Description
White chocolate mocha cake brings Italian espresso magic into a luxurious dessert. Layers of rich chocolate and creamy white chocolate frosting create an indulgent experience that delights coffee lovers with each silky, sophisticated bite.
Ingredients
Scale
Cake Ingredients:
- 140 grams (5 ounces) white chocolate, chopped
- 1 ½ cups milk
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 3 large egg whites
- 1 cup granulated sugar
- 1 ½ cups unsalted butter, room temperature
- 1 ½ tablespoons instant espresso powder
Decoration and Ganache Ingredients:
- 450 grams (16 ounces) white chocolate, finely chopped
- 150 grams (5.3 ounces) heavy cream
- Bright white color gel (optional)
- Coffee beans
- White nonpareils
- Dark chocolate crispearls
Instructions
- Craft the white chocolate mocha infusion by gently warming milk with white chocolate until completely melted, then incorporate instant espresso powder, stirring until fully dissolved. Allow the aromatic mixture to cool to ambient temperature.
- Configure the oven to 350°F and meticulously prepare three 6-inch cake pans by greasing, flouring, and lining bottoms with parchment paper.
- Sift together flour, baking powder, and salt in a medium bowl, creating a uniform dry ingredient blend.
- Utilize a stand mixer to cream butter and sugar until the mixture transforms into a pale, voluminous consistency. Gradually introduce eggs, ensuring complete integration after each addition. Incorporate vanilla extract for enhanced flavor depth.
- Methodically alternate adding flour mixture and milk mixture to the butter base, beginning and concluding with flour. Mix until ingredients are just harmoniously combined, avoiding overmixing.
- Distribute batter evenly across prepared pans and bake approximately 40 minutes until a toothpick emerges nearly clean. Allow cakes to cool initially in pans, then transfer to a wire rack for complete cooling.
- Prepare Swiss meringue buttercream by whisking egg whites and sugar over a double boiler, heating until the mixture reaches 160°F and loses its grainy texture.
- Whip the meringue using a stand mixer until stiff peaks form and the bowl feels cool. Transition to paddle attachment, gradually incorporating butter cubes and espresso powder.
- Generate white chocolate ganache by microwaving chocolate and cream in short intervals, stirring between each to achieve a smooth consistency. Reserve a portion for drizzling.
- Assemble the cake by layering with whipped ganache, applying a crumb coat, and chilling to set the structure.
- Enrobe the cake with espresso Swiss meringue buttercream, creating a smooth exterior. Chill to stabilize the frosting.
- Create an elegant white chocolate drip by gently warming reserved ganache, optionally enhancing with white color gel. Carefully drizzle around cake edges, allowing artistic drops to form.
- Embellish the cake’s surface with a decorative buttercream border using a Wilton 1M tip. Sprinkle white nonpareils, dark chocolate crispearls, and coffee beans for a sophisticated finishing touch.
Notes
- Prep like a pro by ensuring all ingredients are at room temperature before starting, which helps create a smooth, even cake batter.
- Handle white chocolate carefully during melting, using short microwave bursts or a double boiler to prevent scorching and maintain a silky texture.
- Achieve the perfect Swiss meringue buttercream by whisking egg whites and sugar to exactly 160°F, which kills bacteria and creates a stable base.
- Create clean cake layers by using parchment paper and thoroughly greasing pans to prevent sticking and ensure easy cake removal.
- Enhance flavor depth by using high-quality instant espresso powder, which amplifies the coffee notes without adding extra liquid to the recipe.
- Chill the cake between frosting stages to set ganache and buttercream, resulting in a more professional and stable final presentation.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 625
- Sugar: 50 g
- Sodium: 150 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg