I brought this to work and got rave reviews! I made a few changes. I used white cake instead of lemon. I also added about 2 Tbsp of sugar to the raspberries, and added a box of vanilla pudding to the mousse. At first, the mousse turned out very runny and gritty, but I just used my hand mixer on high and mixed it until it became fluffy again. I will definitely make again!

I have to say this is a bust. The white chocolate mousse is runny and won't frost the cake. I sit here with it half stuck to the sides of my cake and it looks awful. It's for my grandmothers 90th birthday and I don't know what to do. I did also try to add some vanilla instant pudding as someone recommended and it just became more "yellowed" and gross. I will never make this again. It's a good idea but in reality it is like putting yellowed soup on your cake.

This is a little time consuming, but worth the effort, it turns out very light and delicious. I followed the advise of the reviewer who used instant pudding to thicken the mousse. I just whipped my cream until it was thick and sprinkled in about 2 TBS of vanilla instant pudding and it thickened immediately, so I didn't add anymore, then mixed in the white chocolate, it turned out very good, easy to frost, not runny at all. I didn't have raspberries so I used strawberries and it was very good.

I followed the suggestions made by fellow reviewer, STARKRAZI, and the results were very good. I added 2tbs of sugar to the raspberry puree since it was just too tart. The overall effect was really good, since the raspberry puree had enough tartness to offset the white chocolate mousse. I'd definately use this recipe for as a cake filling again. I received many compliments.

This was a really good recipe but I did make a couple of changes. I added two packets of lemon pudding mix to the cake, and to the filling, I did something easier than the recipe. I used a pint of cream, added a box of white chocolate pudding mix and frozen raspberries that I pureed to make small. It was divine! And so easy!

I have not made the cake portion of this recipe but I have used the raspberry white chocolate mousse as a filling for a chocolate cake. This is absolutely amazing. I did some substitutions based on other reviewers. I added 1 tsp. orange extract and a Tbls. or 2 of sugar to the raspberry puree to sweeten and I also added a box of vanilla pudding mix to the mousse as a stabilizer. I added the raspberry mixture to the white chocolate mousse and used it for a chocolate cake filling. It was amazing. I received tons of compliments and the cake literally disappeared. I have also substituted a lemon filling with the white chocolate mousse as a lemon cake filling and it is incredible. The lemon filling is from a lemon cake recipe on this site as well. I get requests for the lemom cake with the lemon filling all the time. Thank you so much for this recipe. It has been a great help in my cake making business.

This was a nice dessert and not too hard to make. I took other cooks advice and added a box of instant white chocolate pudding to mousse and this worked out well. I will make this again

I really wish I had read the reviews on this cake before making it. I followed the directions up until combining the cream & chocolate. I (admit it!) messed up and put the cream in before mixing it, and tried to compensate by adding powdered sugar. Needless to say, it ended up as a big, gloppy mess. Now that I've thrown out the entire batch, my naked cake waiting for its frosting, I'm off to Cub Foods to buy some whip cream. I'm just going to use regular pre-whipped cream and the raspberry mix. I'm also going to add a little sugar to the raspberries, as one reviewer suggested.

This cake was fun to make but messy because the fillings of chocolate mousse and rasberry were not consistent enough. It made it hard to spread the icing on top. I had to ad suger to the rasberry and chocolate mousse, but other than that it was a success! I added a personnal touch for a birthday celebration ( as seen on the picture) and everyone loved it. I also added food coloring to the cake mix to make it fun.

This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the whole thing eaten, but every single person there asked for the recipe, and even talked about it days later. A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. That was really my only complaint about this recipe; the mousse was difficult to work with, especially when it came to frosting the outside of the cake. However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. Not only does it stabilize the mousse, but it also adds flavor. I recommend trying either the vanilla pudding mix or the white chocolate. Also, to add an extra boost of flavor to the raspberry, try adding a few drops of orange extract. It enhances the berry flavor quite well. I also recommend adding sugar to taste. I agree that the raspberry puree can be rather tart. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Hope that helps!

Absolutely wonderful flavor. The only reason I didn't give it 5 stars is because I do agree that there is too much cream in the recipe and it is a time consumer. I did have fun making it though and it really would turn out pretty if the mousse wasn't quite so thin. Still, I refrigerated the mousse and then applied to the cake and it was still quite nice with the garnised raspberries. Made it for my sister's b-day and she and her kids raved over it. ( She is a fellow all-reciper)

I haven't tried this recipe but i used it as a reference to make my white chocolate mousse and it turned out great. First melt chocolate with some heat cream and whisk till smooth. let cool down. if you don't it will melt the whipped cream which some who rated this recipe obviously did. whip the cream till soft peaks form and add a stabilizer and sugar to sweeten. whipped cream stabilizers are sold in specialty stores or online. piping gel also stabilizes cream to a nice thick consistency. next mix 1/4 of whipped cream into chocolate that has been cooled. next fold in another 1/4 of cream. do slowly so as keep airy and thick. you'll love these tips if used correctly!!!!!!!!!!!

This wasn't awful or anything, but I wasn't really crazy about it. I did as another poster suggested and only used 1/2 c. cream to melt the chocolate. Everything tasted just fine, but I didn't care for the texture of the mousse after it sat for awhile. Probably won't make again.

The flavors complemented each other very well, but insted of the "mousse" I simply made a white chocolate ganache to frost with. I also drizzled each layer with a lemon syrup I made from lemon juice and confectioner's sugar. I'll definitely use this one again!

Comments: the chocolate mousse: I took the advice of others and only put 1/2 cup of cream in with the chocolate. There is way too much cream in this recipe. Mine turned gritty the instant I began folding the stuff together. The consistency was not that of mousse either. Also, while sitting in the fridge waiting for the cake to be ready, it totally separated, and I was left with a cup of cream in the bottom of the bowl. next time I would use a lot less cream. The raspberry was fine, watch out though. It doesn't seem to thicken so you think you need more starch. But it does thicken quite a bit after. I think it needs sugar in the berries.

After tweeking this recipe the cake turned out wonderfully. I took the reviewer's advice and melted the chocolate with only 1/2 cup of cream as well, I added gelatin to the raspberry filling in order to make it firmer. It was a great hit for my daughter's first birthday. I will make this again.