Rahila's Goodies

08/10/2025

🍫 Chocolate Cheesecake Cupcakes Recipe
Ingredients

For the cupcakes:

1 cup all-purpose flour

½ cup cocoa powder

1 cup sugar

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 large egg

½ cup milk

½ cup vegetable oil

½ cup hot water

1 tsp vanilla extract

For the cheesecake filling:

8 oz (225 g) cream cheese, softened

⅓ cup sugar

1 egg

½ tsp vanilla extract

For the ganache topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Chocolate chunks or sprinkles (for garnish)

Instructions

Make the cupcakes:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

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

Add egg, milk, oil, and vanilla. Mix until combined. Slowly stir in hot water (batter will be thin).

Make cheesecake filling:

In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

Assemble:

Fill cupcake liners halfway with chocolate batter.

Spoon about 1 tbsp of cheesecake mixture into the center. Top with a little more chocolate batter (do not overfill).

Bake:

Bake for 20–22 minutes or until cupcakes are set. Let them cool completely.

Make ganache:

Heat heavy cream until just simmering, pour over chocolate chips, and stir until smooth. Let cool slightly.

Top & garnish:

Spread ganache over cooled cupcakes. Garnish with chocolate chunks or sprinkles.

✨ You’ll get rich, moist chocolate cupcakes with a creamy cheesecake surprise inside, finished with a glossy chocolate crown. Perfect for parties or a decadent treat!

07/10/2025

German Chocolate Cake with Coconut-Pecan Filling and Chocolate Ganache 😋❤️🎂

Ingredients
For the Chocolate Cake:
* 1 cup (120g) all-purpose flour
* 1 cup (120g) granulated sugar
* ⅓ cup (30g) unsweetened cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ cup (120ml) buttermilk, room temperature
* ¼ cup (60ml) vegetable oil
* 1 large egg, room temperature
* 1 teaspoon vanilla extract
* ½ cup (120ml) hot water
For the Coconut-Pecan Filling & Frosting:
* 1 cup (240ml) evaporated milk
* 1 cup (200g) granulated sugar
* ½ cup (113g) butter
* 3 large egg yolks
* 1 teaspoon vanilla extract
* 1½ cups (150g) shredded sweetened coconut
* 1 cup (100g) chopped pecans
For the Chocolate Ganache:
* 1 cup (170g) semisweet chocolate chips or chopped chocolate
* ½ cup (120ml) heavy cream
* 1 tablespoon unsalted butter
For Garnish:
* Whole pecans
Instructions
1. Bake the Cake Layers:
* Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
* In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
* Add the buttermilk, vegetable oil, egg, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
* Gradually pour in the hot water and mix on low speed until the batter is smooth. The batter will be thin.
* Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
2. Make the Coconut-Pecan Filling & Frosting:
* In a medium saucepan, whisk together the evaporated milk, sugar, butter, and egg yolks over medium heat.
* Bring the mixture to a gentle boil, stirring constantly. Continue to boil and stir for 5–7 minutes, until the mixture thickens to a custard-like consistency.
* Remove from the heat and stir in the vanilla extract, coconut, and chopped pecans.
* Let the filling cool to room temperature, stirring occasionally to prevent a skin from forming.
3. Make the Chocolate Ganache:
* Place the chocolate chips in a heatproof bowl.
* In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer.
* Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. Set aside to cool and thicken slightly.
4. Assemble the Cake:
* Once the cake layers are completely cooled, use a long serrated knife to carefully slice each cake layer in half horizontally, creating four thin layers in total.
* Place one cake layer on a serving plate. Spread a generous layer of the coconut-pecan filling on top, bringing it to the edges.
* Repeat with the next two cake layers and more filling.
* Place the final cake layer on top. Use the remaining coconut-pecan filling to cover the sides of the cake, creating a "naked" cake look where the filling shows through.
* Pour the thickened chocolate ganache over the top of the cake, allowing it to drip down the sides.
* Arrange whole pecans around the top edge of the cake and at the base for garnish.
* Refrigerate for at least 30 minutes to set before serving.

07/10/2025

🍰 Mocha Layer Cake with Coffee Buttercream & Blackberries
Ingredients

For the cake:

2 cups all-purpose flour

1 ¾ cups sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

½ cup vegetable oil

3 large eggs

2 tsp vanilla extract

1 cup freshly brewed strong coffee (cooled)

For the coffee buttercream frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp instant espresso powder (dissolved in 2 tbsp hot water)

2 tbsp heavy cream (adjust for consistency)

1 tsp vanilla extract

Pinch of salt

For garnish:

Fresh blackberries

Chocolate shavings or cocoa powder

Instructions

Make the cake layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

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

Add buttermilk, oil, eggs, and vanilla. Mix until combined. Slowly add coffee and mix until batter is smooth (it will be thin).

Divide batter evenly among pans and bake for 25–30 minutes. Cool completely before frosting.

Prepare the buttercream:

Beat softened butter until creamy.

Gradually add powdered sugar, then mix in espresso mixture, vanilla, cream, and salt. Beat until light and fluffy.

Assemble the cake:

Place one cake layer on a plate, spread with buttercream. Repeat with remaining layers. Frost the outside of the cake with a thin crumb coat, then add a final smooth layer.

Decorate:

Pipe swirls of buttercream on top. Garnish with blackberries and chocolate shavings.

✨ Result: A moist, rich mocha cake with silky coffee buttercream, perfectly balanced by the tart sweetness of blackberries.

07/10/2025

💚Grinch Red Velvet Cake Truffles💚

🟢Ingredients:

2 cups red velvet cake crumbs 🎂

4 oz cream cheese, softened 🧀

12 oz white chocolate, melted 🍫

Green food coloring 🟢

Red candy melts or sprinkles ❤️

🟢Instructions:

Mix cake crumbs and cream cheese until well combined 🍶.

Roll mixture into small balls and place on a parchment-lined tray 🥄.

Chill in the fridge for 30 minutes ❄️.

Melt white chocolate and tint with green food coloring 🍫🟢.

Dip chilled cake balls into green chocolate and place back on tray 🍡.

Decorate with red candy melts or sprinkles for Grinch details ❤️.

Chill again until chocolate is set ❄️.

06/10/2025

🤍💚White Chocolate Pistachio Cake 😋🍰

Ingredients:

1 1/2 cups all-purpose flour
1 cup shelled pistachios, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup white chocolate chips
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup white chocolate, melted and cooled
1/4 cup heavy cream
1/4 cup pistachio puree
1 teaspoon vanilla extract
Chopped pistachios for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine the buttermilk and sour cream in a small bowl. Alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Fold in the white chocolate chips.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, beating until combined. Add the melted white chocolate, heavy cream, pistachio puree, and vanilla extract, and beat until smooth.
Assemble the cake by placing one layer on a serving plate. Spread with a layer of frosting, then top with the second cake layer. Repeat with the third layer. Frost the top and sides of the cake, then garnish with chopped pistachios.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 560 kcal | Servings: 10 servings

06/10/2025

06/10/2025

🍞🥧🍯 Pistachio & Honey Cake Recipe 🍞🥧🍯

Ingredients 🍞🥧🍯
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon (optional)
• ½ cup softened butter
• ¾ cup natural honey
• ½ cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• ½ cup yogurt
• ½ cup milk
• ¾ cup crushed pistachios
• ¼ cup whole or sliced almonds

For Topping 🍞🥧🍯
• ¼ cup warm honey
• ¼ cup toasted pistachios and almonds

Preparation 🍞🥧🍯
1. Preheat the oven to 170°C (340°F). Grease a cake pan with butter and dust lightly with flour.
2. In a bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
3. In another bowl, beat the butter with honey and brown sugar until light and creamy.
4. Add the eggs one at a time with the vanilla, mixing well after each addition.
5. Gradually fold in the dry ingredients alternately with the yogurt and milk, mixing until smooth.
6. Stir in the crushed pistachios gently, then pour the batter into the prepared pan.
7. Bake for 35–40 minutes, until golden and fully baked through.
8. Allow the cake to cool slightly, drizzle with warm honey, and garnish with toasted pistachios and almonds.

05/10/2025

🍫 Chocolate Caramel Swiss Roll
Ingredients

For the sponge cake (jelly roll):

4 large eggs (room temp)

100 g (½ cup) sugar

1 tsp vanilla extract

60 g (½ cup) all-purpose flour

30 g (¼ cup) cocoa powder

1 tsp baking powder

Pinch of salt

For the caramel filling:

200 g (1 cup) soft caramels (or homemade caramel)

2 tbsp heavy cream

100 g (½ cup) chopped peanuts (optional, for crunch)

For the chocolate ganache topping:

200 g (7 oz) dark or milk chocolate, chopped

200 ml (¾ cup) heavy cream

1 tbsp butter

For decoration:

Caramel drizzle

Mini peanut butter cups (or truffles)

Chopped nuts

Caramel chunks

Instructions

Bake the sponge cake:

Preheat oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment.

Beat eggs and sugar until pale and fluffy. Add vanilla.

Sift flour, cocoa, baking powder, and salt, then fold gently into egg mixture.

Spread batter evenly in the pan and bake 10–12 minutes (it should spring back when touched).

Roll the cake:

While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment.

Roll the cake up with the towel (short side) and let it cool completely (this prevents cracks).

Prepare the filling:

Melt caramels with cream until smooth.

Unroll cooled cake, spread caramel evenly, and sprinkle with peanuts if using.

Roll the cake back up carefully.

Make ganache:

Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth. Add butter for shine.

Decorate:

Pour ganache over the roll, letting it drip down the sides.

Drizzle extra caramel over the top.

Sprinkle chopped nuts and place peanut butter cups/caramel candies on top.

Serve:

Chill for 30 minutes to set slightly, but slice at room temperature for best texture.

✨ Result: A rich, indulgent chocolate roll swirled with caramel, wrapped in glossy ganache, and loaded with candy toppings—a showstopper dessert for parties!

04/10/2025

🍫 Chocolate Chip Swiss Roll
Ingredients

For the sponge cake (jelly roll):

4 large eggs (room temperature)

100 g (½ cup) sugar

1 tsp vanilla extract

60 g (½ cup) all-purpose flour

20 g (2 tbsp) cornstarch

1 tsp baking powder

Pinch of salt

For the cream filling:

250 ml (1 cup) heavy cream (cold)

2 tbsp powdered sugar

1 tsp vanilla extract

50 g (½ cup) mini chocolate chips

For the chocolate glaze:

200 g (7 oz) milk chocolate, chopped

100 ml (½ cup) heavy cream

1 tbsp butter (for shine)

For decoration:

Mini chocolate chips (milk, dark, or white)

Whipped cream swirls

Instructions

Bake the sponge cake:

Preheat oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

Beat eggs and sugar until pale and fluffy (about 5–6 minutes). Add vanilla.

Sift flour, cornstarch, baking powder, and salt. Fold gently into egg mixture.

Spread batter evenly into the pan and bake 10–12 minutes until golden and springy.

Roll the cake:

While still warm, invert cake onto a clean kitchen towel dusted with powdered sugar.

Peel off parchment, then roll the cake up with the towel (short side first).

Let cool completely to prevent cracks later.

Prepare the filling:

Whip cold cream, powdered sugar, and vanilla until stiff peaks form.

Fold in mini chocolate chips.

Assemble the roll:

Carefully unroll the cooled sponge. Spread cream filling evenly, then roll back up tightly.

Chill in the fridge for 30 minutes.

Make the chocolate glaze:

Heat cream until steaming, pour over chopped chocolate. Stir smooth and add butter.

Pour over chilled roll, letting it drip down the sides.

Decorate:

Sprinkle generously with chocolate chips (milk, white, and dark).

Pipe whipped cream swirls on top for a bakery-style finish.

✨ Result: A soft, fluffy vanilla sponge rolled with creamy filling, coated in silky chocolate glaze, and topped with crunchy chocolate chips—a chocoholic’s dream!

04/10/2025

Ferrero Rocher Chocolate Mousse Dessert Bowls
Ingredients (makes 4–6 servings)

For the chocolate bowls:

200 g (7 oz) dark chocolate (for melting)

2 tbsp chopped roasted hazelnuts

For the mousse:

200 g (7 oz) dark or milk chocolate

2 tbsp Nutella (optional, for hazelnut flavor)

3 large eggs, separated

3 tbsp sugar

300 ml (1 ¼ cups) heavy cream, chilled

1 tsp vanilla extract

For topping:

4–6 Ferrero Rocher chocolates

Extra chopped hazelnuts or chocolate shavings

Instructions

1. Make the chocolate bowls:

Melt dark chocolate in a heatproof bowl over simmering water (or in the microwave in short bursts).

Inflate small balloons (or use silicone molds) to desired bowl size.

Dip the balloons/molds into melted chocolate and sprinkle chopped hazelnuts around the sides.

Place on a tray lined with parchment and refrigerate until firm.

Once set, carefully pop the balloons or remove from molds.

2. Prepare the mousse:

Melt chocolate and Nutella together, then let cool slightly.

In one bowl, beat egg whites with sugar until stiff peaks form.

In another bowl, whip heavy cream with vanilla until soft peaks form.

Stir egg yolks into the melted chocolate.

Gently fold in the whipped cream, then fold in the egg whites until smooth and airy.

3. Assemble:

Spoon mousse into the prepared chocolate bowls.

Chill in the fridge for at least 2 hours to set.

4. Garnish & serve:

Top each mousse bowl with a Ferrero Rocher chocolate.

Sprinkle with extra hazelnuts or drizzle with chocolate sauce.

03/10/2025

03/10/2025