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Nescafé Chocolate Cake

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Warning! Your house may smell incredible while baking this Nescafé Chocolate Cake!

What is Nescafé

Nescafé is a brand of coffee made by Nestlé. It comes in many different forms. The name is a portmanteau of the words “Nestlé” and “café”. Nestlé first introduced their flagship coffee brand in Switzerland on 1 April 1938.

Can you put instant coffee in a cake?

The instant coffee (in this case Nescafé) mixed in with the rest of the ingredients gives the cake a little extra kick to send those flavors flying, making the cake taste 10x better. Only a small teaspoon is needed to add to this cake mix to cause those flavors to be even more emphasized.

Ingredients

  • 4 large eggs
  • 1½ cups sugar
  • 2 tsp vanilla essence
  • ¾ cup vegetable oil
  • 1 tsp coffee (Nescafé)
  • ¾ cup cocoa powder
  • 1 cup warm water
  • 1 tsp bicarbonate of soda
  • 3 tsp baking powder
  • 1½ cups cake flour
Nescafé Chocolate Cake

Method

  1. Preheat oven to 180 C / 350F  
  2. Grease 2 x 18cm/7 -inch round cake tins and line the bottom with Parchment Paper.
  3. Or you may use a bundt baking tin greased with spray and cook.
  4. In a large bowl, place sugar, vanilla essence, and eggs and beat well until light and fluffy with an electric mixer.
  5. Next, add oil and beat for 1 minute.
  6. In a cup, stir cocoa powder and coffee together with the warm water until thoroughly mixed.
  7. Add to the bowl with all the dry ingredients sifted and mix until well combined.
  8. Take care not to over-mix.
  9. Divide the mixture equally between the cake tins and bake for 25 minutes or until a skewer inserted in the center comes out clean.
  10. Cool cakes on a wire rack for 10 mins.
  11. Loosen with a palette knife, and turn out to further cool on wire racks.
  12. Ice the cake with buttercream icing OR chocolate ganache by using 2 x 80 g slabs of milk chocolate broken into pieces and melted in ¼ cup fresh cream.
  13. Place in microwave and melt chocolate in 30-second intervals stirring until smooth.
  14. Place chocolate ganache in the fridge for 10 mins to cool then decorate your cooled cake.
  15. I used crispy orange Chocola, or if not available in your area, you can opt for Hamlet Chocola’s, Crispy Thins, Milk Chocolate – Hazelnuts for the topping.

Source: Fatima Sydow
Baked and posted by Gail Haselsteiner

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