White chocolate, raspberry, and a mousse cake? Sounds like the decadent dessert of your dreams. Unfortunately, this cake is anything but! I’ve whipped up a quick recipe for you to try out without breaking the bank! The white chocolate icing provides an extra touch of sweetness, while the raspberry flavor isn’t overpowering. This recipe is perfect for any occasion or holiday. Eggs and butter are just some of the ingredients used in this easy-to-make treat that will have you bringing homemade cakes to all your friends and family gatherings. A slice of this sweet confection makes an excellent gift, and I’m sure the recipient would much rather receive the dessert than the cook!
Ingredients:
-1 package devil's food cake mix
-4 eggs
-½ cup water
-1 tablespoon oil
-1 container (8 ounces) raspberry cream cheese frosting
-½ cup raspberry jam or jelly, divided use*
For the frosting:
-2 tablespoons raspberry preserves or jam, divided use*
-1 cup chocolate decorator's icing tinted pink, if desired (see below)
Directions:
Preheat oven to 350 degrees. Lightly grease and flour two 8" round cake pans. In a large mixing bowl, combine the flours, baking powder, salt, and cocoa; mix well. In another large bowl, lightly beat eggs; add oil and water, and stir the mixture well. In the third bowl, stir devil's food cake mix until well blended; pour into the liquid mixture. Pour the batter into prepared pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven; cool in pans for 5 minutes. Carefully remove from pans; first use a serrated knife to loosen the edges, then place on a wire rack to completely cool.
Make the frosting: In a large bowl, beat cream cheese with an electric mixer on low speed until smooth; gradually add the powdered sugar and jam or preserves. Beat at high speed for about 2 minutes. To tint the frosting pink: Mix 1 tablespoon raspberry jam or jelly with 6 tablespoons water in a small bowl and stir the mixture until it forms a pasty liquid gel. Slowly add it to the cream cheese mixture while beating at high speed, stopping once in a while to scrape the side of the bowl.
Invert one of the layers of cake onto a serving plate. Spread frosting evenly over the top of the cake layer. Invert the second layer onto the frosting and gently press down on it; spread more frosting over top and sides of cake. Use remaining frosting to make a border around the edge of the cake. Spread any remaining frosting over the top of the cake for a smooth look.
Make Mousse Topping: In a small bowl, combine whipping cream and sour cream; stir with a spoon until well blended. Transfer ½ cup to another small bowl; cover and refrigerate until ready to use in the next step (this is the quantity used in each layer of mousse).
