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White Chocolate Raspberry Mousse Cake

White Chocolate Raspberry Mousse Cake layers raspberry cake, white chocolate crunch, silky mousse, and tangy raspberry sauce—a light, elegant treat for any celebration.
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Ingredients
  

For the Raspberry Sauce:

  • 300 g fresh or frozen raspberries
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1½ tsp cornstarch
  • 2 tbsp cold water

For the Raspberry Cake Layers:

  • 200 g all-purpose flour
  • 150 g granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 120 ml vegetable oil
  • 2 large eggs
  • 150 g sour cream
  • 1 tsp vanilla extract
  • 100 g raspberry purée from sauce above
  • Optional: pink gel food coloring

For the White Chocolate Almond Crunch Layer:

  • 100 g white chocolate chopped
  • 50 g slivered almonds toasted
  • 50 g rice cereal

For the White Chocolate Mousse:

  • 200 g white chocolate chopped
  • 300 ml heavy cream chilled
  • 1½ tsp gelatin powder
  • 2 tbsp cold water

For the Raspberry Mousse:

  • 200 g raspberry sauce from above
  • 1½ tsp gelatin powder
  • 2 tbsp cold water
  • 250 ml heavy cream chilled

For the Whipped Cream Topping:

  • 250 ml heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Decoration (optional):

  • Fresh raspberries
  • White chocolate curls
  • Crushed freeze-dried raspberries

Instructions
 

  • Simmer raspberries, sugar, and lemon juice for 5–7 minutes. Stir in cornstarch mixed with water; cook 2 more minutes until thick. Strain and cool completely.
  • Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Mix dry ingredients. Whisk eggs, sugar, oil, sour cream, vanilla, and raspberry purée. Combine with dry mix. Bake 20–24 minutes. Cool fully.
  • Melt white chocolate in bursts. Stir in almonds and rice cereal. Spread into an 8-inch circle on parchment. Chill until firm; trim to fit.
  • Bloom gelatin in cold water. Melt white chocolate. Warm gelatin and stir into chocolate. Cool slightly. Whip cream to soft peaks and fold in.
  • Bloom gelatin. Warm raspberry sauce and stir in gelatin. Whip cream and fold into cooled sauce. Chill until thickened.
  • Line a cake ring with acetate. Layer: raspberry cake, almond crunch, white chocolate mousse, second cake, raspberry mousse. Smooth top. Chill 4–6 hours or overnight.
  • Whip cream, sugar, and vanilla to soft-medium peaks. Pipe or spread over cake.
  • Garnish with raspberries, white chocolate curls, or freeze-dried berries. Slice with a warm knife. Serve chilled.