Mocha Raspberry Cake

Yield

1 pcs

Prep Time

45 Min

Cook Time

45 min

Ingredients

180g	Blue Key Self-Raising Flour
½ cap	Star Brand Vanilla Flavour
1 cap	Star Brand Vanilla Mocha Flavour
120ml	Meadow Fresh Full Cream Milk
200ml	Seri Murni Cooking Oil
2 nos	Seri Murni Eggs
100g	Castor sugar
80g	Cocoa powder
2g	Baking soda
120ml	Condensed milk
200ml	Boiling water

½ cap	Star Brand Vanilla Mocha Flavour
100ml	Meadow Fresh Whipping Cream
350ml	Non-dairy whipping cream
250g	Dark chocolate coins

Dried flowers

Preheat oven to 160˚C.
In a bowl, sift together the flour, cocoa powder, caster sugar and baking soda. Set aside.
In a mixing bowl, whisk together the full cream milk, condensed milk, cooking oil, vanilla flavour and vanilla mocha flavour until well combined.
Gradually add the sifted dry ingredients and whisk on low speed until combined. Add the eggs and mix until smooth.
Pour in the hot boiling water and mix with a spatula until fully incorporated.
Pour the batter into a 7-inch cake tin lined with baking paper. Bake for 45 to 55 minutes, or until fully cooked. Remove from the oven and allow the cake to cool completely.
For the mocha cream, double boil the chocolate coins, whipping cream and vanilla mocha flavour in a heatproof bowl until melted and smooth. Chill the mixture for 2 hours, then whisk until soft peaks form.
For the cheese filling, double boil the white chocolate coins and whipping cream in a heatproof bowl until melted and smooth. Chill for 2 hours, then whisk on medium speed until stiff. Add the mascarpone cheese and mix until well combined.
To assemble the cake, cut the cooled cake into 3 even layers. Spread the mocha filling onto the first cake layer, followed by a layer of raspberry jam and cheese filling.
Place the second cake layer on top and repeat the process. Finish with the third cake layer and cover the entire cake with the remaining mocha cream.
Decorate with melted chocolate and additional decorations as desired.