White Chocolate Mocha Cake
A rich, moist white chocolate mocha cake
Ingredients
Cake
- ¾ cup High-quality white chocolate chopped
- 3 cups All-purpose flour
- 1 ¼ cups Domino® Golden Sugar
- 1 ½ tablespoons Instant espresso powder
- 1 ½ tablespoons Baking powder
- 1 teaspoon Sea salt
- ⅔ cup Unsalted butter room temperature
- 2 large Eggs room temperature
- 1 cup Whole milk room temperature
- 2 teaspoons Vanilla extract
Frosting
- 1 cup Unsalted butter room temperature
- 4 ounces Cream cheese room temperature
- 1 ½ tablespoons Instant espresso
- 4 cups Domino® Confectioners Sugar
- ¼ teaspoon Sea salt
- 4-5 tablespoons Heavy cream or more as needed
- 1 teaspoon Vanilla extract
Ganache
- 8 ounces High-quality white chocolate
- ¼ cup Heavy cream
Garnish
- White chocolate
- Espresso beans
Instructions
Make Cake
- Line the bottom of 3 6-inch round cake pans with parchment paper. Grease and flour the sides and bottom of the pans. Preheat the oven to 350° F.
- Add the white chocolate to a metal bowl and place the bowl over a small saucepan filled with simmering water.
- Stir the white chocolate continuously until it is fully melted. Set aside to cool.
- Add the flour, Domino® Golden Sugar, instant espresso, baking powder, and salt in the bowl of your stand mixer. Stir to combine.
- Run the paddle attachment on the mixer on medium-low as you add in the butter one tablespoon at a time until fully incorporated. The mixture will look like wet sand.
- Add the eggs, milk, and vanilla extract in a separate bowl and whisk together.
- Drizzle the milk mixture into the stand mixer slowly and mix to combine, stopping to scrape the bottom and sides of the bowl frequently.
- Fold in the melted white chocolate until just combined.
- Evenly divide the cake batter into the cake pans.
- Bake for 30 - 35 minutes, or until a toothpick comes out clean when inserted in the middle.
- Allow to cool in the pans for about 10 minutes, then remove before placing on a wire rack to cool completely. Once at room temperature, wrap well and chill in the refrigerator.
Prepare the frosting
- Beat the butter and cream cheese together until smooth.
- Mix in the espresso, Domino® Confectioners Sugar, and salt. Mix until combined. The mixture may seem crumbly, but this is normal.
- Add in the heavy cream and vanilla. Mix until smooth.
Make ganache
- Melt the white chocolate on the double boiler just as you did earlier. Stir in the heavy cream, then pour the mixture into a container and chill until needed.
Assemble the cake
- Take out the cakes and level the tops.
- Spread frosting over one of the cakes, then top with a second cake. Repeat until you place the final cake.
- Spread a thin layer of frosting over the entire cake and chill for about 15 minutes.
- Take out the cake, and frost it, then chill for another 15 minutes.
- Add the ganache to the top of the cake and allow it to drizzle down the sides.
- Use any remaining frosting to decorate the top and/or sides of the cake.
- Garnish with white chocolate and whole espresso beans, or other tasty garnishes, if desired.
Notes
- The cake can be made several weeks in advance, if kept tightly wrapped and in an airtight container in the freezer prior to leveling and freezing. Thaw in the refrigerator the day before assembling.
- The ganache may also be made in advance, if kept in the refrigerator in an airtight container. Place in a bowl of hot water to gently loosen.
- If you do not have instant espresso, instant coffee will work, as well as coffee-flavored extract (1 ½ teaspoons of extract per tablespoon of instant espresso)