https://www.facebook.com/281446995053573/

Rafflesia, Dhaka (2025)

21/08/2025

Indulgence in a Glass: The Perfect Chocolate Strawberry Delight

When it comes to desserts that truly capture the heart, few combinations rival the timeless pairing of chocolate and strawberries. This luscious beverage takes that romance to the next level, blending rich chocolate creaminess with the freshness of ripe strawberries for a drink that is as luxurious as it is satisfying.

A Feast for the Eyes

Served in a tall glass, the drink is layered with silky chocolate, topped generously with whipped cream, and garnished with fresh strawberries. A sprinkle of chocolate shavings and crunchy pearls adds the final touch, turning a simple indulgence into a picture-perfect treat.

Flavor That Captivates

Chocolate Base: Smooth, velvety, and comforting, it provides the foundation of this dessert drink.

Whipped Cream: Light and airy, it balances the richness with a touch of sweetness.

Strawberries: Juicy and slightly tart, they create the perfect contrast, enhancing the depth of the chocolate.

Crunchy Toppings: Chocolate bits and candy pearls bring texture, making each sip exciting.

More Than Just a Drink

This creation is not merely a beverage—it’s a celebration of flavor, artistry, and indulgence. Ideal for romantic evenings, festive occasions, or simply as a personal treat, it embodies the joy of savoring something truly special.

Final Thought

The Chocolate Strawberry Delight is more than refreshment—it’s a sensory experience. With every sip, you taste the harmony of chocolate decadence and fruity freshness, reminding you that sometimes, happiness really does come in a glass.

21/08/2025

A Decadent Delight: Strawberry Chocolate Cheesecake

In the world of desserts, few creations manage to balance elegance, indulgence, and freshness quite like the Strawberry Chocolate Cheesecake. This luxurious treat is a masterpiece of textures and flavors, bringing together the richness of chocolate, the creaminess of cheesecake, and the natural sweetness of fresh strawberries.

Layers of Perfection

At the base lies a dense and slightly crunchy layer of crushed chocolate cookies, providing the perfect contrast to the silky filling above. The cheesecake layer itself is smooth, creamy, and subtly sweet, designed to melt in your mouth with every bite.

Nestled within are slices of juicy strawberries, their vibrant red color peeking through the creamy interior like hidden gems. To crown the creation, a glossy chocolate ganache cascades down the sides, delivering a luscious finish that’s both visually stunning and irresistibly tempting.

A Symphony of Flavors

Each forkful offers a harmony of tastes: the bittersweet depth of chocolate, the velvety richness of cheesecake, and the fresh, tangy burst of strawberries. Topped with whole strawberries and blackberries, it’s not just a dessert—it’s an experience of indulgence elevated by freshness.

A Dessert for Every Occasion

Whether served at a dinner party, a romantic celebration, or simply as a weekend indulgence, this Strawberry Chocolate Cheesecake is guaranteed to impress. It embodies sophistication while remaining comfortingly familiar, making it a true crowd-pleaser.

In every sense, this dessert is a celebration of balance: light yet decadent, refreshing yet rich. A slice is more than just a sweet ending—it’s a reminder that life’s finest pleasures are often found in the details.

21/08/2025

🍫 Chocolate Mousse Layer Cake Recipe
Ingredients

For the Cake Base

1 ½ cups (190 g) all-purpose flour

1 cup (200 g) granulated sugar

½ cup (60 g) cocoa powder (unsweetened)

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs

½ cup (120 ml) vegetable oil

1 cup (240 ml) buttermilk

1 tsp vanilla extract

For the Mousse Layers

200 g dark chocolate (good quality, chopped)

200 g milk chocolate (chopped)

500 ml heavy cream (divided)

3 tbsp powdered sugar

2 tsp gelatin powder + 3 tbsp water

For the Chocolate Ganache Drip

200 g dark chocolate (chopped)

200 ml heavy cream

For Garnish

Chocolate shavings or chunks

Instructions
1. Bake the Cake Base

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

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

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

Pour into prepared pan and bake for 25–30 minutes. Let cool completely.

2. Prepare the Mousse

Melt dark chocolate and milk chocolate separately using a double boiler. Allow them to cool slightly.

In a small bowl, dissolve gelatin in water and let bloom for 5 minutes. Heat gently until dissolved.

Whip 400 ml heavy cream with powdered sugar until soft peaks form.

Divide whipped cream in half. Fold one half into melted dark chocolate + gelatin, and the other half into melted milk chocolate. Chill for 15 minutes.

3. Assemble the Cake

Slice the cooled cake horizontally into two thin layers.

Place one cake layer at the bottom of a springform pan. Spread a layer of dark chocolate mousse.

Add the second cake layer, then spread milk chocolate mousse on top.

Smooth the top and refrigerate for at least 4 hours (or overnight) until firm.

4. Make the Ganache

Heat cream until just boiling. Pour over chopped chocolate.

Stir until smooth and glossy. Let cool slightly before pouring over the chilled cake.

5. Garnish

Let the ganache drip beautifully along the edges.

Top with chocolate shavings or chunks for a rich finish.

✨ Serving Tip

Slice with a hot knife for clean layers. Pairs perfectly with a cup of coffee or espresso.

21/08/2025

🍫🍇 Raspberry Fudge Brownie Trifle 🍫🍓
Ingredients:
For the Brownies:
1 box fudge brownie mix (plus ingredients as instructed on the box)
¼ cup water
1/3 cup vegetable oil
2 large eggs
For the Raspberry Filling:
2 cups fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Creamy Layer:
1½ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
Directions:
Bake the Brownies:
Preheat oven as directed on the brownie mix box. In a bowl, combine the fudge brownie mix, water, vegetable oil, and eggs until well combined. Pour into a greased baking dish and bake according to package instructions. Allow to cool completely, then cut into bite-sized cubes.
Prepare the Raspberry Filling:
In a medium bowl, combine fresh raspberries with granulated sugar and lemon juice. Stir gently and set aside to macerate for 10-15 minutes to release their juices.
Make the Creamy Layer:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the Trifle:
In a large trifle dish or individual dessert glasses, layer cubes of brownie at the bottom. Top with a layer of the creamy mixture, then spoon over some raspberry filling. Repeat layers until the dish is filled, finishing with the creamy layer.
Decorate:
Garnish the top with extra fresh raspberries and brownie crumbs for a beautiful presentation.
Chill:
Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutritional Information:
⏰ Prep Time: 25 minutes | Cooking Time: 35 minutes | Chilling Time: 2 hours | Total Time: 3 hours
🔥 Kcal: ~480 kcal per serving
🍽️ Servings: 10 servings

21/08/2025

# **Black Forest Chocolate Cheesecake**

# # **Ingredients**

# # # **For the Oreo Crust**
* 1 ½ cups (150g) Oreo cookie crumbs (about 15-18 cookies)
* 4 tablespoons (56g) unsalted butter, melted

# # # **For the Chocolate and Vanilla Cheesecake Filling**
* 3 blocks (24 ounces / 680g) full-fat cream cheese, softened
* 1 cup (200g) granulated sugar
* 1 cup (240g) sour cream, at room temperature
* 4 large eggs, at room temperature
* 1 teaspoon vanilla extract
* ½ cup (45g) unsweetened cocoa powder, sifted
* 4 ounces (113g) semi-sweet chocolate, melted and cooled slightly

# # # **For the Chocolate Ganache Topping**
* ½ cup (120ml) heavy cream
* 4 ounces (113g) semi-sweet chocolate, finely chopped

# # # **For Garnish**
* Fresh cherries with stems
* Chocolate chunks or shavings
* Mint leaves (optional)

---

# # **Instructions**

# # # **1. Make the Crust**
1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the Oreo crumbs and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let the crust cool completely on a wire rack.

# # # **2. Make the Filling**
1. In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the sour cream and vanilla extract and mix until just combined.
3. Beat in the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
4. Divide the cheesecake batter evenly into two separate bowls.
5. In one bowl, stir in the sifted cocoa powder until no streaks remain.
6. In the second bowl, stir in the melted and cooled semi-sweet chocolate until fully combined.
7. Pour half of the chocolate cheesecake batter over the cooled crust.
8. Carefully dollop the vanilla cheesecake batter over the chocolate layer, then pour the remaining chocolate cheesecake batter on top, creating a marbled effect. Use a knife to swirl the batters together gently if desired.

# # # **3. Bake the Cheesecake**
1. Wrap the outside of the springform pan in aluminum foil to prevent leaks. Place the pan in a large roasting pan.
2. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
3. Bake for 60-75 minutes, or until the center is set but still has a slight jiggle.
4. Turn off the oven and let the cheesecake cool inside with the door ajar for one hour.
5. Remove from the oven and water bath, and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

# # # **4. Make the Ganache and Assemble**
1. Place the finely chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Whisk until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool for about 10-15 minutes, or until it has thickened slightly.
5. Carefully remove the cheesecake from the springform pan.
6. Pour the ganache over the top of the cheesecake, letting it drip down the sides.
7. Garnish with fresh cherries and chocolate chunks.
8. Serve chilled.

21/08/2025

# **Pistachio Cheesecake**

# # **Ingredients**

# # # **For the Crust**
* 1 ½ cups (150g) graham cracker crumbs
* ⅓ cup (75g) unsalted butter, melted
* 2 tablespoons granulated sugar

# # # **For the Cheesecake Filling**
* 3 blocks (24 ounces / 680g) full-fat cream cheese, softened
* 1 ½ cups (300g) granulated sugar
* 1 cup (240g) sour cream, at room temperature
* 4 large eggs, at room temperature
* 1 cup (240g) unsalted pistachio butter or paste
* 1 teaspoon vanilla extract
* A few drops of green food coloring (optional)

# # # **For the Pistachio Drizzle and Garnish**
* ⅓ cup (80ml) heavy cream
* ⅓ cup (80g) unsalted pistachio butter or paste
* 2 tablespoons powdered sugar
* 1 teaspoon vanilla extract
* Chopped roasted pistachios for topping

---

# # **Instructions**

# # # **1. Make the Crust**
1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let the crust cool completely on a wire rack.

# # # **2. Make the Filling**
1. In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the sour cream, pistachio butter, and vanilla extract. Beat until just combined.
3. Beat in the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
4. Add a few drops of green food coloring if you want a more vibrant color.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

# # # **3. Bake the Cheesecake**
1. Wrap the outside of the springform pan in aluminum foil. Place the pan in a large roasting pan.
2. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
3. Bake for 60-75 minutes, or until the center is set but still has a slight jiggle.
4. Turn off the oven and let the cheesecake cool inside with the door ajar for one hour.
5. Remove from the oven and water bath, and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

# # # **4. Prepare the Drizzle and Garnish**
1. In a small saucepan, whisk together the heavy cream, pistachio butter, and powdered sugar over low heat until smooth and combined. Stir in the vanilla extract.
2. Let the drizzle cool and thicken slightly before using.
3. Carefully remove the cheesecake from the springform pan.
4. Pour the pistachio drizzle over the top of the cheesecake, letting it drip down the sides.
5. Sprinkle the chopped pistachios over the top.
6. Slice and serve chilled.

21/08/2025

# **Chocolate Peanut Butter Fudge Cake**

# # **Ingredients**

# # # **For the Chocolate Cake**
* 2 cups (240g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (65g) unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, at room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1 cup (240ml) freshly brewed hot coffee

# # # **For the Peanut Butter Frosting**
* 1 cup (226g) unsalted butter, softened
* 1 cup (240g) creamy peanut butter
* 4-5 cups (480-600g) powdered sugar
* ⅓ cup (80ml) heavy cream or milk
* 1 teaspoon vanilla extract
* Pinch of salt

# # # **For the Chocolate Ganache Drip**
* ¾ cup (180ml) heavy cream
* 6 ounces (170g) semi-sweet chocolate, finely chopped

# # # **For Garnish**
* Chopped roasted peanuts
* Chopped chocolate bars or fudge pieces

---

# # **Instructions**

# # # **1. Make the Cake**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.
4. Carefully stir in the hot coffee. The batter will be very thin.
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

# # # **2. Make the Peanut Butter Frosting**
1. In a large bowl, using an electric mixer, beat the softened butter and peanut butter until smooth and creamy.
2. Add the powdered sugar, alternating with the heavy cream, until you reach a smooth, spreadable consistency. Beat in the vanilla extract and salt.

# # # **3. Make the Ganache Drip**
1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Whisk until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool for about 15-20 minutes, or until it has thickened slightly but is still pourable.

# # # **4. Assemble the Cake**
1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of peanut butter frosting over the first layer. Sprinkle with chopped peanuts.
3. Place the second cake layer on top and repeat the frosting and peanut process.
4. Frost the entire cake with a thin crumb coat and chill for 20-30 minutes.
5. Apply the final, thicker layer of frosting, or for a more rustic look, use the remaining frosting to create a wavy effect on the sides and top.
6. Pour the cooled ganache over the top, letting it drip down the sides.
7. Immediately decorate with chopped peanuts and chocolate pieces.
8. Slice and serve!

21/08/2025

# **Chocolate Banana Fudge Cake**

# # **Ingredients**

# # # **For the Chocolate Cake**
* 2 cups (240g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (65g) unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, at room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1 cup (240ml) freshly brewed hot coffee

# # # **For the Banana Frosting**
* 1 cup (226g) unsalted butter, softened
* 1 ½ cups (180g) powdered sugar
* 1-2 ripe bananas, mashed
* 1 teaspoon vanilla extract
* Pinch of salt

# # # **For the Chocolate Fudge Frosting**
* 1 cup (226g) unsalted butter, softened
* 1 cup (180g) semi-sweet chocolate chips, melted
* 4-5 cups (480-600g) powdered sugar
* ⅓ cup (80ml) heavy cream or milk
* 1 teaspoon vanilla extract
* Pinch of salt

# # # **For the Ganache Drip and Garnish**
* ¾ cup (180ml) heavy cream
* 6 ounces (170g) semi-sweet or dark chocolate, finely chopped
* Sliced bananas
* Chopped toasted nuts (hazelnuts or pecans)

---

# # **Instructions**

# # # **1. Make the Cake**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.
4. Carefully stir in the hot coffee. The batter will be very thin.
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

# # # **2. Make the Frostings**
1. **For the Banana Frosting:** In a large bowl, beat the softened butter until light and creamy. Add the powdered sugar, mashed bananas, vanilla extract, and salt. Beat until smooth.
2. **For the Chocolate Fudge Frosting:** In a separate bowl, beat the softened butter until creamy. Beat in the melted and cooled chocolate. Add the powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and thick.

# # # **3. Make the Ganache**
1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Whisk until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool and thicken slightly.

# # # **4. Assemble the Cake**
1. Place one cake layer on a serving plate.
2. Spread a generous layer of banana frosting over the cake.
3. Place the second cake layer on top and repeat with another layer of banana frosting.
4. Frost the entire cake with a thin crumb coat of the chocolate fudge frosting. Chill for 20-30 minutes.
5. Apply the final, thicker layer of chocolate fudge frosting, or use it to pipe decorative swirls on top.
6. Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.
7. Arrange sliced bananas and chopped nuts on top.
8. Slice and serve!

21/08/2025

# **Triple Chocolate Mousse Cake**

# # **Ingredients**

# # # **For the Chocolate Cake**
* 2 cups (240g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (65g) unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, at room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1 cup (240ml) freshly brewed hot coffee

# # # **For the Milk Chocolate Mousse**
* 12 ounces (340g) milk chocolate, finely chopped
* 2 teaspoons unflavored gelatin powder
* ¼ cup (60ml) cold water
* 2 cups (480ml) cold heavy whipping cream

# # # **For the Dark Chocolate Ganache**
* ½ cup (120ml) heavy cream
* 4 ounces (113g) semi-sweet or dark chocolate, finely chopped

# # # **For the Whipped Cream Topping and Garnish**
* 1 cup (240ml) cold heavy whipping cream
* ¼ cup (30g) powdered sugar
* 1 teaspoon vanilla extract
* Chocolate chunks, chocolate shavings, and chocolate truffles for garnish

---

# # **Instructions**

# # # **1. Make the Cake**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.
4. Carefully stir in the hot coffee.
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

# # # **2. Make the Milk Chocolate Mousse**
1. Place the finely chopped milk chocolate in a heatproof bowl.
2. In a separate small bowl, sprinkle the gelatin powder over the ¼ cup of cold water. Let it sit for 5 minutes to bloom. Microwave for 10-15 seconds until it is liquid.
3. In a small saucepan, heat the 2 cups of heavy cream over medium heat until it just begins to simmer.
4. Pour the hot cream over the chocolate and whisk until smooth. Whisk in the liquid gelatin. Let the mixture cool to room temperature.
5. Once cooled, whip the mixture until it becomes a light, fluffy mousse.

# # # **3. Assemble the Cake**
1. Place one cake layer on a serving plate.
2. Spread the milk chocolate mousse evenly over the first cake layer.
3. Place the second cake layer on top. Chill the cake in the refrigerator for at least 2 hours, or until the mousse is set.

# # # **4. Make the Ganache and Topping**
1. Place the chopped dark chocolate in a heatproof bowl.
2. Heat the ½ cup of heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Whisk until the chocolate is completely melted and the ganache is smooth and glossy.
5. Pour the ganache over the top of the chilled cake, spreading it to the edges.
6. In a clean bowl, whip the remaining 1 cup of cold heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.

# # # **5. Garnish and Serve**
1. Pipe swirls of the whipped cream around the top edge of the cake.
2. Garnish the top with chocolate chunks, chocolate shavings, and chocolate truffles.
3. Slice and serve!

21/08/2025

# **Chocolate Banana Cream Layer Cake**

# # **Ingredients**

# # # **For the Chocolate Cake**
* 2 cups (240g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (65g) unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, at room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1 cup (240ml) freshly brewed hot coffee

# # # **For the Banana Cream Filling**
* 1 package (3.4 ounces / 96g) instant banana cream pudding mix
* 2 cups (480ml) cold milk
* 1 ½ cups (360ml) cold heavy whipping cream
* 2 ripe bananas, mashed

# # # **For the Chocolate Ganache Frosting**
* 1 ½ cups (360ml) heavy cream
* 1 ½ cups (270g) semi-sweet chocolate chips

# # # **For Garnish**
* Sliced bananas
* Chocolate chunks or shavings
* Chocolate whipped cream or frosting (optional)

---

# # **Instructions**

# # # **1. Make the Cake**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.
4. Carefully stir in the hot coffee. The batter will be very thin.
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

# # # **2. Make the Banana Cream Filling**
1. In a large bowl, whisk together the instant banana cream pudding mix and cold milk for about 2 minutes, or until thickened.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the whipped cream and mashed bananas into the pudding mixture. Chill in the refrigerator until ready to use.

# # # **3. Make the Chocolate Ganache Frosting**
1. Place the chocolate chips in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
4. Whisk until the chocolate is completely melted and the ganache is smooth and glossy.
5. Let the ganache cool to a thick, spreadable consistency, about 1-2 hours at room temperature, or less time in the refrigerator.

# # # **4. Assemble the Cake**
1. Place one cake layer on a serving plate or cake stand.
2. Spread the banana cream filling evenly over the first cake layer.
3. Place the second cake layer on top.
4. Apply a thin layer of the ganache frosting as a crumb coat and chill the cake for 20-30 minutes.
5. Apply the final, thicker layer of ganache frosting, smoothing the top and sides.
6. Garnish the top of the cake with sliced bananas and chocolate chunks. You can also pipe swirls of chocolate frosting if you have a pastry bag.
7. Slice and serve!

Rafflesia

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

21/08/2025

Address

Website

Alerts

Shortcuts

Share

Category