White Chocolate Mocha Cake

Yield

1 pcs

Prep Time

30 Min

Cook Time

30 min

Ingredients

300g	Blue Key Self-Raising Flour
1 cap	Star Brand Vanilla Mocha Flavour
200g	Salted butter
30ml	Meadow Fresh Full Cream Milk
1 tbsp	Instant espresso powder
150g	Castor sugar
4 nos	Eggs
140g	White chocolate coin

	Pearl sprinkles
	Dark chocolate coins

Preheat oven to 180˚C.
Heat the milk and chocolate until melted and well combined. Add the espresso powder and stir until dissolved. Let it cool.
In a medium bowl, whisk together the flour and salt. Set aside.
Cream the butter and sugar on medium-high speed until pale and fluffy. Reduce the speed and add the eggs one at a time, mixing well after each addition.
Add the mocha flavouring and mix until well combined.
Add the flour mixture and milk mixture alternately, starting and ending with the flour mixture. Mix well after each addition.
Bake for 30 minutes, or until fully cooked.
Let the cake cool on a wire rack for 10 minutes.
For the Swiss meringue buttercream, place the egg whites and sugar in a bowl over a double boiler. Whisk continuously until the mixture is hot and the sugar is no longer grainy.
Transfer the bowl to a stand mixer and whisk on medium-high speed until the meringue is stiff and cooled.
Gradually add the cubed butter and espresso powder, then mix until smooth.
Cut the cooled cake into three even layers. Place one layer on a cake stand and spread half of the whipped ganache evenly on top. Repeat with the remaining cake layers, then coat the cake with the remaining ganache.
Chill the cake for 20 minutes, or until the ganache has set.
Pipe a rope border on top and decorate with sprinkles and chocolate coins.