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White Chocolate Mocha Cake

Indulge in Our Creamy White Chocolate Mocha Cake Delight

Experience the enchantment of White Chocolate Mocha Cake, combining the richness of espresso and creamy white chocolate in a delightful dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 oz White Baking Chocolate or high-quality white chocolate chips
  • 2 cups Cake Flour or all-purpose flour mixed with cornstarch
  • 2 tsp Baking Powder ensure it's fresh
  • 1 tsp Salt to enhance flavors
  • 1 cup Unsalted Butter softened to room temperature
  • 1 cup White Sugar can substitute with brown sugar
  • 3 large Eggs room temperature
  • 2 tsp Vanilla Extract preferably pure
  • 1 cup Milk substitute with almond or soy milk if desired
For the Espresso Mixture
  • 2 tbsp Instant Espresso or instant coffee
  • 1 cup Granulated Sugar
  • 1 cup Boiling Water
For the Ganache
  • 1 cup Heavy Cream
  • 6 oz White Baking Chocolate high-quality
For the Frosting
  • 8 oz Cream Cheese full-fat
  • 2 cups Powdered Sugar adjust for desired consistency

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Saucepan
  • Cake Pans
  • Spatula
  • Microwave-safe bowl

Method
 

Preparation and Mixing
  1. Preheat your oven to 325°F (160°C) and prepare three 8x2 inch round cake pans with grease and flour.
  2. In a saucepan, heat the milk and then stir in the white baking chocolate until melted. Let it cool.
  3. In a bowl, mix the cake flour, baking powder, and salt together.
  4. Cream the softened butter and white sugar until light and fluffy, about 4-5 minutes.
  5. Add the eggs one at a time and mix well, then blend in the vanilla extract.
  6. Combine the dry ingredients with the milk mixture, alternating until just combined.
  7. Divide the batter into the prepared pans and bake for 22-25 minutes. Cool in pans for 10 minutes.
  8. Prepare the espresso mixture by dissolving instant espresso and sugar in boiling water.
  9. For the ganache, melt white chocolate and heavy cream together and allow to cool.
  10. Beat cream cheese with softened butter, then mix in the espresso mixture and powdered sugar for frosting.
  11. Assemble the cake by brushing each layer with espresso mixture, layering ganache in between.
  12. Frost the assembled cake and decorate with chocolate shavings or cocoa powder.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and allow the cake to cool completely before frosting.

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