Super Moist White Chocolate Mocha Cake Recipe

Super Moist White Chocolate Mocha Cake – This is my first time making the cake this way. The technique is a little different as in I mixed the butter into the sifted ingredients until it becomes like sand. This cake is super moist and soft. Just watch out the baking in the oven, do not over baked it. The cake came out perfect. The texture is quite fine. You can also use all-purpose flour if you wish, I believe it will still come out great. I normally don’t like my cakes too sweet, so I have reduced the sweetness a lot partly because the white chocolate is considered sugar to me. I also wanted to do the white chocolate drip as part of the deco, then I changed my mind because it will be adding a lot of sugars to the cake. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• White Chocolate Mocha Cake
240g [2 cup] cake flour
3g [¾ tsp] baking powder
3g [½ tsp] salt
115g [½ cup] white chocolate
120g [½ cup] whole milk, luke warm
2 tsp instant coffee
100g [½ cup] caster sugar
113g [½ cup] unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract

• Mocha Swiss Meringue Buttercream
3 egg whites OR120g [½ cup]
150g [¾ cup] caster sugar
230g [1 cup + 1 tbsp] unsalted butter, lightly softened
1 tsp instant + 1 tsp hot water

• Coffee Syrup
2g [1 tsp] instant coffee
15g [1 tbsp] sugar
15g [1 tbsp] hot water

Deco:
piping tip: #869
coffee beans


Instructions:
• White Chocolate Mocha Cake
1. Preheat oven at 170°C/340°F.
2. Sift the dry ingredients into a large mixing bowl: flour, baking powder and salt. Give it a quick whisk and set aside.
3. Melt the chocolate in a hot water bath. You can also melt it in a double boiler or microwave for few seconds. Set aside.
4. In a jug, mix luke-warm milk and instant coffee. Mix to dissolve the coffee completely. Set aside.
5. Cut the butter in chunks and let it rest until it gets softened (not melting).
6. In the large mixing bowl of sifted ingredients, mix on low speed with an electric mixer. Gradually add in the pieces of butter. Mix until they become sand.
7. In the jug of milk coffee, add in the eggs and vanilla extract. Stir until well combined.
8. As you’re mixing the bowl of butter and flour, gradually add in the milk coffee egg mixture. You may increase the speed just until combined and ribbon formed, maybe about 30-60 seconds depending on your mixer speed. Do not over mix.
9. Divide the batter evenly into three 6-inch pans. Drop the pans hard on the table to release air bubbles.
10. Bake in preheated oven at 170°C/340°F for 20-23 minutes or until inserted skewer comes out clean.
11. Remove the cakes out of the pans. Let them cool completely.


• Mocha Swiss Meringue Buttercream
1. In a mixing bowl, add egg whites and sugar.
2. Place the bowl over a double boiler. Heat the pot in low heat, and continuously mix it until the mixture reaches 65°-70°C / 150°-158°C.
3. Remove the bowl from the double boiler.
4. With an electric mixer, mix the egg whites on high speed. This process will take about 8 minutes or so. As you’re mixing toward achieving stiff peaks, touch the bowl with your hand. If the bowl is completely cool and the meringue achieved stiff peaks, that means it is good to go.
5. Gradually add in the cut up butter in chunks. Add in one at a time as you mix on high speed. As the butter is incorporated into the meringue, add in another one. During the process, the mixture might be a little curdled, that is normal. Keep going until all the butter is mixed in and well incorporated. The cream will eventually become stiff and stable. When you lift up your paddle, a lump will be held within the paddle. That shows the cream is stable.
6. Add in the dissolved coffee. Continue Mixing until well combined.
7. Transfer the buttercream into a piping bag for the assembling of the cake.


• Coffee Syrup
1. In a small bowl, dissolve sugar and instant coffee with the hot water.
2. Set aside for cooling.


• Assemble the Cake (refer to video)


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