How to Prepare Homemade Nescafe Mocha Layer Cake

Hello everybody, it is Gordon, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, nescafe mocha layer cake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Nescafe Mocha Layer Cake is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Nescafe Mocha Layer Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

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. Remove and leave to cool before serving.

To begin with this particular recipe, we must prepare a few ingredients. You can cook nescafe mocha layer cake using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Nescafe Mocha Layer Cake:

1. Prepare A. Creamed
2. Take 500 g unsalted butter
3. Take 100 g castor sugar
4. Get 1 tsp Ovalette (optional)
5. Prepare (Cake emulsifier)
6. Prepare B. Wet Ingredients
7. Take 350 g condensed milk
8. Make ready 200 g Kaya/Sri kaya
9. Take (Coconut jam)
10. Make ready C. Add one by one
11. Prepare 10 large eggs
12. Take D. Sifted
13. Take 300 g fine flour/flour
14. Make ready 100 g coffee mate
15. Get 200 g Horlicks
16. Take (Also known as Malted Milk Powder)
17. Take E. The Flavours
18. Prepare 1 1/2 tbsp coffee essence + 2 tsp milo
19. Take 1 tbsp browning sugar
20. Make ready 1 1/2 tsp mocha paste

Sieve flour and baking soda together for two to three times. Rum should be mixed with Mocha mix after it cools down. Use a spatula or wooden spoon to fold the flour and curd to the chocolate batter to avoid over mixing. A very simple design of Sarawak layer cake or Kek Lapis Sarawak.

Instructions to make Nescafe Mocha Layer Cake:

1. Line and grease an 8” x 8” cake pan.
2. Using an electric hand mixer, beat A (butter, sugar and Ovalette) until pale and creamy.
3. Add in B and beat until well combined.
4. Add C (eggs) one by one, mixing well after each addition.
5. 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.
6. Bowl A - plain batter. Bowl B - coffee essence and milo (mix well). Bowl C - browning sugar and mocha paste (mix well).
7. 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.
8. 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).
9. 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.
10. 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.

Use a spatula or wooden spoon to fold the flour and curd to the chocolate batter to avoid over mixing. A very simple design of Sarawak layer cake or Kek Lapis Sarawak. Note : Recipe is in Standard Metric measuring tools (cups, spoons and weighing scale) #mycookbook Fatma Musa. This simple could-be-All-American-but-it's-not icebox cake was the linchpin to my French friend, Bernard Collet's, birthday celebration and the first "fancy" cake in Baking Chez Moi. In his family, it was called Moka Dupont because the filling was, in fact moka (or mocha) and the cake was.

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