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White Chocolate Mocha Cake

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Indulge in the exquisite flavors of White Chocolate Mocha Cake, a delightful dessert that perfectly balances the sweetness of white chocolate with the rich notes of espresso. This layered cake is masterfully crafted with moist white chocolate layers enhanced by a brush of espresso, finished off with a creamy white chocolate ganache and topped with luscious espresso cream cheese frosting. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress your guests and elevate any gathering.

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cup milk
  • 1 Tablespoon instant espresso or coffee
  • 12 oz. white chocolate (for ganache)
  • 6 oz heavy cream (for ganache)
  • 2 sticks unsalted butter, softened (for frosting)
  • 16 oz packages cream cheese, softened (for frosting)
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract (for frosting)
  • 6 to 6 1/2 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 325°F (163°C) and prepare three 8×2 inch cake pans with grease and flour.
  2. Warm milk and melt the chopped white chocolate, then let it cool slightly.
  3. Whisk together flour, baking powder, and salt in a bowl; set aside.
  4. Cream softened butter until smooth, gradually adding sugar until light and fluffy.
  5. Incorporate eggs one at a time, followed by vanilla extract.
  6. Alternate adding dry ingredients and milk/chocolate mixture to avoid over-mixing.
  7. Divide batter into prepared pans and bake for 22-25 minutes. Cool on wire racks.

Nutrition

Find it online: https://fastrecipeclub.com/white-chocolate-mocha-cake/