup raspberry jam

Steps:

  • For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
  • Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
  • Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
  • For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
  • Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
  • Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
  • Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
  • For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
  • Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
  • Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE



Raspberry White Chocolate Mousse Cake image

Categories     Cake     Blender     Food Processor     Mixer     Berry     Chocolate     Dessert     Bake     Freeze/Chill     Easter     Raspberry     Chill     Boil     Gourmet

Number Of Ingredients 29

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
white chocolate génoise, cut horizontally with a serrated knife into 3 layers
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Steps:

  • Make the white chocolate mousse:
  • In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
  • Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
  • Make the raspberry mousse:
  • In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
  • Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
  • Garnish the cake:
  • Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
  • Make the white chocolate génoise:
  • Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM



Raspberry White Chocolate Cake With Lemon Buttercream image

Sweet, buttery, lemony goodness! This is a decadent, impressive cake for special occasions or just because you love someone! My hubby requests this for Valentine's Day and anniversaries. I made it for my mom's 70th birthday celebration. It's that special. But it's easy to make, too. The only tricky part is splitting the 2 cake layers into 4. Even if you don't get it done perfectly (and my layers are sometimes a bit uneven), it will still look and taste great. The cake layers and frosting are from two different Cake Mix Doctor recipes. I put them together with the raspberry filling. Don't even think about ruining the cake by using raspberry jam with seeds.

Provided by appleydapply

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Steps:

  • For cake:.
  • Heat oven to 350. Generously grease and flour 2 9" round cake pans.
  • Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
  • Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
  • Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
  • Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
  • Remove from the oven and place on wire racks to cool for 10 minutes.
  • Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
  • For frosting:.
  • Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
  • Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
  • To assemble:.
  • Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
  • Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
  • Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
  • Frost the top and sides of the cake with the lemon buttercream frosting.
  • If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
  • Store leftovers in the refrigerator.

Tips:

  • To ensure the mousse sets properly, make sure the heavy cream is chilled before whipping it. You can chill the bowl and beaters as well for even better results.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the mousse onto the cake.
  • To make the cake layers ahead of time, bake them and let them cool completely. Then, wrap them tightly in plastic wrap and freeze for up to 2 months. When you're ready to assemble the cake, thaw the layers in the refrigerator overnight.
  • For a more intense raspberry flavor, use fresh raspberries instead of frozen. If you're using frozen raspberries, thaw them completely before using.
  • To make the white chocolate curls, use a vegetable peeler to shave the chocolate into thin strips. You can also use a knife to make the curls, but be careful not to cut yourself.

Conclusion:

This lemon raspberry white chocolate mousse cake is a showstopping dessert that is perfect for any special occasion. The combination of tangy lemon, sweet raspberries, and rich white chocolate is sure to impress your guests. With a little planning and effort, you can easily make this cake at home. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.

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