Happy Mother’s Day to all of you mom’s out there! I hope everyone has a nice, enjoyable day!
This time of year used to always be a challenge for me. My mom’s birthday is May 9th and Mother’s Day always falls on or near her birthday. So then you are trying to come up with two lovely things to let her know how much she means to you.
Since I have been aggressively baking the last few year’s though it has gotten easier. I now usually bake her a cake since we celebrate her birthday and Mother’s Day together. It inevitably makes me feel like I am 5 years old again. I bake a cake and then I decorate it so it looks pretty and she oohs and aahs over it, like all mom’s do when they get a handmade gift from one of their children. She tells me how great it is and then tells everyone she talks to about it. It makes me smile just like it did when I was five and would make her a construction paper card and she would react as if I had just handed her the world’s largest diamond as a gift. It reminds me why for me, she is the greatest mom in the world and takes me back to my childhood where everything is was sweet and simple.
So, I bet you are wondering what cake I made her this year? Well, I made her a cake I have been dreaming about since last year. ( Yes, truly dreaming about.) One day last fall I sampled chocolates from numerous chocolatiers and a few of them had white chocolate passion fruit truffles. They were A-MA-ZING!!! It was one of those things that when I tasted it I was like, “Whoa! This is divine and why have I never had it before?” and has now become a favorite of mine.
The cake I made was a white chocolate, passion fruit cake with white chocolate, passion fruit mousse filling and a white chocolate, passion fruit, cream cheese frosting and shaved white chocolate decorated the sides. It came out even better than I hoped for. It was heavenly! My mom loved it and so did my dad.
White Chocolate Passion Fruit Cake
1 box of white cake mix
4 tbsp. white chocolate instant pudding
3/4 c. Goya passion fruit juice
4 egg whites
1/2 c. butter, melted
3/4 c. whole milk
Preheat oven to 350° and grease pan(s) or line cupcake pans with liners.
In a large bowl add the white cake mix, white chocolate instant pudding and passion fruit juice. Let sit for a minute until the juice start to be absorbed by the dry ingredients. Next add in the egg whites, melted butter and milk. Mix on low-speed for 30 seconds and then increase speed to medium and beat for 2 minutes.
Fill greased or lined pans and bake following the instructions on the cake mix box. When a toothpick is inserted into the cake and comes out clean the cake is done. Let cool in pan(s) for 10-15 minutes before removing to a wire rack to finish cooling.
White Chocolate Passion Fruit Mousse
3 oz. white chocolate, chopped or chips
225 ml. heavy whipping cream (the line halfway between 3/4 c. and 1 c.)
25 ml. Goya passion fruit juice
1/2 tbsp. sugar
Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and the whisk attachment for your hand mixer into the freezer for half an hour or more.
Melt chocolate in the microwave in a microwave safe bowl on medium heat for 1 minute and then stir. If it needs more time microwave again on medium heat for 30 second intervals stirring between each until completely melted. Set aside.
Remove bowl and whisk attachment from the freezer and add the whipping cream, passion fruit juice and sugar to the bowl. Whisk starting on low-speed and increasing until you reach high-speed. Continue mixing until stiff peaks form. This will be pretty quick since the bowl and whisk are very cold.
Take 1/4 of the whipped cream and whisk it by hand into the melted white chocolate. Once combined take the white chocolate and whipped cream mixture and fold it by hand into the remaining whipped cream.
Use as a filling for the cake or as a stand alone dessert. Refrigerate until ready to use.
White Chocolate Passion Fruit Cream Cheese Frosting
1/2 c. butter, softened
1 8 oz. container white chocolate cream cheese, softened (I used Philadelphia Snack Delights)
4 c. confectioner’s sugar, sifted
3-4 tbsp. Goya passion fruit juice
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and cream cheese on medium-high speed until light. Add in half of the confectioner’s sugar and mix on low until incorporated. Scrape down the bowl and add the second half of the confectioner’s sugar. Again, mix on low until incorporated. Scrape down the bowl again and with the mixer on low, slowly add in 3 tbsp of passion fruit juice. Increase speed to medium-high and beat for a few minutes until creamy. If you need to add the last tbsp. of juice.
Use to frost a cake or cupcakes. Refrigerate frosting or frosted desserts.