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Blissful Culinary And Creative, Warri (2025)

03/08/2025

Homemade Spinach and Feta Quiche in a Crispy Sweet Potato Crust
🥂💕

This recipe offers a gluten-free and flavorful alternative to a traditional pie crust, using thinly sliced sweet potatoes.

Sweet Potato Crust Ingredients:
* 2 medium sweet potatoes (about 1.5 lbs or 680g), peeled
* 1 tbsp olive oil
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1/4 tsp garlic powder

Sweet Potato Crust Instructions:
* Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or springform pan.

* Slice the sweet potatoes: Using a mandoline slicer or a very sharp knife, slice the sweet potatoes into thin, uniform rounds (about 1/8 inch or 3mm thick).

* Season the slices: In a medium bowl, toss the sweet potato slices with olive oil, salt, pepper, and garlic powder until they are evenly coated.

* Form the crust: Arrange the sweet potato slices in the prepared pie dish, overlapping them slightly to form a solid layer on the bottom and up the sides. Ensure there are no gaps.

* Pre-bake the crust: Bake the sweet potato crust for 15-20 minutes, or until the edges are slightly browned and the potatoes are tender. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).

Spinach and Feta Filling Ingredients:
* 1 tbsp olive oil
* 1 small yellow onion, finely chopped
* 2 cloves garlic, minced
* 5 oz (140g) fresh spinach
* 4 large eggs
* 1 cup (240ml) heavy cream or whole milk
* 1/2 cup (115g) crumbled feta cheese
* 1/4 tsp salt
* 1/4 tsp black pepper
* Pinch of nutmeg

Spinach and Feta Filling Instructions:
* Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

* Wilt the spinach: Add the fresh spinach to the skillet in batches, stirring constantly until it has completely wilted. Remove the skillet from the heat and let the spinach cool slightly. Squeeze out any excess water from the spinach to prevent the quiche from becoming soggy.

* Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.

* Combine ingredients: Stir the sautéed onion and garlic mixture, the squeezed spinach, and the crumbled feta cheese into the egg mixture.

Assembly and Baking:
* Pour the filling: Pour the spinach and feta filling evenly into the pre-baked sweet potato crust.

* Bake the quiche: Place the pie dish on a baking sheet to catch any drips and bake for 35-45 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.

* Cool and serve: Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the filling to set properly.
Enjoy your delicious and healthy homemade quiche!

03/08/2025

STRAWBERRY LEMONADE BUTTERMILK CAKE
🍰🎂👨‍🍳🍰🎂

This recipe is divided into three parts: the lemon buttermilk pound cake, the creamy filling, and a fresh strawberry glaze to top it all off.

Lemon Buttermilk Pound Cake Ingredients:
* 1 cup (226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs, at room temperature
* 1 tsp vanilla extract
* 1 tbsp lemon zest (from 2 lemons)
* 3 cups (360g) all-purpose flour
* 1/2 tsp salt
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1 cup (240ml) buttermilk, at room temperature
* 1/4 cup (60ml) fresh lemon juice

Instructions:
* Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans.
* Cream butter and sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
* Add wet ingredients: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and lemon zest and mix until combined.
* Combine dry ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
* Alternate wet and dry: With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and lemon juice. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
* Bake the cake: Pour the batter evenly into your prepared pan(s). Bake for 50-60 minutes for a Bundt pan or 25-35 minutes for round cakes, or until a toothpick inserted into the center comes out clean.

* Cool: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it to cool completely.

Creamy Filling Ingredients:
* 8 oz (226g) cream cheese, softened
* 1/2 cup (113g) unsalted butter, softened
* 2 cups (240g) powdered sugar
* 1/2 tsp vanilla extract
* 1 tbsp fresh lemon juice
* 1/4 cup (60g) strawberry jam or puree

Instructions:
* Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2-3 minutes.
* Add remaining ingredients: Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed to medium-high and beat until the filling is light and fluffy.

* Finish the filling: Mix in the vanilla extract, lemon juice, and strawberry jam until the color is consistent and the filling is well combined.

Fresh Strawberry Glaze Ingredients:
* 1 cup (150g) fresh strawberries, hulled and quartered
* 1/2 cup (100g) granulated sugar
* 1 tbsp fresh lemon juice

Instructions:
* Simmer strawberries and sugar: In a small saucepan over medium heat, combine the strawberries and sugar. Cook for 5-7 minutes, stirring occasionally, until the strawberries have softened and release their juices, and the mixture has thickened into a glaze.
* Add lemon juice: Remove from heat and stir in the fresh lemon juice.
* Strain (optional): For a smoother glaze, you can press the mixture through a fine-mesh sieve.
* Cool: Let the glaze cool completely before using. Assembly If using a Bundt cake, pour the creamy filling over the cooled cake, allowing it to drip down the sides.

Drizzle the fresh strawberry glaze over the filling. Garnish with fresh strawberry slices. If using round cake layers, spread a generous layer of the creamy filling between the cooled cake layers. Frost the top and sides of the cake with the remaining filling. Drizzle with the strawberry glaze and decorate with fresh strawberries.

02/08/2025

How to Make Donuts So Good You May Never Buy Them Again
Master these irresistible fried pastries with our step-by-step instructions on how to make donuts so you can enjoy them at their freshest.

Ingredients
* For the Donuts:
* 1 cup milk
* 1/4 cup white sugar
* 2 1/4 teaspoons active dry yeast
* 2 large eggs
* 1/2 cup butter, melted
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* For Frying and Glaze:
* Oil for frying (vegetable or canola oil works well)
* 1 cup powdered sugar
* 2-3 tablespoons milk (for the glaze)
* 1 teaspoon vanilla extract (for the glaze)

Instructions
* Activate the yeast: In a small saucepan, gently heat the milk until it is lukewarm (about 110°F or 43°C). Do not let it get too hot, as this will kill the yeast. Pour the warm milk into a large bowl and stir in the white sugar and active dry yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy.
* Make the dough: Once the yeast is activated, whisk in the eggs and melted butter. In a separate bowl, combine the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
* Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
* Shape the donuts: After the first rise, gently punch down the dough. On a floured surface, roll the dough out to about 1/2-inch thickness. Using a donut cutter or two different-sized round cutters (one large for the donut and a smaller one for the hole), cut out your donuts.
* Second rise: Place the shaped donuts on a parchment-lined baking sheet. Cover them loosely and let them rise again for about 30-45 minutes, until they look puffy.
* Heat the oil: While the donuts are rising, heat about 2-3 inches of oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
* Fry the donuts: Carefully place 2-3 donuts at a time into the hot oil. Fry for 1-2 minutes per side, or until they are golden brown. Use a slotted spoon or spider tool to flip them and remove them from the oil. Place the fried donuts on a wire rack lined with paper towels to drain excess oil.
* Make the glaze: While the donuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until you have a smooth glaze.
* Glaze the donuts: Dip each warm donut into the glaze, turning to coat both sides. Place them back on the wire rack to let the glaze set.
Enjoy your delicious, homemade donuts!

02/08/2025

HOMEMADE BREAD ROLLS

Ingredients
* 500 grams all-purpose flour
* 300 grams water (you might need more; the dough should be slightly sticky)
* 4 grams brewer's yeast (or active dry yeast)
* 1 tablespoon honey
* 10 grams of salt

Instructions
* Activate the yeast: In a bowl, dissolve the yeast in the water with the honey.

* Make the dough: Add the yeast mixture to the flour and begin mixing. Once the flour is mostly incorporated, add the salt and continue mixing until you have a soft, homogeneous dough.

* First rise: Place the dough in the refrigerator and let it rise for 12 hours.

* Shape the rolls: After the long rise, divide the dough into equal pieces and shape them into rolls. Let the shaped rolls rest for 1 hour.

* Prepare for baking: Make a side cut on each roll and sprinkle some flour on top.

* Bake: Preheat your oven to 230°C (450°F). Place a saucepan of water in the oven to create steam. Bake the rolls for 10 minutes with the water pan inside.

* Finish baking: Remove the saucepan and continue to bake the rolls until they are golden brown.

02/08/2025

CARROT CAKE ROLL WITH CREAM CHEESE FROSTING

Ingredients
For the Carrot Cake Batter:
* ¾ cup (94g) all-purpose flour
* ¾ tsp baking powder
* ½ tsp baking soda
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp salt
* 3 large eggs
* ½ cup (100g) granulated sugar
* 2 tbsp (25g) brown sugar
* 1 tsp vanilla extract
* 2 cups (200g) finely grated carrots
* 2 tbsp (30ml) vegetable oil
For the Cream Cheese Filling:
* 1 cup (225g) cream cheese, softened
* 4 tbsp (60g) unsalted butter, softened
* 1 cup (120g) powdered sugar
* 1 tsp vanilla extract

Instructions
* Prepare the oven and pan: Preheat your oven to 180°C (350°F). Grease a jelly roll pan and line it with parchment paper.

* Combine dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

* Mix wet ingredients: In a separate bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is pale and thick. Add the oil and vanilla extract, then stir in the grated carrots.

* Combine wet and dry: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

* Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until the top springs back when lightly touched.

* Roll the cake: While the cake is still warm, dust a clean kitchen towel lightly with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and gently roll the cake up with the towel, starting from a short end. Let it cool completely while rolled.

* Make the frosting: To make the frosting, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, and beat until the mixture is fluffy.

* Fill and roll: Once the cake is completely cool, carefully unroll it. Spread the frosting evenly over the cake, then roll it back up (this time without the towel).

* Chill and serve: Wrap the cake roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour before slicing. If desired, you can dust it with powdered sugar just before serving.

02/08/2025

PINEAPPLE POUND CAKE

Ingredients
For the Cake:
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract (optional for extra flavor)
* 1 teaspoon pineapple extract
* 4 large eggs
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup crushed pineapple, undrained
* 1/2 cup sour cream or plain Greek yogurt
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons pineapple juice (from the crushed pineapple can)
* 1/2 teaspoon vanilla extract

Instructions
* Prepare the oven and pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-12 cup Bundt pan or a 9x13 inch baking pan.
* Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

* Cream the butter and sugar: In a large bowl using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.

* Add extracts and eggs: Beat in the vanilla, almond, and pineapple extracts. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

* Alternate wet and dry ingredients: Reduce the mixer speed to low. Add the dry ingredient mixture in three parts, alternating with the sour cream (or yogurt) and the crushed pineapple. Begin and end with the flour mixture. Mix just until combined; do not overmix.

* Pour and bake: Pour the batter evenly into the prepared pan. Smooth the top with a spatula.

* Bake: Bake for 60-70 minutes for a Bundt cake, or 50-60 minutes for an 9x13 inch pan, or until a wooden skewer or toothpick inserted into the center comes out clean.

* Cool the cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

* Make the glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more juice a little at a time to reach your desired consistency.

* Glaze the cake: Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before serving.
Enjoy your delicious Pineapple Pound Cake!

01/08/2025

PINEAPPLE PECAN CREAM CHEESE POUND CAKE

Ingredients
For the Pound Cake:
* 1 1/2 cups (3 sticks) unsalted butter, softened
* 1 (8-ounce) package cream cheese, softened
* 3 cups granulated sugar
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 6 large eggs, room temperature
* 1 (20-ounce) can crushed pineapple, well-drained
* 1 cup chopped pecans, plus extra for garnish
* 1 teaspoon vanilla extract
* 1 teaspoon pineapple extract (optional, but recommended for a stronger flavor)
For the Glaze:
* 1/2 cup (1 stick) unsalted butter, softened
* 4 ounces cream cheese, softened
* 2-3 cups powdered sugar
* 1/4 cup crushed pineapple, well-drained (can use some of the reserved juice from the can to thin)
* 1/2 teaspoon vanilla extract

Instructions
* Prepare the oven and pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, or use a baking spray with flour.

* Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

* Cream the butter and sugar: In the bowl of a stand mixer with a paddle attachment, beat the softened butter and cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy, about 5-7 minutes.

* Add eggs and extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and pineapple extracts.

* Alternate wet and dry ingredients: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the drained crushed pineapple. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.

* Fold in pecans: Gently fold in the chopped pecans with a spatula.

* Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

* Cool the cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

* Make the glaze: In a medium bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and mix until combined. Stir in the drained crushed pineapple and vanilla extract. Add a tablespoon or two of the reserved pineapple juice if needed to reach a drizzling consistency.

* Glaze and serve: Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional chopped pecans if desired.

01/08/2025

Carrot Loaf Cake

Ingredients
* 1½ cups (190g) all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 1 tsp ground cinnamon
* ½ tsp ground nutmeg
* ½ cup (100g) granulated sugar
* ½ cup (100g) brown sugar (packed)
* 2 large eggs
* ½ cup (120ml) vegetable oil (or melted butter)
* ¼ cup (60ml) milk
* 1 tsp vanilla extract
* 1½ cups (150g) finely grated carrots
* ¼ cup (25g) chopped walnuts or raisins (optional)

Instructions
* Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper to prevent sticking.

* Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mix well and set aside.

* Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy. Gradually pour in the vegetable oil while whisking until you have a smooth, glossy batter.

* Add Milk and Vanilla: Whisk the milk and vanilla extract into the wet mixture until fully incorporated.

* Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to gently fold them together until they are just combined. Be careful not to overmix.

* Fold in Carrots and Add-ins: Gently fold in the finely grated carrots and the optional chopped nuts or raisins until they are evenly distributed.

* Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

* Cool: Let the loaf cool in the pan for 10 minutes before lifting it out with the parchment paper. Transfer it to a wire rack to cool completely before slicing.

01/08/2025

Glory to God, my recommendation is back and active.

01/08/2025

Thank you so much Andiswa Simelane for bringing back old memories.
One love ❤️

01/08/2025

Carrabba's Chicken Marsala
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
* Boneless, skinless chicken breasts
* ¼ cup all-purpose flour
* 2 tablespoons olive oil
* 2 shallots, finely chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1 cup chicken stock
* 2 tablespoons butter
* 2 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper to taste
Instructions
* Pound the chicken breasts with a meat mallet between two pieces of plastic wrap until they are about ½ inch thick for even cooking.
* Season the flour in a shallow dish with salt and pepper to taste (about ½ teaspoon each). Dredge the chicken breasts in the seasoned flour, shaking off any excess.
* In a large pan over medium-high heat, heat the olive oil. Cook the chicken breasts for 4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Place the chicken on a platter and set aside.
* In the same pan over medium heat, add the shallots and mushrooms. Cook for approximately 3 minutes, stirring periodically, until the mushrooms are softened and the shallots are translucent.
* Add the Marsala wine and chicken stock to the pan with the shallots and mushrooms.
* Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the sauce has reduced and thickened.
* Stir in the butter and parsley until the butter is melted.
* Return the chicken to the pan and ladle the sauce over it. Simmer for 2–3 minutes, or until the chicken is fully warmed through.
* Serve the chicken Marsala with a spoonful of the sauce on top. Enjoy!
Nutrition
* Calories: 409kcal
* Carbohydrates: 20g
* Protein: 29g
* Fat: 17g
* Saturated Fat: 5g
* Polyunsaturated Fat: 2g
* Monounsaturated Fat: 8g
* Trans Fat: 0.2g
* Cholesterol: 89mg
* Sodium: 273mg
* Potassium: 780mg
* Fiber: 1g
* Sugar: 8g
* Vitamin A: 380IU
* Vitamin C: 6mg
* Calcium: 24mg
* Iron: 2mg
Notes
* Spicy Chicken Marsala: The chicken stock might benefit from a touch of cayenne pepper.
* Parmesan Chicken Marsala: For a cheesy touch, sprinkle some freshly grated Parmesan cheese over the chicken.
* Delicious Chicken Marsala In A Creamy Sauce: In order to get a velvety texture and deep taste, the cream can be added to the sauce.
* Mushroom And Bacon Chicken Marsala: Sprinkle some sautéed mushrooms and bits of crispy bacon over the Marsala.
* Balsamic Chicken Marsala: If you want a tart flavor, try balsamic vinegar instead of wine.
* Herbed Chicken Marsala: The chicken would benefit from a little dusting of fresh herbs like thyme, oregano, and basil.
* Sweet And Sour Chicken Marsala: If you want a sweet and sour sauce, add some honey.

01/08/2025

DEATH BY CHOCOLATE CAKE

This Death by Chocolate Cake is the ultimate indulgence—ultra-rich, moist, and loaded with intense chocolate flavor. If you're a true chocoholic, this cake is your sweet surrender. 🍫💀🍰
Ingredients
For the Chocolate Cake
* 1 ¾ cups (220g) all-purpose flour
* ¾ cup (65g) unsweetened cocoa powder
* 2 cups (400g) granulated sugar
* 1 ½ tsp baking powder
* 1 ½ tsp baking soda
* 1 tsp salt
* 2 large eggs
* 1 cup (240ml) buttermilk
* ½ cup (120ml) vegetable oil
* 2 tsp vanilla extract
* 1 cup (240ml) hot coffee (or hot water for a milder flavor)
For the Chocolate Buttercream Frosting
* 1 cup (230g) unsalted butter, softened
* 3 ½ cups (440g) powdered sugar
* ¾ cup (65g) unsweetened cocoa powder
* ½ cup (120ml) heavy cream or milk
* 1 tsp vanilla extract
* Pinch of salt
Optional Fillings/Toppings
* Chocolate ganache drizzle (100g chocolate + 100ml cream)
* Chocolate chips, curls, or shards
* Fudge pieces, Oreos, or truffles for garnish
Instructions
1. Make the Cake
* Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
* In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
* Add the eggs, buttermilk, oil, and vanilla to the dry ingredients and mix until smooth.
* Carefully stir in the hot coffee (the batter will be thin, which is exactly what you want).
* Pour the batter into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
* Let the cakes cool completely on a wire rack before frosting.
2. Make the Frosting
* In a large bowl, beat the softened butter until it is creamy.
* Sift in the cocoa and powdered sugar, then mix on low speed until combined.
* Add the vanilla, salt, and heavy cream or milk gradually, beating until the frosting is fluffy and easily spreadable.
3. Assemble the Cake
* Place one cake layer on a plate or stand. Spread a generous amount of frosting evenly over the top.
* Carefully place the second cake layer on top.
* Frost the outside of the entire cake, smoothing the frosting with a spatula or creating a swirl design.
* If you're using them, add a chocolate ganache drizzle and any other optional chocolate toppings.
Result
Decadent. Moist. Fudgy. Absolutely loaded with chocolate. This cake is not for the faint of heart—but it’s every chocolate lover’s dream. 🍫💣🔥

Blissful Culinary And Creative

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