The white chocolate layer cake was a bit dense, as the writer intended, due to the white chocolate in the cake. Make sure you cream the butter and sugar really well, don’t overbeat the mixture, or underbake the cake, as this cake has a higher risk of becoming gummy if so.
White Chocolate Feuilletine layer, adapted from Dominique Ansel
2 cups (70 grams) fleuilletine
White Chocolate Mocha Cake, adapted from Liv for Cake
93 ⅓ g white chocolate chopped
White Chocolate Ganache
150 g white chocolate finely chopped
Espresso Swiss Meringue Buttercream
7 large (210 grams) egg whites
To make White Chocolate Fleuilletine
Heat the oven to 350°F. Line a sheet pan with parchment paper.
Coat the fleuilletine: Place the fleuilletine in a large bowl. Put the corn syrup in a small heatproof bowl and microwave for 30 seconds, then pour the warm corn syrup over the puffed rice. Sprinkle with the sugar, then mix with a spatula until the rice is evenly coated. Bake for 10 to 15 minutes, until golden-brown and caramelized.
Melt the chocolate over a double boiler. Pour the melted chocolate over the puffed rice and fold with a spatula until coated.
Line an 7-inch (18-centimeter) cake pan with parchment paper. Press the coated fleuilletine into the prepared cake pan. Refrigerate until firm, about 20 minutes.
To make White Chocolate Mocha Cake
Heat milk and chocolate until melted and combined. Add espresso powder and stir until dissolved. Cool to room temperature.
Preheat oven to 350F (180C). Grease and flour 2 x 7-inch cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3 mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
To make White Chocolate Ganache
Heat heavy cream until almost to the simmer. Place on white chocolate and leave on until melted. Stir until smooth and combined. Set aside to cool completely and thicken. Whip ganache until light and fluffy.
Espresso Swiss Meringue Buttercream
In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).
Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract, espresso powder and mix on med-high until incorporated and silky.
Place one layer of cake on a cake stand or serving plate. Top with half of the whipped ganache, spread evenly. Repeat with remaining layers and crumb coat the cake with any remaining ganache. Chill for 20mins until ganache is set.
Crumb coat by frosting and smoothing the sides with the espresso buttercream. Chill for 30 mins until frosting is cold and firm. Place on an additional thicker layer in green. To decorate, here are some inspiration from videos: Mintea Cakes #1, Mintea Cakes #2, and Mintea Cakes #3! Enjoy!