White Chocolate Mocha Cake

This cake has got it going on. White chocolate mocha cake, with a dulce de leche cinnamon ribbon, topped with a white chocolate cinnamon buttercream and Peace By Chocolate Golden Pearl Chocolate Bar… need we say more?

Serves 12


For The Cake:

  • 170g Bakers White Chocolate, chopped
  • 1 1/4 cup whole milk
  • 1/4 cup water, boiling
  • 2 Tbsp. Anchor Coffee Colombia Finca La Esperanza Espresso beans, ground
  • 2 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 3/4 butter, softened to room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 1/2 cup dulce de leche, store bought or homemade
  • Cinnamon

For The Buttercream:

  • 200g, Just us White Chocolate, chopped
  • 1/2 cup butter, softened to room temperature
  • 1/4 milk
  • 4-6 cups icing sugar
  • 1/2 tsp. cinnamon, ground
  • 1 tsp. vanilla


  • Cinnamon
  • 3 x Peace By Chocolate Golden Pearl Bar, chopped


  • Preheat oven to 350⁰F. Grease and line a 9×13” dish with parchment paper.
  • In a bowl over a pot of simmering water, slowly melt chocolate into milk. Set aside to cool.
  • Stir together your coffee and water. Set aside to steep. Once steeped pass through a fine mesh screen to remove beans.
  • Whisk together your dry ingredients.
  • In a mixer, cream your butter, with both sugars at medium speed. Scrape down sides of bowl, slow the mixed and add the eggs, one at a time, scraping between. Add vanilla, then add the cooled coffee mixture. Alternate your dry mixture and flour, starting and ending with your dry mix. Ensure everything is fully mixed. Scrape 2/3 of batter in to pan, dollop dulce de leche, sprinkle with 1-2 tsp cinnamon and gently mix dulce into the batter. Top with remaining batter.
  • Bake for 35-45 minutes until golden. Allow to cool completely.
  • Prepare your buttercream: in a pot over simmering water, slowly melt chocolate. Set aside to cool. In a mixer, starting at low, cream butter and 3 cups icing sugar. Add your white chocolate, slowly, while the mixer is running.
  • Add your vanilla and cinnamon. Scrape down the sides of your bowl, add your milk and cream to combine. Add your remaining icing sugar, with mixer on low, 1/2 cup at a time until desired consistency. If too dry, add a little more milk. If too wet, add a little more icing sugar.
  • Ice the top of the cake, sprinkle with cinnamon, and garnish with the chopped chocolate bars. Refrigerate in an airtight container, for up to 5 days. Let come to room temperature before serving.


Recipe by Chef Dany Duguay


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