Chocolate Mousse Cake with White Chocolate Raspberry Buttercream

Photo Jun 06, 6 03 08 PM

The ROSE cake. So many pictures of different versions of it all over pinterest, google images, youtube, etc. I’ve been wanting to try it forever and finally had the guts (and the time) to make it! The actual concept is quite simple. You have a 1M tip and just make lots of swirly roses around a whole cake. The execution was…not so simple.

Photo Jun 07, 11 07 36 AM

There were three components to the whole cake. The actual cake itself, the filling, and the buttercream frosting. Each as in individual was not hard to make, it was quite straight forward actually. However, all three together was quite the experience.

Photo Jun 07, 10 54 51 AM

For one, I have not made an 8in cake in quite a long time. I’ve had a chocolate cake recipe that I’ve been holding onto, waiting to be used. I made it the night before so that it would be completely cooled for the next day when I wanted to make it. As I was baking it, the whole kitchen smelled of sweet chocolate, and I knew that I chose the right recipe.

Photo Jun 07, 10 55 49 AM

After the two layers were cooled overnight, I made a filling. I was debating on if I should do a whipped raspberry buttercream or the chocolate mousse filling that the cake recipe provided, and decided on the mousse to bring the chocolate to the extreme.

Photo Jun 06, 11 14 49 AM

Now the buttercream I used contained fresh raspberries that I had to puree and strain, which reminded me of my raspberry swirl cheesecakes that I used to make…maybe I should bring that back soon….But anyways, I made a white chocolate ganache and added that to the buttercream and it smelled so divine. After adding in the raspberry puree, it turned the entire frosting batch into the dusty pale pink that is shown in the cake. There was no food coloring added, it is all au naturale.

Photo Jun 06, 11 10 29 AM (1) 

Thanks to my handy dandy 1M tip, the cake took  me no longer than 10 minutes to frost. Once it had all the components together and ready, it was able to come together quite well and fast. Would I use this technique again? Of course. Will I make more rose cakes in the future? Most definitely. It might be a while before I make 8in cakes again, but now I’m looking into mini cakes…hmmm…..

Chocolate Mousse Cake:

Chocolate Mousse:

White Chocolate Raspberry Buttercream:

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