White Chocolate Mousse Truffle Cake

Added on by Monica Cheng.

This is seriously the most delicious cake you will ever try. I remember stumbling upon this White Chocolate Mousse Truffle Cake recipe from Yammie's Noshery, and I could never forget it since.

The cake itself is a flour-less chocolate cake, and the deep dark chocolate flavor is incredibly pronounced since it uses dark cocoa powder and instant coffee to bring out the best in chocolate. And with white chocolate mousse to top it off, what more could you possibly ask for from a cake?

Just thinking about the cake and looking through these photos again makes me want to eat the cake, like right now. This is the kind of cake that makes me think that I may never need to try another chocolate cake recipe again. Will any chocolate cake be able to match its superior taste? It's questionable.

It was love at first bite: The cake literally melts in your mouth, and the resulting symphony of dark chocolate and white chocolate flavors is enough to make anyone swoon. And then you'll want to take another bite just to repeat the magical melting chocolate sensation all over again and again.

Try this cake. It'll make your day quite spectacular.


White Chocolate Mousse Truffle Cake

From Yammie’s Noshery   |   Yield: 12 servings   |   Time: 2 – 3 hours

Two parts: First make the flourless chocolate cake, then make the white chocolate mousse.

For the Flourless Chocolate Cake

8 ounces (1 cup) semisweet chocolate chips
1 cup unsalted butter, melted
1 tablespoon instant coffee
1/3 cup warm water
1 teaspoon pure vanilla extract
1 teaspoon salt
6 eggs
1 cup granulated sugar
1/2 cup cocoa powder

Preheat the oven to 350 degrees F. Line a 9 inch springform pan with parchment paper. Set the pan on a cookie sheet and wrap with a couple of wet dishcloths (the wet cloths make it so the outside doesn't cook before the inside is done).

Using a microwave in 10-second intervals, melt the butter and chocolate, stirring in between each interval until completely smooth.

Dissolve the coffee into the warm water and add the vanilla and salt. Add to the chocolate mixture.

Meanwhile, beat the eggs and sugar for about five minutes until they are very pale and about doubled in volume. Slowly add cocoa powder and mix until smooth. Then gradually add in the chocolate and butter mixture until smooth. Pour into the prepared pan and bake at 350 degrees F for 45 - 50 minutes.

For the White Chocolate Mousse

3/4 cup white chocolate chips
3 tablespoons butter
3 tablespoons shortening
4 egg yolks
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups plus 2 tablespoons heavy cream

Using a microwave in 10-second intervals, melt the white chocolate, butter, and shortening. Stir in between each interval until silky smooth.

Meanwhile, combine the egg yolks and sugar in a heat-proof bowl. Set the bowl over a pot of lightly simmering water. The water in the pot should not be touching the bottom of the bowl so make sure it's very shallow. Whisk the eggs and sugar mixture for about five minutes over the heat until slightly thickened.

Add vanilla and slowly whisk in the white chocolate mixture. Add 2 tablespoons of heavy cream and whisk until smooth. Allow to cool to room temperature. If it separates, just add a little heavy cream at a time and beat until smooth.

Whip the remaining 1 1/2 cups of heavy cream in a chilled bowl until soft peaks form. Whisk in about 1/3 cup into the white chocolate mixture and then fold in the rest. Pour over cooled cake and chill for at least one hour.

Dust with cocoa powder. To cut a slice, use a large sharp knife and wet it with warm water before cutting each slice.