Description
Some cakes feel like a warm hug in dessert form, and this White Chocolate Mocha Cake is just that! With layers of white chocolate espresso cake, silky espresso buttercream, and whipped white chocolate ganache, every bite is a perfect blend of coffeehouse flavors. It’s the ultimate treat for coffee and chocolate lovers alike! Whether for a celebration or a weekend indulgence, this cake is pure magic. Try it and impress everyone at the table!
Ingredients
White Chocolate Mocha Cake:
✅ 140g white chocolate (chopped or chips)
✅ 1 ½ cups milk
✅ 1 Tbsp instant espresso powder
✅ 2 ½ cups all-purpose flour
✅ 2 ½ tsp baking powder
✅ ½ tsp salt
✅ ¾ cup unsalted butter (room temp)
✅ 1 ½ cups granulated sugar
✅ 3 large eggs (room temp)
✅ 1 tsp vanilla extract
Espresso Swiss Meringue Buttercream:
✅ 3 large egg whites
✅ 1 cup granulated sugar
✅ 1 ½ cups unsalted butter (room temp)
✅ 1 ½ Tbsp instant espresso powder (adjust to taste)
White Chocolate Ganache:
✅ 450g white chocolate (finely chopped)
✅ 150g heavy cream
✅ Bright white color gel (optional)
For Assembly:
✅ Coffee beans
✅ White nonpareils
✅ Dark chocolate crispearls
Instructions
1️⃣ Heat milk and white chocolate until melted and smooth. Stir in espresso powder and let cool.
2️⃣ Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and line with parchment.
3️⃣ In a bowl, whisk flour, baking powder, and salt.
4️⃣ In a mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5️⃣ Alternate adding the dry ingredients and milk mixture, starting and ending with flour.
6️⃣ Pour batter into pans and bake for 40 minutes, or until a toothpick comes out clean.
7️⃣ Let cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
8️⃣ Heat egg whites and sugar over a double boiler, whisking until smooth and no longer grainy.
9️⃣ Transfer to a mixer and whip until stiff peaks form.
🔟 Add butter, one cube at a time, and mix until smooth. Stir in espresso powder.
1️⃣1️⃣ Microwave white chocolate and cream in short bursts until smooth. Let cool and thicken.
1️⃣2️⃣ Set aside ⅔ cup for the drip. Whip the rest until light and fluffy.
1️⃣3️⃣ Place one cake layer on a stand. Spread half the whipped ganache on top. Repeat with the second layer.
1️⃣4️⃣ Crumb-coat the cake with leftover ganache and chill for 20 minutes.
1️⃣5️⃣ Frost with espresso buttercream and chill again for 30 minutes.
1️⃣6️⃣ Reheat reserved ganache slightly and drip it around the edges. Fill the top and smooth it out. Chill for 5 minutes.
1️⃣7️⃣ Pipe a rope border with buttercream and decorate with nonpareils, crispearls, and coffee beans.
Now sit back, grab a cup of coffee, and enjoy a slice of this heavenly white chocolate mocha cake! ☕🍫💛