WHITE MOCHA CAKE WITH ESPRESSO CARAMEL BUTTERCREAM - Easy Recipes

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Monday, April 15, 2019

WHITE MOCHA CAKE WITH ESPRESSO CARAMEL BUTTERCREAM


If you voted on Facebook for my birthday cake of choice this was the winner! This cake is not for the faint of heart. It is loaded with white chocolate, espresso, half and half and butter; a delicious combination that results in a tender, beautifully textured cake full of my favorite flavors. If one shot of espresso is not enough, I added a buttercream infused with an espresso caramel sauce. It’s like caramel that has gone to the dark side. Together this cakey team is a force (lol!) to reckon with.

Ingredients

  • 1 cup (8 fluid ounces, or 240 milliliters) half and half*
  • 1 tablespoon (15 milliliters) finely ground espresso beans
  • 7 ounces (198 grams) white chocolate, chopped if in block form
  • 8 ounces (227 grams) unsalted butter, softened-1 cup
  • 3 large eggs cool
  • 2 tablespoons (30 milliliters) vanilla extract
  • 14 ounces (397 grams) granulated sugar-2 cups
  • 12 ounces (340 grams) all-purpose flour-2 ½ cups
  • 1 ounce (28 grams) potato starch or cornstarch-about 4 tablespoons
  • 2 teaspoons (10 milliliters) baking powder
  • ¾ teaspoon (4 milliliters) salt

For the Espresso Caramel:

  • ½ cup (120 milliliters) water
  • 7 ounces (198 grams) granulated sugar
  • ½ ounce (14 grams) corn syrup
  • ½ cup (120 milliliters) whipping cream
  • ¼ teaspoon (1 milliliter) salt
  • ¼ cup (60 milliliters) brewed espresso or double strength coffee
  • 1 teaspoon (5 milliliters) vanilla extract

For the Buttercream:

  • 9 ounces (255 grams) Espresso Caramel sauce
  • 8 ounces (227 grams) granulated sugar
  • 8 ounces (227 grams) egg whites
  • 16 ounces (454 grams) unsalted butter, cool room temperature
  • 1 tablespoon (15 milliliters) vanilla extract

Instructions

  1. Preheat oven to 350 F (177 C). Spray two 8-inch round cake pans with Baker’s Joy or grease and flour.
  2. In a microwave safe container with a pour spout that is at least 3 cups (720 milliliters) in volume, combine the half and half and the espresso beans. Heat in microwave on high until hot, about 1-2 minutes; watch carefully to avoid boiling over. Add the white chocolate and whisk to combine. Heat again briefly if necessary to melt chocolate completely. Cool for a few minutes and then whisk in eggs and vanilla and cool to room temperature
  3. Full instrutions visit @cakepaperparty

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