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Rafflesia, Dhaka (2025)

09/10/2025

🍫 Chocolate Cake Roll❤❤
Light cocoa sponge, rolled with fluffy cream and finished with a dusting of powdered sugar or a chocolate ganache glaze.

🔸 Ingredients
🍰 For the Chocolate Sponge:
• ¾ cup (90g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temp)
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60ml) milk
• Powdered sugar (for rolling)
🎂 For the Filling (Choose One):
A. Whipped Cream Filling:
• 1 cup (240ml) heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
B. Chocolate Buttercream (Richer):
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• ¼ cup (25g) cocoa powder
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
🍫 Optional Ganache Topping:
• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 tbsp butter (for shine)

🔸 Instructions
1. Preheat & Prep:
• Preheat oven to 350°F (175°C).
• Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper and sides.
2. Make the Chocolate Sponge:
1 In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
2 In a large bowl, beat eggs for 3–5 minutes until pale, thick, and tripled in volume.
3 Gradually beat in sugar, then vanilla.
4 Gently fold in dry ingredients in batches, alternating with milk. Don’t overmix.
5 Spread batter evenly in pan. Bake 10–12 minutes, or until it springs back when lightly pressed.
3. Roll While Warm:
1 Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
2 Immediately after baking, loosen edges of the cake and invert onto the towel.
3 Carefully peel off parchment paper.
4 Starting from the short end, roll the cake (with towel inside) into a spiral. Let it cool completely in this rolled shape (prevents cracking later).
4. Make the Filling:
• For whipped cream: Whip all ingredients until stiff peaks form.
• For buttercream: Beat butter until fluffy, add remaining ingredients, and beat until smooth.
5. Assemble:
1 Gently unroll the cooled cake.
2 Spread filling evenly, leaving a ½-inch border.
3 Re-roll the cake (without the towel). Wrap in plastic wrap and chill for at least 30 minutes.
6. Optional Ganache Topping:
1 Heat cream until just simmering. Pour over chopped chocolate and butter.
2 Let sit 1 minute, then stir until glossy.
3 Let cool slightly, then pour over chilled cake roll. Let set before slicing.

09/10/2025

❤❤Caribbean Fruit Cake❤❤

Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (200g) brown sugar
• 1 cup (250g) mixed dried fruits (raisins, currants, prunes, cherries)
• ½ cup (120ml) dark rum (plus extra for soaking)
• ½ cup (120ml) melted butter or vegetable oil
• 3 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp mixed spice or allspice
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ cup (60ml) black treacle or molasses
• ¼ tsp salt

Instructions
Soak the mixed dried fruits in dark rum overnight or at least for several hours to soften and absorb flavor.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In another bowl, beat the eggs, sugar, melted butter, molasses, vanilla, and almond extract until smooth and well combined.
Stir in the soaked fruits (along with any leftover rum).
Gradually fold in the dry ingredients until you have a thick, rich batter.
Pour the batter into a greased and lined 8-inch round cake pan.
Bake in a preheated oven at 170°C (340°F) for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then brush the top with a little extra rum for added flavor and moisture.
Cool completely before slicing

09/10/2025

Rich Moist Fruit Cake❤❤❤

Ingredients:
• 2 cups (250g) all-purpose flour
• 1 cup (200g) brown sugar
• 1 cup (225g) unsalted butter (softened)
• 4 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp mixed spice or cinnamon powder
• ½ tsp nutmeg
• ¼ cup (60ml) orange juice or rum
• 1 tsp vanilla extract
• 1 tsp caramel or browning (optional, for color)
• 2 cups (300g) mixed dried fruits (raisins, sultanas, cherries, currants, etc.)
• ½ cup (70g) chopped nuts (cashew, almond, or walnut)
• ¼ cup (60ml) milk

Instructions:
Cream butter and brown sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla, orange juice, and browning if using.
In a separate bowl, mix flour, baking powder, baking soda, and spices.
Add the dry mixture gradually to the creamed mixture, alternating with milk.
Fold in the dried fruits and nuts until evenly distributed.
Pour batter into a greased and lined 8-inch round cake pan.
Bake in a preheated oven at 160°C (320°F) for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.

09/10/2025

❤❤🍒 Heavenly Black Forest Cheesecake Bliss 🍰✨

Ingredients

For the Chocolate Base:
• 200 g chocolate cookies (crushed)
• 80 g melted butter

For the Cheesecake Filling:
• 500 g cream cheese (room temperature)
• 200 g sour cream or Greek yogurt
• 150 g sugar
• 3 eggs
• 150 g dark chocolate (melted and cooled slightly)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the Cherry Layer:
• 1 jar (about 300–350 g) pitted cherries (fresh or canned)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp cherry juice or water

For Topping:
• Whipped cream
• Dark chocolate shavings
• Extra cherries for decoration

⸻

Instructions
1. Prepare the Base:
Mix crushed chocolate cookies with melted butter. Press the mixture firmly into the bottom of a 20–22 cm (8–9 inch) springform pan. Chill in the fridge while you make the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla, and melted chocolate. Mix until creamy and well combined.
3. Bake:
Pour the mixture over the chilled crust. Bake in a preheated oven at 160°C (320°F) for about 50–60 minutes, until the center is almost set. Turn off the oven, open the door slightly, and let it cool inside for 1 hour. Then chill completely in the fridge (at least 4 hours or overnight).
4. Cherry Layer:
In a small saucepan, combine cherries, sugar, cornstarch, and cherry juice. Cook over medium heat until thickened. Let it cool completely.
5. Assemble:
Spread the cherry topping over the chilled cheesecake. Add whipped cream swirls and sprinkle with chocolate shavings. Garnish with fresh cherries. 🍒

09/10/2025

TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST💙💙

Ingredients

For the crust

250g Oreo cookies (crushed into fine crumbs)

80g melted butter

For the cheesecake filling

600g cream cheese (softened)

200g sugar

200g sour cream or plain Greek yogurt

3 large eggs

150g white chocolate (melted)

150g milk chocolate (melted)

150g dark chocolate (melted)

1 tsp vanilla extract

For the topping

200ml heavy cream

200g dark or milk chocolate (chopped)

Chocolate curls/shavings or mini Oreos for garnish

Instructions

1. Prepare the crust

Mix crushed Oreos with melted butter.

Press firmly into the base of a greased springform pan. Chill in the refrigerator while making the filling.

2. Make the filling

Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well.

Add eggs one at a time, mixing just until combined (do not overbeat).

Divide the batter evenly into three bowls.

Stir melted white chocolate into one bowl, milk chocolate into the second, and dark chocolate into the third.

3. Layer the cheesecake

Pour the dark chocolate batter over the crust, smoothing the top.

Carefully spoon the milk chocolate batter over it, spreading gently.

Finish with the white chocolate batter on top.

Tap the pan lightly to release air bubbles.

4. Bake

Bake in a preheated oven at 160°C (320°F) for 55–65 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

Chill in the refrigerator for at least 6 hours or overnight.

5. Prepare topping

Heat cream until hot but not boiling. Pour over chopped chocolate and stir until smooth and glossy.

Let cool slightly, then pour over the chilled cheesecake.

06/10/2025

Hot Fudge Brownie Bread😋😍😍

Ingredients
• 1 cup (125g) all-purpose flour
• ½ cup (60g) unsweetened cocoa powder
• ¾ cup (150g) sugar
• ½ cup (100g) brown sugar
• ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup (120ml) melted butter or vegetable oil
• ¼ cup (60ml) milk
• 1 tsp vanilla extract
• ½ cup (90g) chocolate chips (plus extra for topping)

For the hot fudge topping:
• ½ cup (90g) dark chocolate chips
• ¼ cup (60ml) heavy cream or milk
• 1 tbsp butter

Instructions
Preheat oven to 170°C (340°F) and grease a loaf pan.
In a bowl, whisk flour, cocoa powder, baking powder, salt, sugar, and brown sugar.
In another bowl, mix eggs, melted butter (or oil), milk, and vanilla until smooth.
Combine wet and dry ingredients gently — do not overmix.
Fold in chocolate chips.
Pour batter into the prepared pan and sprinkle extra chocolate chips on top.
Bake for 40–50 minutes, until a toothpick inserted comes out with moist crumbs (not completely dry).

Let it set slightly before slicing — enjoy warm for that melty, gooey texture! 🍫🔥

06/10/2025

Chips😋😍😍

06/10/2025

Chocolate_🍫💖

06/10/2025

💖😋Ultimate Chocolate Drip Cake❤❤

Ingredients:

For the chocolate sponge:

1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee or boiling water

For the cream filling:
2 cups (480 ml) heavy whipping cream (cold)
½ cup (60 g) powdered sugar
1 tsp vanilla extract

For the chocolate ganache:
1 cup (200 g) semi-sweet chocolate chips
¾ cup (180 ml) heavy cream

Toppings:
Assorted chocolate bars, chopped (KitKat, Oreos, brownies, etc.)
Extra whipped cream (for piping)

Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Mix until smooth.

Stir in hot coffee/water (batter will be thin — that’s okay).

Pour into pans and bake 30–35 min or until a toothpick comes out clean. Cool completely.

Make whipped cream filling:
Beat cold heavy cream, powdered sugar, and vanilla on high until stiff peaks form.

Make ganache:
Heat heavy cream until steaming (not boiling). Pour over chocolate chips. Let sit 2 min, then stir until smooth and glossy. Cool slightly so it thickens but is still pourable.

Assemble the cake:
Place one cake layer on a plate, spread a thick layer of whipped cream.

Add the second cake layer. Frost top lightly if you want.

Slice, Serve and Enjoy 😋💕😊

06/10/2025

🍰 Red Velvet Cheesecake Layer Cake❤❤
Ingredients
Chocolate Cookie Crust (optional but delicious)

2 cups (200 g) chocolate cookie crumbs (Oreo or similar, without filling)

½ cup (115 g) unsalted butter, melted

Red Velvet Cake Layers

2 ½ cups (315 g) all-purpose flour

1 ½ cups (300 g) sugar

2 tbsp cocoa powder

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 ½ cups (360 ml) buttermilk (or milk + 1 tbsp vinegar)

1 cup (240 ml) vegetable oil

2 large eggs

2 tsp vanilla extract

1 tsp white vinegar

1–2 tbsp red gel food coloring

Cheesecake Layer

16 oz (450 g) cream cheese, softened

½ cup (100 g) sugar

2 large eggs

1 tsp vanilla extract

½ cup (120 ml) sour cream or heavy cream

Cream Cheese Frosting

16 oz (450 g) cream cheese, softened

1 cup (230 g) unsalted butter, softened

4 cups (480 g) powdered sugar

2 tsp vanilla extract

Red Berry Glaze

½ cup (120 ml) strawberry or raspberry jam

2 tbsp water

1 tsp lemon juice

Decoration

Red velvet crumbs (from cake trimming)

Dark chocolate chips

Extra frosting for piping

Instructions
1️⃣ Make the Cookie Crust (optional)

Mix cookie crumbs with melted butter until like wet sand.

Press into bottom of a springform pan (9-inch). Bake at 350°F (175°C) for 10 min. Cool.

2️⃣ Bake Red Velvet Layers

Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.

Whisk flour, cocoa, baking soda, baking powder, and salt.

In another bowl, whisk sugar, oil, eggs, buttermilk, vinegar, vanilla, and food coloring.

Combine wet and dry just until smooth.

Divide batter into two pans and bake 25–30 min. Cool completely.

3️⃣ Make Cheesecake Layer

Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.

Pour over the cooled cookie crust (or into a lined pan if not using crust).

Bake at 325°F (160°C) for 40–45 min until set but slightly jiggly in the center. Cool fully and chill.

4️⃣ Assemble the Cake

Place one red velvet cake on serving plate, spread thin frosting layer.

Add the cheesecake layer carefully. Frost top lightly to hold second red velvet cake layer.

Frost entire cake with cream cheese frosting. Smooth sides and top.

5️⃣ Add Glaze & Decorate

Warm jam with water and lemon juice until pourable. Cool slightly, pour on top letting it drip over edges.

Decorate with piped frosting, red velvet crumbs, and chocolate chips.

✨ Tips

Chill cake layers before stacking to prevent sliding.

Use gel food coloring for a deep red shade.

Keeps 4–5 days in the fridge, best served slightly chilled.

23/09/2025

Oreo Milk Drink_😍❤❤

Rafflesia

09/10/2025

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