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White chocolate ripple mousse with rose cake

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Adjust Servings:
70g Cake floor (self raising)
40 ml vegetable oil
90g White sugar
5 Large eggs
65 ml Fresh milk
1/2 Tsp Rose essence
1/2 Tsp Vanilla essence
2 drops pink coloring
a pinch Baking powder
70 g White chocolate
50 ml Whip cream
1 drop pink coloring
1 drop Rose essence
200 g White chocolate
3 Eggs
350 ml Whip cream
a pinch cream of tartar
3 TBSP Confectioners sugar
1/2 Tsp Vanilla essence
1 drop pink coloring

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White chocolate ripple mousse with rose cake

Smells like a rose taste like out of this world

This is an amazing taste combination which is sure to surprise your friends and family, Simply smells like a rose.

  • 1 hour and 30 minutes
  • Serves 15
  • Medium
Waiting time 1 hour


  • Cake

  • Ganache

  • Mousse



It’s been a while since we last uploaded a recipe. And I wanted to make something special for Sue for valentine. I have to admit I’m not much of a valentines person but I needed a reason to make this cake which I had in my mind for some time. Have to admit that this came out better than I expected, this is not coming just from my self.  Ok, enough bluffing, back to food.

Faluda¹ is a popular drink in Sri Lanka, this is a drink similar to a milkshake made using rose essence, colouring, sugar and milk with few more other ingredients. The drink itself is full of rose aroma and tastes amazing. We used rose colour and rose essence as main colouring and flavour for this recipe.

We made a Japanese soft cake and gave it a rose flavour and a light pinkish colour. Due to its extremely soft texture, we felt that it would go well with a ganache so we gave our ganache the rose treatment. And to cover it all up we made a smooth white chocolate mousse and added a little bit of the colouring to give a ripple effect, we didn’t want to add rose flavour to this as we felt it would overpower the taste. It is good to have different flavours to complement one another.

We broke down the cooking steps into 3 parts to simplify the process, 1. Making the cake  2.making the ganache 3. making the white chocolate mousse. It would be easier to do it in this order as the cake and ganache need to cool down before adding the mouse over it or it will melt the chocolate mousse. You can place the cakes in cubes or any form you like: into cups or bowl and then drizzle the ganache on top of it, but do not put too much of it as it will make the dessert too sweet. We enjoyed eating this as much we did making it and we can recall a few others who enjoyed this very much so we hope you’ll love this as well.

Few tips to keep in mind when you are making

The rose cake

  • It is important to use vegetable oil or canola oil so that it doesn’t have a strong aroma
  • When you heat up the oil it is not necessary to bring it to boil
  • It’s very important that you’re adding confectionary sugar when whisking the egg whites, if you use granulated sugar it might not completely dissolve and would make the structure unstable
  • You will know that the egg whites are beaten well when they become smooth and creamy in texture. To make sure of this, dip your whisk in the beaten egg whites and lift the whisk, egg whites should form what’s known as soft peaks (creamy mountains)
  • Be gentle when you mix flour mixture with beaten egg whites not to knock out air bubbles
  • After baking is complete, turn off the oven and leave it in the oven to gradually cool down

White chocolate mousse

  • We made a traditional chocolate mousse for our browny. This recipe is similar to that, to check that in our blog  click here
  • Mix the melted chocolate with the beaten egg whites while it’s slightly warm this will help to cut through some of the raw egg flavours and slightly cook the eggs.
  • However, when you mix eggs and chocolate mixture with the beaten whip cream make sure that it is completely cooled down.

This is a bit of work but the enjoyment you get will be well worth it. We hope you enjoy making this as much as eating it.



Making the cake step 1

Strain the flour and heat the vegetable oil in a pan, Once heated transfer to a bowl and mix with flour, mix well until a smooth paste is formed. Add milk into this and mix using a spatula until no clumps are present. Separate 4 eggs into whites and yolks. Add the 4 egg yolks and 1 additional whole egg into the flour mixture and mix well until smooth. At this point add the vanilla. rose essence and colouring and incorporate all together.


Making the cake step 2

Separately beat the egg whites using an electric mixer in a bowl for about 30 seconds gradually start adding powdered sugar, spoon at a time every 20-30 seconds until all 90g of confectionery sugar is used. Keep on beating until all the sugar has dissolved and egg whites form thick peaks when you lift the whisk. (This step is very important as it will help to form necessary air pockets in the cake which gives the cake its unique texture)
At this point take a scoop of egg whites and mix it with flour mixture to dilute it. Then add complete flour mixture into the beaten egg whites and gradually mix without breaking air bubbles.

35-45 minutes

Baking the cake

Preheat the oven to 160C. Take a medium-sized baking tray and place baking paper on the base and around it to easily remove the cake once it's baked. Place a bowl of water inside the oven along with the cake and bake it anywhere between 35-45 minutes. The cake should double in size and once the time is complete let it rest inside the oven for another 15 minutes and then take out of the tray and let it cool in a wire rack.


Making the rose Ganache

Melt the white chocolate using a double boiler, add the whip cream into the same, this will help create a more creamy ganache, gently stir with a spatula to help the melting process. Once everything has melted add rose essence and pink colouring and mix well. let this cool down for a while.


Layer the cake and ganache

Once the cake and ganache have cooled down, Cut the cake into 2cm cubes, and place it in a bowl or in cups (cake cubes will act as the base) and then pour over the rose ganache. Make sure that you do not put too much as this can make the dessert too sweet. Set these aside until the white chocolate mousse is ready.


Making the white chocolate mousse step 1

Melt the white chocolate on a double boiler and mix with 50 ml of whip cream, stir gradually as it melts. Set this aside. Whisk the eggs using a mixer until it has become very frothy. At this point gently add the melted chocolate while whisking the eggs and finally add the vanilla essence. Set this aside.


Making the white chocolate mousse step 2

Pour the rest of the whip cream into a bowl and start whisking, after 30 seconds gradually start adding the confectionery sugar and keep on whisking until cream becomes frothy and it takes shapes. At this point, you can try to lift the froth with your mixer or a spatula to confirm the formation of stiff peaks.

Now add the egg and white chocolate mixture into this and gradually stir without knocking off the air bubbles. Add a drop of pink colouring at the end and gently mix it to give the ripple effect


Bring them all together

Take the bowl or the cups which you had prepared by layering the cake cubes and pouring the ganache. Pour the white chocolate mousse over it covering the cake base until to the top.

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