Raspberry-White Chocolate Bombe

Yesterday was my youngest daughter’s birthday.  I didn’t know quite what to do, because almost every birthday we were away from home on different vacations.  You all know I usually don’t cook or bake much during the Summer so I felt a bit stressed and pressured…  Anyway, I relied on my crockpot and made Slow Cooker Butter Chicken, Slow Cooker Dry Spiced Dal, Peruvian chicken empanada eggrolls (this link is the one for Chicken Cordon Bleu Eggroll recipe, but if you scroll to the bottom you’ll see the empanada eggrolls), and my power slaw (with red cabbage, golden beets, jicama, broccoli and apple).  Now, the birthday cake… After doing much weighing and changing my mind, I decided to do this:


Serves 12 (from Cook’s Country, Feb 2012)

1/4 cup raspberry liqueur, such as Chambord
1/4 cup raspberry-flavored gelatin
1/8 teaspoon salt
1 pound white chocolate, finely chopped
2 cups heavy cream
2 cups fresh raspberries
1 (9-inch) white cake round (see recipe below)
White chocolate curls, for decoration

White Layer Cake
Makes one 9-inch cake round
Nonstick cooking spray
1 1/8 cups cake flour, plus more for dusting pans
1/2 cup whole milk, at room temperature
3 large egg whites, at room temperature
1 teaspoon vanilla extract
7/8 cups sugar
2 teaspoons baking powder
1/2 teaspoon table salt
6 tablespoons unsalted butter, softened but still cool

Adjust oven rack to middle position and heat oven to 350 degrees. Spray one 9-inch round cake pan with nonstick cooking spray, dust with flour, and tap pan to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.

Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/4 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/4 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Pour batter in to prepared cake pan and using rubber spatula, spread into even layer. Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.

Rest cake in pans 3 minutes, then loosen from sides of pan with a knife. Invert onto large plate, re-invert onto wire racks. Cool completely, about 1 1/2 hours.

The cake batter will be almost frosting like consistency, but more fluffy.


 Line 10-cup-capacity mixing bowl with plastic wrap. Bring liqueur to simmer in small saucepan. Stir in gelatin and salt until dissolved; remove from heat. Microwave 8 ounces white chocolate and ½ cup heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1½ minutes. Stir in gelatin mixture and let cool to room temperature, about 30 minutes.

Whip remaining 1½ cups cream with electric mixer until soft peaks form, 1 to 3 minutes. Gently fold one-third of whipped cream into cooled white chocolate mixture. Fold in remaining whipped cream until incorporated. Scrape one-third of mousse into prepared bowl and stud with raspberries. Repeat twice with remaining mousse and berries. Place inverted cake round on top of mousse, trimming cake to fit if necessary. Cover with plastic and chill until mousse is set, about 4 hours (and up to 24 hours).

This is after mixing the liqueur, gelatin, and white chocolate mixture.
After mixing the gelatin mixture and the whipped cream.
Line the stainless steel bowl with plastic wraps.
First layer of the mousse and raspberries – repeat 2x.
Place the inverted cake and trim to fit into the bowl.  Wrap with plastic wrap and refrigerate.

TO ASSEMBLE: Turn out bombe onto large cake platter. Remove plastic. Microwave remaining 8 ounces chopped chocolate in bowl until melted and gently spread over mousse and cake. Press chocolate curls into white chocolate. Cut cake with warm knife and serve.

HOW TO MAKE CHOCOLATE CURLS: Use a vegetable peeler to peel curls off of a large block of chocolate. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.)

**Instead of making chocolate curls, I dissolved about 1 Tablespoon of powdered gelatin into a 1/8 cup of hot water.  Melted about 2 ounces of white chocolate;  whipped 1 cup of heavy cream until soft peak added the gelatin and white chocolate.  After spreading on the cake refrigerator about 1 hour and decorate with sprinkles (or whatever else you want to decorate with). 


My opinion: Ridiculously delicious!!  Omg, the white sponge cake is going to be my “go to” white sponge cake from now on.  So good!! I am glad I made the decision to use my whipped cream frosting, because if I had just used the white chocolate frosting and covered with chocolate curls it would have been way too sweet.  This is like biting into a bit of cloud from heaven!! Am I exaggerating?  You be the judge.  If you don’t like mousse type of consistency or mousse, you may not enjoy this, but I personally thought this was a very delicate and charming cake! ALSO, let me assure you that this was not a difficult cake to make, so please don’t feel intimidated by the long recipe.  Just read it through and get a general sense of what goes on, then tackle it! 


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