Description
This delightful white chocolate mocha cake blends rich coffee notes with creamy white chocolate layers. Dessert enthusiasts will savor its elegant balance of flavors and smooth, indulgent texture.
Ingredients
Scale
- 450 g (16 oz) white chocolate, finely chopped
- 150 g (5.3 oz) heavy cream
- 3 large egg whites
- 1 ½ cups granulated sugar
- 1 ½ cups unsalted butter, room temperature
- 1 ½ tbsps instant espresso powder
- 140 g (5 oz) white chocolate, chopped
- 1 ½ cups milk
- 2 ½ cups all-purpose flour
- 2 ½ tsps baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- Bright white color gel (optional)
- Coffee beans
- White nonpareils
- Dark chocolate crispearls
Instructions
- Mocha Infusion: Warm milk with white chocolate until melted, blend in instant espresso powder, and cool to room temperature.
- Oven Preparation: Preheat to 350°F, grease and line three 6-inch cake pans with parchment paper.
- Dry Ingredient Blend: Sift flour, baking powder, and salt into a unified mixture.
- Butter Mixture: Cream butter and sugar until light and fluffy. Integrate eggs one at a time, then add vanilla extract for depth of flavor.
- Batter Integration: Alternately fold flour mixture and milk mixture into butter base, mixing just until combined to maintain a delicate texture.
- Baking Process: Pour batter evenly into prepared pans and bake for approximately 40 minutes. Test doneness with a toothpick and cool completely on a wire rack.
- Swiss Meringue Buttercream: Whisk egg whites and sugar over a double boiler to 160°F, creating a smooth, glossy meringue. Whip until cool and stiff, then incorporate butter and espresso powder.
- White Chocolate Ganache: Microwave chocolate and cream in short bursts, stirring to achieve a silky smooth consistency. Reserve a portion for drizzling.
- Cake Assembly: Layer cake with whipped ganache, apply a crumb coat, and chill to set the structure. Enrobe with espresso Swiss meringue buttercream, creating a smooth finish.
- Decorative Touches: Warm reserved ganache and create an artistic white chocolate drip around the cake edges. Garnish with buttercream border using a Wilton 1M tip, and sprinkle white nonpareils, dark chocolate crispearls, and coffee beans for an elegant presentation.
Notes
- Melt Chocolate Carefully: Warm milk and white chocolate gently to prevent scorching, stirring constantly for smooth, even melting.
- Prepare Pans Perfectly: Grease, flour, and line cake pans precisely to ensure easy cake removal and prevent sticking.
- Monitor Baking Closely: Check cake doneness at 35 minutes; ovens vary, so use toothpick test to avoid overbaking and dry texture.
- Stabilize Buttercream Smartly: Ensure meringue reaches 160°F to create safe, silky Swiss buttercream with perfect consistency.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 510
- Sugar: 43 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg