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Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

 

PORTION OF DING DONG CAKE

INGREDIENTS:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (11 tablespoons) unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk at room temperature
  • ½ cup hot coffee

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk and coffee, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely before assembling the Ding Dong Cake.

Cream Filling:

  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted butter, softened
  • 1 cup powdered sugar

Instructions:

  1. In a medium saucepan, whisk together the milk and flour. Bring to a simmer over medium heat, stirring constantly, until the mixture has thickened. Remove from the heat and stir in the vanilla extract.
  2. Allow the milk mixture to cool completely.
  3. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cooled milk mixture until combined.

To assemble the Ding Dong Cake:

  1. Place one cake layer on a serving plate. Spread with the cream filling.
  2. Top with the second cake layer and frost the top and sides of the cake with the remaining cream filling.
  3. Cut the cake into individual Ding Dong slices and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache frosting, heat 1/2 cup heavy cream and 1/2 cup chocolate chips in a saucepan over low heat, stirring constantly until melted and smooth. Allow the ganache to cool slightly before frosting the cake.
  • To decorate the cake, you can drizzle with melted chocolate, sprinkle with chocolate shavings, or top with mini marshmallows.

DING DONG CAKE WITH DARK CHOCOLATE


VARIATIONS:

  • Chocolate Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder to the cake batter.
  • Vanilla Ding Dong Cake: Omit the cocoa powder from the cake batter and add 1 teaspoon vanilla extract.
  • Strawberry Ding Dong Cake: Add 1/2 cup mashed strawberries to the cake batter.
  • Lemon Ding Dong Cake: Add 1/4 cup lemon juice and 1 teaspoon lemon zest to the cake batter.
  • Chocolate Mint Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder and 1 teaspoon peppermint extract to the cake batter.

BENEFITS:

  • Ding Dong Cake is a good source of energy and carbohydrates, which can provide the body with fuel.
  • It also contains protein, which is essential for building and repairing tissues.
  • Ding Dong Cake contains a variety of vitamins and minerals, including calcium, iron, and vitamin A.
  • It also contains antioxidants, which can help to protect the body from damage.

NUTRITIONAL VALUE:

A one-slice serving of Ding Dong Cake (approximately 140 grams) contains the following:

  • Calories: 350
  • Fat: 15 grams
  • Saturated fat: 9 grams
  • Cholesterol: 75 milligrams
  • Sodium: 300 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 35 grams
  • Protein: 5 grams

DING DONG CAKE WITH DARK CHOCOLATE

It is important to note that Ding Dong Cake is a high-calorie food, so it should be consumed in moderation. It is also important to choose healthy toppings and variations, such as fresh fruit or nuts, to increase the nutritional value of the cake.


Enjoy! 😋😋 

DING DONG CAKE RECIPE

 


INGREDIENTS:

  • 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
  • 1-3 large eggs (per package instructions)
  • 1/4 to 3/4 cup water (per package instructions)
  • 1/3 cup vegetable oil (or amount per package instructions)
  • 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
  • 4 cups cold whole milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 chocolate crème sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Prepare chocolate cake or brownie mix according to package directions. Pour batter into prepared pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cake or brownies cool completely.
  4. In a large bowl, whisk together chocolate pudding mix and milk until smooth and thick.
  5. To assemble trifle, crumble half of the cake or brownies into the bottom of a trifle dish or large glass bowl. Top with half of the pudding mixture, half of the whipped topping, and half of the crushed cookies or candy bars. Repeat layers.
  6. Refrigerate for at least 2 hours, or overnight.
  7. Serve and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark chocolate cake mix or brownies.
  • To make a chocolate ganache to drizzle over the top of the trifle, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.


VARIATIONS:

  • Add a layer of chocolate mousse or chocolate ganache between the layers.
  • Use different types of cookies or candy bars, such as chocolate chip cookies, graham crackers, or peanut butter cups.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • For a coffee flavored trifle, use coffee flavored cake mix or brownies and coffee flavored pudding mix.

BENEFITS:

Chocolate trifle is a delicious and decadent dessert, but it can also be a good source of nutrients. The cake or brownies provide carbohydrates and protein, while the pudding and whipped topping provide calcium and other minerals. The chocolate also contains antioxidants, which can have health benefits.

NUTRITIONAL VALUE:

Here is a breakdown of the nutritional value of a serving of chocolate trifle (about 1 cup):

  • Calories: 477
  • Total Fat: 27g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.4g
  • Polyunsaturated Fat: 11g
  • Monounsaturated Fat: 7.5g
  • Cholesterol: 61mg
  • Sodium: 350mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 0.3g
  • Sugars: 18g
  • Protein: 4.9g

Chocolate trifle is a good source of:

  • Calcium: 10% of the daily recommended value (DV)
  • Iron: 6% of the DV
  • Potassium: 4% of the DV
  • Vitamin A: 4% of the DV
  • Vitamin C: 2% of the DV

Chocolate trifle is also a good source of antioxidants. Antioxidants can help protect your cells from damage and may reduce your risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.

However, it is important to note that chocolate trifle is also high in calories, sugar, and saturated fat. It is important to eat chocolate trifle in moderation and as part of a healthy diet.

 


 

Here are some tips for making chocolate trifle healthier:

  • Use dark chocolate cake mix or brownies. Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.
  • Use low-fat or fat-free pudding and whipped topping.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • Reduce the amount of sugar in the pudding mixture.
Enjoy! 😋😋

CHOCOLATE TRIFLE RECIPE

 


INGREDIENTS:

  • 1 cup creamy peanut butter
  • ½ cup honey
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup chocolate chips




INSTRUCTIONS:

  1. Line an 8x8-inch baking pan with parchment paper.

  2. In a medium saucepan, combine peanut butter, honey, and corn syrup over low heat. Stir constantly until the mixture is smooth and well-combined. Remove from heat and stir in vanilla extract.

  3. In a large bowl, combine oats and chocolate chips. Pour the peanut butter mixture over the oats and chocolate chips and stir until everything is evenly coated.

  4. Transfer the mixture to the prepared baking pan and press it firmly into an even layer.

  5. Refrigerate for at least 2 hours or until the bars are set. Cut into squares.

Enjoy! 😋😋

NO-BAKE PEANUT BUTTER AND CHOCOLATE CHIP GRANOLA BARS RECIPE

 


INGREDIENTS:

  • 1 cup (125g) all-purpose flour

  • 1/2 cup (60g) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon espresso powder (optional)

  • 1/2 cup (115g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups (225g) shredded zucchini

  • 1 cup (170g) semisweet chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or 8x4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.

  2. In a large bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder together until combined. Set aside.

  3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded zucchini and chocolate chips.

  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


TIPS:

  • For a richer chocolate flavor, use dark chocolate chips instead of semisweet chocolate chips.

  • To make the bread even more moist, add 1/2 cup of sour cream or plain yogurt to the batter.

  • If you don't have espresso powder, you can omit it or substitute it with 1/4 teaspoon of instant coffee granules.

  • The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Enjoy! 😋😋

CHOCOLATE ZUCCHINI BREAD RECIPE

 


INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 2 tablespoons melted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 6-well donut pans.

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

  3. In a separate bowl, whisk together the eggs, milk, melted butter, vegetable oil, and vanilla extract.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  5. Spoon the batter into the prepared donut pans, filling each well about 3/4 full.

  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

  8. Once the donuts are cool, you can glaze them with your favorite chocolate glaze or frosting.



TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.

  • If you don't have a donut pan, you can use a muffin pan. Just bake the donuts for 10-12 minutes.

  • To make a chocolate glaze, whisk together 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup milk until smooth. Add more milk if needed to reach desired consistency.

  • To make a chocolate frosting, cream together 1/2 cup butter, 1 cup powdered sugar, and 1/4 cup unsweetened cocoa powder until light and fluffy. Add 1/4 cup milk and 1 teaspoon vanilla extract and beat until smooth.

Enjoy! 😋😋

CHOCOLATE HOMEMADE DONUTS RECIPE

 


INGREDIENTS:

  • 2¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ⅓ cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream, divided

INSTRUCTIONS:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

  3. Add the cold butter cubes to the flour mixture and toss to coat.

  4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

  5. Add the chocolate chips and toss to combine.

  6. Gradually add the heavy whipping cream, 1/2 cup at a time, mixing until a shaggy dough forms. Do not overmix.

  7. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.

  8. Pat the dough into a 1-inch thick circle.

  9. Cut the dough into 8 wedges using a sharp knife or pastry cutter.

  10. Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

  11. Brush the tops of the scones with the remaining heavy whipping cream.

  12. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

  13. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  14. Serve the scones warm or at room temperature with your favorite toppings, such as whipped cream, chocolate sauce, or jam.


TIPS:

  • For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet chocolate chips.

  • To make ahead, prepare the scones and store them in an airtight container at room temperature for up to 2 days. When ready to serve, warm them in the oven for a few minutes.

  • Add a pinch of espresso powder to the dough for an extra boost of flavor.

  • Sprinkle the tops of the scones with coarse sugar before baking for a sparkly finish.

  • Enjoy these chocolate scones with a cup of coffee or tea for an indulgent treat.

Enjoy! 😋😋

CHOCOLATE SCONES RECIPE

 


INGREDIENTS:

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups milk
  • 1/4 cup melted butter
  • 1/4 teaspoon vanilla extract
  • 1 pint strawberries, hulled and sliced
  • Chocolate sauce, for serving (optional)

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix, as this will make the crepes tough.
  4. Heat a large non-stick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
  5. Pour 1/4 cup of batter onto the hot pan for each crepe. Cook for 1-2 minutes per side, or until golden brown and cooked through.
  6. Repeat steps 4-5 with the remaining batter.
  7. To assemble the crepes, place a few slices of strawberries on each crepe. Drizzle with chocolate sauce, if desired. Fold the crepe in half, then in half again to form a triangle.
  8. Serve immediately and enjoy!



TIPS:

  • For extra fluffy crepes, let the batter rest for 30 minutes before cooking.
  • If you don't have a non-stick skillet or griddle, you can grease a regular skillet with butter or cooking spray.
  • Be careful not to overcook the crepes, or they will become tough.
  • You can get creative with your toppings! Try adding other fruits, such as bananas or blueberries, or nuts, such as chopped walnuts or almonds.
  • Chocolate strawberry crepes are delicious for breakfast, lunch, or dinner!
Enjoy! 😋😋

CHOCOLATE STRAWBERRY CREPES RECIPE

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