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White Chocolate Mocha Cake

White Chocolate Mocha Cake
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Indulge in the irresistible delight of White Chocolate Mocha Cake, a luxurious dessert that masterfully melds luscious white chocolate with robust espresso flavors. This elegant cake features soft layers, enriched with a creamy white chocolate ganache and a velvety espresso cream cheese frosting, making it an ideal centerpiece for any celebration or a decadent treat at home. Whether for birthdays, holidays, or cozy gatherings, this cake is sure to impress your guests and satisfy your sweet tooth.

Ingredients

Scale
  • 4 oz white baking chocolate
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • teaspoon salt
  • 1 sticks unsalted butter, softened
  • 1 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ? cup milk
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
  • 12 oz white chocolate (for ganache filling)
  • 6 oz heavy cream (for ganache filling)
  • 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 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 325F. Grease and flour three 8×2 inch round cake pans.
  2. Melt the white chocolate in warm milk and set aside to cool.
  3. In a bowl, whisk together cake flour, baking powder, and salt.
  4. In a stand mixer, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well.
  5. Alternate adding the flour mixture and cooled chocolate milk mixture until just combined.
  6. Divide the batter evenly among the prepared pans and bake for about 2225 minutes or until a toothpick comes out clean.
  7. Cool the cakes in pans for about 10 minutes before transferring to wire racks.

Nutrition

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