White Mocha Cake with Espresso Caramel Buttercream

• Vegetarian

• Produce

  • 1 tbsp Espresso beans, finely ground

• Refrigerated

  • 8 oz Egg whites
  • 3 Eggs, large

• Condiments

  • 1/2 oz Corn syrup
  • 9 oz Espresso caramel sauce

• Baking & Spices

  • 4 tbsp 1 ounce (28 grams potato starch or cornstarch
  • 2 1/2 cups 12 ounces (340 grams all-purpose flour
  • 2 cups 14 ounces (397 grams granulated sugar
  • 2 tsp Baking powder
  • 15 oz Granulated sugar
  • 1 tsp Salt
  • 3 1/3 tbsp Vanilla
  • 7 oz White chocolate

• Drinks

  • 1/4 cup Espresso or double strength coffee

• Dairy

  • 1 softened cup 8 ounces (227 grams unsalted butter, unsalted
  • 16 oz Butter, unsalted
  • 1 cup Half and half
  • 1/2 cup Whipping cream

• Liquids

  • 1/2 cup Water

Found on cakepaperparty.com

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
• 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
• 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

Directions

• Preheat oven to 350 F (177 C). Spray two 8-inch round cake pans with Baker’s Joy or grease and flour.
• 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
• 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 or your buttercream of choice. Enjoy!
• *If you dont have access to half and half you can use 2/3 cup (160 mL) low fat milk (1-2% fat) and 1/3 cup (80 mL) heavy cream (36%), or 3/4 cup (180 mL) whole milk (3.25%) and 1/4 cup (60 mL) heavy cream for the equivalent of half and half.
• Note: 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.
• Place the water in a heavy bottomed medium sauce pan and add sugar carefully to the middle of the pan. Add corn 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 espresso in a microwave safe container and heat until hot (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 extract.
• Note: Making homemade caramel is totally not necessary for this recipe. To save time buy a good quality store-bought caramel and stir 2 teaspoons espresso powder dissolved in 2 tablespoons water into 9 ounces of caramel. Use this in the following 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.