Chocolate lover dessert for you: Saucepan Chocolate Torte Recipe, also known as Rich Serpica Torta. If you’re wondering what serpica torta is, keep reading.

Hello, my dear readers!

Today’s recipe speaks many languages. It is part of a universal language that connects people, cultures, and generations.This recipe has been passed down through decades—from my grandmother to my mum, then to me, and now to you. It comes from a very sweet corner of the world: Eastern Europe.

So, let’s start with the first question—what is serpica? It means saucepan or cooking pot.

 Yes, my grandmother used to make this torte in a saucepan—the same one used for soup and cabbage rolls.

​Descriptions of Saucepan Chocolate Torte Recipe or Rich Serpica torta

This rich, creamy dessert is one of the most delicious recipes you will ever try. It is a perfect chocolate dessert with a five-star rating.

You can make this recipe to celebrate birthdays, office parties, or any of life’s little moments—yes, even as the perfect Valentine’s Day dessert.

Because it is 2026, I no longer bake this cake in a saucepan, but you absolutely can if you want to. The recipe is super fast and easy to make.

The chocolate cake mixture is made with eggs, sugar, flour, water, baking powder, and cocoa powder. 

My favorite part is the chocolate filling, packed with deep, rich chocolate flavor.

 The ingredients for the filling are simple: milk, sugar, unsalted butter, walnuts, and chocolate (both dark and milk).

IMPORTANT: Anyone can make this Saucepan Chocolate Torte Recipe, also known as Rich Serpica Torta. To begin, we need to gather the ingredients.

SHOPPING LIST FOR Chocolate Torte Recipe

• flour
• sugar
• eggs (room temperature)
• cocoa powder
• baking powder
• milk
• dark chocolate 
• milk chocolate
• unsalted butter
• walnuts
• heavy cream
• Optional: Nutella if you are making Nutella ganache or white chocolate if you do white chocolate ganache

Equipment Needed for this recipe

– Electric mixer (I used KitchenAid mixer with whisk attachment and paddle attachment)

– Mixing bowl

– small saucepan

– measuring cups and teaspoons

–large bowl

– rubber spatula or wooden spoon

– cake pan or baking sheet 

– parchment paper or aluminum foil

– plastic wrap

– 6 inch cake cutter

ACTION TIME

Making the best homemade recipe

Saucepan Chocolate Torte Recipe or Rich Serpica torta

Ingredients

• 4 eggs (large, organic and room temperature)
• 1 and 1/3 cups sugar
• 1 cup water
• 2 cups flour (all purpose)
• 3 TBSP cocoa powder​
• 1/2 tsp baking powder

Chocolate Filling with Walnuts

• 3 cups milk
• 3/4 cups sugar
• 8 oz dark chocolate
• 6 oz semi sweet chocolate
• 3 cups walnuts (ground)

Chocolate Icing

8 oz chocolate (use your favorite dark chocolate or semi sweet chocolate)

1/2 cup heavy cream

Optional Nutella ganache or white chocolate ganache

Optional: Nutella ganache

3/4 cup Nutella

1 oz semi sweet chocolate, chopped

1/8 cup butter, room temperature

3/4 cup heavy cream

2 TBSP corn syrup

Decoration: white chocolate curls, ground walnuts or curls of any kind of chocolate you like.

Instructions for Making Saucepan Chocolate Torte

Prepare the pan

1. Line a baking sheet with parchment paper or aluminum foil. Spray with baking spray and set aside.
2. Make the cake batter
3. 1. In the bowl of a stand mixer, add eggs and sugar. Using the whisk attachment, mix on high speed until the sugar is fully incorporated (about 6 minutes).
   2. Add water, sifted flour, cocoa powder, and baking powder. Mix on low speed until all ingredients are evenly combined.

Bake the cake

1. Pour the chocolate cake batter into the prepared pan.
2. Bake at 360°F for about 17 minutes.
3. Remove from the oven and let cool for 5 minutes.
4. Cut the cake layers
5. 1. Using a 6-inch cake cutter, cut the cake into four round layers. (if you want smaller size, use cookie cutters)

1. Prepare the chocolate filling while cake is baking.
2. 1. In a large bowl or saucepan, combine milk, sugar, unsalted butter, and chocolate.
   2. Heat over medium heat, stirring constantly, until the mixture is smooth.
   3. Important: Stir continuously to prevent burning of chocolate
   4. Remove from heat and stir in the ground walnuts.
   5. The filling will be thin; this is expected. Set aside.

Assembling the Chocolate Torte (Serpica Torta)

I assembled the cake using a saucepan, but you can also use a cake pan with cake collars or any pan that works best for you.

6. Line the saucepan with plastic wrap.
7. Place the first cake layer on the bottom.
8. Cover with about 1½ cups of chocolate filling.
9. Add the second cake layer and cover again with chocolate filling.
10. Add the third cake layer and spread the remaining chocolate filling.
11. Top with the fourth cake layer. Do not add filling on top.

Cover the entire cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Chocolate Icing

Using a double boiler, melt the dark chocolate and heavy cream together until smooth.

Remove the cake from the fridge and unmold it from the saucepan. Cover the cake with the chocolate icing (or Nutella icing, if using).

Nutella Ganache

12. In a medium bowl or measuring cup, add the Nutella, chopped chocolate, and butter. Set aside.
13. In a medium saucepan, combine the heavy cream and corn syrup. Heat until it just begins to simmer.
14. Remove from heat and pour the hot cream mixture over the Nutella, chocolate, and butter.
15. Cover with aluminum foil and let sit for 5 minutes.
16. After 5 minutes, whisk until smooth.

Decoration and Serving

• Decorate as desired.
• Transfer to the fridge for 1 hour.
• When ready to serve, remove the cake from the fridge and cut to your preferred size.

Enjoy your chocolate piece.

Serve with additional melted chocolate and heavy cream.

Quick Notes

• Eggs: Use large eggs, preferably organic. Ensure they are at room temperature.
• Butter: Unsalted butter (I used Costco brand).
• Flour: All-purpose, unbleached.
• Heavy Cream: Use 33% or 35%.
• Chocolate: This recipe uses a mix of dark and milk chocolate.

FINAL NOTE about the Saucepan Chocolate Torte Recipe (Rich Serpica Torta)

This chocolate torte is my new favorite recipe—special, simple to make, and incredibly rich and chocolaty.

From my home to yours, please enjoy it and share it with others.

Final Grade: A+++

Difficulty Level: Easy. You can do it! (I believe in you.)

Enjoy! Share!

OTHER LINKS

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​Easy Raspberry Chocolate Bombes

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Lamington Australian Coconut Cake (#1 Recipe)

Easy Chocolate Nutella Bombs-Delicious Eating

No Bake Chocolate Cake-15 Minute Dessert

Ginger Coffee Chocolate Cakes-Great Recipe

Walnut Cake – Blast from the past

Easy Chocolate Alcoholic Cake Recipe

PRINTING THE RECIPE

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

Don’t forget:

PRINT – MAKE – SHARE

Saucepan Chocolate Torte Recipe or Rich Serpica torta

Yield: Serving 6 people

Prep Time: 36 minutes

Cook Time: 24 minutes

Total Time: 1 hour

Dream chocolate cake or the best chocolate torte made in saucepan. Ladies and gentlemen this is your Rich Serpica Torta

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Ingredients

• 4 eggs (large, organic and room temperature)
• 1 and 1/3 cups sugar
• 1 cup water
• 2 cups flour (all purpose)
• 3 TBSP cocoa powder​
• 1/2 tsp baking powder

Chocolate Filling with Walnuts

Toggle ingredient group

• 3 cups milk
• 3/4 cups sugar
• 8 oz dark chocolate
• 6 oz semi sweet chocolate
• 3 cups walnuts (ground)

Chocolate Icing

Toggle ingredient group

• 8 oz chocolate (use your favorite dark chocolate or semi sweet chocolate)
• 1/2 cup heavy cream

Instructions

Instructions for Making Saucepan Chocolate Torte

1. Prepare the pan
2. Line a baking sheet with parchment paper or aluminum foil. Spray with baking spray and set aside.
3. Make the cake batter
4. In the bowl of a stand mixer, add eggs and sugar. Using the whisk attachment, mix on high speed until the sugar is fully incorporated (about 6 minutes).
5. Add water, sifted flour, cocoa powder, and baking powder. Mix on low speed until all ingredients are evenly combined.
6. Bake the cake
7. Pour the chocolate cake batter into the prepared pan.
8. Bake at 360°F for about 17 minutes.
9. Remove from the oven and let cool for 5 minutes.
10. Cut the cake layers
11. Using a 6-inch cake cutter, cut the cake into four round layers.

Prepare the chocolate filling while cake is baking.

1. In a large bowl or saucepan, combine milk, sugar, unsalted butter, and chocolate.
2. Heat over medium heat, stirring constantly, until the mixture is smooth.
3. Important: Stir continuously to prevent burning of chocolate
4. Remove from heat and stir in the ground walnuts.
5. The filling will be thin; this is expected. Set aside.

Assembling the Chocolate Torte (Serpica Torta)

I assembled the cake using a saucepan, but you can also use a cake pan with cake collars or any pan that works best for you.

1. Line the saucepan with plastic wrap.
2. Place the first cake layer on the bottom.
3. Cover with about 1½ cups of chocolate filling.
4. Add the second cake layer and cover again with chocolate filling.
5. Add the third cake layer and spread the remaining chocolate filling.
6. Top with the fourth cake layer. Do not add filling on top.

Cover the entire cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Chocolate Icing

Using a double boiler, melt the dark chocolate and heavy cream together until smooth.

Remove the cake from the fridge and unmold it from the saucepan. Cover the cake with the chocolate icing (or Nutella icing, if using).

Decoration

• Decorate as desired.
• Transfer to the fridge for 1 hour.
• When ready to serve, remove the cake from the fridge and cut to your preferred size.

Enjoy your chocolate piece.

Serve with additional melted chocolate and heavy cream.

Optional: Nutella ganache

3/4 cup Nutella

1 oz semi sweet chocolate, chopped

1/8 cup butter, room temperature

3/4 cup heavy cream

2 TBSP corn syrup

1. In a medium bowl or measuring cup, add the Nutella, chopped chocolate, and butter. Set aside.
2. In a medium saucepan, combine the heavy cream and corn syrup. Heat until it just begins to simmer.
3. Remove from heat and pour the hot cream mixture over the Nutella, chocolate, and butter.
4. Cover with aluminum foil and let sit for 5 minutes.
5. After 5 minutes, whisk until smooth.

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If you are looking for simple recipe to make you happy the answer is super Easy Raspberry Chocolate Bombes. It will satisfy your sweet tooth craving as well as your chocoholics personality. Add to that touch of fresh raspberry and you have healthy winner. (wink..wink) 

Hello my dear readers.

How are you? It is May of 2026 and I am with my favorite cup of hot cocoa and just dreaming about melted dark chocolate…or any kind of chocolate. Yes, I know. it is time to get back to reality.

5 star cookies sweet reality and it is time to get busy. Heavy cream chocolate cheese busy…with raspberry flavor.

Life is great … don’t you think.

And for this great, amazing life we are making one of the most amazing and dare I say very, very hot recipe from 5 star cookies. So, let’s start working.

Description of Easy Raspberry Chocolate Bombes

How do you describe the heavenly dessert? Can you?

Well…let’s start with the following:

It is layered masterpiece combining yellow cake with rich, creamy filling with contrasting elements like fresh raspberry fruit and chocolate icing.

Yes, it is dreamy bite that melts in the mouth!

So, to make this happen you you will need to make the following:

– yellow cake or sunshine bottom

– White cheese Raspberry filling (we will be using the fresh raspberries)

-Chocolate Glaze or my favorite Nutella Ganache (I tried both and you will see pictures. With chocolate glaze the bombes are darker. Nutella glaze is like ligher version)

Important: This beautiful and impressive dessert will require bomb mold halves (bomb molds, silicone hot cocoa bombs, silicone molds or just check amazon web site) 

Time to make cake! Now!

Shopping List for Easy Chocolate Bombes

• flour
• sugar
• eggs (room temperature)
• oil
• milk
• vanilla extract
• baking powder
• cream cheese
• heavy cream
• icing sugar
• fresh raspberries
• gelatine
• chocolate (use your favorite type of chocolate) 
• Optional: Nutella if you are making Nutella ganache

Equipment Needed for this recipe

– Mixer (I used KitchenAid mixer)

– Mixing bowl

– measuring cups and teaspoons

– very small bowl or glass for gelatine

– spatula or wooden spoon

-2 silicone molds (bomb molds, silicone hot cocoa bombs)

ACTION TIME

Making the best homemade recipe

Easy Raspberry Chocolate Bombes – Hot Recipe

Ingredients:

• 6 eggs (large, organic and room temperature)
• 3/4 cup sugar
• 1 cup flour (all purpose)
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1 tsp cornstarch

Cheese Filling

• 8 oz cheese
• 1 1/3 cups icing sugar
• 1 1/4 cups heavy cream
• 1 pouch Knox gelatine
• 3/4 cup fresh raspberry

Chocolate Glaze

6 oz dark chocolate, chopped (Lindt 70% cocoa)

2 TBSP corn syrup

1 cup heavy cream

Nutella Ganache – check the link for step by step instructions

3/4 cup Nutella

1 oz semi sweet chocolate, chopped

1/8 cup butter, room temperature

3/4 cup heavy cream

2 TBSP corn syrup

Decoration: white chocolate curls, any kind of chocolate you like, raspberry powder, mini marshmallows, fresh raspberries, pink candy melts,,,

Instructions

1. Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
2. Spray with baking spray and set aside.
3. Preheat oven to 350 F.
4. In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
5. Sift the flour, cornstarch, baking powder and salt.
6. Add into eggs mixture and fold gently using a spatula.
7. Important: Don’t use mixer when adding flour mixture.
8. Be sure that flour mixture is incorporated into eggs mixture. (be sure no excess flour is used)
9. Spread the batter on the prepared jelly roll pan.
10. Bake at 350 for 14 to 15 minutes.
11. Cool completely. (for about 2 hours)       

Making Easy White Cheese Filling

Mix cheese and icing sugar. (for about 2 minutes)

In another bowl mix heavy cream.

Transfer heavy cream into mixture of cheese and icing sugar.

Fold gently using the spatula.

Add 1/2 cup raspberries (cut into small pieces) and mix all ingredients.

Next step is to add the prepared gelatine. (if you don’t know how to prepare gelatine see instructions below)

Quickly mix all ingredients.

How to Prepare gelatine

In a small cup sprinkle 1 pouch Knox unflavoured gelatine over 1/4 cup (50 ml) cold water.

Let stand for 1 minute.

Add 1/4 cup (50 ml) boiling water and stir until granules are completely dissolved.

Chocolate Glaze

Add chopped chocolate and corn syrup to the bowl.

Then heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

And yes, you just made the best chocolate glaze.

If you like Nutella you can make Nutella Ganache instead of the chocolate glaze.

​Or you can make both and enjoy.

Nutella Ganache

Using a medium size cup or bowl add Nutella, chopped chocolate and butter. Set aside. (I like to use glass measuring cup)

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

Remove from heat and pour over Nutella, chocolate and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

And you are done.

Now you are ready to do assembly of the best chocolate 

Assembly of Easy Raspberry Chocolate Bombes

Using the cookie cutter, cut 12 cake rounds. Set aside.

Fill silicone dome with about 3/4 full with the White cheese raspberry flavor filling.

For this I used ice cream scoop. You can use piping bag or metal spoon.

Place the fresh raspberries into each mold. (1 to 2 fresh raspberries)

Top or press one cake round into each mold.

Take a moment and enjoy your best work.

Cover with the plastic wrap and move to the freezer for a few hours or overnight.

Next day or few hours after or couple of days after you are ready to enjoy your dreamy bite …

Serving plate

Unmold the frozen bombes and place them yellow cake down on the serving plate. (yellow biscuit is on the bottom of the plate, then white cheese with raspberry flavor (including fresh raspberries).

Glaze with chocolate glaze or Nutella glaze. (you can do both if you are chocolate greedy)

And if you wish decorate with white chocolate curls, dark chocolate or any kind of chocolate you like, raspberry powder, mini marshmallows, fresh raspberries, pink candy melts and so on. 

Use your imagination.

Important: You can use wire rack to cover each bombes or domes with magical and melted chocolate glaze.

Do not forget to share the entire recipe with your family, friends and all people you love.

Quick Note

Eggs – please use large eggs. Organic if you can. Be sure for this recipe you are using eggs which are room temperature.

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

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

Dark Chocolate – I used Lindt 70 % cocoa. You can use your favorite dark chocolate or any kind of chocolate you like.

Fresh Raspberries – for this recipe I used fresh raspberries from Super Store. If you don’t like raspberries you can use whole berries like blueberries, blackberries.

FINAL NOTE about Easy Raspberry Chocolate Bombes

It is layered masterpiece! So fancy and simple! Yes, the entire recipe is so easy to make.

So, next time when you are wondering what to make with cup of coffee…the answer is here.

Final Grade: A+

Enjoy and share. Please.

OTHER LINKS

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Easy Orange Chocolate Cake Bombs

​Nutella Hot Chocolate Bombs (Costco No More)

Sponge Cake 6 inch pan – How to make it

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White Raspberry Dream Cake

PRINTING THE RECIPE

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

Easy Raspberry Chocolate Bombes - Hot Recipe

Yield: Serving 6 people

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

The recipe to make you happy!

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Ingredients

Yellow Cake

Toggle ingredient group

• 6 eggs (large, organic and room temperature)
• 3/4 cup sugar
• 1 cup flour (all purpose)
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1 tsp cornstarch

Cheese Filling

Toggle ingredient group

• 8 oz cheese
• 1 1/3 cups icing sugar
• 1 1/4 cups heavy cream
• 1 pouch Knox gelatine
• 3/4 cup fresh raspberry

Chocolate Glaze

Toggle ingredient group

• 6 oz dark chocolate, chopped (Lindt 70% cocoa)
• 2 TBSP corn syrup
• 1 cup heavy cream

Nutella Ganache - check the link for step by step instructions

Toggle ingredient group

• 3/4 cup Nutella
• 1 oz semi sweet chocolate, chopped
• 1/8 cup butter, room temperature
• 3/4 cup heavy cream
• 2 TBSP corn syrup

Instructions

Yellow 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.
Important: Don’t use mixer when adding flour mixture.
Be sure that flour mixture is incorporated into eggs mixture. (be sure no excess flour is used)
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 hours)       
Making Easy White Cheese Filling
Mix cheese and icing sugar. (for about 2 minutes)
In another bowl mix heavy cream.
Transfer heavy cream into mixture of cheese and icing sugar.
Fold gently using the spatula.
Add 1/2 cup raspberries (cut into small pieces) and mix all ingredients.
Next step is to add the prepared gelatine. (if you don't know how to prepare gelatine see instructions below)
Quickly mix all ingredients.
How to Prepare gelatine
In a small cup sprinkle 1 pouch Knox unflavoured gelatine over 1/4 cup (50 ml) cold water.
Let stand for 1 minute.
Add 1/4 cup (50 ml) boiling water and stir until granules are completely dissolved.
Chocolate Glaze
Add chopped chocolate and corn syrup to the bowl.
Then heat the cream until almost boiling.
Pour it over chocolate and corn syrup mixture.
Let sit for 5 minutes.
Gently mix until smooth.
And yes, you just made the best chocolate glaze.
If you like Nutella you can make Nutella Ganache instead of the chocolate glaze.
​Or you can make both and enjoy.
Nutella Ganache
Using a medium size cup or bowl add Nutella, chopped chocolate and butter. Set aside. (I like to use glass measuring cup)
Add heavy cream and corn syrup into medium size sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella, chocolate and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
And you are done.
Now you are ready to do assembly of the best chocolate 
Assembly of Easy Raspberry Chocolate Bombes
Using the cookie cutter, cut 12 cake rounds. Set aside.
Fill silicone dome with about 3/4 full with the White cheese raspberry flavor filling.
For this I used ice cream scoop. You can use piping bag or metal spoon.
Place the fresh raspberries into each mold. (1 to 2 fresh raspberries)
Top or press one cake round into each mold.
Take a moment and enjoy your best work.
Cover with the plastic wrap and move to the freezer for a few hours or overnight.
Next day or few hours after or couple of days after you are ready to enjoy your dreamy bite ...
Serving plate
Unmold the frozen bombes and place them yellow cake down on the serving plate. (yellow biscuit is on the bottom of the plate, then white cheese with raspberry flavor (including fresh raspberries).
Glaze with chocolate glaze or Nutella glaze. (you can do both if you are chocolate greedy)
And if you wish decorate with white chocolate curls, dark chocolate or any kind of chocolate you like, raspberry powder, mini marshmallows, fresh raspberries, pink candy melts and so on. 
Use your imagination.
Important: You can use wire rack to cover each bombes or domes with magical and melted chocolate glaze.
Do not forget to share the entire recipe with your family, friends and all people you love.

Don’t forget:

PRINT – MAKE – SHARE

Chocolate, Dark chocolate or Nutella Ganache is below

Also, don’t forget to visit 100 Best Canadian Food Blogs and Websites

What else? Please visit the social media of your favorite food blog 5 star cookies.

We can’t wait to see you there. From Instagram to Pinterest we are waiting for you.

Also, the best foodgawker.com and when you are there check 5 star cookies page

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

Love and hugs

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Cookie

We have two recipe for this time of year or two Ginger Coffee Chocolate Cakes-Great Recipe. Yes, yes and yes. One is the perfect chocolate gingerbread cake or roll cake and one is the most amazing ginger coffee chocolate domes.
So, if you are looking for that perfect chocolate mixture cake with coffee, ginger, cinnamon…

Hello my dear readers
It is that time of year when you need 2 cakes from one recipe.
So, if you are ready as I am let’s make the 2 of the best gingerbread coffee cake.

Description of Ginger Coffee Chocolate Cakes

Since I need to describe 2 in one recipe …let me start with the following:

-layered mousse cake with a mirror glaze

-super tasty

-and elegant dessert for Christmas party, family celebration or just every day dessert when you need “special chocolate mixture” magic.

​So, are you interested? 

​Since answer is yes, let’s start.

You will  have to get the following ingredients listed under …

Shopping List for Ginger Chocolate Cakes

-eggs (large eggs)

-white sugar

-brown sugar

-flour (all purpose flour)

-baking powder

-cornstarch

-cinnamon

-ground coffee

-cream cheese

-heavy cream

-ground ginger

-nutmeg

-pure vanilla extract

-Nutella

-dark chocolate

-powdered gelatin

-white chocolate

-corn syrup

Equipment Needed

-baking sheet (16 by 12 inches)

-large bowl

-sauce pan

-KitchenAid mixer (or the electric mixer you are using)

-mixing bowl (for the cake and the filling)

-small bowl

-silicone molds

ACTION TIME

Making Ginger Coffee Chocolate Cakes

Ingredients

6 eggs (large eggs size)

3/4 cup white sugar

1 cup flour (all purpose, unbleached)

2 tsp grounded cinnamon

1 tsp baking powder

1/2 tsp cornstarch

Gingerbread Coffee Mousse

2 cup heavy cream

1/3 cup cream cheese (Philadelphia cream cheese)

3/4 cup white chocolate chips, melted

1/4 cup brown sugar

2 tsp powdered gelatin

1/4 cup of cold water

1/2 cup of coffee (cooled)

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp of pure vanilla extract

1/8 tsp of nutmeg

Nutella Ganache

1/2 cup Nutella

2 oz dark chocolate, chopped

2 TBSP unsalted butter, room temperature

1/2 cup heavy cream

1 TBSP corn syrup

Instructions for making 2 Gingerbread coffee 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 high speed)

Dry ingredients: In another bowl sift the flour, baking powder. Then add corn starch and cinnamon.

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 or dry ingredients are incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes. (start checking after 12 minutes)

Cool completely. (for about 2 hours)

How to make Gingerbread Coffee Mousse

Using small bowl or small cup bloom the gelatin by sprinkling it over cold water.

Let it sit for 5 minutes.

In a small saucepan, gently heat the coffee, brown sugar, cinnamon, ginger, and nutmeg until warm but not 

boiling. 

Add the bloomed gelatin and stir until fully dissolved.

Be sure that gelatin is not mixed with boiling liquid.

When gelatin is fully dissolved remove from heat.

Add melted white chocolate and pure vanilla extract. 

Coll the mixture. (image 1 below)

In a separate bowl, small bowl, mix cream cheese until smooth. 

In another large bowl, whip the heavy cream.

Add mixed cheese into whipped heavy cream and mix just for a second. (image 2)

Your next step is to add cooled coffee/gelatin mixture into heavy cream/cheese mixture.

Gently fold until incorporated. (image 3)

Recipe 1 – Ginger coffee chocolate domes

Assemble:

Using the cookie cutter, cut 6 cake rounds. Set aside.

Fill silicone dome with about 3/4 full with the Gingerbread Coffee Mousse.

Press one cake round into each mold.

Take a moment and enjoy your best work.

Cover with plastic wrap and freeze overnight.(or for a few hours)

Perfect Chocolate Gingerbread Cake or roll cake – Recipe 2

Add 3/4 cup of Nutella to leftover of Gingerbread Coffee Mousse.

Mix quickly until it is incorporated.

You just made Nutella Gingerbread Coffee Mousse. 

Cut aluminum foil to 16 by 12 inches.

Transfer second half of your cinnamon base cake to the aluminum foil..

Spread the cake with the best Nutella Gingerbread Coffee Mousse and roll roll it using aluminum foil for the perfect roll.

Transfer to the freezer for a few hours of over night.

Meanwhile make large cup of hot coffee.

Take a moment and enjoy your life.

You do have 2 cakes in the freezer and you are ready for Christmas party/

NEXT Day 

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella, chopped dark chocolate 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, dark chocolate and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Remove your cakes from the freezer and cover with the best Nutella ganache.

Decorate the top of the cake with ground ginger, cinnamon, sprinkles, ground walnuts or use anything which makes you happy.

Enjoy and share.

Quick Note

Eggs – please use large eggs. Organic if you can. This is the most important ingredient for the cake.

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

Coffee – use fresh, homemade hot coffee.

Ginger – I used ground organic ginger (see picture).

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

Dark Chocolate – I used Lindt 70 % cocoa. You can use your favorite dark chocolate, bittersweet chocolate or semi-sweet chocolate.

FINAL NOTE about Ginger Coffee Chocolate Cakes

From 1 recipe you can make 2 fancy and easy chocolate gingerbread cake

Roll cake and domes cake. How fancy!

This delicious cakes can be made for happy Christmas time, Happy New Year or any time of the week.

So, next time when you are wondering what to make with cup of coffee…the answer is here.

Final Grade: A+

Enjoy and share.

OTHER LINKS

​Easy Orange Chocolate Cake Bombs

Nana’s Devil Chocolate Cake (Reddit Obsession)

Lamington Australian Coconut Cake (#1 Recipe)

Easy Chocolate Nutella Bombs-Delicious Eating

Mille Nutella Crepe Cake (Mile-High Miracle)

No Bake Chocolate Cake-15 Minute Dessert

Nutella Hot Chocolate Bombs (Costco No More)

Chocolate Truffles – Joy of the Friday

Easy Chocolate Nutella Bombs-Delicious Eating

PRINTING THE RECIPE

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Ginger Coffee Chocolate Cakes-Great Recipe

Yield: Serving 6 people

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

From 1 recipe you can make 2 the most amazing ginger chocolate coffee cakes.

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Ingredients

Base Cake

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• 6 eggs (large eggs size)
• 3/4 cup white sugar
• 1 cup flour (all purpose, unbleached)
• 2 tsp grounded cinnamon
• 1 tsp baking powder
• 1/2 tsp cornstarch

Gingerbread Coffee Mousse

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• 2 cup heavy cream
• 1/3 cup cream cheese (Philadelphia cream cheese)
• 3/4 cup white chocolate chips, melted
• 1/4 cup brown sugar
• 2 tsp powdered gelatin
• 1/4 cup of cold water
• 1/2 cup of coffee (cooled)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 tsp of pure vanilla extract
• 1/8 tsp of nutmeg

Nutella Ganache

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• 1/2 cup Nutella
• 2 oz dark chocolate, chopped
• 2 TBSP unsalted butter, room temperature
• 1/2 cup heavy cream
• 1 TBSP corn syrup

Instructions

How to make base 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 high speed)

Dry ingredients: In another bowl sift the flour, baking powder. Then add corn starch and cinnamon.

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 or dry ingredients are incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes. (start checking after 12 minutes)

Cool completely. (for about 2 hours)

How to make Gingerbread Coffee Mousse

Using small bowl or small cup bloom the gelatin by sprinkling it over cold water.

Let it sit for 5 minutes.

In a small saucepan, gently heat the coffee, brown sugar, cinnamon, ginger, and nutmeg until warm but not 

boiling. 

Add the bloomed gelatin and stir until fully dissolved.

Be sure that gelatin is not mixed with boiling liquid.

When gelatin is fully dissolved remove from heat.

Add melted white chocolate and pure vanilla extract. 

Coll the mixture.

In a separate bowl, small bowl, mix cream cheese until smooth. 

In another large bowl, whip the heavy cream.

Add mixed cheese into whipped heavy cream and mix just for a second.

Your next step is to add cooled coffee/gelatin mixture into heavy cream/cheese mixture.

Gently fold until incorporated.

Recipe 1 - Ginger coffee chocolate domes

Assemble:

Using the cookie cutter, cut 6 cake rounds. Set aside.

Fill silicone dome with about 3/4 full with the Gingerbread Coffee Mousse.

Press one cake round into each mold.

Take a moment and enjoy your best work.

Cover with plastic wrap and freeze overnight.(or for a few hours)

Perfect Chocolate Gingerbread Cake or roll cake - Recipe 2

Add 3/4 cup of Nutella to leftover of Gingerbread Coffee Mousse.

Mix quickly until it is incorporated.

You just made Nutella Gingerbread Coffee Mousse. 

Cut aluminum foil to 16 by 12 inches.

Transfer second half of your cinnamon base cake to the aluminum foil..

Spread the cake with the best Nutella Gingerbread Coffee Mousse and roll roll it using aluminum foil for the perfect roll.

Transfer to the freezer for a few hours of over night.

Meanwhile make large cup of hot coffee.

Take a moment and enjoy your life.

You do have 2 cakes in the freezer and you are ready for Christmas party/

NEXT Day 

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella, chopped dark chocolate 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, dark chocolate and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Remove your cakes from the freezer and cover with the best Nutella ganache.

Decorate the top of the cake with ground ginger, cinnamon, sprinkles, ground walnuts or use anything which makes you happy.

Enjoy and share the best cakes

Also, don’t forget to visit 100 Best Canadian Food Blogs and Websites

What else? Please visit the social media of 5 star cookies.

We can’t wait to see you there. From Instagram to Pinterest we are waiting for you.

Also, the best foodgawker.com and when you are there check 5 star cookies page

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

Love and hugs

from your favorite food blog and

Cookie

This is the one and only Black and White Carrot Cake-Gordon Ramsay Best Recipes. Yes, my kind of dessert and made by the best chef Gordon Ramsay. So, if you are looking for the best cakes recipe…

Hello my dear readers.

Our recipe today is the best carrot cake made by the most famous chef Gordon Ramsay.

I can’t say enough about this cake. I really can’t.

Of course I slightly did modified this recipe … and don’t worry.

It is still Gordon Ramsay carrot cake recipe.

Description for Black and White Carrot Cake

-one of the best cakes

-easy to make

-loaded with finely grated carrots, warm spices like cinnamon and nutmeg and more…

Add to this the most delicious, fluffy cream cheese frosting and my addition of chocolate icing…mmm

If you are speechless don’t worry…there is more to come…Keep reading.

Shopping List Gordon Ramsay Best Carrot Cake Recipes

• large eggs (room temperature)

• all purpose flour

• brown sugar

• white sugar

• vegetable oil

• pure vanilla extract

• Carrots

• baking soda and baking powder

• salt

• raisins

• rum

• cream cheese

• icing sugar (powdered sugar)

• heavy cream

• chocolate 

Equipment Needed

-KitchenAid mixer (or the stand mixer you are using. Can be hand mixer too)

-food processor (to grate carrot if you have it and if not manual work will be required)

-mixing bowl (large bowl)

-measuring cup

-separate large bowl 

-baking pan (round 9 or 10 inch baking pan)

Action Time 

Black and White Carrot Cake-Gordon Ramsay Best Recipes

Ingredients

1 cup flour (all purpose flour)

1/2 and 1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup brown sugar

2 eggs (room temperature)

1/2 cup white sugar

1/4 tsp vanilla extract

1/2 cup vegetable oil

1 1/4 cups carrots (finely grated carrots)

1/3 cup raisins

1 1/2 tsp rum

Cream Cheese Frosting

12 oz cream cheese, softened

1/4 cup heavy cream

1 tsp vanilla extract

3 to 4 cup of icing sugar (powdered sugar)

Chocolate Icing

1/3 cup heavy cream

1 1/4 cup chocolate chips

Instructions for Gordon Ramsay Carrot Cake

Preheat oven to 350 F.

Line one cake pan with parchment paper. (I used 9 inch round cake pan). Set aside.

Bowl 1 – Dry ingredients

Add dry ingredients to the bowl: all purpose flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

Prep carrots and raisins

Cover raisins with rum. Set aside.

Grate carrots.

Mixing Bowl (using paddle attachment)

Add the wet ingredients to the mixing bowl: oil, white sugar and brown sugar.

Beat together until smooth and then add eggs, one at time. Mix well after each addition.

Stir in pure vanilla extract.

Your next step is to add the finely grated carrots, raisins with rum and mix until all ingredients are incorporated.

Then add all dry ingredients and mix on low speed until no streaks of flour remain. (this is just for a minute)

Pour the best carrot cake into prepared cake pan.

Bake at 350 F until a toothpick inserted into center comes out clean. (for my oven it was 30 minutes)

Remove from the oven and let it cool.

​Meanwhile prepare the best fluffy cream cheese frosting

How to make fluffy cream cheese frosting

In a large bowl add cream cheese, milk and vanilla. Mix until smooth.

Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable.

Transfer to the fridge for an hour.

Chocolate Icing

Heat the heavy cream until almost boiled and pour over chocolate chips.

Let it sit for 3 minutes and then stir with the spatula until smooth.

Next day or when your cake is cooled

Half of the cake cover with fluffy cream cheese frosting and half with the chocolate icing.

​Transfer to fridge and when ready enjoy and share.

IMPORTANT: Your best carrot cake looks just like white and black cookies.

You can slice this cake any way you like, can be like white and black cookies, can be just white carrot cake or can be just chocolate carrot cake.

To make NY black and white cookies check this LINK

Quick Note

Eggs – please use large, organic eggs

Flour – use all purpose flour, unbleached

Heavy Cream – use 33% or 35%

Chocolate – if you chose to use chocolate use dark chocolate (healthy option) or use the milk chocolate.

Oil – I used Crisco vegetable oil. Another option is olive oil.

Cheese – Philadelphia Cream Cheese

FINAL NOTE about Black and White Carrot Cake-Gordon Ramsay Best Recipes

Gordon Ramsay carrot cake recipe is the best carrot cake.

Very easy to make and super, super tasty.

It doesn’t have walnuts so your can bring to your office, to your next Christmas party, share with your coworkers or your family.

So, from my home to yours, please enjoy and share.

Final Grade: A+++ 

Difficulty Level: Easy. You can DO IT! (I believe in you)

Other Links for the best Carrot Cake

Carrot Cake with Pineapple-Entertaining Award Recipe

Maple Carrot Cheese Cake – O Canada

Nude and Prude – Carrot Mini Naked Cake

Carrot Cake or When your boss is Bill Cosby

Nutella Cheese Carrot Cake – Hello Happy

Carrot Cake-healthy cake for your lying soul

The Best Nutella Carrot Cupcakes-The Golden Recipe

Big Carrot Walnut Ginger Cake Recipe

​In case you like walnuts a LOT…this is your recipe 

Walnut Cake – Blast from the past

Black and White Cookies – Recipe

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

Don’t forget:

PRINT – MAKE – SHARE

Black and White Carrot Cake-Gordon Ramsay Best Recipes

Yield: Serving 6 people

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

The best carrot cake from the best chef Gordon Ramsay. Enjoy and share

Print

Ingredients

• 1 cup flour (all purpose flour)
• 1/2 and 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar
• 2 eggs (room temperature)
• 1/2 cup white sugar
• 1/4 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 1/4 cups carrots (finely grated carrots)
• 1/3 cup raisins
• 1 1/2 tsp rum

Cream Cheese Frosting

Toggle ingredient group

• 12 oz cream cheese, softened
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 3 to 4 cup of icing sugar (powdered sugar)

Chocolate Icing

Toggle ingredient group

• 1/3 cup heavy cream
• 1 1/4 cup chocolate chips

Instructions

Preheat oven to 350 F. Line one cake pan with parchment paper. (I used 9 inch round cake pan). Set aside.

Bowl 1 - Dry ingredients Add dry ingredients to the bowl: all purpose flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

Prep carrots and raisins Cover raisins with rum. Set aside. Grate carrots.

Mixing Bowl (using paddle attachment) Add the wet ingredients to the mixing bowl: oil, white sugar and brown sugar. Beat together until smooth and then add eggs, one at time. Mix well after each addition. Stir in pure vanilla extract.

Your next step is to add the finely grated carrots, raisins with rum and mix until all ingredients are incorporated. Then add all dry ingredients and mix on low speed until no streaks of flour remain. (this is just for a minute) Pour the best carrot cake into prepared cake pan.

Bake at 350 F until a toothpick inserted into center comes out clean. (for my oven it was 30 minutes) Remove from the oven and let it cool.

​Meanwhile prepare the best fluffy cream cheese frosting

How to make fluffy cream cheese frosting

In a large bowl add cream cheese, milk and vanilla. Mix until smooth. Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable. Transfer to the fridge for an hour.

Chocolate Icing

Heat the heavy cream until almost boiled and pour over chocolate chips. Let it sit for 3 minutes and then stir with the spatula until smooth. Next day or when your cake is cooled Half of the cake cover with fluffy cream cheese frosting and half with the chocolate icing. ​Transfer to fridge and when ready enjoy and share.

IMPORTANT: Your best carrot cake looks like white and black cookies.

Also, don’t forget to visit 100 Best Canadian Food Blogs and Websites

What else? Please visit the social media of 5 star cookies.

We can’t wait to see you there. From Instagram to Pinterest we are waiting for you.

Another food blog I want you to check is the best foodgawker.com and when you are there check 5 star cookies page

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

Love and hugs

from your favorite food blog and your

Cookie

Please share if you make this recipe or any other recipe from 5 star cookies.

See you soon…until then enjoy the best carrot cake with fluffy cream cheese frosting and dark chocolate

And Share and share