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The Ultimate White Chocolate Mocha Cake: A Symphony of Elegant Flavors

The Ultimate White Chocolate Mocha Cake: A Symphony of Elegant Flavors
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A rich and elegant dessert featuring fluffy white-chocolate cake layers brushed with espresso, filled with whipped white chocolate ganache, and frosted in silky espresso cream cheese frosting. If you love white chocolate and coffee, this cake is an absolute showstopper.

Ingredients

Scale

White Chocolate Cake Layers

  • 4 oz white baking chocolate, finely chopped

  • 2 ½ cups cake flour (285g)

  • 2 ½ tsp baking powder (10g)

  • ½ tsp salt (3g)

  • 1 ½ sticks unsalted butter, softened (170g)

  • 1 ½ cups sugar (300g)

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 1 ⅓ cups milk (314g)

Espresso Mixture

  • 1 Tbsp instant espresso or 1 Tbsp + 2 tsp instant coffee

  • 1 Tbsp granulated sugar

  • ¼ cup boiling water

Whipped White Chocolate Ganache

  • 12 oz white chocolate (chips or chopped)

  • 6 oz heavy cream

Espresso Cream Cheese Frosting

  • 2 sticks unsalted butter, softened (226g)

  • 16 oz cream cheese, softened (2 × 8 oz)

  • 1 Tbsp espresso granules dissolved in 2 tsp vanilla

  • 6–6 ½ cups powdered sugar

Instructions

1. Make the White Chocolate Cake Layers

  1. Preheat oven to 325°F (163°C). Grease three 8-inch pans, line with parchment, then grease and flour.

  2. Warm the milk (do not boil). Add chopped white chocolate, let sit, then stir smooth. Let cool.

  3. Whisk flour, baking powder, and salt.

  4. Beat butter until smooth, then add sugar; mix 4–5 minutes.

  5. Add eggs one at a time, then vanilla.

  6. Alternate adding dry ingredients and white-chocolate milk mixture, beginning and ending with flour.

  7. Divide into pans and bake 22–25 minutes or until a toothpick comes out clean. Cool completely.

2. Make the Espresso Mixture

Dissolve espresso and sugar in boiling water. Let cool.

3. Make the Whipped Ganache

  1. Heat white chocolate + cream in short microwave bursts.

  2. Stir smooth; cool until thickened.

  3. Whip briefly until fluffy and forming soft peaks.

4. Make the Espresso Cream Cheese Frosting

  1. Beat butter until smooth.

  2. Add cream cheese and mix until blended.

  3. Add espresso-vanilla mixture.

  4. Add powdered sugar gradually until creamy and spreadable.

  5. Chill briefly if too soft.

5. Assemble the Cake

  1. Place first cake layer on a stand. Brush with espresso mixture.

  2. Spread whipped ganache on top.

  3. Repeat with the second layer.

  4. Add the third layer and lightly frost the outside (crumb coat). Chill 15 minutes.

  5. Add the final coat of frosting and decorate as desired.

Notes

  • Fully cool cakes before assembling to prevent slipping.

  • If frosting becomes too soft, chill 5–10 minutes and continue.

  • For more coffee flavor, brush both sides of each cake layer with espresso mixture.

  • Ganache must be cool but not firm for perfect whipping.

Nutrition

Find it online: https://chocotune.com/the-ultimate-white-chocolate-mocha-cake-a-symphony-of-elegant-flavors/