Recipe_White Mocha Cake with Espresso Caramel Buttercream
Recipe_White Mocha Cake with Espresso Caramel Buttercream

White Mocha Cake with Espresso Caramel Buttercream

December 6, 2016

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This stunning recipe by the lovely Summer Stone over at Cake Paper Party graciously features our Casa Luker 34% Nevado White Chocolate W207 --- we've taken it further to showcase more of our products. To read the full blog article, please click here.

Need smaller quantities of our products? Send us an Email for sample size availability and pricing.

  • Yields: This cake makes two thick 8-inch layers that rise to the top of a 2-inch tall pan. Alternatively you could bake this in three 8-inch round pans or two 9-inch round pans if you choose.

Ingredients

240 g Half and Half

15 g Dreidoppel MoCafe Flavor Paste DRE255040

198 g Casa Luker 34% Nevado White Chocolate W207

227 g Butter, Unsalted butter, softened

192 g Eggs, cool, approx 3 large

15 g Dreidoppel Vanilla Bean Paste Moroni DRE220048

397 g Sugar, granulated

340 g All Purpose Flour

28 g Potato Starch, or cornstarch

10 g Baking Powder

4 g Salt, Kosher

For the Espresso Caramel

120 g Water

198 g Sugar, granulated

14 g DGF Glucose Syrup DGF8310 DGF8311

120 g Heavy Cream

1 g Salt, Kosher

33 g DGF Coffee Extract Trablit DGF1602

3 g Dreidoppel Vanilla Bean Paste Moroni DRE220048

For the Buttercream

255 g Espresso Caramel

227 g Sugar, granulated

227 g Egg Whites

454 g Butter, unsalted, room temperature

10 g Dreidoppel Vanilla Bean Paste Moroni DRE220048

Directions

Preheat oven to 350°F (177°C). Generously two 8-inch round cake pans with goop, pan release, or grease and flour.

In a microwave safe container, combine half and half and coffee paste.

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 paste and cool to room temperature

Beat butter and sugar for 2 minutes on medium high speed of mixer.

Sprinkle in dry ingredients to distribute. Turn mixer on low and mix to moisten dry ingredients.

Pour in espresso-egg mixture gradually with speed still on low speed, then increase speed and beat on medium for one minute until well combined and smooth.

Pour into prepared pans and bake for about 30-35 minutes until the cake is well done. Do not under bake or this rich cake will be unstable. The cake should begin to settle back on itself on the edges.

Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later.

Frost the cooled cake with Espresso Caramel Buttercream. Garnish with Mocha Bean Chocolate Decoration 96320.

For the Espresso Caramel

Place the water in a heavy bottomed medium sauce pan and add sugar carefully to the middle of the pan. Add glucose syrup without stirring.

Cover and bring to a boil without stirring over medium high heat.

Remove lid, add a candy thermometer, and heat until the mixture reaches 300°F (149°C).

Reduce heat to low and heat to 350°F (177°C) watching carefully to avoid overheating and burning the sugar.

While the sugar cooks, combine the cream, salt, and coffee extract in a microwave safe container and heat until hot, about 1-2 minutes, taking care to ensure that the mixture does not boil over.

When the caramel reaches 350°F (177°C) immediately remove from heat and pour in 1/3 of the cream mixture. Be careful! This will emit scalding steam like crazy! When the bubbling subsides pour in the remaining cream mixture in two batches and stir well to combine. Stir in vanilla paste.

For the Buttercream

Whisk Espresso Caramel, sugar, and egg whites together in a microwave-safe bowl; make sure the mixture is well mixed so the sugar can protect the eggs from cooking.

Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160°F (72°C). Alternatively, this step can be carried out in a double boiler over simmering water.

Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 15-20 minutes until it is quite cool.

Meanwhile, beat the butter in a mixer for 2 minutes on high until the butter is lighter in color and aerated.

Add the cooled syrup in two additions to the butter beating 1 minute after each addition.

Add the vanilla and beat 30 seconds until smooth; use immediately.

You can store this buttercream at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks, or in the freezer for 2 months.

If you don't have access to Half and Half, you can use 160g Low Fat Milk (1-2% Fat) and 80 g Heavy Cream (36%), or 180 g Whole Milk (3.25% Fat) and 60 g Heavy Cream for the equivalent of Half and Half.

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