White Chocolate Mousse Cake Recipe

Preheat your oven to 350°F (175°C). In a mixing bowl, sift together the flour, baking powder, and cocoa powder. In another bowl, whisk the sugar and egg together until light and fluffy. Gradually add the melted butter, milk, and vanilla essence into the egg mixture. Slowly fold in the dry ingredients until just combined to create a smooth batter.

Pour the batter into a greased 8-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.

Sprinkle the gelatin powder over 2-3 tablespoons of cold water and let it bloom for about 5 minutes. Then gently warm it until dissolved, being careful not to boil.

In a heatproof bowl set over simmering water, melt the white chocolate gently. In a separate bowl, whip the fresh cream with the sugar until soft peaks form. Gradually mix the dissolved gelatine into the melted white chocolate, then fold this mixture gently into the whipped cream to create a smooth mousse.

Place the cooled sponge cake onto a serving plate or springform pan base. Pour the white chocolate mousse evenly over the cake, smoothing the top with a spatula.

Refrigerate the assembled cake for at least 4 hours or until the mousse is firmly set.

Before serving, garnish the cake with fresh raspberries, strawberries, a light dusting of icing sugar, and fresh mint leaves for a refreshing contrast and appealing presentation.