Guest Blogger: White Chocolate Mocha Cake By Andrew Walker

WHITE CHOCOLATE MOCHA CAKE


I was having a vanilla latte at Starbucks and was wondering what a white chocolate mocha cake would taste like. So, I stopped by my local store and picked up the ingredients to give it a try.

The White Chocolate Mocha Ganache was a little easier. Follow the recipe below. It is important that the ganache be allowed to cool completely. It will whip up light and fluffy fast. Refrigerate cake after it cools. This will help set the frosting.

The comments at the potluck I went to were positive. This cake will start out sweet and give an intense punch of coffee flavour at the end. Enjoy!




WHITE CHOCOLATE MOCHA GANACHE

½ heavy cream
12 oz. white chocolate, chopped
4 tbs unsalted butter, room temperature
1 tsp espresso powder

In small heavy saucepan, heat the cream just until it starts to simmer.
Add the white chocolate and slowly stir until chocolate is melted. Add butter and stir until butter melted.

Refrigerate until cold. Whip with wire whisk until fluffy and frost the cake.


ESPRESSO CAKE

1 pkg white cake mix
3 eggs
Water
Oil
1 tsp vanilla extract
Tsp espresso powder.

Add egg whites AND yolks to the cake batter. Add the vanilla extract to the measuring cup and fill with water according to the package directions. Dissolve the espresso into the water/extract mixture. Bake according to the temperature but add a couple more minutes to the baking time because of the addition of the egg yolks. Cool cake completely before frosting.