White Chocolate Mocha Cake (Print Version)

# Ingredients:

→ White Chocolate Mocha Cake

01 - 140 g white chocolate, chopped or white chocolate chips
02 - 1 1/2 cups milk
03 - 1 Tbsp instant espresso powder
04 - 2 1/2 cups all-purpose flour
05 - 2 1/2 tsp baking powder
06 - 1/2 tsp salt
07 - 3/4 cup unsalted butter, room temperature
08 - 1 1/2 cups granulated sugar
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract

→ Espresso Swiss Meringue Buttercream

11 - 3 large egg whites
12 - 1 cup granulated sugar
13 - 1 1/2 cups unsalted butter, room temperature
14 - 1 1/2 Tbsp instant espresso powder, more or less to taste

→ White Chocolate Ganache

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

→ Assembly

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

# Instructions:

01 - Heat milk and white chocolate until melted and combined. Stir in espresso powder until dissolved. Cool to room temperature. Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, lining them with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Using a stand mixer with a paddle attachment, cream butter and sugar on medium-high speed until pale and fluffy, approximately 3 minutes. Reduce speed and add eggs one at a time until fully incorporated. Mix in vanilla. Alternate adding the flour mixture and milk mixture, starting and ending with flour (4 additions of flour, 3 of milk), fully incorporating each time. Divide batter among pans and bake for about 40 minutes or until a toothpick inserted into the center comes out mostly clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
02 - Place egg whites and sugar in the bowl of a stand mixer. Whisk until combined. Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch, approximately 3 minutes. Alternatively, use a candy thermometer to reach 160°F (71°C). Transfer bowl to stand mixer and whisk on medium-high speed until stiff peaks form and the bowl no longer feels warm, about 5-10 minutes. Switch to a paddle attachment, slowly add cubed butter, and mix until smooth. Add espresso powder and whip until combined.
03 - Place chopped white chocolate and cream in a microwave-safe bowl. Microwave in 5-10 second increments, stirring between each interval, until smooth and combined. Let cool and thicken. Reserve 2/3 cup of the ganache and whip the remaining ganache until light and fluffy.
04 - If necessary, microwave the reserved 2/3 cup of ganache in very small increments (3 seconds each) to thin it out. Add bright white color gel for an enhanced appearance, if desired.
05 - Place one cake layer on a serving plate or cake stand. Spread half the whipped ganache evenly over the top, repeat for the next layer, and place the final layer on top. Coat the cake with a crumb layer of leftover ganache and chill for 20 minutes, or until set. Frost the sides and top with espresso buttercream, reserving some for decorative piping. Chill for another 30 minutes until frosting is firm. Use a small spoon to apply dollops of white chocolate ganache around the top edge of the cake, letting it drip naturally down the sides. Spread more ganache onto the top surface with an offset spatula and chill to set for 5 minutes. Pipe a rope border around the top edge using a Wilton 1M tip, and decorate with white nonpareils, dark chocolate crispearls, and coffee beans.

# Notes:

01 - Ensure ingredients like instant espresso powder fully dissolve for smooth textures.
02 - Chilling the layers before assembly helps stabilize the cake for final frosting.
03 - Wipe clean all tools with grease-removing solutions for successful meringue.

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