White Chocolate Mocha Cake (Print-Friendly Version)

Layers of white chocolate and espresso cake, whipped ganache, and espresso buttercream for a rich dessert.

# List of Ingredients:

→ White Chocolate Mocha Cake

01 - 140 g white chocolate, chopped or white chocolate chips
02 - 360 ml whole milk
03 - 1 tablespoon instant espresso powder
04 - 310 g all-purpose flour
05 - 2 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 170 g unsalted butter, room temperature
08 - 300 g granulated sugar
09 - 3 large eggs, room temperature
10 - 1 teaspoon vanilla extract

→ Espresso Swiss Meringue Buttercream

11 - 3 large egg whites
12 - 200 g granulated sugar
13 - 340 g unsalted butter, room temperature
14 - 1 1/2 tablespoons instant espresso powder, adjusted to taste

→ White Chocolate Ganache

15 - 450 g white chocolate, finely chopped
16 - 150 g heavy cream
17 - Bright white color gel (optional)

→ Assembly and Decoration

18 - Coffee beans
19 - White nonpareils
20 - Dark chocolate crispearls

# How to Prepare:

01 - Heat milk with white chocolate until melted and smooth. Stir in instant espresso powder until dissolved, then allow to cool to room temperature.
02 - Preheat oven to 175°C. Grease and flour three 15 cm cake rounds; line bases with parchment paper.
03 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
04 - In a stand mixer fitted with paddle, beat unsalted butter and sugar on medium-high until pale and fluffy, about 3 minutes. Reduce speed and add eggs one at a time, mixing well after each. Incorporate vanilla extract.
05 - Alternate additions of flour mixture and milk mixture, beginning and ending with flour (four additions of flour, three of milk). Mix thoroughly after each addition.
06 - Divide batter evenly between prepared pans. Bake for approximately 40 minutes or until a toothpick inserted in the center emerges mostly clean. Cool in pans for 10 minutes, then invert onto wire racks and allow to cool completely.
07 - Combine egg whites and sugar in stand mixer bowl. Whisk together, then set over a double boiler. Whisk constantly until mixture is hot and no longer grainy, or reaches 71°C. Transfer to mixer and whisk on medium-high until stiff peaks form and bowl is cool (5-10 minutes). Switch to paddle, gradually add cubed butter, and mix until smooth. Add espresso powder and whip until fully incorporated.
08 - Combine chopped white chocolate and heavy cream in microwave-safe bowl. Heat in short intervals, stirring between sessions, until fully melted and smooth. Let cool and thicken completely.
09 - Remove 160 ml of thickened ganache and set aside for drip. Whip remaining ganache until light and fluffy.
10 - If needed, very briefly microwave reserved ganache in 3-second bursts to reach dripping consistency. If desired, mix in bright white color gel.
11 - Place one cake layer on stand or plate. Spread with half of whipped ganache. Add second layer, repeat, and top with third layer. Use leftover whipped ganache to crumb-coat entire cake. Chill 20 minutes until set.
12 - Smooth espresso buttercream around sides and top, reserving some for decorative border. Chill cake for 30 minutes until buttercream is firm.
13 - Using a spoon, carefully drip thinned white chocolate ganache along edges of chilled cake. Fill center with more ganache and smooth with offset spatula. Chill 5 minutes to set.
14 - Pipe a rope border of espresso buttercream along top edge using Wilton 1M tip. Decorate with white nonpareils and dark chocolate crispearls as desired. Arrange coffee beans along base.

# Additional Information:

01 - Ensure all utensils are grease-free when making meringue for optimal volume and stability.
02 - If buttercream appears curdled, continue mixing until fully smooth. Chill briefly if mixture becomes soupy.
03 - Dissolve espresso powder in hot water and cool if not using superfine for smoother frosting integration.
04 - Melt chocolate with milk using microwave, stovetop, or double boiler as preferred.

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