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The Ultimate White Chocolate Mocha Cake: A Symphony of Sweet & Bold

The Ultimate White Chocolate Mocha Cake: A Symphony of Sweet & Bold
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This elegant cake combines soft white-chocolate layers, a silky whipped ganache filling, and a bold espresso cream cheese frosting. Each bite offers a beautiful balance of sweetness and coffee flavor—perfect for celebrations or any occasion that deserves something special.

Ingredients

Scale

White Chocolate Cake Layers

  • 4 oz white baking chocolate, finely chopped (113.5 g)

  • 2 ½ cups cake flour (285 g)

  • 2 ½ tsp baking powder (10 g)

  • ½ tsp salt (3 g)

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

  • 1 ½ cups white sugar (300 g)

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract (8 g)

  • 1 ⅓ cups milk (314 g)

Espresso Mixture

  • 1 tbsp instant espresso or 1 tbsp + 2 tsp instant coffee (4 g)

  • 1 tbsp granulated sugar (12 g)

  • ¼ cup boiling water (60 g)

Whipped White Chocolate Ganache

  • 11–12 oz white chocolate chips

  • 6 oz heavy cream

Espresso Cream Cheese Frosting

  • 2 sticks unsalted butter, softened (226 g)

  • Two 8-oz packages cream cheese, softened

  • 1 tbsp espresso granules dissolved in 2 tsp vanilla extract

  • 6–6 ½ cups powdered sugar (690–747 g)

Instructions

1. Make the White Chocolate Cake Layers

  1. Preheat oven to 325°F (160°C).

  2. Grease and flour three 8×2-inch pans and line with parchment circles.

  3. Warm the milk (do not boil). Add chopped white chocolate, let sit to soften, then stir smooth. Cool completely.

  4. In a bowl, whisk flour, baking powder, and salt.

  5. In a mixer, beat butter until smooth. Gradually add sugar; beat 4–5 minutes until fluffy.

  6. Add eggs one at a time, mixing well after each. Mix in vanilla.

  7. With mixer on low, alternate adding dry ingredients and milk-chocolate mixture, beginning and ending with flour.

  8. Mix just until combined—do not overmix.

  9. Divide batter into pans and bake 22–25 minutes, or until a toothpick comes out clean.

  10. Cool in pans for 10 minutes, then turn out onto racks.

2. Espresso Mixture

  1. Stir hot water, espresso powder, and sugar until dissolved.

  2. Allow to cool completely.

3. Whipped White Chocolate Ganache

  1. Combine white chocolate and heavy cream in a microwave-safe bowl.

  2. Heat in short intervals, stirring until melted and smooth.

  3. Cool until thickened but not firm.

  4. Chill briefly (refrigerator speeds this up).

  5. Whip until fluffy and stiff peaks form—this takes about 20 seconds.

4. Espresso Cream Cheese Frosting

  1. Beat softened butter until smooth.

  2. Add cream cheese and mix until blended.

  3. Mix in dissolved espresso-vanilla mixture.

  4. Gradually add powdered sugar and mix until smooth.

  5. Chill frosting slightly for best piping texture.

5. Assemble the Cake

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

  2. Spread a layer of whipped white chocolate ganache.

  3. Add the second cake layer, brush with espresso, and add more ganache.

  4. Add the final layer on top.

  5. Fill gaps with frosting and apply a thin crumb coat. Chill 15 minutes.

  6. Add the final layer of frosting, smoothing the sides with a warmed bench scraper.

  7. Pipe rosettes or shells on top if desired.

  8. Refrigerate if frosting becomes too soft during decorating.

Notes

  • Room-temperature ingredients make the cake lighter and smoother.

  • Do not overwhip the cream cheese frosting; it becomes soft quickly.

  • Chill frequently during decorating if you prefer sharp edges.

  • Brush the layers lightly—you want flavor, not sogginess.

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