Ingredients
Scale
- 4 ounces white baking chocolate
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ⅓ cup milk
- 1 tablespoon instant espresso or coffee
- 1 tablespoon granulated sugar
- ¼ cup boiling water
- 12 oz. White Chocolate
- 6 oz Heavy Cream
- 2 sticks unsalted butter, softened
- 16 oz packages cream cheese, softened
- 1 tablespoon espresso granules dissolved in vanilla extract
- 6 to 6 ½ cups powdered sugar
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour three 8×2 inch cake pans.
- Melt the white chocolate with warm milk until smooth and set aside to cool.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar until fluffy; add eggs one at a time followed by vanilla extract.
- Gradually mix in the dry ingredients alternating with the cooled chocolate mixture until just combined.
- Divide batter among prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with espresso cream cheese frosting and white chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 25g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg