White chocolate, cranberry, lemon, pound cake. . . you can’t really go wrong, am I right? This no-bake cake was a big hit at our house this week and because it can be made ahead of time, without using the oven – I think it’s a great dessert for the holidays.
I used International Delight white chocolate mocha creamer to supercharge the mousse. It was my first time “baking” with coffee creamer, but it won’t be my last. The extra flavor in the creamer really came through in the mousse. And with all the International Delight flavors, your biggest problem will be deciding on a flavor to add to your favorite recipe.
- White Chocolate Morsels – a 12 oz bag (or about 1.5 cups)
- International Delight White Chocolate Mocha Creamer – ½ cup
- Sour cream – 1 cup
- Cool Whip – 8 oz frozen whipped topping. Thaw beforehand
- 2 frozen pound cakes, about 20 oz
- I picked up two varieties, because stock was low at my store. I think the Butter Pound Cake was easier to slice and stuck together better.
- Cranberry juice concentrate – ⅔ cups
- Lemon juice – ¼ cup
- Vanilla flavored almond bark (for topping/garnish)
- You’ll also need a Springform pan – here’s the best selling Springform pan on Amazon.
- Make your mousse. Combine white chocolate morsels and International Delight creamer in a microwave safe bowl. Nuke it for 1-2 minutes until it’s melted and smooth. Stir often to keep it from burning. I don’t have a microwave so I just set up a double boiler on the stove top – be careful, the steam is hot! Once your mousse is slightly cooled, whisk in your sour cream and then the frozen whipped topping.
- Set your mousse aside and let’s get started on the cake part! Trim the crusts off of the pound cake and throw into a bowl. Using your hands crush and smoosh (official term) the crust until you get a nice doughy consistency. Lumps are okay, but not too big. Press the crust into your springform pan, making a flat crust along the bottom of the pan.
- Slice remaining pound cake. You want slices about ⅛ inch thick – not too thick! You want about 60 pieces when you’re all done.
- Make your cranberry juice. Mix together cranberry juice and your lemon juice in a bowl.
- Start making your cake! Take ¼ of the mousse and spread a layer over the crust in the springform pan. Spread it evenly.
- Add your first layer of pound cake – arrange about 20 slices on the mousse layer, overlapping slightly.
- Brush your layer of pound cake with your cranberry juice solution. Use a basting brush. Let it soak in so you get the flavor, but don’t drench it because the pound cake will pull apart when you’re doing layers if it’s too wet.
- Add another layer of mousse! Spread evenly across the pound cake layer. Your first layer is done!
- Repeat this two more times, ending with cranberry juice and remaining mousse.
- Refrigerate one hour.
- Make your chocolate shavings for the top by slightly warming up the chocolate. Take your almond bark blocks and microwave for 20 seconds – do not MELT, just soften. Then use a potato peeler to peel small curls of chocolate off. Sprinkle on top of cake.
If you’re not a fan of white chocolate I think this recipe could be done with International Delight Chocolate Caramel creamer. Use milk or dark chocolate shavings for the top!
The recipe was inspired by one I saw in Festive Holiday Desserts.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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