Rahila's Goodies

14/11/2025

🍫✨ Chocolate Cheesecake Filled and Ganache-Topped Cake 🍰😍

🍰 Ingredients

For the Chocolate Cake:
• 2 cups flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Cheesecake Filling:
• 450 g cream cheese (at room temperature)
• ½ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg

For the Chocolate Ganache:
• 1 cup bitter or semi-sweet chocolate chips
• ½ cup heavy cream

🧁 Preparation

1. Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla, and beat until smooth.
Finally, add the boiling water and mix (the batter should be thin and runny).

2. Prepare the Cheesecake Layer:

Beat the cream cheese, sugar, vanilla, and egg until smooth.

3. Assemble the Layers and Bake:

Pour half of the cake batter into the pans.
Carefully spread the cheesecake mixture on top.
Pour the remaining cake batter on top.
Bake for 35–40 minutes. It is ready when a toothpick comes out clean. Leave to cool.

4. Prepare the Ganache:

Heat the cream in a small saucepan (do not boil).
Pour it over the chocolate and let it sit for 5 minutes.
Then stir until you get a shiny, smooth ganache.

5. Assemble the Cake:

Stack the cakes on top of each other.
Pour the ganache over the cake and let it drip down the sides.
Chill and serve. 🍫

13/11/2025

🍫Chocolate Overload Explosion Cake

⸻

📋 Ingredients

For the Cake:
• 2 cups (250 g) all-purpose flour
• 1 cup (90 g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) hot coffee

For the Ganache:
• 1 ½ cups (360 ml) heavy cream
• 2 cups (340 g) semi-sweet chocolate chips

For the Toppings:
• Assorted chocolates (truffles, bars, chocolate shards, etc.)
• Chocolate chips
• Grated chocolate
• Chocolate syrup or drizzle

⸻

👩‍🍳 Instructions

1️⃣ Prepare the Cake Layers
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Sift together flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, buttermilk, oil, eggs, and vanilla.
4. Gradually mix the dry ingredients into the wet mixture until smooth.
5. Stir in hot coffee — the batter will be thin, but that’s what makes it extra moist!
6. Divide evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool cakes completely before assembling.

⸻

2️⃣ Make the Ganache
1. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Pour hot cream over chocolate chips in a bowl.
3. Let sit 2–3 minutes, then whisk until smooth and glossy.
4. Allow to cool slightly to thicken before using.

⸻

3️⃣ Assemble the Cake
1. Place one cake layer on a stand or plate, spread a generous layer of ganache.
2. Add the second and third layers, spreading ganache between each.
3. Apply a thin crumb coat, then cover with a thicker, smooth layer of ganache.

⸻

4️⃣ Decorate
1. Pour the remaining ganache over the top, letting it drip dramatically down the sides.
2. Pile on assorted chocolates — truffles, bars, shards, chips — for that “explosion” look.
3. Sprinkle with grated chocolate and drizzle with chocolate syrup for the ultimate finish. 🍫✨

⸻

5️⃣ Chill & Serve
• Chill for at least 1 hour to set the ganache.
• Bring to room temperature before slicing and serving.

⸻

🍴 Tips
• Chocolate Variety: Mix milk, dark, and white chocolates for depth and contrast.
• Make Ahead: Bake layers a day in advance and refrigerate until assembly.
• Storage: Keep leftovers airtight in the fridge for up to 5 days.

12/11/2025

Lemon Raspberry Meringue Cheesecake

11/11/2025

😋💕Chocolate Brownie Cake Layers💕😋

Ingredients:

For the Brownie Layers:
8 large eggs
3 cups sugar
16 ounces melted butter
1½ cups cocoa powder, sifted
1 teaspoon vanilla extract
1¼ cups flour, sifted
½ teaspoon kosher salt
1 teaspoon baking powder

For the Coconut Filling:
1 cup walnuts, finely ground in a food processor
1½ cups unsweetened or sweetened coconut flakes
1 cup heavy cream
1 cup sugar
3 egg yolks
5 tablespoons unsalted butter, room temperature

For the Vanilla Buttercream:
3 sticks unsalted butter, softened
8 ounces mascarpone cheese, chilled
2½ cups powdered sugar
1 vanilla bean, seeds scraped
Pinch of salt

For the Chocolate Ganache:
8 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup
1 cup heavy cream

Directions:

Preheat your oven to 350°F (175°C). Grease and line four 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the eggs and sugar until well combined. Stir in the melted butter and vanilla extract. Gradually add the cocoa powder, flour, salt, and baking powder, mixing until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pans.

Make the Coconut Filling:
In a saucepan over medium heat, combine the heavy cream and sugar, stirring until the sugar dissolves.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks to temper them, then return the mixture to the saucepan.
Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the ground walnuts, coconut flakes, and butter. Let cool completely.

Prepare the Vanilla Buttercream:
In a large mixing bowl, beat the softened butter until creamy. Add the mascarpone cheese and mix until smooth. Gradually add the powdered sugar, vanilla bean seeds, and a pinch of salt, mixing until well combined and fluffy.

Assemble the Cake:
Place one brownie layer on a serving plate. Spread the coconut filling over the top.Repeat with the remaining layers .
Frost the entire cake with the vanilla buttercream, smoothing it out as desired.

Make the Chocolate Ganache:
In a heatproof bowl, combine the chopped chocolate and corn syrup.
In a saucepan, heat the heavy cream until just simmering, then pour it over the chocolate.
Let sit for a few minutes, then stir until smooth and glossy.
Finish the Cake:
Pour the chocolate ganache over the top of the frosted cake, allowing it to drip down the sides, then decorate with chocolate shavings .Let the ganache set for a few minutes before slicing.

11/11/2025

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Rachmat Buzick, Nandos Bakes, Rika Prins

10/11/2025

😋💕No-Bake Red Velvet Cookie Dough Cheesecake 💕😋

Ingredients:

Red Velvet Cake Bottom:
¾ cup all-purpose flour
1 teaspoon unsweetened cocoa powder
¼ teaspoon salt
¼ cup unsalted butter, softened
½ cup granulated sugar
¼ cup sour cream, room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg, room temperature
2 teaspoons red food coloring
⅓ cup buttermilk, room temperature
½ teaspoon baking soda
½ teaspoon white vinegar

Cookie Dough Crust:
2 ½ cups all-purpose flour
1 cup unsalted butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup milk
2 cups semisweet chocolate chips

Edible Cookie Dough Balls:
1 ¼ cup all-purpose flour
½ cup unsalted butter, room temperature
½ cup light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4-6 tablespoons milk
½ cup mini chocolate chips

No bake Chocolate Chip Cheesecake:
24 oz (3 packs) full-fat cream cheese, room temperature
½ cup granulated sugar
¼ cup sour cream, room temperature
1 ¼ cup heavy whipping cream, chilled
¾ cup powdered sugar
1 tablespoon vanilla extract
1 cup mini semisweet chocolate chips

Ganache:
1 cup dark chocolate chips
½ cup heavy cream
Cream Cheese Whipped Cream:
4 oz cream cheese, softened
1 cup heavy whipping cream, chilled
⅔ cup powdered sugar
1 teaspoon vanilla extract

Toppings:
Mini chocolate chips
Reserved red velvet cake crumbs
Remaining cookie dough balls

Instructions :

Red Velvet Cake Bottom:
Preheat oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Set aside.
Sift flour, cocoa, and salt. Whisk together and set aside.
Using a stand mixer or handheld mixer, beat butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes until well combined.
Add the egg and food coloring, mixing until combined. Scrape down the bowl.
Alternate adding dry ingredients and buttermilk, mixing until combined.
In a small bowl, mix baking soda and vinegar, then fold it into the batter.
Pour batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out with a few crumbs. Cool completely in the pan.

Cookie Dough Crust:
Line a 9-inch springform pan with parchment paper and grease the sides.
Spread flour on a lined baking sheet and bake for 5 minutes to kill bacteria. Set aside to cool.
In a mixer, beat melted butter, sugars, vanilla, and salt on medium speed. Gradually add flour, mixing until combined. If crumbly, add milk (1 tablespoon at a time). Fold in chocolate chips.
Press the dough into the bottom and sides of the springform pan. Refrigerate.

Edible Cookie Dough Balls:
Repeat the baked flour and cookie dough mixture steps.
Scoop 1-tablespoon-sized portions and roll into balls. Cut each ball into quarters and roll into smaller balls. Chill for 10-15 minutes.

No-Bake Chocolate Chip Cheesecake:
Beat cream cheese, sugar, and sour cream on medium speed until smooth.
In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fold whipped cream into the cream cheese mixture, ⅓ at a time. Fold in mini chocolate chips and 1 cup of cookie dough balls.

Assembly:
Remove cooled red velvet cake from the pan and trim the top. Crumble the trimmings and set aside.
Place the red velvet cake inside the cookie dough crust. Pour the cheesecake mixture on top and spread evenly. Chill for 8 hours or overnight.

Ganache:
Microwave heavy cream and chocolate chips in 30-second intervals until smooth.
Spread ganache over the cheesecake and chill for 10-15 minutes.

Cream Cheese Whipped Cream:
Whip softened cream cheese until fluffy, then add cream, powdered sugar, and vanilla. Whip to stiff peaks.

Finishing Touches:
Pipe whipped cream on top of the set ganache. Garnish with mini chocolate chips, red velvet crumbs, and extra cookie dough balls.

10/11/2025

09/11/2025

💕😋Chocolate Hi-Hat Cupcakes💕😋

Ingredients

For the cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
1 tsp pure vanilla extract
½ cup hot coffee (or hot water)

For the marshmallow frosting:
3 large egg whites
¾ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract

For the chocolate coating:
2 cups semisweet chocolate chips
2 tbsp vegetable oil or coconut oil

Instructions:

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla; mix until smooth.
Slowly stir in the hot coffee — the batter will be thin, but that’s perfect!
Pour into liners, filling each about ⅔ full.
Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.

Make the marshmallow frosting:
In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar.
Place the bowl over a pot of simmering water (double boiler style) and whisk constantly for 4–5 minutes, until the sugar dissolves and the mixture reaches 160°F (70°C).
Transfer to a stand mixer and beat on high speed for 5–7 minutes until stiff, glossy peaks form.
Beat in the vanilla extract.

Using a piping bag fitted with a large round tip, pipe tall swirls of marshmallow frosting on each cooled cupcake.
Place the cupcakes in the freezer for 15–20 minutes to firm up the frosting before dipping.

Prepare the chocolate coating:
In a microwave-safe bowl, melt chocolate chips and oil in 30-second intervals, stirring until smooth and glossy.
Allow the chocolate to cool slightly (but remain fluid).

Holding each cupcake upside down by the base, dip the frosting into the melted chocolate, ensuring full coverage.
Let excess chocolate drip off.
Place the cupcakes back on a tray and refrigerate for 10–15 minutes until the chocolate shell hardens.

Tips:
You can substitute store-bought marshmallow fluff for a quicker version.
Keep cupcakes refrigerated if you live in a warm climate, but serve at room temperature for the best texture.
Add sprinkles or crushed nuts on top before the chocolate sets for a fun twist.

08/11/2025

🍰 White Chocolate Raspberry Cake💕

🧁 Ingredients
For the Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup milk
• ½ cup melted white chocolate
• 1 cup fresh raspberries
For Garnish (optional):
• Extra raspberries
• White chocolate shavings or curls
• Whipped cream or cream cheese frosting
⸻
👩‍🍳 Directions
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 4 minutes).
4. Add eggs one at a time, beating well after each.
5. Stir in melted white chocolate until smooth.
6. Gradually add the dry ingredients in three additions, alternating with the milk — begin and end with dry ingredients. Mix gently until just combined.
7. Fold in raspberries carefully to avoid breaking them.
8. Divide the batter evenly between pans and smooth the tops.
9. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
⸻
🍓 To Serve
• Frost with cream cheese frosting or light whipped cream.
• Garnish with fresh raspberries and white chocolate curls for a stunning finish.
⸻
⏱ Time & Nutrition
• Prep Time: 15 minutes
• Bake Time: 30 minutes
• Total: 45 minutes
• Servings: 8
• Calories: ~320 kcal per serving

08/11/2025

Homemade White Choc-kits 🍪🍪

Ingredients
250 gram Butter or Margarine
1 cup Sugar
2 Cups Cake flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
3 tbs milk
1& 1/2 cup dessicated coconut

200gr white chocolate

Cream butter until soft, add sugar and whisk until creamy .
Now add in the sifted flour,salt,baking powder & milk. Mix well.
Lastly add the coconut.And mix until well combined.

Roll out on a floured surface. Use a fork to score the dough lightly (pull the fork over the rolled out dough )

Using a biscuit cutter press out the shape and place on a greased baking tray.
I used a knife to cut in the centre of the biscuit
Bake in a preheated oven of 200 deg Celsius for 12-15 minutes

Melt the chocolate
And when the biscuits are cooled down sandwhich them together with the chocolate.

07/11/2025

3 INGREDIENT CHEESECAKE

1 litre plain double cream yoghurt
1 tin condensed milk
200g tennis biscuits, crushed

Press the biscuits into an even layer at the bottom of a deep microwave-safe dish.
Mix the condensed milk with the yoghurt and carefully pour the mixture over the biscuit base. Smooth the top, then microwave on high for 5 to 6 minutes, or until set.
Refrigerate until cool, then slice to serve.

enjoy it's amazing

07/11/2025