Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, white chocolate layer cake filled with strawberry mousse and frosted with whipped strawberry white chocolate ganache. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache is something that I have loved my entire life.

Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix. So, I figured I would use the chocolate with the chocolate layer, and use the white chips with the white cake. I made a strawberry cake with Strawberries N Cream filling and poured the White Chocolate.

To get started with this particular recipe, we must first prepare a few ingredients. You can have white chocolate layer cake filled with strawberry mousse and frosted with whipped strawberry white chocolate ganache using 21 ingredients and 31 steps. Here is how you can achieve that.

The ingredients needed to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:

1. Take FOR STRAWBERRY PUREE
2. Prepare 1 quart fresh strawberrys, stems removed and sliced
3. Make ready FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
4. Take 1 1/2 heavy whipping cream
5. Take 16 ounces white chocolate, chopped, not chips
6. Get 3/4 cup strawberry puree
7. Prepare FOR WHITE CHOCOLATE CAKE
8. Make ready 2 1/2 cups cake four
9. Get 1 teaspoon baking soda
10. Make ready 1/2 teaspoon salt
11. Get 4 ounces white chocolate, chopped, not chips
12. Take 1 cup unsalted butter at room temperaturee
13. Make ready 4 large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
14. Prepare 1/2 teaspoon cream of tarter
15. Prepare 1 cup buttermilk
16. Prepare FOR STRAWBERRY MOUSSE FILLING
17. Prepare 1 box (3 ounce) strawberry jello
18. Make ready 1/2 cup boiling water
19. Get 1 cup cold strawberry puree
20. Get 1 1/4 cups cold heavy whipping cream
21. Make ready 1 teaspoon vanilla extract

Three layers of chocolate cake, white & chocolate mousse filling, topped with Belgium chocolate ganache and confections. Regular white chocolate ganache is softer in consistency because it is made with one part cream and two parts white chocolate. As a result, this tends to As a result, that makes it an ideal frosting under fondant. However, if you have another perishable filling with your ganache, or the ratio of cream to.

Steps to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:

1. MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
2. Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
4. MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
5. Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
6. Stir in strawberry puree and refrigerate until cold, at least 2 hours
7. Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
8. MAKE WHITE CHOCOLATE CAKE
9. Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
10. Whisk flour baking soda and salt in a bowl
11. Melt white chocolate until smooth either in the microwave or over a double boiler
12. In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
13. Add the flour alternating with the buttermilk
14. Beat egg whites and cream of tarter until they hold firm peaks
15. Fold egg whites into cake batter until combined
16. Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
17. Cool 30 minutes in pans on rack before removing to cool completely
18. MAKE SYRAWBERRY MOUSSE
19. Dissolve gelatin in boiling water
21. Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
22. Beat cream to soft peaks, add vanilla and beat until it holds its shape
23. Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
24. ASSEMBLE CAKE
25. Place on cake layer, bottom up on serving platter
26. Cover with 1/3 of the thickened strawberry mousse
27. Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
28. Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
29. Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
30. Garnish with fresh strawberries and red, pink and white sprinkles

A luscious white and chocolate layered cake with my finest whipped white chocolate frosting, dark chocolate ganache and decadent chocolate This easy Lemon Curd Poppy Seed Cake recipe includes a tender-crumbed, super moist white cake with a delicious lemon curd filling #birthdaycake. Fold the whipped cream into the cream cheese mixture; scrape the bowl, and stir to combine any sticky Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for. There's chocolate cake and then there's this chocolate cake — four glorious layers of rich and tender dark chocolate cake, slathered with a whipped ganache frosting and drizzled with a bittersweet chocolate sauce. It's not the one-bowl cake you make on a Wednesday night to serve after dinner. Allow the strawberry chocolate mixture to cool until tepid.

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