Vanilla Bean Butter Cake + White Chocolate Mousse
Serves: one tall 6" cake
 
Ingredients
  • FOR THE CAKE:
  • 12 tablespoons (1½ sticks) Butter, softened
  • 1 cup + 2 tablespoons Raw Cane Sugar
  • Seeds scraped from 1 Vanilla Bean
  • 3 Large Eggs
  • ¾ cup Buttermilk
  • ½ cup Apple Sauce
  • ½ cup Sour Cream
  • 1 cup + 2 tablespoons Sweet Rice Flour
  • ¾ cup Oat Flour
  • ½ cup Millet Flour
  • 2¼ teaspoons Baking Powder
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • FOR THE MOUSSE:
  • 1½ cups Heavy Cream, divided
  • 1 cup High Quality White Chocolate, chopped (I used Valrhona)
  • 1 teaspoon Vanilla
  • FOR THE WHITE CHOCOLATE GANACHE:
  • ⅔ cup High Quality White Chocolate, chopped (I used Valrhona)
  • ⅓ cup Heavy Cream
Instructions
  1. FOR THE CAKE:
  2. Preheat the oven to 325 degrees. Line the bottoms of four 6" round baking pans with parchment paper. Grease and flour.
  3. Place the butter, sugar, and vanilla bean seeds in a large mixing bowl. Beat together on high for 2-3 minutes, or until light and fluffy.
  4. Beat the eggs into the butter mixture, one at a time, fully incorporating before adding the next egg.
  5. Beat in the buttermilk, apple sauce, and sour cream.
  6. In another bowl, sift together the rice flour, oat flour, and millet flour. Whisk in the baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients and mix together until smooth and well combined.
  8. Divide the batter evenly between the prepared pans, dropping each pan on the counter once or twice to remove air bubbles from batter.
  9. Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.
  10. Let cool for 10 minutes and remove from the pans. Finish cooling on a wire rack.
  11. FOR THE MOUSSE:
  12. Place the white chocolate and 2 tablespoons of the cream in a saucepan. Heat on medium, stirring occasionally until the chocolate is melted and smooth. Remove from heat and let cool.
  13. While the white chocolate cools, place the remaining cream in a mixing bowl and beat until stiff peaks form - the cream should be as thick as it can possibly be before turning to butter (this ensures a more sturdy mousse).
  14. Pour the cooled white chocolate over the whipped cream and very gently fold in until fully combined. Place in the refrigerator for 1 hour.
  15. FOR THE GANACHE:
  16. About 15 minutes before you assemble the cake, make the ganache.
  17. Place the chocolate and cream in a small saucepan and heat on medium, stirring frequently until chocolate is melted and mixture is smooth. Remove from heat and let cool.
  18. TO ASSEMBLE:
  19. Place one cake layer on a serving plate. Top cake layer with ⅕ of the mousse. Level the mousse and top with another cake layer. Repeat process until all 4 cake layers are filled and stacked. Use half of the remaining mousse to frost the top and outside of the cake (this will just be enough mousse to give the cake that "naked cake" look, as pictured).
  20. Pour the ganache over the top of the cake (carefully!) and let it drop over the sides.
  21. Use the remaining mousse to decorate the top of the cake, if desired. I topped mine with little meringues.
Recipe by The Kitchen McCabe at http://thekitchenmccabe.com/2016/11/10/vanilla-bean-butter-cake-white-chocolate-mousse-3-year-blogiversary/