Leigh

Chocolate chip muffins

Posted on by Leigh

Chocolate chip muffins

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 muffins
Calories: 317kcal

Ingredients

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 g unsalted butter melted and cooled
  • 2 eggs large
  • 200 ml milk
  • 1 tsp vanilla extract
  • 150 g chocolate chips (semi-sweet or milk chocolate)

Instructions

  • Preheat your oven to 200°C (180°C for a fan oven). Line a muffin tin with paper liners or grease the cups with a bit of butter or oil.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the chocolate chips.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for about 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
  • Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Once they are completely cool, you can enjoy your homemade chocolate chip muffins!
    Feel free to adjust the amount of chocolate chips or add nuts if you prefer. Enjoy your delicious chocolate chip muffins!
Nutrition Facts
Chocolate chip muffins
Amount per Serving
Calories
317
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
61
mg
20
%
Sodium
 
223
mg
10
%
Potassium
 
117
mg
3
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
381
IU
8
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cake

Posted on by Leigh

Chocolate fudge cake

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling: 10 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 977kcal

Ingredients

Cake

  • 200 g all-purpose flour
  • 200 g granulated sugar
  • 200 g unsalted butter
  • 200 g dark chocolate (at least 70% cocoa)
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt

Chocolate Fudge Frosting

  • 200 g dark chocolate (at least 70% cocoa)
  • 200 g unsalted butter
  • 200 g icing sugar (powdered sugar)
  • 2-3 tbsp milk (as needed)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a heatproof bowl, melt the 200g of dark chocolate and unsalted butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by microwaving in short bursts, stirring between each burst until fully melted. Let it cool slightly.
  • In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
  • Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously until smooth.
  • In another bowl, sift together the all-purpose flour, baking powder, and salt.
  • Gently fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate fudge frosting. In a heatproof bowl, melt the remaining 200g of dark chocolate and unsalted butter together using the same method as before. Let it cool slightly.
  • Gradually sift in the icing sugar into the chocolate and butter mixture, stirring until well combined. If the frosting is too thick, you can add a few tablespoons of milk to reach your desired consistency.
  • Once the cakes are completely cool, spread a layer of the chocolate fudge frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
  • You can decorate the cake with additional chocolate shavings, sprinkles, or other toppings of your choice.
  • Slice and enjoy your delicious chocolate fudge cake!
    This recipe should yield a moist and decadent chocolate fudge cake that's perfect for any occasion.
Nutrition Facts
Chocolate fudge cake
Amount per Serving
Calories
977
% Daily Value*
Fat
 
64
g
98
%
Saturated Fat
 
39
g
244
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
191
mg
64
%
Sodium
 
251
mg
11
%
Potassium
 
434
mg
12
%
Carbohydrates
 
92
g
31
%
Fiber
 
6
g
25
%
Sugar
 
62
g
69
%
Protein
 
10
g
20
%
Vitamin A
 
1394
IU
28
%
Calcium
 
100
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

White chocolate lemon cake

Posted on by Leigh

White chocolate lemon cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 827kcal

Ingredients

Cake

  • 200 g unsalted butter softened
  • 200 g white chocolate chopped
  • 200 g granulated sugar
  • 4 eggs large
  • zest of 2 lemons
  • 200 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 ml milk

Lemon Curd Filling

  • juice of 2 lemons
  • zest of 1 lemon
  • 100 g granulated sugar
  • 2 eggs large
  • 50 g unsalted butter cubed

White Chocolate Ganache

  • 200 g white chocolate chopped
  • 100 ml heavy cream

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Set it aside to cool.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.
  • Sift the flour, baking powder, and salt into the wet mixture and fold it in gently.
  • Stir in the melted white chocolate and milk until you have a smooth cake batter.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, prepare the lemon curd filling. In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and whisk in the cubed butter until smooth. Let it cool.
  • When the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cakes and lemon curd are completely cool, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy.
  • To assemble the cake, place one of the cake layers on a serving plate. Spread a layer of lemon curd over the top.
  • Place the second cake layer on top and pour the white chocolate ganache over the cake, allowing it to drip down the sides.
  • Decorate as desired, perhaps with some lemon zest or white chocolate shavings.
  • Chill the cake in the refrigerator for about 30 minutes to set the ganache before serving.
    Enjoy your delicious white chocolate lemon cake!
Nutrition Facts
White chocolate lemon cake
Amount per Serving
Calories
827
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
216
mg
72
%
Sodium
 
333
mg
14
%
Potassium
 
255
mg
7
%
Carbohydrates
 
87
g
29
%
Fiber
 
1
g
4
%
Sugar
 
68
g
76
%
Protein
 
11
g
22
%
Vitamin A
 
1180
IU
24
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
199
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot cake date balls

Posted on by Leigh

Carrot cake date balls

Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 76kcal

Ingredients

  • 160 g dates pitted
  • 60 g carrots grated
  • 20 ml honey
  • 30 g almond flour (1/3 cup)
  • 1 tsp cinnamon
  • 2 ml nutmeg
  • 45 g coconut desiccated

Instructions

  • Place dates, carrots, almond flour, honey, and spices in a food processor and blend until fine and the mixture comes together
  • Using wet hands, roll the mixture into 12 balls
  • Roll the balls in the coconut
  • Store in the fridge in an airtight container for up to 5 days
Nutrition Facts
Carrot cake date balls
Serving Size
 
1 date ball
Amount per Serving
Calories
76
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.1
g
Sodium
 
5
mg
0
%
Potassium
 
119
mg
3
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate filled croissant

Posted on by Leigh

Chocolate filled croissant

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 1044kcal

Ingredients

Croissant Dough

  • 250 g all-purpose flour
  • 1 tsp salt
  • 25 g granulated sugar
  • 7 g instant yeast
  • 150 ml warm milk
  • 25 g unsalted butter melted
  • 200 g cold unsalted butter (for laminating)

Chocolate Filling

  • 100 g dark chocolate (semi-sweet or bittersweet), chopped
  • 50 g milk chocolate chopped
  • 30 g unsalted butter

Assembly

  • 1 egg beaten (for egg wash)
  • 30 g powdered sugar (for dusting)
  • 30 g chopped nuts (optional, for garnish)

Instructions

For the Croissant Dough:

  • In a mixing bowl, combine the flour, salt, and sugar.
  • In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
  • Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the Chocolate Filling:

  • In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and butter. Microwave in 20-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. Alternatively, you can melt them in a heatproof bowl over a pot of simmering water (double boiler).
  • Let the chocolate mixture cool to room temperature.

Assembly:

  • Take the chilled dough out of the refrigerator and roll it into a rectangle on a floured surface. It should be about 1/4-inch thick.
  • Cut the dough into triangles. Each triangle should be wide enough to accommodate a piece of chocolate.
  • Place a piece of chocolate filling at the base of each triangle and roll it up, tucking in the sides to seal the chocolate inside.
  • Place the filled croissants on a baking sheet lined with parchment paper, leaving enough space between them.
  • Brush the croissants with beaten egg for a shiny finish.
  • Preheat your oven to 200°C (390°F).
  • Bake the croissants in the preheated oven for 20 minutes or until they are golden brown and puffed up.
  • Remove the croissants from the oven and let them cool slightly on a wire rack.
  • Dust the warm croissants with powdered sugar and sprinkle with chopped nuts if desired.
    Enjoy your delicious homemade chocolate-filled croissants!
Nutrition Facts
Chocolate filled croissant
Amount per Serving
Calories
1044
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
43
g
269
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
19
g
Cholesterol
 
183
mg
61
%
Sodium
 
637
mg
28
%
Potassium
 
421
mg
12
%
Carbohydrates
 
84
g
28
%
Fiber
 
6
g
25
%
Sugar
 
28
g
31
%
Protein
 
14
g
28
%
Vitamin A
 
1726
IU
35
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
108
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Corn dogs

Posted on by Leigh

Corn dogs

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 284kcal

Ingredients

Batter

  • 150 g cornmeal
  • 150 g all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 240 ml milk
  • 1 egg large

Corn Dogs

  • 8 hot dogs
  • 8 wooden skewers
  • oil for frying

Instructions

  • Insert wooden skewers into each hot dog, leaving about 2-3 cm (1 inch) exposed at one end. This will make them easier to dip and fry.
  • In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk and egg.
  • Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be smooth and thick enough to coat the back of a spoon.
  • Fill a deep frying pan or a pot with enough oil to submerge the corn dogs. Heat the oil to 180°C (350°F).
  • Dip each hot dog into the batter, swirling it around to coat evenly. Allow any excess batter to drip off.
  • Carefully place the coated hot dogs into the hot oil, one or two at a time, depending on the size of your frying vessel. Be cautious not to overcrowd the pan.
  • Fry the corn dogs for about 3-4 minutes, turning them occasionally, until they are golden brown and crispy.
  • Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve your homemade corn dogs with ketchup, mustard, or your favorite dipping sauce.
    Enjoy your homemade corn dogs!
Nutrition Facts
Corn dogs
Amount per Serving
Calories
284
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
530
mg
23
%
Potassium
 
200
mg
6
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Melktert (Milk tart)

Posted on by Leigh

Melktert (Milk tart)

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 449kcal

Ingredients

Pastry Crust

  • 250 g all-purpose flour
  • 125 g unsalted butter cold and cubed
  • 50 g granulated sugar
  • 1 egg
  • a pinch of salt

Filling

  • 3 cups milk (750 ml)
  • 3 eggs large
  • 125 g granulated sugar
  • 50 g cornstarch
  • 50 g all-purpose flour
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • a pinch of salt
  • ground cinnamon for dusting (optional)

Instructions

Pastry Crust

  • In a large mixing bowl, combine the flour and a pinch of salt.
  • Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and mix it into the flour mixture.
  • Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

  • Preheat your oven to 180°C (350°F).
  • In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
  • In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract.

Assemble

  • Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
  • Pour the prepared filling into the pastry crust.
  • Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
  • Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
  • Before serving, dust the top of the tart with ground cinnamon if desired.
    Enjoy your delicious South African Milk Tart!
Nutrition Facts
Melktert (Milk tart)
Amount per Serving
Calories
449
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
71
mg
3
%
Potassium
 
223
mg
6
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
10
g
20
%
Vitamin A
 
667
IU
13
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate keto muffins

Posted on by Leigh

Double chocolate keto muffins

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 muffins
Calories: 244kcal

Ingredients

  • 100 g almond flour
  • 25 g cocoa powder
  • 30 g chocolate chips unsweetened (or 90% dark chocolate, chopped)
  • 50 g erythritol powdered (or your preferred keto-friendly sweetener)
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs large
  • 60 ml almond milk (unsweetened)
  • 60 g unsalted butter melted
  • 1 vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  • In a medium-sized mixing bowl, combine the almond flour, cocoa powder, unsweetened chocolate chips (or chopped dark chocolate), powdered erythritol, coconut flour, baking powder, and salt. Mix well to combine.
  • In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Make sure everything is well incorporated.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your double chocolate keto muffins as a delicious low-carb treat!
    These muffins are keto-friendly, but be sure to calculate the exact nutritional information based on the specific ingredients you use, especially if you're closely monitoring your carb intake.
Nutrition Facts
Double chocolate keto muffins
Serving Size
 
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
103
mg
34
%
Sodium
 
258
mg
11
%
Potassium
 
111
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
369
IU
7
%
Calcium
 
131
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

White chocolate cake

Posted on by Leigh

White chocolate cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 793kcal

Ingredients

Cake

  • 200 g white chocolate chopped
  • 200 g unsalted butter softened
  • 200 g granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200 ml whole milk

White Chocolate Ganache

  • 200 g white chocolate finely chopped
  • 200 ml heavy cream

For Decoration (optional)

  • white chocolate curls or shavings
  • fresh berries (e.g., strawberries or raspberries)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the 200g of white chocolate in 30-second intervals, stirring each time until smooth. Alternatively, you can melt it using a double boiler. Allow it to cool slightly.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in the melted white chocolate into the cake batter until well incorporated.
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
  • In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the 200g of chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly.
  • Place one of the cooled cake layers on a serving plate. Pour a portion of the white chocolate ganache over the top, allowing it to drip down the sides. Place the second cake layer on top and repeat with the remaining ganache. You can decorate the cake with white chocolate curls or shavings and fresh berries if desired.
  • Refrigerate the cake for at least 1-2 hours to set the ganache. Slice and serve. Enjoy your white chocolate cake!
    This white chocolate cake is sure to be a crowd-pleaser for any occasion.
Nutrition Facts
White chocolate cake
Amount per Serving
Calories
793
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
178
mg
59
%
Sodium
 
351
mg
15
%
Potassium
 
277
mg
8
%
Carbohydrates
 
81
g
27
%
Fiber
 
1
g
4
%
Sugar
 
57
g
63
%
Protein
 
11
g
22
%
Vitamin A
 
1170
IU
23
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
231
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vanilla ice cream chocolate cake

Posted on by Leigh

Vanilla ice cream chocolate cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 409kcal

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup hot water

Vanilla Ice Cream

  • High-quality vanilla ice cream

Instructions

Prepare the Chocolate Cake:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined, but be careful not to overmix.
  • Gradually add the hot water to the batter, mixing until smooth. The batter will be thin, but that's okay.
  • Pour the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove them from the pans and allow them to cool completely on a wire rack.

Assemble the Dessert:

  • Once the chocolate cakes have cooled, place one cake layer on a serving plate or cake stand.
  • Add a generous scoop of vanilla ice cream on top of the cake layer.
  • Place the second cake layer on top of the ice cream.
  • Serve immediately, and enjoy the combination of warm chocolate cake and cold vanilla ice cream.
    You can also get creative with toppings like chocolate sauce, whipped cream, or even some chopped nuts to enhance the flavor and presentation of this dessert. It's a classic combination that's sure to satisfy your sweet tooth!
Nutrition Facts
Vanilla ice cream chocolate cake
Amount per Serving
Calories
409
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
634
mg
28
%
Potassium
 
88
mg
3
%
Carbohydrates
 
60
g
20
%
Fiber
 
1
g
4
%
Sugar
 
41
g
46
%
Protein
 
5
g
10
%
Vitamin A
 
112
IU
2
%
Calcium
 
92
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.