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Shilpa

Coffee White Chocolate Layer Cake

A moist, coffee-infused chocolate cake layered with fluffy whipped white chocolate ganache and glossy coffee syrup.
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Prep Time 1 hour
Cook Time 45 minutes
Chilling time 1 hour
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 180 g all-purpose flour 1½ cups
  • 30 g Dutch-processed cocoa powder ¼ cup
  • 1½ tsp baking powder
  • ⅛ tsp baking soda
  • 1/4 tsp salt
  • 4 g instant coffee powder 2 tsp
  • 88 ml vegetable oil ⅓ cup
  • 45 g unsalted butter (melted) 3 tbsp
  • 88 ml milk ⅓ cup
  • 112 g white sugar ½ cup + 1 tbsp
  • 75 g brown sugar ⅓ cup
  • 2 medium eggs room temperature
  • 94 g yogurt ⅓ cup+1tbsp
  • 10 ml vanilla extract 2 tsp
  • 170 ml warm coffee ⅔ cup
Coffee White Chocolate Ganache
  • 350 g White chocolate (chopped) 2 cups
  • 116 g whipping cream ½ cup
  • 6 g instant coffee powder 1½ tsp
Coffee Cocoa Syrup
  • 120 ml water ½ cup
  • 56 g sugar ¼ cup
  • 6 g instant coffee powder 1½ tsp
  • 15 g unsweetened cocoa powder 2 tbsp
  • 5 ml vanilla extract 1 tsp

Method
 

Cake layers
  1. Preheat the oven to 180°C / 350°F. Grease and line two 6-inch cake pans and set aside.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and instant coffee powder. Set aside.
  3. In a large bowl, whisk together vegetable oil, melted butter, milk, white sugar, brown sugar, eggs, yogurt, and vanilla extract until smooth.
  4. Add the dry ingredients and warm coffee alternately, starting and ending with dry ingredients. Whisk gently after each addition until just combined.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
  7. Let cakes cool in the pans for 15 minutes, then demould and cool completely on a wire rack. Level the cakes once cooled.
Ganache
  1. Heat whipping cream with instant coffee until light bubbles appear on the sides.
  2. Pour over chopped white chocolate and let sit for a few seconds.
  3. Mix gently with a spatula until smooth. Cover the surface with plastic wrap and refrigerate for 30 minutes.
  4. Bring to room temperature briefly, then whip on high speed until light and fluffy.
Syrup & Assembly
  1. In a saucepan, combine water, sugar, coffee powder, cocoa powder, and vanilla. Cook until thick enough to coat the back of a spoon. Cool completely.
  2. Brush syrup generously over the cut sides of both cake layers. Refrigerate for 30 minutes.
  3. Stack the layers with whipped ganache in between. Frost the entire cake with ganache for a rustic finish.
  4. Swirl coffee syrup on top and decorate with white chocolate chips. Chill for 30 minutes if desired. Slice and serve.

Notes

Storage & Shelf Life

  • Room Temperature: Up to 1 day, in a cool place, covered.
  • Refrigerator: 4–5 days, stored in an airtight container.
  • Freezer: Wrap individual slices or the whole cake tightly; it freezes well for up to 1 month. Thaw overnight in the fridge.

Make-Ahead Instructions

Cake Layers

Bake the cake layers 1–2 days ahead. Once cooled, wrap each layer tightly in plastic wrap. Store in the fridge for up to 2 days or in the freezer for up to 1 month. If frozen, thaw overnight in the fridge before assembling.

 Coffee Ganache

Prepare the ganache the day before. Store in an airtight container in the fridge. Bring it back to a soft, spreadable consistency by letting it sit at room temperature for 20–30 minutes and giving it a quick whip before using.

Coffee Syrup

The syrup can be made 3–4 days in advance. Keep it refrigerated in a closed container. If it thickens too much in the fridge, warm it for a few seconds in the microwave.