White Chocolate Mocha Cake

White Chocolate Mocha Cake

Indulge in a luxurious dessert experience with this White Chocolate Mocha Cake. Perfect for coffee lovers and chocolate enthusiasts alike, this cake combines layers of moist white chocolate and espresso-infused sponge, filled and frosted with an indulgent espresso Swiss meringue buttercream. The finishing touch? A rich white chocolate ganache drip that adds a sophisticated flair. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is sure to impress with its elegant flavors and stunning presentation.

Ingredients:

White Chocolate Mocha Cake:

• 140 g white chocolate, chopped (or white chocolate chips)
• 1 1/2 cups milk
• 1 Tbsp instant espresso powder
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract

Espresso Swiss Meringue Buttercream:

• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 Tbsp instant espresso powder (adjust to taste)

White Chocolate Ganache:

• 450 g white chocolate, finely chopped
• 150 g heavy cream
• Bright white color gel (optional)

Assembly:

• Coffee beans
• White nonpareils
• Dark chocolate crispearls

Directions:

White Chocolate Mocha Cake:

1. Prepare the Milk Mixture
   Heat the milk and white chocolate together in a saucepan until the chocolate is fully melted and the mixture is smooth. Stir in the instant espresso powder until completely dissolved. Set the mixture aside to cool to room temperature.
2. Preheat Oven and Prepare Pans
   Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes release easily.
3. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar
   In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
5. Combine Wet and Dry Ingredients
   Gradually alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour (4 additions of flour, 3 of milk). Mix until just combined, being careful not to overmix.
6. Bake the Cakes
   Divide the batter evenly between the prepared cake pans. Bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool the cakes in the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely on the rack.

Espresso Swiss Meringue Buttercream:

1. Prepare the Meringue
   In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over a double boiler and whisk constantly until the mixture reaches 160°F (70°C) and is no longer grainy to the touch.
2. Whip the Meringue
   Transfer the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is no longer warm to the touch, about 5-10 minutes.
3. Add Butter and Espresso
   Switch to the paddle attachment and gradually add the cubed butter, mixing on low speed until smooth. Add the espresso powder and mix until fully incorporated and smooth.

White Chocolate Ganache:

1. Make the Ganache
   Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave in 5-10 second increments, stirring between each interval, until the mixture is smooth and combined. Allow the ganache to cool and thicken.
2. Whip the Ganache
   Remove 2/3 cup of the thickened ganache and set it aside. Whip the remaining ganache until light and fluffy.

Assembly:

1. Layer the Cake
   Place one layer of the cooled cake on a cake stand or serving plate. Spread half of the whipped ganache evenly over the top. Repeat with the second layer. Place the final layer on top and apply a thin crumb coat of the remaining ganache around the cake. Chill for 20 minutes until set.
2. Frost the Cake
   Frost the sides and top of the cake with the espresso Swiss meringue buttercream. Reserve some buttercream for the decorative border. Chill the cake for 30 minutes to firm up the frosting.
3. Apply the White Chocolate Drip
   If necessary, gently warm the reserved 2/3 cup of ganache in the microwave for a few seconds to thin it out. Optionally, add a few drops of bright white color gel for a more vibrant look. Using a small spoon, drizzle the ganache around the edges of the chilled cake, allowing it to drip down the sides. Spread more ganache over the top of the cake and smooth with an offset spatula. Chill the cake for 5 minutes to set the ganache.
4. Decorate
   Pipe a rope border on the top of the cake using a Wilton 1M tip with the reserved buttercream. Decorate the top with white nonpareils, dark chocolate crispearls, and coffee beans. Optionally, sprinkle some small nonpareils around the sides of the cake.

Additional Information:

• Prep Time: 45 minutes
• Cooking Time: 40 minutes
• Total Time: 2 hours (plus cooling and chilling time)
• Servings: 12 servings
• Calories: 520 kcal per serving

This White Chocolate Mocha Cake is a delightful treat that’s sure to impress. The combination of white chocolate, espresso, and a light, fluffy buttercream creates a cake that’s as beautiful as it is delicious. Perfect for special occasions or as a luxurious treat, this cake will leave your guests in awe and craving more. Enjoy!

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