Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, chocolate rice pinkblanket layer cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great layer cake. while doing other cakes, i forgot abt this was still baking & top part end up lightly brown. A crowd pleaser, this cake, like many other layer cakes, is tedious to make, quite pricey but people still buying. Recipes are available for many types of. · Chocolate Truffle Cake - a chocolate layer cake recipe with dense, moist chocolate cake, silky chocolate · This white chocolate raspberry cake is the perfect balance of tart & sweet!
Chocolate Rice Pinkblanket Layer Cake is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Chocolate Rice Pinkblanket Layer Cake is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- Take 500 g butter
- Get 250 g cream cheese
- Make ready 240 g castor sugar/fine sugar
- Prepare 220 g flour/superfine flour
- Make ready 50 g coconut milk powder
- Make ready 50 g Malted Drink Powder (Horlicks)
- Prepare 10 eggs
- Take 1 small can condensed milk
- Get 1 tbsp Ovalette (if u dont hv ovalette, skip)
- Get 1 tsp vanilla essence
- Take 1 tsp lemon essence
- Get Red colouring
- Make ready Chocolate Rice
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Instructions to make Chocolate Rice Pinkblanket Layer Cake:
- Prepare ingredients. In a mixing bowl, Cream butter, cream cheese, sugar & Ovalette until pale & fluffy. Add egg one by one, keep beating until well combined. On medium speed, whisk in condensed milk, coconut milk powder & malted drink powder. Still on medium speed, add flour in two batches. Mix gently until well combined.
- Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
- Scoop plain batter (A) for the first layer. The first layer is baked using both down & upper heat of the oven for 7mins (depending on your oven).
- Bake The rest of the layers after the first one using only the upper heat of the oven. Bake A in few layers until finish. Then, layer Batter C (red) until finish, followed by B. Before putting another layer, lightly press each layer with cake presser (see pic). Brush each layer with butter or jam to glue the layers together (didnt do this time). Bake last layer for 10mins, then cover cake pan with foil and bake again for another 10mins.
- Allow cake to cool completely, preferably few hours or overnight before cutting. Keep well in the fridge. Wrap in baking paper & Store in airtight container. When serving, Cut only the amount needed and leave that portion at room temperature before serving.
How To Cake It Yolanda Gampp shows how to make a towering cake of cakes! With tiers of chocolate, pink vanilla, and coconut cake filled with raspberry jam. An easy and delicious Chocolate Rice Krispie Cake recipe. Always a children's classic, chocolate rice krispie cakes are easy to make and always a favourite.. This is the most decadent chocolate cake I've ever tried!
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