White Chocolate Mousse Cake

White Chocolate Mousse is so creamy and rich and beautiful to look at. You won't be able to eat one piece.




* 2 pounds sweet potatoes * ¼ cups vegetable oil * Unsalted butter for pans 2 cups cake flour, (not self rising) plus more for pans 4 large eggs 2 cups sugar 2 tablespoons baking powder 1 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon nutmeg 2 teaspoons pure vanilla extract 3 tablespoons Nocello walnut liqueur or brandy 1/12/ cups unsalted macadamia nuts, toasted, coarsely chopped 1 pound white chocolate ½ pound dark chocolate (for leaves) optional 2 cups heavy cream

Nutritional information

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1. Heat oven to 400 degrees. Coat potatoes with ¼ cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree. 2. Lower oven temperature to 325 degrees. Butter two 8-by-1½ -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined. 3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and Nocello until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand. 4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1¼ hours. 5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes. 6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated. 7. Cut each cake layer in half horizontally, creating four layers. Spread ⅔ cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. 8. Cut out 6 leaf shapes using parchment paper. 9. Melt dark chocolate in microwave and brush on cut out parchment leaf shapes, then place them onto a soup bowl that has been turned over. 10. Place leaves in freezer for 3 minutes repeat coating leaves with chocolate 3 more times and set aside. 11. Carefully remove leaves from soup bowl and place on top of cake. 12. Drizzle some melted dark chocolate with a teaspoon over cake top. 13. Arrange remaining ½ cup macadamia nuts on top of cake, and serve. Serves 8 to 10. (I had to guess on prep time)