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White Chocolate Mousse Cake

Source of Recipe


Sunset Magazine






List of Ingredients



• 1 box yellow cake mix
  
• 10 egg yolks
  
• 2/3 cup sugar, divided
  
• 1 lb. white chocolate, melted
  
• 10 egg whites
  
• 10 ounces heavy cream, whipped
  
• 1/2 oz. gelatin dissolved in 3 ounces water
  
• Whipped cream and white chocolate shavings for garnish
  






Instructions



1. Follow package directions for yellow cake mix. Bake cake in one layer in a 10-inch cake pan. Let cake cool and set aside.
   
   
2. Beat egg yolks and half of the sugar. In a separate bowl, whip the egg whites.
   
   
3. Gently mix together the cooled and melted chocolate, remaining sugar, and whipped egg whites until soft peaks form. Fold mixture into egg yolk-sugar mixture. Fold in dissolved gelatin, then fold in the heavy whipped cream.
   
   
4. Cut cake into 3 layers. Place one in bottom of pan and cover with half of the mousse mixture. Place second cake layer on top and cover with remaining mousse; place third layer of cake on top and refrigerate for 3 to 4 hours.
   
   
5. Ice the cake with the whipped cream and then garnish with shaved white chocolate.