Yields: one 6-inch cake
  • 1 box Devil's food cake mix plus required ingredients
  • ½ cup water
  • ½ cup sugar
  • 2 cups heavy cream, cold
  • 4 tablespoons unsalted butter
  • 8 ounces premium white chocolate baking chips
  • Pink or blue food coloring
  1. Preheat oven to 350 degrees Fahrenheit. Line a quarter sheet pan (13x9-inch) with parchment paper, spray with non-stick cooking spray, and set aside.
  2. Prepare Devil's food cake batter according to package directions.
  3. Pour batter into prepared baking sheet, using a spatula to spread evenly to edges. Bake until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
  1. Boil water and sugar in a small saucepan over medium heat just until sugar is completely dissolved.
  2. Remove from heat and allow to cool completely before using. Leftovers can be stored in the refrigerator and used as a sweetener for iced tea or mixed drinks.
  1. Place white chocolate and butter in a small microwave safe bowl. Microwave in 30 second intervals, stirring until smooth.
  2. Add ½ cup of the cream to the chocolate mixture and stir until combined.
  3. Add remaining cream and white chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until smooth and soft peaks form. Be careful not to over mix as the chocolate will break and become grainy.
  4. Transfer ⅓ of the mousse to a piping bag or ziplock bag and refrigerate. Tint remaining mouse with either pink or blue food coloring until desired color is reached. Transfer remaining mousse to piping bag or ziplock bag and refrigerate until ready to use.
  1. Gently run knife around edge of cake to loosen from sides of pan. Turn over onto work surface and peel away the parchment paper.
  2. Using a 6-inch cake ring cut out two full circles and two partial circles from your sheet cake.
  3. Place cake ring on serving platter or cardboard cake round and line with a 4-inch tall strip of acetate.
  4. Place a full circle of cake into the bottom of the cake ring and brush with simple syrup. Pipe a ring of white chocolate mousse around the perimeter of the cake and fill with a generous layer of tinted mousse.
  5. Place the two half circles into the cake ring to create a full layer of cake. Brush with simple syrup and top with a second layer of tinted mousse with an outer ring of white mousse.
  6. Place the final full round on top of the cake and gently press down to even out layers. Brush with simple syrup and top with a final thin layer of white chocolate mousse only.
  7. Freeze cake for at least 30 minutes to an hour before carefully lifting cake ring off of cake and peeling away acetate.
  8. Spread a thin coat of double chocolate fudge frosting around the sides of the entire cake to create a crumb coat. Freeze an additional 15-30 minutes to set.
  9. Spread remaining frosting evenly around all sides and top of cake, smoothing with an offset spatula.
  10. Decorate as desired with fondant cutouts, candies, or sprinkles.
  11. Store in the refrigerator until ready to serve. Slice with a sharp knife while still cold then allow slices to rest for 15-20 minutes at room temperature before serving.
Recipe by Bake Love Give at