Cranberry Mousse Cake with White Chocolate Frosting

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Aug 25, 2015

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Cranberry Mousse Cake with White Chocolate Frosting

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Cranberry Mousse Cake with White Chocolate Frosting
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Yield Servings
Author The Seaside Baker
Prep time 40 minutes
Cooking time 1 hour 10 minutes
Total time 1 hour 50 minutes

Description

Beautiful and decadent, this cake will satisfy anyone's taste buds.

Ingredients

  • Cake
  • 2 cups flour
  • 1/2 cup pulverized freeze dried cranberries
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 sticks of softened butter
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla bean paste or extract
  • 2 whole eggs
  • 3 egg yolks
  • 1 cup buttermilk
  • red food coloring
  • blue food coloring
  • Cranberry Mousse
  • 1 bag of fresh cranberries
  • 2 cups sugar
  • 1/4 cup orange juice
  • 1 1/2 teaspoons gelatin
  • 2 cups whipping cream
  • 1 tablespoon orange zest
  • White Chocolate Buttercream Frosting
  • 1/2 stick of unsalted butter
  • 1/2 cup melted white chocolate
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons milk or heavy cream

Instructions

Cake
  1. Preheat oven to 350F.
  2. Make sure all your ingredients are room temperature. In a separate bowl, combine flour, pulverized, dried cranberries, salt, baking powder and soda; Mix to combine. Set aside.
  3. In a mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  4. Add eggs, one at a time, scraping the bowl after each addition.
  5. Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk. Repeat this 3 times until you have incorporated all the flour and buttermilk.
  6. Separate batter into 3 bowls, equally. Add red food coloring into 1st bowl and mix (may take a few drops depending on what brand you use).
  7. Repeat with blue food coloring in 2nd bowl. Leave batter in 3rd bowl as is.
  8. Grease three 6 inch pans and pour one bowl of batter into each pan, so each pan has a different color batter inside. Or, use two 8 inch pans and gently combine batters in a swirl or marble cake pattern in each pan. Do not over-mix or batter combination will  turn purple.
  9. Bake for 20 minutes or until a knife comes out clean. Cool for 10 minutes then remove from pan and allow to completely cool on a cooling rack.
Cranberry mousse
  1. In a saucepan, combine 1 bag of fresh, rinsed cranberries.
  2. Add sugar and orange juice.
  3. Cook on medium heat for about 30 minutes.
  4. Once berries have started to pop, pour the mixture into a blender and blend on high until smooth.
  5. Pour back into the pan and add 1 1/2 tsp of gelatin.
  6. Cook on medium low heat until the mixture coats the back of the spoon, about 15 minutes.
  7. Remove from heat and cool until room temperature.
  8. Once at room temperature, refrigerate the finished cranberry sauce for 1 hour.
  9. Beat whipping cream on high until stiff peaks form.
  10. Fold in orange zest and cranberry sauce.
White Chocolate Buttercream Frosting
  1. Beat butter, melted white chocolate and vanilla extract for 2 minutes.
  2. Add powdered sugar, salt and milk or cream.
  3. Beat with whisk attachment for 3 minutes on high.
Assembly
  1. Assemble cake by adding a thick layer of cranberry mousse in between each cake layer.
  2. Refrigerate assembled cake for 1 hour before frosting.
  3. Frost cooled cake and decorate.