mocha kek lapis 摩卡千层蛋糕

recipe adapted with modifications from/食谱（经调整）取自于: @Kokken

ingredients (7 inch square pan with removable bottom ~ line & grease bottom of pan)

A
375g butter
180g sweetened condense milk

B
300g eggs (c. 5 eggs)
240g egg yolk (c. 12 egg yolk)
2 tsp vanilla paste
140g caster sugar

C
cake flour 130g
3g baking powder
20g horlicks

1tbsp cocoa powder, sifted

25g homemade mocha paste (mix 15g 2-in-1 coffee powder + 5g hot chocolate + 5ml hot water)

50g melted butter (for brushing cake)

食材（7寸方形活动底烤盘～底部抹油、铺上烘焙纸）

A
黄油 375克
炼奶 180克

B
鸡蛋 300克（约 5颗鸡蛋）
蛋黄 240克 （约 12颗蛋黄）
香草糊 2小匙
绵白糖 140克

C
蛋糕粉 130克
泡打粉 3克
好力克 20克

可可粉 1大匙，过筛

自制摩卡酱 25克（二合一咖啡粉 15克＋热巧克力饮料粉 5克融入于 5毫升热水）

融化黄油 50克（刷蛋糕用途）

Directions/做法

– preheat oven with top, bottom heat to 240 degrees
烤箱以上下火预热至 240摄氏度

– mix and beat A ingredients till light & fluffy
A 食材混合，搅拌至蓬松状

– whisk B together till pale & ribbon stage
B食材混合，打发至发白、细腻，捞起面糊时留下痕迹

– sift C together
C 食材混合，过筛

– add A into B in 3 additions and beat with high speed till well combined
A 分三次加入打发的 B，以高速拌匀

– fold C into the above
将 C翻拌入蛋糊

– divide batter into 2 equal portions. add sifted cocoa powder into one portion, and mocha paste into another. mix well
面糊分割至二等份。一份拌入可可粉、另一份拌入摩卡酱。拌匀

– place pan into centre rack of oven and preheat for 2 mins
烤盘摆入烤箱中层、预热两分钟

– remove pan and turn oven to grill mode (still at 240 degrees C). pour a layer of mocha batter into pan (c. 70g each layer). spread batter and place pan back into oven to bake. after baking each layer, remove pan, use a toothpick to prick any air bubbles, then press each layer down with a lapis presser. brush baked layer with a thin coat of melted butter before pouring on another layer of batter to bake. repeat process by alternating batter (3 layer of mocha, then 3 layer of cocoa batter) till batter is used up. bake last layer with top & bottom heat at 180 degrees C for 15-18 mins
烤盘取出、将烤箱转换成烧烤模式（温度维持 240摄氏度）。倒入一份摩卡面糊（每层约 70克）。将面糊铺平，送入烤箱。上色后，取出、运用竹签刺破气泡并用千层糕压模将蛋糕轻轻压下。刷上一层溶化黄油、再倒上另一层面糊继续烤至上色。此步骤重复（3层摩卡面糊、3层可可面糊～以此类推）至面糊用完为止。最后一层以上下火，180摄氏度烤 15-18分钟

Personal notes/温馨小贴士:

– you may start off with baking each layer at 3 min, but as you reach the top, each layer may take only 1.5mins
最初一层烘焙时间约 3分钟。层次越高，烘焙时间也逐渐缩短～约 1.5分钟

– horlicks can be replaced with milk powder. if you do not have hot chocolate, use ovaltine or milo
好力克可用奶粉替代。如家中没有热可可饮料粉，可用阿华田或美禄饮料粉

– for more distinctive layer, replace cocoa powder with dark cocoa powder
如想层次分明，可用黑可可粉替代可可粉