Milka Chocolate Torta-Crazy for Chocolate

November 6, 2022May 22, 2021 by cookies

When your favorite chocolate is turned into the best chocolate creation called Milka Chocolate Torta. Ready for an easy, fancy recipe…the best chocolate cake!

Hello from the chocolate land where everything is made to make you smile. There is no restrictions no fears just JOY. Chocolate JOY! So, open your heart and let it be. MILKA CHOCOLATE IS ready to make you happy. And so is your favorite food blog, 5 star cookies. (don’t forget being an eccentric and love yourself is not the crime…think about it). And while thinking let’s talk about the best chocolate I ever try. It is purple, lovely color of purple and it comes with real cow! Purple cow! Can you believe it? If you don’t just google “Milka Brand — Real Purple Cow”. And you will find it.

How can I describe MILKA chocolate?

DESCRIPTION of Milka Torta

Milka chocolate is the perfection. From lilac color to the Milka cow this is the chocolate you can’t say NO to. I know I can’t. I love, love this chocolate made from cocoa beans, sugar and milk that is 100% Alpine. There are many, many different kind of Milka chocolate: Hazelnuts, White, Strawberry, Oreo and so on. And because of this it is so easy to create the best chocolate cake or the best chocolate torte? I will say again, SUPER EASY! Yes, it is.

So, let’s talk about the best chocolate cake called Milka Chocolate Torta. (spelled on purpose like torta)

MILKA CHOCOLATE TORTA is using 2 kind of milka chocolate: hazelnut milka chocolate and white milka chocolate. It is made of 3 layers. One of them is using my favorite recipe from the Ferrero Torte. So, yes with this torte you can also make the Mini Ferrero Rocher Torte. Two other layers are made of egg whites, sugar, flour and hazelnuts.

Chocolate Milka Cake — Milka Chocolate Torta is chocolate cake

The filling for Milka Chocolate Torta

How can I describe this dream chocolate filling? Let’s start with the ingredients. It is made using egg yolks, sugar, vanilla pudding, milk and two kind of milka chocolate. The final touch is the Mr. Butter and White King called Heavy Cream.

Now, if you are as ready as I am to make this dreamy and creamy torte we need to follow our first step which is always….SHOPPING and you need the …

Chocolate Cake Torte — Milka Chocolate Torta-the best cake

SHOPPING LIST

eggs
sugar (regular, white)
flour (all purpose, unbleached)
hazelnuts
Dr. Oetker Vanilla pudding
milk (2% or higher)
butter (unsalted)
heavy cream
hazelnut milka chocolate
white milka chocolate

EQUIPMENT NEEDED

-stand-up mixer or hand mixer

-mixing bowl

-saucepan (medium size)

-springform pan or 6 inch baking pan, removable bottom (you will need 3)

ACTION TIME

Making Milka Chocolate Torta-Crazy for Chocolate

Ingredients

6 egg whites

6 TBSP sugar

3 TBSP flour

3 1/2 TBSP hazelnuts, ground

For the Ferrero Layer use this LINK

Milka Chocolate Torte Filling

6 egg yolks

3 Dr. Oetker Vanilla Pudding

1 cup sugar

3 TBSP flour

4 cups of milk

2 hazelnuts Milka chocolate (200 gr)

1 white Milka chocolate (100 gr)

1 cup butter, unsalted and room temperature

2 cups heavy cream

Optional: Whip It

INSTRUCTIONS

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).

Preheat oven to 350 F.

Add flour and hazelnuts into the plastic bowl. Stir and set aside.

Then find your favorite mixing bowl.

Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.

Your next step is to add the mixture of the flour and hazelnut.

IMPORTANT: You are not going to use the mixer at this point.

Stir egg mixture and flour mixture using your favorite spatula.

Stop mixing when no streaks of flour remain.

Important: Be sure the flour is incorporated.

Pour the batter into 6 inch prepared pan

I used 1 3/4 cups for each baking pan.

Bake at 350 F until done. (start checking after 10 minutes)

Remove from the oven and cool.

How to make the Milka chocolate filling?

Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.

Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).

Mix until all ingredients are incorporated. (another minute or two)

Meanwhile, add 3 1/2 cup cold milk into large pot.

Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat, find 2 bowls and pour half of the filling into each bowl.

Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.

To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.

Your next step is to cover each bowl with plastic wrap and let it cool.

While the filling is cooling, mix the butter. Set aside.

When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)

Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.

After that you need to mix heavy cream and whip it until you get thick whip cream.

So, you just made 3 filling for your best chocolate torte.

You made: chocolate or dark filling, white filling and your third one is the heavy cream.

BTW, you are almost done.

Your next step is to build the best MILKA chocolate torte you can imagine.

ASSEMBLY OF THE CHOCOLATE CAKE

Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)

Place 1 cake layer (made of egg whites)

Then add chocolate (brown) filling + white chocolate filling + heavy cream

Second Layer or Ferrero Cake (picture 4 below)

White chocolate (yellow) filling + hazelnut chocolate filling (dark filling) + heavy cream

3rd cake layer (made of egg whites)

At this point transfer the torte into the freezer. (for a few hours or overnight)

This cake is so tall it can play the basketball. (Hello Jokic we have the challenge for you?)

Since this cake is so tall I needed to build the wall around the cake pan. It was done by using the aluminum foil. As you can see it is not the perfect. (and the purpose of baking fun is not to be the perfect at the every stage. However, when you are eating it, this is the perfect chocolate cake)

After a few hours or next day

For the next step you will need the knife. Use the knife to cut extra filling around the cake.

And you almost (just) made the perfect cake. See the picture 3.

THE FINAL STEP – DECORATION

Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate.

Enjoy and share.

Review the Steps

-make 2 cake layers using egg whites, sugar, flour and hazelnuts

-1 layer make using the Ferrero torte recipe ( you will make 2 layers from the recipe, you will need only one for this recipe. The second one you can freeze or just make another mini Ferrero torte)

-prepare two filling: one is made with hazelnuts chocolate and the other with white chocoalte

-mix heavy cream and whip it

-assembly your cake

-decorate as you wish

Milka Chocolate Torte — Milka Chocolate Torta – 5 star cake

Quick Note

Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.

Eggs – use large, organic eggs

MILKA chocolate – I use hazelnuts and white.

Hazelnuts – please use toasted hazelnuts. To learn as much as possible how to toast or caramelized hazelnuts, please check this link

Milk – I used 2% regular milk from the store. You can also use 3.25%

The Best Milka Torte — Milka Chocolate Torta-5 star torte from Germany

FINAL NOTE about Milka Chocolate Torta

Milka Chocolate Torta is my favorite go-to chocolate cake recipe. Or in two words: The Best! It is the dream cake for all of you who love Milka chocolate. And you know who you are. So, hello to my the “cow-munity” of the fans from all around the world.

Final Grade: A+ for very best that life can offer you and it is called the best chocolate MILKA cake.

Easy Milka Chocolate Torta — Milka Chocolate Torta-cake made with the best chocolate

OTHER CHOCOLATE RECIPES

Your Most Amazing Chocolate Cake Recipe (No 1)

Nana’s Devil Chocolate Cake (Reddit Obsession)

Zucchini Chocolate Best Cake-Your Happy Dance

Rigo Jancsi – Escape to Hungarian Chocolate Cake

Chocolate Hazelnut Pots de Creme-Tasty Yum

Eat-More Bars-O Sweet Chocolate Canada

Red Wine Hot Chocolate – Wine or Vino

Nutella Hazelnut Chocolate Torte-Chocolate Boost

Pink Chocolate Torte – The Best Cake Ever

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Milka Chocolate Torta-Crazy for Chocolate

Name: Milka Chocolate Torta-Crazy for Chocolate
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Europe
Ingredients: 6 egg whites; 6 TBSP sugar; 3 TBSP flour; 3 1/2 TBSP hazelnuts, ground; 6 egg yolks; 3 Dr. Oetker Vanilla Pudding; 1 cup sugar; 3 TBSP flour; 4 cups of milk; 2 hazelnuts Milka chocolate (200 gr); 1 white Milka chocolate (100 gr); 1 cup butter, unsalted and room temperature; 2 cups heavy cream; Optional: Whip It; LINK - INSIDE OF THE INSTRUCTIONS

Yield: Serving 6 people

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Milka chocolate torta is the perfection

Made with two kind of chocolates: white and hazelnut and more.

Say yes to your best life

Ingredients

6 egg whites
6 TBSP sugar
3 TBSP flour
3 1/2 TBSP hazelnuts, ground

Milka Chocolate Fillings

6 egg yolks
3 Dr. Oetker Vanilla Pudding
1 cup sugar
3 TBSP flour
4 cups of milk
2 hazelnuts Milka chocolate (200 gr)
1 white Milka chocolate (100 gr)
1 cup butter, unsalted and room temperature
2 cups heavy cream
Optional: Whip It

Ferrero Layer Cake

LINK - INSIDE OF THE INSTRUCTIONS

Instructions

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).

Preheat oven to 350 F.

Add flour and hazelnuts into the plastic bowl. Stir and set aside.

Then find your favorite mixing bowl.

Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.

Your next step is to add the mixture of the flour and hazelnut.

IMPORTANT: You are not going to use the mixer at this point.

Stir egg mixture and flour mixture using your favorite spatula.

Stop mixing when no streaks of flour remain.

Important: Be sure the flour is incorporated.

Pour the batter into 6 inch prepared pan

I used 1 3/4 cups for each baking pan.

Bake at 350 F until done. (start checking after 10 minutes)

Remove from the oven and cool.

Ferreo Cake Layer - CHECK THE LINK
How to make the Milka chocolate filling?

Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.

Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).

Mix until all ingredients are incorporated. (another minute or two)

Meanwhile, add 3 1/2 cup cold milk into large pot.

Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat, find 2 bowls and pour half of the filling into each bowl.

Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.

To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.

Your next step is to cover each bowl with plastic wrap and let it cool.

While the filling is cooling, mix the butter. Set aside.

When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)

Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.

After that you need to mix heavy cream and whip it until you get thick whip cream.

So, you just made 3 filling for your best chocolate torte.

You made: chocolate or dark filling, white filling and your third one is the heavy cream.

BTW, you are almost done.

Your next step is to build the best MILKA chocolate torte you can imagine.
ASSEMBLY OF THE CHOCOLATE CAKE

Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)

Place 1 cake layer (made of egg whites)

Then add chocolate (brown) filling + white chocolate filling + heavy cream

2nd cake layer (I used Ferrero cake)

white chocolate filling + chocolate (brown) filling + heavy cream

3rd cake layer (made of egg whites)

At this point transfer the torte into the freezer. (for a few hour or overnight)

THE FINAL STEP - DECORATION

Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate, sprinkles.

Enjoy and share.

Your Mlka chocolate torta — Milka Chocolate Torta-the best recipe

Love and hugs

from your favorite food blog and

See you soon…

The Best Baked Apples-Healthy Recipe

May 14, 2021 by cookies

Are you looking for super easy and healthy recipe? Of course you are and the answer is … The Best Baked Apples. Quick and yours in…

Hello from your favorite food blog, 5 star cookies.

Since the summer is just around the corner and you want the bikini body we are going to share the recipe that will make you feel “guilt free eating dessert”. Healthy dessert.

Of course you can always add some fun to any recipe or use a”little cheating addition” called the heavy cream. In case you are the healthy addict and everything has to be done right you can use the option called Chickpea Whipped Cream-Yes You Can BTW, this is so good you will never guess it was made from chickpeas. Check the secret ingredient that makes it so real, like the real whip cream. (minus calories and guilt)

So, how can I describe this recipe?

DESCRIPTION

This is quick and easy healthy dessert. It consist of apples stuffed with walnuts, cooked in syrup and then baked in oven to perfection. Guilt free, healthy recipe for you and your family.

Who can make this dessert? Well, the answer is all of you. Yes, this is an ideal recipe for beginner cooks and bakers.

It is usually presented in a glass or plate, decorated with heavy cream and ground walnuts.

The core for this recipe is based on Baked Apple Perfection.

The ingredients are simple. Check the list below.

SHOPPING LIST

apples (use very firm)
brown sugar
walnuts
vanilla sugar
heavy cream or whip cream
maple syrup or honey

EQUIPMENT NEEDED

-apple correr

-medium size sauce pan

-baking pan 9 by 5 inches (quick bread pan)

ACTION TIME

The Best Baked Apples-Healthy Recipe

Ingredients

3 apples

1 vanilla sugar

3 TBSP brown sugar

Water to cover the apples

1 cup walnuts, ground and chopped

Decoration: heavy cream, maple syrup or honey, ground walnuts

INSTRUCTIONS

Peel the apples, keeping them whole.

Core the apples using the apple corer. Be sure to remove all the seeds. (check the picture 2 below, the seeds are not removed. Can you see it?)

Bring water, brown sugar, vanilla sugar to boil.

Then add 3 apples and cook for 10 min.

IMPORTANT: Please, do NOT over cook the apples. 10 minutes should be enough.

Then, carefully take out apples into the baking pan and fill the apple holes with ground walnuts.

Reserve syrup from apples or set aside.

Bake apples at 350 F for 10 min.Then pour reserved syrup over apples and leave them to cool.

When you are ready to serve, check the options below.

Garnish your healthy apples with whipped cream, maple syrup, honey and chopped or ground walnuts.

Enjoy and share.

STORAGE: Keep it in the fridge.

healthy baked apples — the best baked apples-simple recipe

Quick Note

Apples – You can use Granny Smith apples or any firm kind. I like using the organics apples. (you don’t need much sugar for them)

Brown sugar – if you don’t have brown sugar, you can use the regular, white sugar

Vanilla sugar – you can buy in any food store, check the baking section. (Walmart, Superstore, Safeway…)

IMPORTANT – Again, do not over boil your apples.

In case you want to make this recipe for very large family, you can easily double or triple the recipe.

FINAL NOTE

SUPER EASY and HEALTHY DESSERT!

Quick and yours in less than 30 minutes.

Final Grade: A+

Difficulty Level: Easy

healthy apples recipe — the best baked apples-healthy recipes

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

The Best Baked Apples-Healthy Recipe

Yield: Serving 3 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is quick and easy healthy dessert. It consist of apples stuffed with walnuts, cooked in syrup and then baked in oven to perfection.

Guilt free, healthy recipe for you and your family.

Ingredients

3 apples
1 vanilla sugar
3 TBSP brown sugar
Water to cover the apples
1 cup walnuts, ground and chopped
Decoration: heavy cream, maple syrup or honey, ground walnuts

Instructions

Peel the apples, keeping them whole.

Core the apples using the apple corer. Be sure to remove all the seeds.

Bring water, brown sugar, vanilla sugar to boil.

Then add 3 apples and cook for 10 min.

IMPORTANT: Please, do NOT over cook the apples. 10 minutes should be enough.

Then, carefully take out apples into the baking pan and fill the apple holes with ground walnuts.

Reserve syrup from apples or set aside.

Bake apples at 350 F for 10 min.Then pour reserved syrup over apples and leave them to cool.

When you are ready to serve, check the options below.

Garnish your healthy apples with whipped cream, maple syrup, honey and chopped or ground walnuts.

Enjoy and share ASAP. YES!

STORAGE: Keep it in the fridge.

apples healthy dessert — the best baked apples-healthy desserts

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…Always.

Share and Enjoy !

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

May 6, 2021 by cookies

The best roulade recipe is here, for you – Strawberry Buttercream Roll Cake. Super easy to make and ….

Hello from your favorite food blog, 5 star cookies.

How are you? Can you believe the month of May is here! And the sun, the flowers, the air… Yes, the nature is here to support us, to hug us, to help us. And if you can’t feel “something special that May always brings” 5 star cookies is ready to make you believe. Yes, you need to believe in power of baking, pink and chocolate. How?

By making the best roulade and the best strawberry buttercream. So, let’s do it together. Turn the music on and go to your kitchen. Time for pink life.

DESCRIPTION

Strawberry buttercream roll cake is one of my favorite recipe or I like to say blast from the past. BTW, the recipe is improved and better than ever. So, do you remember when life was free and I was singing “Your body is a wonderland”. Just check the link: Strawberry Nutella Buttercream Frosting-Your body is a wonderland

To that I added the best roll cake you can imagine or my favorite roulade recipe. But this roll cake is slightly modified. It still includes sugar, eggs, flour and baking powder. The recipe is coming from here

Now, if you are ready we can start with our first step which is getting ingredients. Check the below.

Strawberry Buttercream Cake — Strawberry Buttercream Roll Cake

SHOPPING LIST

flour (all purpose, unbleached)
eggs
sugar
butter
icing sugar
strawberries
vanilla extract
baking powder
salt
cinnamon
cornstarch
heavy cream

EQUIPMENT NEEDED

-stand-up mixer or hand mixer

-mixing bowl

-saucepan (medium size)

-baking sheet (12 by 16 inches)

ACTION TIME

Strawberry Buttercream Roulade — Strawberry Buttercream Roll Cake – easy recipe

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

1 tsp cinnamon

STRAWBERRY BUTTERCREAM FROSTING

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

INSTRUCTIONS

Making Roulade Cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder, cinnamon and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

HOW TO MAKE STRAWBERRY BUTTERCREAM

For step by step instructions – check this LINK

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.

ASSEMBLE OF THE BEST CAKE

Now time to connect the best strawberry buttercream with the best homemade roulade or yellow and pink together.

Place the strawberry buttercream filling by large spoonfuls all over it.

Then spread the strawberry buttercream evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)

Decorate as you wish.

You can cover with chocolate icing, heavy cream or just keep is nude and plain.

Enjoy and share.

Strawberry Roll Cake — Strawberry Buttercream Roll Cake

Review the Steps

-make the yellow roll cake with fresh eggs, sugar, flour, baking powder, cinnamon, salt and cornstarch.

-next step is to make strawberry buttercream

-bring together the golden roll cake and strawberry filling

strawberry best cake — Strawberry Buttercream Roll Cake-the best roulade

Quick Note

Butter – use unsalted butter. (organic if you can)

Eggs – I used large, organic from my favorite farmers market. What about you? Where do you buy yours?

Strawberry – Please use fresh strawberries from your favorite store or farmers market. (I did not used frozen for this recipe)

FINAL NOTE

Baked Delicious – Pink Shiny – Delicious Creamy – Superior

So, be kind. Enjoy and share the best Strawberry Buttercream Roll Cake with your whole family and friends.

Final Grade: A+

Difficulty Level: Easy

Strawberry Buttercream Roll Cake -your recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

Yield: Serving 6 people

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Strawberry buttercream roll cake is the best cake for you with the most amazing strawberry buttercream made from fresh, organic strawberries

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
1 tsp cinnamon

STRAWBERRY BUTTERCREAM FROSTING

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

Instructions

Making Roulade Cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder, cinnamon and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)
HOW TO MAKE STRAWBERRY BUTTERCREAM

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.

Now time to connect the best strawberry buttercream with the best homemade roulade or yellow and pink together.

Place the strawberry buttercream filling by large spoonfuls all over it.

Then spread the strawberry buttercream evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)

Decorate as you wish.

You can cover with chocolate icing, heavy cream or just keep is nude and plain.

Enjoy and share with your whole family.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…always!

Share and Enjoy !

Pink Chocolate Nutella Cake-Sinful Rich

April 11, 2021 by cookies

Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…

Hello from your favorite food blog 5 star cookies.

How are you? Do you want to cure your tiredness…

Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…

Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!

I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.

Pink Chocolate Cake — Pink Chocolate Nutella Cake from 5starcookies

How can I describe this recipe to you?

DESCRIPTIONS

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.

Now, back to basics? How is this cake made?

This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …

I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.

This cake is very similar to one of my most visited cake recipe called THE BEST CAKE EVER – STRAIGHT ROLL CAKE!

In order to make this cake we need to buy ingredients under the title called…

SHOPPING LIST

eggs
sugar
flour (all purpose)
heavy cream
strawberries
butter
icing sugar
Nutella
chocolate
vanilla extract
corn syrup
salt
baking powder
corn starch

EQUIPMENT NEEDED

-KitchenAid mixer or the one you have and use

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

Easy chocolate pink cake — Pink Chocolate Nutella Cake-pink cake

Action Time

Pink Chocolate Nutella Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder (no aluminum)

1/2 tsp salt

1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella

2/3 cup heavy cream

1 cup chocolate chips melted, cooled

1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

2 TBSP corn syrup

INSTRUCTIONS

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)

Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Pink Chocolate Nutella Cake-simple chocolate cake

Review the Steps

-Bake the cake. Cool it.

-Spread strawberry pink filling

-Roll the cake

-Cool it in the freezer

-Make the Nutella filling

-Cut the roll cake into about 1 inch size

-Prepare 9 by 5 baking pan

-Assemble the cake

-Return to the freezer

-Make Nutella ganache

-Cover and decorate the best Pink Chocolate Nutella Cake

-Say thank you to the Universe and 5 star cookies

Freezing

You can freeze chocolate cake without Nutella ganache for 4 weeks.

Nutella chocolate cake — Pink Chocolate Nutella Cake recipe

Quick Note

Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.

Strawberry – this recipe was made with fresh strawberries.

Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)

Pink Chocolate Nutella Cake-the best dessert

FINAL NOTE

HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT!

Pink Chocolate Nutella Cake is ready for you!

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Nutella Cake-Sinful Rich

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.

5 WORDS to describe this recipe I will say:

HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT

Ingredients

Yellow Cake Roll

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup

Instructions

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake)
Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Your Most Amazing Chocolate Cake Recipe (No 1)

March 27, 2021 by cookies

What chocolate cake is the best? It is Your Most Amazing Chocolate Cake Recipe. Yes, you read it right. It is YOUR CHOCOLATE CAKE! Time for you to have it all…

Hello from the most attractive piece of internet land called the food blogging.

How are you? How is your life? Are you still dreaming, laughing and believing? Do you have energy? Are you practicing yoga or do you exercise at all at this time?

And as I am waiting for your answers I can’t stop thinking, the whole world is kind of in “pause state”. Yes, some times I want to cry (for no reason, really…) There is and there was “something in the air”. Maybe the change.

But when in doubt the solution is always … THE CHOCOLATE!

It is my axiom for HAPPINESS! So, let’s talk about chocolate happiness.

DESCRIPTIONS

How can I describe this recipe in 3 words? How about quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.

Your most amazing chocolate cake!

The ingredients are simple. From flour, eggs, sugar to chocolate, Nutella, heavy cream and CHESTNUT!

Yes, there is a tiny layer of my favorite chestnut filling. There is no words and no language that can explain my chestnut happiness.

To me Chocolate + Chestnut = HAPPY LIFE!

So, my dear readers let’s make decision to enjoy, to have and to create happy life!

The starting point is always under the umbrella I like to call …

SHOPPING LIST

eggs
sugar
flour (all purpose)
hazelnuts (ground)
chestnut puree
gelatin powder
heavy cream
rum
icing sugar
Nutella
chocolate
baking powder
corn starch
raspberry jam
cinnamon
salt

easy chocolate cake — your most amazing chocolate cake recipe-the best cake

EQUIPMENT NEEDED

-KitchenAid mixer

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

ACTION TIME

the moist chocolate cake — your most amazing chocolate cake recipe-eat dessert first

Your Most Amazing Chocolate Cake

Ingredients

The Best Cake

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

2 TBSP hazelnuts, (ground or chopped)

1/2 tsp cinnamon

1 tsp baking powder (no aluminum)

1 tsp cornstarch

1/8 tsp salt

Chocolate Filling

6 oz semi sweet chocolate

1/2 cup heavy cream

3/4 cup Nutella

2 tsp gelatin powder

5 tsp cold water

1 1/3 cups heavy cream

3 TBSP raspberry jam

CHESTNUT FILLING

314 gr chestnut puree or 1 jar Raureni

2 TBSP icing sugar

1 1/2 tsp rum

1 cup heavy cream

2 tsp gelatin powder

5 tsp water (cold)

INSTRUCTIONS

Line your loaf pan with plastic wrap. Set aside.

Making the cake:

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, hazelnuts, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 to 3 hours)

Making CHOCOLATE FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.

HOW TO PREPARE GELATIN POWDER?

It is super easy.

Add gelatin powder into small sauce pan. Then add cold water to it.

Soak gelatin for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

When your cake is cooled you are ready to transfer into prepared loaf pan.

You will need to measure if you are using different size of the pan.

I used the following:

For the bottom cake: 8 1/2 inches by 7 1/2 inches

Top piece of the cake is 7 1/2 inches by 3 1/2 inches.

Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)

Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.

Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.

MAKING CHESTNUT FILLING

Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.

In a separate bowl mix heavy cream.

chestnut filling how to — chestnut filling

Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.

Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)

Mix until all ingredients are incorporated.

GELATIN POWDER

Add the gelatin powder into a small sauce pan.

Then add cold water. Soak the mixture for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON’T boil the gelatin)

Remove your cake from the fridge and cover with raspberry jam.

Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)

Close your cake with your second top cake or 7.5 inches by 3.5 inches.

Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.

Next Day

Free cake from the loaf pan.

Cut into desired pieces.

Decorate with melted chocolate.

Enjoy and share.

the best chocolate cake recipe — your most amazing chocolate cake recipe-easy to make

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base and cool it

-cut cake into predefined measurements in order to fit 9 by 5 pan

-make chocolate filling and transfer into the cake. Transfer to the fridge.

-then make chestnut filling

-remove cake from the fridge, cover with raspberry jam and chestnut filling

-finish cake with your top piece

-cover everything with plastic wrap and transfer to the fridge or freezer overnigh

Freezing

You can freeze this cake for about 6 weeks.

Quick Note

Chestnut Puree – check the image below. You can buy the chestnut puree on amazon website.

Eggs – use organic, large eggs

Flour – use all purpose, unbleached

Heavy cream – 33% or higher

Chocolate – use semi sweet chocolate or the kind you like

Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.

super easy chocolate cake — your most amazing chocolate cake recipe-easy recipe with chocolate

FINAL NOTE

Make the best chocolate cake for you and your family. Any day, any time.

Yes, this is Your Most Amazing Chocolate Cake Recipe! So, enjoy and share.

Final Grade: A+

Difficulty Level: Easy

chocolate cake easy recipe — your most amazing chocolate cake recipe-easy dessert

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Your Most Amazing Chocolate Cake Recipe (No 1)

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.

Yes, this is Your most amazing chocolate cake!

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt

Chocolate Filling

6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam

CHESTNUT FILLING

314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)

Instructions

Line your loaf pan with plastic wrap. Set aside.

Making the cake:

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, hazelnuts, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 to 3 hours)

Making CHOCOLATE FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.

HOW TO PREPARE GELATIN POWDER?

It is super easy.

Add gelatin powder into small sauce pan. Then add cold water to it.

Soak gelatin for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

When your cake is cooled you are ready to transfer into prepared loaf pan.

You will need to measure if you are using different size of the pan.

I used the following:

For the bottom cake: 8 1/2 inches by 7 1/2 inches

Top piece of the cake is 7 1/2 inches by 3 1/2 inches.

Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)

Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.

Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.

MAKING CHESTNUT FILLING

Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.

In a separate bowl mix heavy cream.

Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.

Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)

Mix until all ingredients are incorporated.

GELATIN POWDER

Add the gelatin powder into a small sauce pan.

Then add cold water. Soak the mixture for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON'T boil the gelatin)

Remove your cake from the fridge and cover with raspberry jam.

Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)

Close your cake with your second top cake or 7.5 inches by 3.5 inches.

Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day

Free cake from the loaf pan.

Cut into desired pieces.

Decorate with melted chocolate.

Enjoy and share.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…SHARE

Share and Enjoy !

Easter Chocolate Cake Recipe-Your Best Dessert

March 21, 2021 by cookies

If you are looking for the best chocolate dessert for the Easter or any day of the week, you are welcome. Easter Chocolate Cake Recipe is the answer. Check why…

Hello from the chocolate heaven and the best dessert that your little heart is searching for. Yes, your little needy heart needs this recipe in order to survive in this jungle we like to call it…the life.

So, let me tell you a little story about this recipe under the title I called…

DESCRIPTION

Easter Chocolate Cake Recipe is the best chocolate cake. Ever. Don’t argue with me. Yes, I know there are many and many chocolate cake recipe but this is the ONE. (for NOW…)

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more…

Yes, this recipe is your chocolate heaven answer when nothing works.

The base for the cake is made of fresh, large organic eggs, sugar, flour, coffee, baking powder and corn starch.

Then this simple and easy yellow base is covered with the most delicious and rich chocolate filling. There is no description for this filling. This filling is everything you need to feel complete. Yes, it is that powerfull.

But this is not it. The endless possibility chocolate cake is completed with one and only Nutella dream ganache which incorporates the Easter eggs and marshmallow rabbit. Pink marshmallow rabit.

Who says that life is not fair? At this moment with 5 star cookies life is so fair that I want to sing and it is …

SHOPPING LIST

flour
sugar
eggs
chocolate (semi sweet or use your favorite kind)
Nutella
heavy cream
butter
corn syrup
gelatin powder
baking powder
corn starch
grounded coffee
Easter eggs
Peeps marshmallow

EQUIPMENT NEEDED

-KitchenAid Mixer or the mixer you are using

-mixing bowl

-small sauce pan

-medium size sauce pan

-silicone molds

ACTION TIME

Easter cake — Easter chocolate cake -recipe for Easter

Making Easter Chocolate Cake Recipe

Ingredients

6 eggs

3/4 cup sugar

1 cup flour (all purpose, unbleached)

2 tsp grounded coffee

1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate

1/2 cup heavy cream

3/4 cup Nutella

2 tsp gelatin powder

5 tsp cold water

1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

1 TBSP corn syrup

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Easter chocolate cake recipe-the best cake

Enjoy and share.

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-cut the cake using the cookie cutter into the circles to fit molds for bombs

-make chocolate filling

-complete assembly

-then make Nutella ganache

-pour the Nutella ganache over each cake

-decorate with chocolate Easter eggs, peeps marshmallow

-refrigerate until set

Freezing

You can freeze chocolate cake without Nutella ganache for 3 weeks.

Easter chocolate cake recipe-the best cake for the EAster

Quick Note

Eggs – please use large, organic eggs. This is the most important ingredient for the cake. If you see the most amazing yellow color of the cake base it is because of the eggs. (don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Coffee – use fresh, ground coffee. I used LavAzza, Italian coffee. You use what you have and what you like.

FINAL NOTE

If you want to make the most amazing chocolate cake recipe for the Easter this year you must make this recipe!

It is MUST HAVE DESSERT.

Your family will love you. This is the dream cake for all people who are addicted to chocolate.

BTW, this is not just for the Easter. You can make this cake any day. From Monday to Sunday. It is your call.

Yes, I have to say Easter chocolate cake recipe is feel great every day dessert.

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

Easter cake with chocolate — Easter chocolate cake recipe – the best chocolate cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easter Chocolate Cake Recipe-Your Best Dessert

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Easter Chocolate Cake Recipe is the best chocolate cake.

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more

Ingredients

Cake Base

6 eggs
3/4 cup sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded coffee
1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.
MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Enjoy.

easy chocolate cake Easter — Easter chocolate cake recipe – the best homemade chocolate cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

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Mini No Bake Cheesecake – Your Fantasy

March 14, 2021 by cookies

Your fantasy desserts is here – Mini No Bake Cheesecake. The best recipe ever or the perfect hello from heaven…

Extra special hello from your favorite food blog 5 star cookies. How are you? How is your every day life?

Are you still smiling…pretending that we are living a normal life. And we are.

Just check the title from my post…

MINI NO BAKE CHEESECAKE!

Smart food solution for every day tiredness. So, let’s beat the stress with the best recipe.

VERY IMPORTANT: NO BAKE RECIPE!

Since you are you asking me to describe this 5 star recipe check the title called…

DESCRIPTIONS

TOO GOOD TO BE THIS SIMPLE!

Yes, I know. 5 star cookies always delivers and it is always 5 STAR RECIPE!

The crust for this recipe is made with one and only – Oreo cookies.

Yes, we are making Oreo cookie crust as the base for this cheesecake.

To this perfect dark Oreo base we are adding the filling made of the best that life can offer called cream cheese. Yes, our base is covered with mix of cream cheese, heavy cream, white chocolate and chopped Oreos.

And this is not it. There is more…

Everything is covered with melted chocolate and more heavy cream. What can I say?

The perfect no bake cheesecake 5 star recipe is HERE!

Let’s do it!

The first step is to have all ingredients or I like to call it…

easy no-bake cheesecake — mini no bake cheesecake-the best no-bake

SHOPPING LIST

cheese cream (Philadelphia)
heavy cream
white chocolate chips
semi-sweet chocolate
gelatin powder
butter, unsalted
coconut oil
OREO COOKIES (regular)
Mini Oreo Cookies (optional, for decoration)
NUTELLA

EQUIPMENT NEEDED

-KitchenAid mixer or mixer of your choice (also, you can use hand mixer)

-food processor

-mixing bowl

-small plastic bowl or measuring cup

-12 holes square mold baking pan or muffin pan

ACTION TIME

MINI NO BAKE CHEESECAKE

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling

1/8 cup unsalted butter, melted

1/2 TBSP coconut oil, melted

8 oz cream cheese, Philadelphia

1 1/8 cup white chocolate chips, melted

1/2 cup heavy cream

1 package unflavored gelatin

5 oz semi sweet chocolate, melted

Decoration: mini Oreos, shaved chocolate, heavy cream

INSTRUCTIONS

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.

ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

cheesecake recipe — mini no bake cheesecake-5 star recipe

Review the Steps

-make Oreo base

-mix cream cheese, heavy cream, melted white chocolate and prepared gelatin powder

-cover Oreo base with cheese filling

-transfer to freezer

-cover with melted chocolate

-decorate with heavy cream, mini Oreos, shaved chocolate

mini cheesecake — mini no bake cheesecake-easy 5 star recipe

Quick Note

Cream Cheese – I used Philadelphia cheese. You can also use Mascarpone cheese or any one you like to use for baking

OREO – I used THE ORIGINAL OREO

Mini Oreos – You can buy them in $ store. It is way cheaper than in regular stores.

Gelatin powder – please follow the instruction on the package. I used GOBIO organic gelatin. It says to use 5 teaspoons of hot liquid to 2 teaspoons of gelatin, and stir, soak that mixture for 5 minutes. You don’t need to use an organic gelatin powder.

FINAL NOTE

Mini no bake cheesecake is the 5 STAR RECIPE! YES!

Can I add again, too good to be this simple. But it is. So, enjoy and share.

5 star no bake cheesecake for your whole family and friends!

And my final note:

Difficulty Level: Easy

Final Grade: A+

your no bake cheesecake — mini no bake cheesecake – super easy recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Mini No Bake Cheesecake - Your Fantasy

Yield: Serving 4 people

Prep Time: 30 minutes

Total Time: 30 minutes

TOO GOOD TO BE THIS SIMPLE!

The perfect no bake cheesecake 5 star recipe is HERE!

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling
1/8 cup unsalted butter, melted
1/2 TBSP coconut oil, melted
8 oz cream cheese, Philadelphia
1 1/8 cup white chocolate chips, melted
1/2 cup heavy cream
1 package unflavored gelatin
5 oz semi sweet chocolate, melted
Decoration: mini Oreos, shaved chocolate, heavy cream

Instructions

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.
ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog 5 STAR COOKIES and

See you soon…

BE KIND…

Share and Enjoy !

No Bake Chocolate Cake-15 Minute Dessert

November 8, 2021March 5, 2021 by cookies

Fast and easy delicious dessert-No Bake Chocolate Cake. The filling is the most delicious! It is made of Nutella, cheese and…

Hello from this sweet, gooey and no bake dessert. How are you? How is your life?

Can you believe it is almost one year since our life change … can we talk about it?

Maybe not … let’s dream again. And as you know all my dreams are “in and about” chocolate.

And because of that 5 STAR COOKIES is ready to share another fabulous dessert.

Yes, we are. Forget the mask, viruses and crazy reality. Let’s dive into the chocolate!

Are you smiling like everything is NORMAL? Of course you are, my sweet and delicate chocolate society of dreamers…

So, what are we making?

The name is NO BAKE CHOCOLATE CAKE – 15 MINUTES DESSERT!

DESCRIPTIONS

This sinfully delicious no bake cake is done in 15 minutes. Really?! YES and yes. It is done in less than half hour.

And if you don’t know how to bake and you don’t have an oven, you are welcome.

It is for YOU!

So, how it is made?

It is made of many layers, layers of happiness. (and I know you need it)

-layers of biscuit with butter (you buy that in the store or order online)

-chocolate Nutella filling OR LAYER 2

-another layer of biscuit or LAYER 3

-layer 4 is another chocolate Nutella filling

-and the last layer is heavy cream

Before we start making this easy no bake dessert we need…

no-bake desserts — no bake chocolate-easy recipe

SHOPPING LIST

biscuit with butter (or tea cookies)
heavy cream
Nutella
semi-sweet chocolate
coffee or orange juice

EQUIPMENT NEEDED

-KitchenAid Mixer

-mixing bowl

-baking glass pan 8 by 8 (or 9 by 9)

ACTION TIME

chocolate cake with no oven — no bake chocolate cake-simple ingredients

MAKING NO BAKE CHOCOLATE CAKE

Instructions

1 cup heavy cream

2 cups Nutella

8 oz Philadelphia cheese (room temperature)

3 oz semi sweet chocolate, melted

1 box biscuit with butter

1 cup coffee

INSTRUCTIONS

Line 8 by 8 inch pan with aluminum foil. Set aside.

Chocolate Filling

Add cheese into the mixing bowl and mix until smooth.

Then add heavy cream and mix until incorporated.

After that add the Nutella and mix for a minute.

Then add cooled melted chocolate and stir all ingredients.

ASSEMBLY OF THE NO BAKE CAKE

Pour 1 cup of cold coffee into the deep plate.

Dip each biscuit into the coffee and arrange at the bottom of 8 by 8 inch pan. (you can also use 9 by 9 inch).

Spread the half of the chocolate filling.

Then arrange another layer of coffee dipped biscuit.

Spread the rest of chocolate filling.

Top everything with whipped heavy cream.

Decorate with shaved chocolate, walnuts, sprinkles, color sugar or fruits.

Transfer to the fridge for 6 hours or overnight.

And you just made super easy no bake chocolate cake.

BRAVO!

Review the Steps for NO Bake Chocolate Cake

-line baking pan with aluminum foil.

-make chocolate Nutella filling

-pour your favorite cup of cold coffee into the deep plate

-dip each biscuit into the coffee and place at the bottom of the pan

-cover cookie layer with chocolate filling

-add second layer of biscuit or cookies

-finish with chocolate filling and whipped heavy cream

-decorate as you wish

-transfer to the fridge overnight

Or to make it super easy:

1st layer of coffee dipped biscuits

2nd layer of chocolate filling

3rd layer of coffee dipped biscuits

4th layer of chocolate filling

5th layer of heavy cream

No bake chocolate cake-your chocolate cake recipe

Quick Note

Biscuit – I used Petit Beurre Biscuit with butter. You can find on amazon or check your local Italian food stores.

Cream Cheese – I used Philadelphia cream cheese. (original) You can use mascarpone cheese or just use your favorite brand.

Chocolate – I used semi-sweet. If you don’t like semi-sweet chocolate please use dark chocolate. (Lindt is my favorite)

How do I whip the heavy cream?

I like to use Whip It.

So, I whip heavy cream with Dr. Oetker Whip it.

Important: If you can’t find Whip it, just use regular whipped whip cream.

the best chocolate no bake — no bake chocolate cake and you

FINAL NOTE for the best chocolate cake in 15 minutes

No Bake Chocolate Cake is your easy in 15 minutes made dessert.

The ingredients are simple and the recipe is super easy to make. (NO oven and no pain)

BTW, if you want to learn how to bake start with this recipe. You can do it.

Difficulty Level: Easy

Final Grade: A+

PRINTING THE RECIPE

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Don’t forget:

No Bake Chocolate Cake-15 Minute Dessert

Yield: Serving 6 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This sinfully delicious no bake cake is done in 15 minutes.

Really?! YES and yes. Enjoy and share.

Ingredients

1 cup heavy cream
2 cups Nutella
8 oz Philadelphia cheese (room temperature)
3 oz semi sweet chocolate, melted
1 box biscuit with butter
1 cup coffee

Instructions

Line 8 by 8 inch pan with aluminum foil. Set aside.

Chocolate Filling

Add cheese into the mixing bowl and mix until smooth.

Then add heavy cream and mix until incorporated.

After that add the Nutella and mix for a minute.

Then add cooled melted chocolate and stir all ingredients.

ASSEMBLY OF THE NO BAKE CAKE

Pour 1 cup of cold coffee into the deep plate.

Dip each biscuit into the coffee and arrange at the bottom of 8 by 8 inch pan. (you can also use 9 by 9 inch).

Spread the half of the chocolate filling.

Then arrange another layer of coffee dipped biscuit.

Spread the rest of chocolate filling.

Top everything with whipped heavy cream.

Decorate with shaved chocolate, walnuts, sprinkles, color sugar or fruits.

Transfer to the fridge for 6 hours or overnight.

And you just made super easy no bake chocolate cake.

BRAVO!

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Simple Banana Cake Recipe-1 Famous Fantasy

February 28, 2021 by cookies

Famous fantasy is inside of this homemade melt in your mouth creation called Simple Banana Cake Recipe. Are you ready for it…

Hello from the fantasy land called 5 star cookies. How are you? Hugging, kissing, loving…pretending that our life is normal.

And maybe it is. If you enter your kitchen, turn the music on, hug your oven and believe in number 1 famous fantasy called…

SIMPLE BANANA CAKE RECIPE!

Trust me life can go back to normal if you just start baking. And don’t allow the noise from outside to destroy your best banana cake fantasy. Let me give you way more details inside of the header called…

DESCRIPTIONS

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings. The Italian buttercream and Nutella Italian buttercream. The cake wouldn’t be complete without shaved chocolate and fresh banana slices. Yes, this banana cake recipe will have you going back for more.

And if you want more you need to move your body into the action mood called BAKING!

SO, are you inspired to make the showstopping dessert? Let’s do it.

Your first step like always is …

easy banana cake torte — Simple Banana Cake Recipe-easy banana cake

SHOPPING LIST

flour
white sugar
brown sugar
eggs
crushed pineapple in juice
ripe bananas
oil
walnuts
butter
Nutella
baking soda
salt
ground cinnamon
pure vanilla extract
chocolate
fresh bananas

EQUIPMENT NEEDED

-KitchenAid mixer, hand mixer (or any mixer you have)

-mixing bowl

-plastic bowl for dry ingredients

-3 rounded baking pans (6 inches)

-candy thermometer

ACTION TIME

MAKING SIMPLE BANANA CAKE RECIPE

Ingredients

3 large eggs

1 cup brown sugar

2 cups mashed ripe bananas, (about 6 ripe bananas)

1 can crushed pineapple in juice (398 gr)

1 cup oil

3 cups flour, all purpose and unbleached

1 tsp baking soda

1/2 tsp salt

2 1/2 tsp ground cinnamon

1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature

1 1/4 cups regular white sugar

4 TBSP water

2 cups butter, room temperature

1 1/2 tsp vanilla extract

2 cups Nutella

Decoration: shaved chocolate, fresh sliced bananas

INSTRUCTIONS

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.

Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don’t you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

Review the Steps

-Make 3 layers or banana cake (6 inches)

-Then make the Italian Buttercream and Nutella buttercream.

-Assembly the cake

-Decorate and place into the fridge for eight hours or overnight.

simple banana cake or torte — Simple Banana Cake Recipe-the best cake

Quick Note

Bananas – use very ripe bananas for this recipe. You will need from 6 to 8 bananas to make 2 cups.

Eggs – I can’t say enough how important is to use large, fresh, organic eggs for your cakes. Please visit your local farmers market and buy the eggs.

Walnuts – please use the toasted walnuts. If you don’t like the walnuts you can use hazelnuts or pecans.

Vanilla Extract – if you can use the pure vanilla extract. I know it is very expensive but it is worth it. Also, if you want to make homemade version check this link – Vanilla Extract – Do you know how to make it?

Simple Banana Recipe — Simple Banana Cake

FINAL NOTE

The magic of “BANANA”. From the banana tea to the most extraordinary Simple Banana Cake Recipe. The choice is yours.

Make and enjoy this number one fantasy layer cake. And share. Now more than ever it is important to keep social skills alive. So, share and keep distance.

Difficulty Level: Easy

Final Grade: A+

Simple Cake with bananas — Simple Banana Recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Simple Banana Cake Recipe-1 Famous Fantasy

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings.

The Italian buttercream and Nutella Italian buttercream

Ingredients

3 large eggs
1 cup brown sugar
1 cup brown sugar
2 cups mashed ripe bananas, (about 6 ripe bananas)
1 can crushed pineapple in juice (398 gr)
1 cup oil
3 cups flour, all purpose and unbleached
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon
1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature
1 1/4 cups regular white sugar
4 TBSP water
2 cups butter, room temperature
1 1/2 tsp vanilla extract
2 cups Nutella
Decoration: shaved chocolate, fresh sliced bananas

Instructions

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer. Remove from heat.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.
Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don't you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

the best banana cake torte — Simple Banana Cake Recipe-banana best cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Mystery? What happen to 8 inch baked cake?…Stay tuned…

Strawberry Chocolate Roll Cake-Extra Powerful Joy

February 21, 2021 by cookies

Sweeten the day with Strawberry Chocolate Roll Cake. It is an easy homemade recipe for you, your family and friends.

Hello from the powerful pink addiction called…

Strawberry Chocolate Roll Cake.

DESCRIPTIONS

This cake is another I love you treat. It is an elegant dessert made with real, fresh strawberries. And because of real, fresh strawberries you have the most flavorful pink filling which is sleeping inside of the most amazing chocolate roll cake.

Yes, this roll cake is a beautiful and decadent dessert. The amazing combo of pink and chocolate.

So easy and simple to make.

The ingredients for this recipe are listed under the title I like to call…

Strawberry Chocolate Roll Cake-easy recipe

SHOPPING LIST

EGGS (organic)
SUGAR
FLOUR (all purpose and unbleached)
COCOA
HAZELNUTS
BAKING POWDER, SALT
CORNSTARCH
STRAWBERRIES
BUTTER (UNSALTED)
ICING SUGAR
PURE VANILLA EXTRACT
HEAVY CREAM (33 % or more)
CHOCOLATE

EQUIPMENT NEEDED

-mixer (kitchenaid, hand mixer or whatever you have)

-baking sheet (12 by 16 inch)

-mixing bowl

-sauce pan

-blender, food processor

Strawberry Chocolate Roll Cake-the best strawberry cake

ACTION TIME

MAKING Strawberry Chocolate Roll Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1/4 cup hazelnut (grounded)

3/4 cup flour (AP)

2 TBSP cocoa

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

Strawberry Buttercream Filling

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

Icing

1 1/2 cups heavy cream

Optional: Dr. Oetker Whip It

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

Sift the flour, cocoa, cornstarch, baking powder and salt.

Add grounded hazelnut to the flour mixture. Set aside.

Your next step is to mix eggs and sugar.

So, add into the mixing bowl 6 eggs and 3/4 cup sugar. Beat until triples in volume. (9 minutes)

Your next step is to add dry or flour mixture into eggs.

Start adding 1/3 of flour mixture into the eggs.

Fold gently using a spatula. Make sure there is no clumps.

Keep adding flour and mixing until you used all flour mixture.

IMPORTANT: MAKE SURE TO SCRAPE DOWN THE BOWL WITH A SPATULA AND INCORPORATE IT BACK INTO THE BATTER.

And I will repeat again:

Please, be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes or until done.

Cool completely in the pan. (for about 2 hours)

You don’t need to roll, just cool it. How easy is this recipe! Don’t you agree?

Now, let’s make pink filling full of strawberries.

How to make Strawberry Buttercream Filling

For step by step instruction CLICK THIS LINK

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Important: You can add less sugar. It is your choice.

Assemble of the cake or the Final Touch

Spread your fresh filling made of strawberries on top of your chocolate cake.

Roll the cake peeling the parchment paper away or aluminum foil.

Wrap strawberry chocolate roll cake with plastic wrap and chill in the fridge for about 3 hours.

Mix 1 1/2 cups of heavy cream with 1 Whip It. (if you are using it)

Cover the strawberry roll cake with the best heavy cream.

Decorate with shaved chocolate and fresh strawberries.

Enjoy and share.

If you don’t like heavy cream or if you are on diet, just dust the top of the best strawberry chocolate roll cake with icing sugar.

Review the Steps

-Make roll cake

-Cool the cake

-make strawberry buttercream filling

-fill the cake with the best pink filling

-roll the cake and store in the fridge for a few hours

-decorate with heavy cream, fresh strawberries and shaved chocolate

Quick Note

EGGS – Please use organic eggs. Yes, I know it is more expensive but the eggs are the biggest star inside of the roll cake. So, if you want strawberry roll cake to be soft and the most amazing cake ever, please use the best eggs you can find. And because of that, don’t forget to visit your farmers market and support your local community.

Strawberry – use fresh strawberries from any food store or local farmers market.

Chocolate Icing – If you don’t like heavy cream you can cover the roll cake with melted chocolate. Just use 6 oz chocolate (semi sweet) and 1 TBSP oil. Melt the chocolate using the double boiler method.

Hazelnuts – use toasted hazelnuts. If you don’t like hazelnuts use walnuts.

Strawberry Chocolate Roll Cake-homemade roulade

FINAL NOTE

Strawberry Chocolate Roll Cake is the cake to be made when you are looking to bring the extra powerful JOY into your life. And don’t tell me you don’t need it. We all do. So, make it and share.

Difficulty Level: Easy

Final Grade: A+

strawberry chocolate cake — Strawberry Chocolate Roll Cake-framed the best cake

PRINTING THE RECIPE

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Strawberry Chocolate Roll Cake-Extra Powerful Joy

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

It is an elegant dessert made with real, fresh strawberries.

And because of real, fresh strawberries you have the most flavorful pink filling which is sleeping inside of the most amazing chocolate roll cake.

Ingredients

6 large eggs (organic)
3/4 cup sugar
1/4 cup hazelnut (grounded)
3/4 cup flour (AP)
2 TBSP cocoa
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch

Strawberry Buttercream Filling

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt

Icing

1 1/2 cups heavy cream
Optional: Dr. Oetker Whip It

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

Sift the flour, cocoa, cornstarch, baking powder and salt.

Add grounded hazelnut to the flour mixture. Set aside.

Your next step is to mix eggs and sugar.

So, add into the mixing bowl 6 eggs and 3/4 cup sugar. Beat until triples in volume. (9 minutes)

Your next step is to add dry or flour mixture into eggs.

Start adding 1/3 of flour mixture into the eggs.

Fold gently using a spatula. Make sure there is no clumps.

Keep adding flour and mixing until you used all flour mixture.

IMPORTANT: MAKE SURE TO SCRAPE DOWN THE BOWL WITH A SPATULA AND INCORPORATE IT BACK INTO THE BATTER.

And I will repeat again:

Please, be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes or until done.

Cool completely in the pan. (for about 2 hours)

You don't need to roll, just cool it. How easy is this recipe! Don't you agree?

Now, let's make pink filling full of strawberries.

How to make Strawberry Buttercream Filling

For step by step instruction
CLICK THIS LINK

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Important: You can add less sugar. It is your choice.

Assemble of the cake or the Final Touch

Spread your fresh filling made of strawberries on top of your chocolate cake.

Roll the cake peeling the parchment paper away or aluminum foil.

Wrap strawberry chocolate roll cake with plastic wrap and chill in the fridge for about 3 hours.

Mix 1 1/2 cups of heavy cream with 1 Whip It. (if you are using it)

Cover the strawberry roll cake with the best heavy cream.

Decorate with shaved chocolate and fresh strawberries.

Enjoy and share ASAP. Please.

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