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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

A perfect dessert for company and for someone who loves chocolate but is allergic. This cake is the lightest and most delicious.

When purchasing your white chocolate for grating. Try to buy by the chunk. You want a good quality chocolate with a lot of cocoa butter added. The Belgium or Holland chocolates are my favorite.

If desired , you could add raspberries , bananas or any fruit you desire to fill cake. I prefer just the white chocolate mousse.

Ingredients You'll Need

White Chocolate Mousse:
12 ounces white chocolate, broken up
½ cup half and half
2 tablespoons softened sweet butter

2 cups heavy cream
Mousse Cake:
3 eggs, room temperature
1 egg yolk
½ cup sugar
½ teaspoon vanilla
½ cup flour
2 tablespoons butter, melted
Butter and flour for pan
1/8 cup Grand Marnier
6 ounces white chocolate, grated with potato peeler


For White Chocolate Mousse place white chocolate and half and half in top of double boiler over hot water. Heat until chocolate melts. This can be done in microwave. Stir in butter until it melts. Remove from heat. Set aside. Add a little hot water and vanilla if chocolate becomes stiff.

Whip cream until soft peaks form. Fold a little whipped cream into white chocolate to lighten. Fold in remaining whipped cream. Refrigerate until cake is ready to frost.

For Mousse Cake, combine 3 eggs, yolk, sugar, and vanilla in mixing bowl. Place bottom of bowl in boiling water a few seconds. Beat mixture on high for 6 minutes in an electric mixing bowl over high speed. Stir flour into the batter while folding in with spatula. Fold in butter the same way.

Butter corners of 11” x 17” jelly roll pan. Place parchment paper in pan. Butter and flour parchment paper. Shake out excess flour. Pour mixture in pan and bake in preheated oven at 350 degrees for 15 minutes. Remove from oven and let stand 5 minutes. Place sheet of parchment paper on top of cake. Place cutting board over paper and turn cake upside down on it. Remove paper.

Divide cake into 3 sections. Sprinkle cake with Grand Marnier. Cut through paper with knife to separate sections. Place 1 section on platter and spread with mousse. Place another cake layer on top and spread with mousse. Repeat for the last layer. Frost cake with mousse. Press white chocolate lace all over cake. Refrigerate until ready to serve.


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