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White Mocha Cake with Espresso Caramel Buttercream
CAKE PAPER PARTY23Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup half-and-half (8 fluid ounces, or 240 milliliters)
- 1 Tbsp. espresso beans (finely ground, 15 milliliters)
- 7 oz. white chocolate (198 grams, chopped if in block form)
- 8 oz. unsalted butter (227 grams, softened-1 cup)
- 3 large eggs (cool)
- 2 Tbsp. vanilla extract (30 milliliters)
- 14 oz. granulated sugar (397 grams, 2 cups)
- 12 oz. all purpose flour (340 grams, 2 ½ cups)
- 1 oz. potato starch (28 grams, or cornstarch-about 4 tablespoons)
- 2 tsp. baking powder (10 milliliters)
- 3/4 tsp. salt (4 milliliters)
- 1/2 cup water (120 milliliters)
- 7 oz. granulated sugar (198 grams)
- 0.5 oz. corn syrup (14 grams)
- 1/2 cup whipping cream (120 milliliters)
- 1/4 tsp. salt (1 milliliter)
- 1/4 cup brewed espresso (60 milliliters, or double strength coffee)
- 1 tsp. vanilla extract (5 milliliters)
- 9 oz. caramel sauce (Espresso, 255 grams)
- 8 oz. granulated sugar (227 grams)
- 8 oz. egg whites (227 grams)
- 16 oz. unsalted butter (454 grams, cool room temperature)
- 1 Tbsp. vanilla extract (15 milliliters)
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