Nesquik Cake

I decided to make this cake after a day when I was in the mood for something a bit more elaborate, yet not too complicated. It's the kind of dessert you can whip up on the spot, using whatever you have at home, resulting in something substantial. I chose a combination with Nesquik because I always have a box on hand, and the cream turns out creamy without being heavy. The recipe involves three separate layers, a cream made with milk and Nesquik, a quick syrup, and a simple chocolate glaze.

Quick Info

Total time: approximately 2 hours (includes cooling the cream and the layers)
Preparation time: 45-50 minutes
Total baking time: 40-45 minutes (3 layers)
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: homemade chocolate cake (Nesquik), perfect for birthdays or when you want a creamy dessert

Ingredients

Layer (3 times, for each layer):
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon oil
- 1 tablespoon water
- 1 tablespoon cocoa powder
- 1 pinch of baking powder

Syrup:
- 250 ml water
- 3 tablespoons sugar
- 3 tablespoons Nesquik

Cream:
- 300 ml milk
- 3 tablespoons sugar
- 4 egg yolks
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 120 g Nesquik
- 150 ml heavy cream
- 1 teaspoon gelatin + 3 tablespoons cold water

Glaze and decoration:
- 100 g milk chocolate
- 3-4 tablespoons heavy cream
- chocolate shavings for decoration

Instructions

1. Layers (bake 3 identical layers):
1. Separate the eggs. Whip the egg whites with a pinch of salt using a mixer on high speed. When the foam starts to hold, gradually add the sugar and continue beating until you achieve a stiff and glossy meringue. Then add the water and oil, mixing gently just to combine.
2. Add the egg yolks and incorporate with a spatula, not with the mixer, to retain the air.
3. Mix the flour with the cocoa and baking powder, then add them to the mixture and fold gently from the bottom up.
4. Prepare a 20 cm pan with baking paper, pour in the mixture, and level it slightly.
5. Bake each layer in a preheated oven at 180°C for 12-15 minutes. Check with a toothpick at the end.
6. Remove the layer onto a rack and let it cool. Repeat all steps two more times to have three equal layers.

2. Syrup:
1. Boil the water with sugar and Nesquik in a small saucepan.
2. Keep on low heat until the sugar completely dissolves, stirring occasionally.
3. Once the sugar is dissolved, remove from heat and let the syrup cool.

3. Cream:
1. Whip the egg yolks with sugar in a bowl until they lighten in color and become creamy.
2. Add the flour and cornstarch and mix until there are no lumps.
3. Heat 100 ml of milk (it should not boil), then gradually pour it over the yolk mixture while constantly mixing to prevent curdling.
4. Add the Nesquik and the remaining milk, mix well, and transfer everything to a saucepan.
5. Cook on low heat, stirring continuously with a whisk until it thickens like pudding.
6. Pour the cream into a bowl and let it cool to room temperature.
7. Hydrate the gelatin: place 1 teaspoon of gelatin in 3 tablespoons of cold water and let it sit for 5 minutes.
8. Whip the heavy cream until it holds its shape, but not too stiff.
9. When the Nesquik cream has cooled, beat it for 2-3 minutes with a mixer to make it smooth.
10. Melt the gelatin in the microwave or over a double boiler (it should not boil at all), then pour it into the cooled cream, mixing well.
11. Gradually add the whipped cream, mixing gently after each addition until the cream becomes homogeneous, fluffy, and stable.

4. Assembly:
1. Assemble the cake on a serving platter using a detachable cake ring.
2. Place the first layer, soak it with one-third of the syrup, and spread half of the cream.
3. Add the second layer, soak it well, and add the remaining cream.
4. Place the final layer, soaking it as well.
5. Refrigerate the cake for at least 4-5 hours, preferably overnight.

5. Glaze:
1. Heat the heavy cream (it should not boil), pour it over the chopped milk chocolate, and let it sit for 2 minutes.
2. Stir until the chocolate melts and a smooth glaze forms.
3. Pour the glaze over the cake removed from the ring and level it with a spatula.
4. Decorate with chocolate shavings.
5. Place the cake in the refrigerator to set the glaze (1-2 hours).

Why I Make This Recipe Often

This is a recipe I return to because it doesn’t require complicated ingredients and the result is always predictable. The layers are light, needing no sophisticated syrups or special techniques. The Nesquik cream is balanced, and the cake keeps well. I make it when I want something substantial for the family without spending too much time in the kitchen.

Tips and Variations

Tips
- For the layers, it’s important not to overbeat the mixture after adding the flour to keep it airy.
- I use a 20 cm pan for tall layers. If you use a larger pan, the layers will be thinner.
- The cream must be cooled before adding the gelatin; otherwise, it won’t set properly.
- Gelatin should not be boiled, just gently melted.
- For decoration, chocolate shavings can be easily made with a vegetable peeler.

Substitutions
- If you don’t have Nesquik, you can use another instant cocoa powder (but it will change the flavor).
- Heavy cream can be replaced with sweet cream for whipping.
- If you don’t have cornstarch, add an extra tablespoon of flour to the cream.

Variations
- You can add a bit of rum to the syrup for a different flavor.
- The glaze can also be made with dark chocolate if you prefer a more intense taste.
- For added texture, sprinkle chopped nuts between layers, but only if you like them.

Serving Ideas
- Serve the slices cold, straight from the refrigerator, especially in summer.
- It pairs well with an espresso or plain coffee.
- It can be cut into small cubes if you want to serve it on platters for events.

Frequently Asked Questions

1. Can I bake all the layers at once?
No, for an airy composition and uniform layers, I make each layer separately; I don’t triple the ingredients.

2. Can I use another cocoa instead of Nesquik?
Yes, but the cream will be more intense and less sweet; adjust the sugar to taste.

3. Is gelatin mandatory in the cream?
It helps a lot with stabilization; without it, the cream may run when cut, especially if it sits in the heat.

4. What if I don’t have a detachable cake ring?
You can assemble it directly in the pan, with baking paper at the bottom, but the ring helps with assembly and glazing.

5. How do I know when the layer is baked?
I do the toothpick test: if it comes out clean, it’s done. I don’t leave it in the oven for more than 15 minutes to prevent it from drying out.

Nutritional Values

Approximately, one slice (out of 12) has about 260-280 kcal, with 5 g protein, 35 g carbohydrates, and 11-13 g fat. It depends on how much syrup you actually use and the type of cream/chocolate. It is a fairly rich cake, with a moderate amount of sugar and fat. The values are indicative.

Storage and Reheating

The cake can be kept in the refrigerator, covered, for up to 4 days. I do not recommend freezing, as the layers and cream change texture. There is no need to reheat; it is served cold, directly from the refrigerator. If left too long at room temperature, the cream will soften.

 Ingredients: Base: x3 2 eggs 2 tablespoons of sugar 2 tablespoons of flour 1 tablespoon of oil 1 tablespoon of water 1 tablespoon of cocoa powder 1 pinch of baking powder Syrup: 250 ml water 3 tablespoons of sugar 3 tablespoons of Nesquik Cream: 300 ml milk 3 tablespoons of sugar 4 egg yolks 2 tablespoons of flour 1 tablespoon of starch 120 g Nesquik 150 ml liquid cream 1 teaspoon of gelatin + 3 tablespoons of cold water Glaze/Decoration: 100 g milk chocolate 3-4 tablespoons of liquid cream chocolate shavings for decoration

 Tags:  nesquik cake