May 13, 2012

Raspberry-White Chocolate Bombe

I've been wanting to make this Raspbery-White Chocolate Bombe for a while now but was waiting for the right occasion.  Mother's Day fit the bill perfectly.  I can't think of any mother - or grandmother, aunt, sister or daughter for that matter - who wouldn't love to receive a beautiful cake like this. 

"Pretty in pink" is the first thing that comes to mind when I see this cake.  The pink and white colors just make me smile.  This showstopper is yearning to be the center of attention at your next  celebration, e.g., bridal shower, baby shower, christening or birthday to name a few. 

Underneath a blanket of white chocolate curls lies fruit-studded raspberry mousse and moist, tender white cake.   Now I admit that I'm not much of a fan of white chocolate; it's just too sweet for my taste.  If you feel the same follow my lead and eat around it; the cake and filling are delicious!


FYI: The cake stand is a 2012 limited edition from Martha Stewart Collection that I bought at Macys.  I added the ribbon embellishment.  The chocolate curls were purchased at my local cake decorating store,  Sugar 'N Spice.

Raspberry-White Chocolate Bombe (from Cook's Country)

Serves 12

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

FOR THE MOUSSE: 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).

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.) 

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, reinvert onto wire racks. Cool completely, about 1 1/2 hours.


  1. Oh this is brilliant!!! thank you so much for sharing.. have been looking for a bombe recipe and my search ends right here!! :)

  2. How cute! I love white chocolate and raspberry as a combination and this looks amazing!

  3. Great combination of flavors! A perfect gift for any mother

  4. Incredible! So pretty and so yummy! Perfect photographs.

  5. Wow, this is one stunning cake!!! LOVE it~

  6. I made this for my adult son's birthday and it was a big hit. The flavor is wonderful. However, I had trouble spreading the melted chocolate over the mousse during assembly. It got gloppy and slid off, making it impossible to get the chocolate curls to stick prettily. What did I do wrong? Any tips?

  7. I made this for my adult son's birthday and it was a big hit. The flavor was wonderful. However, I had trouble getting the melted chocolate to stick to the mousse during assembly. It glopped up and slid off making it impossible to get the chocolate curls to stick properly. What could I have done wrong? Any tips?


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