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Here are the ingridients that are needed to prepare a tasty Nescafe Mocha Layer Cake:
- Provide of A. Creamed.
- Prepare 500 g of unsalted butter.
- Prepare 100 g of castor sugar.
- Get 1 tsp of Ovalette (optional).
- You need of (Cake emulsifier).
- Prepare of B. Wet Ingredients.
- You need 350 g of condensed milk.
- Prepare 200 g of Kaya/Sri kaya.
- Use of (Coconut jam).
- You need of C. Add one by one.
- Take 10 of large eggs.
- You need of D. Sifted.
- You need 300 g of fine flour/flour.
- Provide 100 g of coffee mate.
- Take 200 g of Horlicks.
- You need of (Also known as Malted Milk Powder).
- You need of E. The Flavours.
- Use 1 1/2 tbsp of coffee essence + 2 tsp milo.
- Provide 1 tbsp of browning sugar.
- You need 1 1/2 tsp of mocha paste.
Ready with the ingridients? Below are the instructions on producing Nescafe Mocha Layer Cake:
- Line and grease an 8” x 8” cake pan..
- Using an electric hand mixer, beat A (butter, sugar and Ovalette) until pale and creamy..
- Add in B and beat until well combined..
- Add C (eggs) one by one, mixing well after each addition..
- Next, add in D (sifted ingredients) in two additions. Mix well after each addition using the lowest speed of your mixer. Stop once batter is looking smooth. Divide batter equally into three separate bowls (Bowl – A, B and C) and add the flavours..
- Bowl A – plain batter. Bowl B – coffee essence and milo (mix well). Bowl C – browning sugar and mocha paste (mix well)..
- Baking and Layering- preheat oven to 150°C (depending on the oven). Start with Bowl C. Divide batter in Bowl C into three portions. Put the first portion into the baking pan and spread it evenly. Bake this first layer for 10-13 minutes using ‘bake’ function..
- Remove from the oven and put the second portion of the batter (of the same colour) on top of the cooked layer. Bake again for 10-13 minutes but this time using the grill function (top heat). Repeat the same process with the last portion (of bowl C)..
- Repeat the same process with bowl B and bowl A. As for the very last layer (last portion from Bowl A), turn the oven back into ‘bake’ function. Cover the cake with aluminum foil (optional-only if the top last layer browning too fast) and bake for 15 minutes. Remove and leave to cool before serving..
- Note: Thinner layer needs shorter time to bake (5-7mins). As for this one, the layer is slightly thicker, hence the 10-13mins. Lightly press each (cooked) layer with something flat to remove any excess air before putting the next one. This is still optional. Some would brush a very thin layer of jam (of any kind) or condensed milk on top of the cooked layer. Jam or condensed milk is used to glue/bind the layers together..
Mocha Layer Cake – Incredibly moist and fluffy chocolate layer cake infused with coffee, and frosted with a sweet coffee flavoured buttercream! This mocha layer cake is lightly infused with coffee in two delicious ways. Four teaspoons of coffee dissolved in hot water is added to the cake batter, and two. This Chocolate Mocha Cake is extra rich and chocolatey with a silky mocha swiss meringue Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy How to make this Mocha Cake. For the cake layers, I used my very favorite Chocolate Cake recipe modified.
Recipe : Nescafe Mocha Layer Cake
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