Here’s the deal. This cake tastes pretty amazing. 5 layers of moist, thick white cake, blanketed by cream cheese frosting and a light raspberry mousse. Then smoothered in a soft chocolate ganache. Add in a few fresh raspberries and the stream of flavors is complete. The kind of cake that makes you mmmmmm. But.. I’m kinda a perfectionist. And I have to say.. there were a few issues with this cake. The weight of the cake is a little heavy for the mousse.. so the mousse had a difficult time staying put in the layers. Also cream cheese frosting is so thick and rich that is it difficult to make smooth. So when you pour the ganache over, it’s not perfectly glossy.
Because of these reasons I seriously considered throwing out the whole cake and starting over. After taking a bite, I reconsidered and gave a large portion to one of my foodie friends and she said “I had a large portion of cake. Be proud. It was delish. Chocolate with real berries is one of my favorite combos.” That was when I decided, it may not be technically perfect but it is pretty amazing. And sometimes it is ok not to be perfect and be amazing instead.
Here is how the cake came about…
I started with the base of the recipe. This is my favorite white cake recipe. And it is perfect and amazing in one. One reason I love it is because it is versatile. It goes with any frosting, any filling, and any flavors. Then I added in a little cream cheese frosting. Filled the next layer with the raspberry mousse.
You can see that the mousse just didn’t want to stay put. But at the same time.. I was very tempted to stop here. Naked cakes are kinda a thing lately. In fact, in hindsight this would have been a nice place to stop and add the ganache right on top.. Oh that would have been perfect. Had to test out my awesome cake topper from Honey and Mint.
But I got greedy and wanted frosting all over that baby. So I just let the mousse marble right in with the frosting. But like I said the thick yummy creamy cheese just doesn’t like to be perfectly smooth so when the ganache was added..
It was a little bumpy. If you can get over your type A personality, you will not regret this cake.
Click Here for the White Cake Recipe. To make the five layers, I simply just added less batter to each pan and baked it about 15-17 mins.
- 1 C Heavy Cream
- 8 oz. Semi-Sweet Chocolate Chips
- Place chocolate chips in a medium bowl.
- In a small sauce pan heat cream over medium high heat til bowling.
- Whisk and watch carefully not to scorch or boil over. Once boiling pour over chocolate chips.
- Whisk until creamy and smooth. Allow to cool and thicken slightly before pouring over cake.