Cremora Mocha Cake

Savour every spoonful of Botlhale's indulgent Cremora Mocha Cake
#cremoramochacake#cakerecipes#foodieofsa#mzansifoodie#GetThatCreMOraFeeling

Serves 4-8
Hands-on time: 15 minutes
Hands-off time: 1 hour

INGREDIENTS
1 cup NESTL Cremora Original
tin (128g) NESTL Sweetened Condensed Milk, chilled
2 tbsp lemon juice
3 tbsp NESCAF Ricoffy granules
1 cups (116g) cake flour, sieved
cup NESTL Cocoa Powder, sieved
2 tsp baking powder
3 large eggs
1 cup (220g) light brown sugar
cup (115g) margarine, softened

Serving Suggestions:
Dark chocolate

METHOD

1. Preheat the oven to 160 on fan-assist and lightly grease a 20x30cm baking dish.

For the Cremora glaze:

2. In a large mixing bowl, combine rds of a cup of NESTL Cremora Original with 3 tablespoons of water. Whisk with an electric beater until the Cremora has dissolved and is smooth.

3. Add the NESTL Sweetened Condensed Milk and whisk for 2-3 minutes. While whisking, slowly stream in the lemon juice until a thick cream has formed and the mixture has doubled in size. Cover the cream with plastic wrap and refrigerate until needed. *Chefs Tip: Cremora adds extra creaminess!

For the cake base:

4. In a clean mixing bowl, add the remaining rd cup of Cremora, NESCAF Ricoffy granules, cake flour, NESTL Cocoa Powder, baking powder, eggs, brown sugar, margarine and cup of water. Using an electric beater, whisk the ingredients together until a smooth batter has formed.

5. Transfer the cake batter to the prepared baking dish and bake for 20 minutes until cooked through. *Chefs Tip: If a skewer comes out clean, the cake is cooked through!

6. Allow the cake to cool completely in the baking dish.

7. Add the prepared Cremora glaze topping to the cake once cooled. Generously spread the cream evenly over the cake.

8. Garnish the cake by grating dark chocolate over the cream. Slice into squares, serve and ENJOY!