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White Chocolate Mocha Cake

White Chocolate Mocha Cake
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Indulge in the rich and creamy delight of this White Chocolate Mocha Cake, a dessert that embodies warmth and elegance. Layers of moist white chocolate cake interspersed with a luscious espresso-infused ganache create an irresistible combination that coffee lovers will adore. Topped with a smooth espresso cream cheese frosting, this cake is not only visually stunning but also incredibly delicious. Perfect for celebrations or as a sweet treat to brighten your day, this cake is sure to leave everyone asking for more!

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cup milk
  • 12 ounces white chocolate chips (for ganache)
  • 6 ounces heavy cream (for ganache)
  • 2 sticks unsalted butter (for frosting)
  • 16 ounces cream cheese, softened
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 325°F. Grease and flour three 8-inch round pans.
  2. Heat milk until hot; add chopped white chocolate and stir until melted.
  3. In a bowl, mix flour, baking powder, and salt.
  4. Beat butter until creamy; gradually add sugar until fluffy.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla.
  6. Alternate adding dry ingredients and milk/chocolate mixture to the wet mix until combined.
  7. Pour batter into prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
  8. Cool layers in pans for ten minutes before transferring to wire racks.

Nutrition

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