White chocolate mocha cake

Cloud-like layers of golden genoise sponge, soaked with strongly-brewed coffee and blanketed with a soft whipped white chocolate ganache.

This feels and tastes reminiscent of a tiramisu–a lighter, much less involved and quicker version. I made this cake in a morning–starting with the ganache which has to set in the over for a couple of hours, and in the meantime I got on with the sponges which are fairly quick to prepare, bake and cool.

Working with white chocolate can be a challenge–often too sweet, too rich, or a bit sickly–but when its powers are harnessed, it is a delightful flavour and texture to include. Here the sweetness is lightened through the means of texture and flavour–whipped until smooth and delicate–almost mousse-like–, and offset with a generous pinch of flaky sea salt. And, when combined with the gentle genoise sponges, and the subtle bitter nudge of coffee from the soak–it all works in perfect harmony.