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–+ servings
White Chocolate Mocha Cake

Decadent White Chocolate Mocha Cake for Coffee Lovers

This White Chocolate Mocha Cake combines indulgent flavors of coffee and chocolate, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 140 g White Chocolate Adds sweetness and a creamy flavor; substitute with white chocolate chips if desired.
  • 1.5 cups Milk Provides moisture for the cake layers; use whole or 2% milk for best results.
  • 1 Tbsp Instant Espresso Powder Enhances the coffee flavor; use decaf if reducing caffeine is desired.
  • 2.5 cups All-Purpose Flour Gives structure to the cake; for gluten-free, substitute with a 1:1 gluten-free baking flour.
  • 2.5 tsp Baking Powder Helps the cake rise; ensure it's fresh for optimum effectiveness.
  • 0.5 tsp Salt Balances sweetness.
  • 0.75 cups Unsalted Butter Contributes to texture and flavor; allow to soften to room temperature.
  • 1.5 cups Granulated Sugar Sweetens the cake; can be replaced with coconut sugar for a lower glycemic option.
  • 3 large Eggs Binds ingredients and adds moisture; use room temperature eggs for better incorporation.
  • 1 tsp Vanilla Extract Enhances flavor.
For the Buttercream
  • 3 large Egg Whites Create the Swiss meringue for the buttercream; use fresh eggs for best results.
  • 1.5 cups Granulated Sugar Sweetens and stabilizes the buttercream.
  • 1.5 cups Unsalted Butter Adds creaminess to the buttercream; make sure it's at room temperature.
  • 0.5 Tbsp Instant Espresso Powder Intensifies the coffee flavor in the buttercream.
For the Ganache
  • 150 g Heavy Cream Adds richness to the ganache; can substitute with coconut cream for a dairy-free version.
  • 200 g White Chocolate Used in the ganache to create a luxurious texture; chop finely for easier melting.
For Decoration
  • Coffee Beans Decorative element that enhances the coffee theme.
  • White Nonpareils Add a charming touch to the cake's presentation.
  • Dark Chocolate Crispearls Provide a delightful crunch and elevate the cake's look.

Equipment

  • Microwave
  • Stand mixer
  • Oven
  • Cake Pans
  • Whisk
  • Mixing bowls

Method
 

Step-by-Step Instructions for White Chocolate Mocha Cake
  1. Melt Chocolate and Prepare Espresso: In a microwave-safe bowl, combine 140 g of white chocolate and 1 1/2 cups of milk. Microwave in 30-second intervals, stirring until smooth and fully melted. Mix in 1 tablespoon of instant espresso powder until dissolved, then let it cool to room temperature while you prep the other ingredients.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, making sure to create a non-stick surface for easy cake removal.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  4. Cream Butter and Sugar: In a stand mixer, beat 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. Next, add in 3 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually incorporate the flour mixture into the creamed butter mixture, alternating with the cooled milk and chocolate blend.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare Buttercream: For the espresso buttercream, fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together 3 large egg whites and 1 1/2 cups of sugar. Place the bowl over the saucepan and whisk until the mixture is hot and the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form.
  8. Make the Ganache: Combine 200 g of chopped white chocolate and 150 g of heavy cream in a microwave-safe bowl. Heat for about 30 seconds, then stir until fully melted and smooth.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of whipped ganache on top, followed by a layer of espresso buttercream. Repeat with the second layer, and place the third layer on top.
  10. Decorate the Cake: Drizzle reserved ganache over the top of the cake and decorate with coffee beans, white nonpareils, and dark chocolate crispearls.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Allow eggs and butter to reach room temperature before mixing for better results. Check the freshness of baking powder and avoid overmixing the batter for a tender cake.

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