White Mocha Cake with Espresso Caramel Buttercream

cakepaperparty.com

Melissia

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

subheading: For the Espresso Caramel:

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

subheading: For the Buttercream:

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 at cakepaperparty.com

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