White Chocolate Mocha Cake (Print-Friendly Format)

White chocolate cake with espresso, ganache filling, and espresso cream cheese frosting for a rich treat.

# Required Ingredients:

→ White Chocolate Cake Layers

01 - 113.5 g white baking chocolate, finely chopped
02 - 285 g cake flour
03 - 10 g baking powder
04 - 3 g salt
05 - 170 g unsalted butter, softened
06 - 300 g white sugar
07 - 2 large eggs, room temperature
08 - 8 g vanilla extract
09 - 314 g milk

→ Espresso Mixture

10 - 4 g instant espresso powder or 6 g instant coffee
11 - 12 g granulated sugar
12 - 60 g boiling water

→ Whipped White Chocolate Ganache

13 - 312 g white chocolate
14 - 170 g heavy cream

→ Espresso Cream Cheese Frosting

15 - 226 g unsalted butter, softened
16 - 454 g cream cheese, full fat, softened
17 - 6 g espresso granules dissolved in 8 g vanilla extract
18 - 690 g to 747 g powdered sugar

# How to Make It:

01 - Preheat oven to 163°C. Grease and flour three 20 cm round cake pans. Line the bases with parchment paper circles.
02 - Heat milk until hot but not boiling. Add finely chopped white chocolate and let sit for 2 minutes. Stir until completely smooth. Cool before use.
03 - Whisk cake flour, baking powder, and salt for 30 seconds. Set aside.
04 - Beat softened butter until smooth. Gradually add sugar and mix on medium speed for 4–5 minutes.
05 - Add eggs one at a time, mixing after each addition until fully incorporated. Add vanilla extract.
06 - With the mixer on low, alternately add the flour mixture and the cooled white chocolate milk mixture in three additions of flour and two of milk, starting and ending with flour. Mix until just combined.
07 - Divide batter evenly among prepared pans. Bake for 22–25 minutes at 163°C, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack.
08 - Dissolve instant espresso or coffee and sugar in boiling water. Stir until dissolved and set aside to cool.
09 - Combine white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until almost melted. Stir until smooth and let thicken but not firm. Chill if needed.
10 - Whip chilled ganache with cold beaters or whisk attachment until stiff peaks form, about 20 seconds.
11 - Beat butter until softened, then add cream cheese and continue beating until smooth. Mix espresso granules with vanilla and add to mixture. Gradually add powdered sugar, mixing until just combined. Chill if too soft.
12 - Place the first cake layer on a base. Brush with cooled espresso mixture. Spread a layer of whipped ganache on top. Add the next cake layer, repeat brushing and filling, then top with the final cake layer.
13 - Fill gaps with frosting and apply a thin crumb coat. Chill in the freezer for 15 minutes.
14 - Apply the final layer of frosting, smoothing with a metal scraper. Decorate with piped rosettes and borders as desired. If frosting softens, refrigerate briefly before continuing.

# Additional Information:

01 - Ensure all ingredients are at room temperature for a uniform batter and optimal cake texture.
02 - Use kitchen scales for precise ingredient measurement to guarantee consistent baking results.
03 - If cake flour is unavailable, substitute with all-purpose flour minus 5 tablespoons, replaced by 5 tablespoons cornstarch; whisk thoroughly.

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