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White Chocolate Mocha Cake

White Chocolate Mocha Cake
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Indulge in the delightful flavors of this White Chocolate Mocha Cake, a dessert that embodies comfort and celebration. With its luscious combination of creamy white chocolate and rich espresso, this cake is perfect for any occasion—be it a birthday party, family gathering, or a simple treat after a long day. The cake features beautifully layered sponge brushed with espresso, enveloped in velvety white chocolate ganache, and topped with an irresistible espresso cream cheese frosting. Each bite is sure to impress your taste buds and those of your guests.

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • 1½ sticks unsalted butter
  • 1½ cups white sugar
  • 2 large eggs
  • 1⅓ cup milk
  • 12 ounces heavy cream
  • 16 ounces cream cheese
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
  • 1 Tablespoon granulated sugar
  • 1/4 cup boiling water
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 ½ cups powdered sugar

Instructions

  1. Preheat the oven to 325°F (163°C) and prepare three 8-inch round pans with grease and flour.
  2. Melt the white baking chocolate in warm milk until smooth.
  3. Whisk together flour, baking powder, and salt in one bowl; set aside.
  4. Cream softened butter and sugar until light, then add eggs one at a time followed by vanilla.
  5. Gradually mix in dry ingredients alternating with the melted chocolate mixture until just combined.
  6. Divide batter into prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with espresso cream cheese frosting.

Nutrition

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