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10M Cakes, Oregon City, OR (2025)

02/03/2025

🌸✨ Pink Balls Shots: Fun, Fruity, and Fabulous! ✨🌸

Turn up the party vibes with these Pink Balls Shots – fruity, creamy, and oh-so-pretty in pink! Perfect for girls’ night, bachelorette parties, or any celebration that calls for something sweet and fun. 🍹💕

🛒 Ingredients:

1 oz Vodka (vanilla or plain) 🍸
1/2 oz Peach Schnapps 🍑
1/2 oz Cranberry Juice 🍓
1/2 oz Grenadine (for that gorgeous color) 🌸
1/2 oz Pineapple Juice 🍍
Whipped Cream & Pink Sugar Sprinkles (for garnish) 🎉
👩‍🍳 How to Make It:

Rim your shot glasses with grenadine and dip them into pink sugar sprinkles. Chill in the freezer for a festive look. ❄️✨
In a shaker with ice, combine vodka, peach schnapps, cranberry juice, grenadine, and pineapple juice. Shake well! 🍹
Strain into the prepared shot glasses.
Top with a dollop of whipped cream and a sprinkle of pink sugar for a final touch. 🌟
🔥 Pro Tip: Add edible glitter for an extra sparkle or serve in mini dessert glasses for a fancy twist!

02/03/2025

✨🍓 Santa’s Red Velvet Frappe 🍰✨

How to Order at Starbucks:

“Can I get a Vanilla Bean Frappuccino with raspberry syrup, a pump of mocha sauce, topped with whipped cream, white chocolate drizzle, and red sprinkles?!”

Ingredients (Homemade Version):

Frappe Base:
1 cup milk (dairy or oat for creaminess) 🥛
1/2 cup ice cubes ❄️
3 tbsp vanilla bean syrup (or 1 tsp vanilla extract + 1 tbsp sugar) 🌟
1 tbsp raspberry syrup (sugar-free option works!) 🍓
1 tbsp mocha sauce (or cocoa powder + sweetener) 🍫

Toppings:
Whipped cream (coconut cream for vegan) 🍦
White chocolate sauce (melted white chocolate + coconut oil) 🥥
Red sprinkles or crushed red velvet cookies 🍪✨
Optional: Dash of beetroot powder for extra red vibes! 💃

Instructions:
1️⃣ Blend the Magic: Toss milk, ice, vanilla syrup, raspberry syrup, and mocha sauce into a blender. Blitz until smooth as Santa’s sleigh ride!
2️⃣ Layer the Cheer: Pour into a festive Starbucks-style clear cup—watch it swirl like a velvet ribbon!
3️⃣ Top & Sparkle: Smother with whipped cream, zigzag white chocolate sauce, and shower with red sprinkles.
4️⃣ Garnish Mischievously: Add a mini candy cane or crushed red velvet cookie crumbs for naughty-or-nice texture.
5️⃣ Sip the North Pole: Let the creamy vanilla, tart raspberry, and cocoa whispers melt into holiday bliss!

02/03/2025

Mocha Espresso Cheesecake: A Decadent Coffee Lover’s Dream! ☕🍫
Satisfy your cravings with this luscious mocha espresso cheesecake, blending creamy coffee and rich chocolate flavors into a dessert that’s simply irresistible.

Ingredients
For the Crust:

2 cups (200g) crushed chocolate cookies (e.g., Oreos, without filling)
½ cup (115g) unsalted butter, melted
For the Filling:

24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
⅓ cup (80ml) heavy cream
2 tbsp instant espresso powder dissolved in 2 tbsp hot water
¾ cup (150g) dark chocolate, melted and cooled
1 tsp vanilla extract
For the Topping (Optional):

Whipped cream
Chocolate shavings or curls
Espresso beans (whole or crushed)
Instructions
Prepare the Crust:

Combine crushed chocolate cookies and melted butter in a bowl. Mix until crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Chill in the refrigerator while preparing the filling.
Make the Filling:

Preheat your oven to 325°F (165°C).
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the heavy cream, dissolved espresso, melted chocolate, and vanilla extract until well combined.
Bake the Cheesecake:

Pour the filling over the prepared crust. Smooth the top with a spatula.
Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the pan (a water bath ensures even baking).
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:

Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it. Let it cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight.
Add the Topping:

Before serving, decorate with whipped cream, chocolate shavings, or espresso beans for an elegant touch.
Serve:

Slice and serve chilled. Pair with a fresh cup of coffee for the ultimate treat!
Tips:
Use room-temperature ingredients for a smooth filling.
For a stronger coffee flavor, increase the espresso powder slightly.
Store leftovers in the refrigerator for up to 5 days or freeze for up to a month.
Indulge in the perfect harmony of coffee and chocolate with this Mocha Espresso Cheesecake—a dessert sure to impress! ☕🍫

02/03/2025

Chocolate Peanut Butter Cheesecake, a luscious dessert that combines the creamy richness of cheesecake with the unbeatable pairing of chocolate and peanut butter!

Ingredients
Crust:
2 cups chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
1/4 cup unsalted butter, melted
Peanut Butter Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Chocolate Ganache Topping:
8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
Garnish (optional):
Chopped peanuts
Mini peanut butter cups
Drizzle of peanut butter or melted chocolate
Instructions
Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, mix the cookie crumbs and melted butter until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it firmly.
Bake the crust for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the peanut butter and vanilla extract, and mix until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition (to avoid overmixing).
Mix in the sour cream until just combined.
Bake the Cheesecake:

Pour the filling over the cooled crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan (to create a water bath).
Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Cool and Chill:

Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
Prepare the Ganache Topping:

Heat the heavy cream in a small saucepan until it just starts to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth.
Pour the ganache over the chilled cheesecake, spreading it evenly. Let it set in the fridge for about 15 minutes.
Garnish and Serve:

Decorate the cheesecake with chopped peanuts, mini peanut butter cups, and a drizzle of peanut butter or chocolate.
Slice and serve!

02/02/2025

🍫 Chocolate Fudge Layered Cake – Indulge in Decadence! 🍰

Prepare for a rich and indulgent dessert that will leave you craving more! This Chocolate Fudge Layered Cake features layers of ultra-moist chocolate cake, smooth fudge filling, and a velvety chocolate ganache. Perfect for chocoholics looking to indulge in pure decadence!

✨ Ingredients:
For the Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Fudge Filling:

1 cup heavy cream
8 oz semi-sweet chocolate (chopped)
2 tbsp unsalted butter
For the Ganache:

8 oz semi-sweet chocolate (chopped)
1/2 cup heavy cream
1 tbsp unsalted butter
✨ Instructions:
1️⃣ Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2️⃣ Mix the Wet Ingredients:
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth. Gradually add the boiling water, mixing until combined (the batter will be thin).

3️⃣ Bake the Cake:
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4️⃣ Make the Fudge Filling:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and butter. Stir until smooth and combined. Let it cool slightly to thicken.

5️⃣ Make the Ganache:
Heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and add the chopped semi-sweet chocolate and butter. Stir until smooth and glossy. Let it cool slightly before using.

6️⃣ Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of fudge filling over the top. Add the second cake layer and press gently. Pour the ganache over the top of the cake, letting it drip down the sides.

7️⃣ Serve and Enjoy:
Let the ganache set for a few minutes before slicing. Serve and enjoy the rich, decadent layers of chocolate goodness!

💡 Tip: For an extra touch, decorate with chocolate shavings, sprinkles, or berries on top.

02/02/2025

Mint Chocolate Fudge Cheesecake Cake 🍰

Ingredients:

For the Crust:

2 cups chocolate cookie crumbs 🍪
1/4 cup unsalted butter, melted 🧈
For the Cheesecake:

24 oz (680g) cream cheese, softened 🧀
1 cup granulated sugar 🍬
1 cup sour cream 🥄
1 teaspoon vanilla extract 🌿
3 large eggs 🥚🥚🥚
1/2 cup mini chocolate chips 🍪
1/2 teaspoon mint extract 🍃
For the Chocolate Fudge Topping:

1 cup dark chocolate chips 🍫
1/2 cup sweetened condensed milk 🥛
For Decoration (Optional):

Whipped cream 🍦
Mint leaves 🌿
Chocolate shavings 🍫

Directions:

Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
For the cheesecake filling, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, beating after each addition. Stir in the mini chocolate chips and mint extract.
Pour the cheesecake batter into the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is almost set (it should still have a slight jiggle).
Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours, or overnight for the best texture.
For the chocolate fudge topping, melt the dark chocolate chips and sweetened condensed milk together in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
Once melted and glossy, pour the fudge topping over the chilled cheesecake, spreading it evenly. Allow it to set for about 30 minutes at room temperature.
Garnish the cheesecake with whipped cream, mint leaves, and chocolate shavings before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4-5 hours (including cooling and chilling)
Kcal: 420 kcal | Servings: 10-12 servings

02/02/2025

White Chocolate Raspberry Dream Cake

Ingredients:

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
¾ cup white chocolate chips, melted
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup fresh raspberries
For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup white chocolate chips, melted
1 teaspoon vanilla extract
2-3 tablespoons milk
Fresh raspberries for decoration

Directions:

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the melted white chocolate.
Gently fold in the fresh raspberries, taking care not to crush them.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Prepare the Frosting: While the cakes are cooling, beat the softened butter and powdered sugar together until smooth. Add the melted white chocolate, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.
Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top, and frost the top and sides of the entire cake.
Decorate: Top the cake with fresh raspberries for decoration.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 12 servings

02/02/2025

🍫 Homemade Chocolate Cake 🎂

Rich, moist, and bursting with chocolate flavor—this homemade chocolate cake is a classic treat that's perfect for any celebration or just when you need a chocolate fix!

✨ Ingredients:
For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Frosting:

1 cup unsalted butter (softened)
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
1/2 cup whole milk (more if needed)
2 tsp vanilla extract
A pinch of salt
✨ Instructions:
1️⃣ Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2️⃣ Mix the Wet Ingredients:
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth. Gradually add the boiling water (the batter will be thin, but that's normal).

3️⃣ Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4️⃣ Make the Frosting:
In a medium bowl, beat the softened butter and cocoa powder until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Continue to beat until smooth and fluffy. Adjust the consistency by adding more milk if needed.

5️⃣ Assemble the Cake:
Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the entire cake.

6️⃣ Serve and Enjoy:
Slice, serve, and enjoy the deliciously moist chocolate cake with a rich, creamy frosting!

💡 Tip: For an extra decadent touch, sprinkle chocolate shavings or chocolate chips on top of the cake.

02/02/2025

Choco Swiss Roll Delight A Dreamy, Decadent Treat! 🎂🍓

This rich, moist chocolate sponge cake rolled with a silky cocoa whipped cream filling and topped with luscious ganache is the ultimate dessert for chocolate lovers!

📋 Ingredients

For the Chocolate Sponge Cake:
● 4 large eggs (room temperature) 🥚
● ¾ cup granulated sugar
● 1 tsp vanilla extract
● ½ cup all-purpose flour
● ¼ cup cocoa powder (unsweetened) 🍫
● ½ tsp baking powder
● ¼ tsp salt

For the Chocolate Filling:
● 1 cup heavy whipping cream (chilled)
● ¼ cup powdered sugar
● 2 tbsp cocoa powder
● 1 tsp vanilla extract

For the Chocolate Ganache Topping:
● ½ cup heavy cream
● 1 cup semi-sweet chocolate chips 🍫
● 1 tbsp unsalted butter (optional, for shine)

Optional Decorations:
● Chocolate shavings
● Fresh berries 🍓
● Edible gold leaf ✨

📝 Directions

1️⃣ Prepare the Sponge Cake:

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and sugar on high speed until pale, thick, and tripled in volume (5-7 minutes). Add vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture, being careful not to deflate the batter.
Pour batter into the pan, spreading evenly. Tap gently to remove air bubbles.
Bake for 10-12 minutes, until the top springs back when touched.
2️⃣ Roll the Cake:

Lay a clean kitchen towel on a flat surface and dust lightly with powdered sugar.
Invert the hot cake onto the towel, peel off the parchment paper, and gently roll from the short side, using the towel.
Let cool completely while rolled up.
3️⃣ Make the Filling:

Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract to stiff peaks.
4️⃣ Fill & Roll the Cake:

Carefully unroll the cooled cake and spread the chocolate whipped cream filling, leaving a ½-inch border.
Roll it back up (without the towel) into a tight log. Wrap in plastic wrap and refrigerate for at least 2 hours.
5️⃣ Make the Ganache:

Heat heavy cream in a saucepan until it simmers. Pour over chocolate chips in a bowl, let sit 2-3 minutes, then stir until smooth.
Add butter for a glossy finish.
6️⃣ Assemble & Decorate:

Place the chilled Swiss roll on a serving platter. Pour ganache over, letting it drip down the sides.
Decorate with chocolate shavings, berries, or edible gold leaf.

02/02/2025

💚 Pistachio Cream Cake 💚

A nutty delight with layers of fluffy cake and creamy pistachio goodness! This Pistachio Cream Cake is the perfect indulgence for pistachio lovers. 🌰🎂

✨ Ingredients:
For the Cake:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (softened)
1 3/4 cups sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup whole milk
1/2 cup pistachios (finely ground)
For the Pistachio Cream Filling:

1 cup pistachio paste
1 cup heavy cream (whipped to stiff peaks)
1/2 cup powdered sugar
For the Frosting:

1 1/2 cups unsalted butter (softened)
3 cups powdered sugar
3-4 tbsp heavy cream
1/2 tsp almond extract
A few drops of green food coloring (optional)
For Garnish:

Crushed pistachios
Whole pistachios
Edible gold flakes (optional)
✨ Instructions:
1️⃣ Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Alternate adding dry ingredients with milk, then fold in ground pistachios. Bake for 25-30 minutes. Cool completely.

2️⃣ Prepare Pistachio Cream Filling:
Mix pistachio paste, powdered sugar, and whipped cream until smooth and fluffy. Chill until ready to use.

3️⃣ Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, then mix in almond extract, cream, and food coloring until smooth and spreadable.

4️⃣ Assemble:
Layer the cake with pistachio cream filling in between. Frost the entire cake with the buttercream, smoothing it evenly.

5️⃣ Decorate:
Sprinkle crushed pistachios on top, add whole pistachios, and finish with edible gold flakes for a luxurious touch.

6️⃣ Serve and Enjoy:
Slice, serve, and savor the nutty, creamy perfection!

💡 Tip: Chill the cake for 30 minutes before serving to make slicing easier.

02/02/2025

Red Velvet Strawberry Cheesecake Recipe
Ingredients:

For the Red Velvet Cake Layer:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1/2 tsp salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice
Optional: Whipped cream for garnish
Instructions:

Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
Make the Red Velvet Cake Layer:
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the red velvet batter into the prepared springform pan and spread it evenly.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract and mix until combined. Gradually add the eggs, one at a time, mixing on low speed until just combined.
Stir in the sour cream until smooth.
Assemble the Cheesecake:
Pour the cheesecake filling over the red velvet cake layer in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Bake:
Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath.
Bake in the preheated oven for about 60-70 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Topping:
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for about 15-20 minutes to release their juices.
Serve:
Once the cheesecake is chilled, remove it from the springform pan. Top with the strawberry mixture and garnish with whipped cream if desired.
Slice and enjoy your delicious Red Velvet Strawberry Cheesecake!

02/02/2025

Reese’s Overload Ice Cream Sundae Cake 🍫🥜🍦
This Reese’s Overload Ice Cream Sundae Cake is the ultimate peanut butter and chocolate lover’s dream! It’s layered with rich chocolate cake, creamy peanut butter ice cream, crushed Reese’s cups, and a decadent drizzle of hot fudge and peanut butter sauce. Perfect for birthdays, celebrations, or any time you’re craving a Reese’s overload!

Ingredients:
For the Cake Base:
1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
½ teaspoon espresso powder (optional, enhances chocolate flavor)
For the Peanut Butter Ice Cream Layer:
1.5 quarts (about 6 cups) peanut butter ice cream, slightly softened
1 cup crushed Reese’s peanut butter cups
For the Toppings:
1 cup hot fudge sauce, warmed
½ cup peanut butter, melted
1 cup whipped cream or Cool Whip
½ cup crushed Reese’s Pieces
½ cup chopped Reese’s peanut butter cups
¼ cup chocolate sprinkles (optional)
Instructions:
Step 1: Bake the Cake
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Prepare the chocolate cake batter according to package instructions. Stir in espresso powder if using.
Pour the batter into the pan and bake according to the box instructions (usually 25-30 minutes).
Let the cake cool completely in the pan. Once cooled, transfer it to the freezer for 30 minutes to firm up.
Step 2: Add the Ice Cream Layer
Spread the softened peanut butter ice cream evenly over the chilled cake layer.
Sprinkle crushed Reese’s peanut butter cups over the ice cream.
Freeze for at least 3 hours or until the ice cream is firm.
Step 3: Add the Toppings
Drizzle the warm hot fudge and melted peanut butter over the frozen cake.
Pipe or spread whipped cream around the edges.
Sprinkle Reese’s Pieces, chopped Reese’s peanut butter cups, and chocolate sprinkles on top.
Step 4: Serve & Enjoy!
Freeze for an additional 30 minutes before slicing.
Use a warm knife to cut slices and serve immediately!

02/02/2025

Triple Chocolate Mousse Cake with Healthier Substitutes 🍫🍰

Satisfy your chocolate cravings with this decadent triple chocolate mousse cake! It's rich, luxurious, and oh-so-tasty!

Ingredients:
- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 cup dark chocolate, melted
- 1 cup milk chocolate, melted
- 1 cup white chocolate, melted
- 3 cups heavy cream, divided
- 1/4 cup powdered sugar (for each mousse layer)
- 1/2 cup heavy cream (for ganache)
- 1/2 cup dark chocolate, chopped

Instructions:
1. Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Mix until the mixture appears like wet sand. Press this crust evenly into the bottom of a springform pan. Place it in the refrigerator for about 30 minutes to set.

2. Make the Chocolate Mousse Layers: Begin with the first layer. In a separate bowl, whip 1 cup of heavy cream with 1/4 cup powdered sugar until soft peaks form. Gently fold in the melted dark chocolate until well combined. Pour this mousse onto the chilled crust and spread evenly.

3. For the milk chocolate mousse, repeat the previous step using the melted milk chocolate. Spread this layer on top of the dark chocolate mousse. Finally, create the white chocolate mousse using the remaining whipped cream and the melted white chocolate. Spread it as the final layer. Cover the cake with plastic wrap and refrigerate for 4-6 hours, or until the mousse is fully set.

4. Prepare the Ganache: In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it begins to simmer (do not let it boil). Remove from heat, then pour it over the chopped dark chocolate in a separate bowl. Allow it to sit for 2-3 minutes, then stir until smooth and glossy.

5. Decorate and Serve: Once the cake is set, remove it from the refrigerator and pour the ganache over the top, allowing it to drip down the edges. Garnish the cake with fresh raspberries, chocolate swirls, and mint leaves for a lovely presentation. Slice and serve chilled!

Nutritional Information:
Each serving (1 slice) approximately contains:
- Calories: 400
- Fat: 30g
- Carbohydrates: 35g
- Protein: 5g
- Sugar: 25g

Time: Preparation time: 30 minutes | Cooking time: 0 minutes

02/02/2025

Rainbow Sherbet Piña Colada

Ingredients:

1 cup pineapple juice 🍍
1/2 cup coconut cream 🥥
2 scoops rainbow sherbet 🍨 (the more colors, the better!)
1/2 cup crushed ice 🧊
1 shot white rum (optional for a tropical kick!) 🍹
Pineapple slices and maraschino cherries for garnish 🍍🍒
A drizzle of grenadine or fruit syrup for extra color

Directions:

In a blender, combine the pineapple juice, coconut cream, rainbow sherbet, crushed ice, and white rum (if using).
Blend until smooth and creamy. If the mixture is too thick, add a little more pineapple juice or a splash of water.
Pour the vibrant mixture into a tall glass.
Garnish with a pineapple slice, maraschino cherry, and a drizzle of grenadine or fruit syrup for a pop of color.
Serve immediately and enjoy this tropical, fruity delight!

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 200 kcal (without rum) | Servings: 1 serving

02/02/2025

Starbucks Golden Gingerbread Frappuccino!
Ingredients:

1 cup milk
1/4 cup gingerbread syrup (or gingerbread cookie crumbs blended with a little milk)
1/4 cup ice
1 tablespoon sugar (or to taste)
1/4 teaspoon vanilla extract
Whipped cream, for topping
Edible gold flakes, for garnish
Instructions:

Make the base: In a blender, combine milk, gingerbread syrup (or gingerbread cookie crumbs mixture), ice, sugar, and vanilla extract. Blend until smooth and creamy.
Assemble: Pour the blended mixture into a cup.
Top with whipped cream and toppings: Top with whipped cream and edible gold flakes.

02/02/2025

Luscious Chocolate Caramel Coffee Cake 🍫☕🍰

Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee granules dissolved in 2 tbsp hot water
1 cup chocolate chips
½ cup caramel sauce (store-bought or homemade)
Directions:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and dissolved coffee until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, drizzle the caramel sauce over the top.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 390 kcal | Servings: 10 servings

02/02/2025

Chocolate Raspberry Swiss Roll
This Chocolate Raspberry Swiss Roll is a perfect combination of light, fluffy chocolate sponge cake and a sweet, tart raspberry filling. It’s a visually stunning and delicious dessert, ideal for special occasions or when you just want to indulge in a delightful treat!

Ingredients
For the Chocolate Sponge Cake:

4 large eggs
½ cup (100g) granulated sugar
1 tsp vanilla extract
½ cup (65g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
¼ cup (60ml) warm water
For the Raspberry Filling:

1 ½ cups (360g) fresh raspberries (or frozen, thawed)
¼ cup (50g) granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
For the Whipped Cream:

1 cup (240ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Decoration (optional):

Extra fresh raspberries
Chocolate shavings or curls
Powdered sugar (for dusting)
Instructions
Prepare the Chocolate Sponge Cake:

Preheat the oven to 350°F (175°C). Grease and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.
In a mixing bowl, beat the egg yolks and granulated sugar together until pale and fluffy. Add the vanilla extract and mix.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture.
In another bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Once baked, remove the cake from the oven and allow it to cool for a few minutes. Then, turn it onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, and roll the cake up with the towel. Let it cool completely.
Make the Raspberry Filling:

In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
If you prefer a thicker filling, mix the cornstarch with cold water and add it to the raspberry mixture. Stir and cook for another 1-2 minutes until thickened. Let it cool completely.
Make the Whipped Cream:

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Swiss Roll:

Once the cake is completely cooled, gently unroll it and spread a layer of whipped cream on the inside of the cake.
Spoon the cooled raspberry filling on top of the whipped cream, spreading it evenly.
Carefully roll the cake back up without the towel, and place it seam-side down on a serving platter.
Decorate:

Frost the top of the roll with more whipped cream, and garnish with fresh raspberries, chocolate shavings, or curls.
Lightly dust the top with powdered sugar for an extra festive touch.
Serve:

Chill the Swiss roll for at least 1 hour before slicing.
Slice into rounds and serve chilled for a beautiful and delicious dessert.
Tips:
You can use store-bought raspberry jam as a filling for a quicker version of this dessert.
If the cake cracks when rolling, don’t worry—it’s part of the rustic charm of a Swiss roll.
The cake can be stored in the fridge for up to 2 days, but it’s best enjoyed within the first 24 hours.
This Chocolate Raspberry Swiss Roll is a delightful dessert that brings the perfect balance of rich chocolate and fruity sweetness—an elegant treat for any occasion! 🍫🍇

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