Step-by-Step Guide to Prepare Favorite Nescafe Mocha Layer Cake

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, nescafe mocha layer cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Nescafe Mocha Layer Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Nescafe Mocha Layer Cake is something that I have loved my whole life.

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

The ingredients needed to make Nescafe Mocha Layer Cake:

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

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.

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