This decadent Chocolate Hot Milk Sponge Cake with irresistible taste and texture makes the perfect bake for any occasion. Make it elaborate by topping the cake with a creamy chocolate ganache. Twice the chocolate means twice the happiness. 

 Having a glass of cold milk along with this chocolate cake is no less perfect in my opinion.

 

Ingredients for Hot Milk Chocolate Cake 

Hot Milk Chocolate Cake - Step-by-step pictures 

 Line a cake tin with parchment paper and preheat the oven to 180°C. With an electric hand mixer, beat the eggs and powdered sugar until light and fluffy. Sieve together the all-purpose flour, cocoa powder, baking powder, and salt. Gently mix with a spatula or a whisk. In a small microwave-safe bowl, heat milk and butter just until butter is melted. Add in the Vanilla extract and mix well. Add the hot milk mixture carefully into the batter and mix until smooth. Transfer the batter to the lined pan. Tap gently to remove air bubbles. Bake until a toothpick inserted in the centre comes out clean for around 35 - 40 minutes. Let the cake cool for 5 - 10 minutes in the pan, then tip it onto a wire rack to cool completely. For chocolate ganache mix together the chopped dark chocolate and hot cream for a few seconds. Spread the ganache on top of the cake. Decorate with sprinkles. Refrigerate the cake for 20 - 30 minutes for the ganache to set. Slice and serve!

Rose milk cupcakes are soft, spongy and scrumptious, topped with whipping cream and chopped pistachios. It's a unique flavour of cupcake, unlike chocolate and vanilla. 

One of my favourite desserts, with the perfect hint of rose flavour.

You just need a few simple ingredients to make these delicious pink cupcakes! 

 All-purpose flour 

 Baking powder 

 Salt 

 Eggs 

 White Sugar 

 melted Butter 

 Rose Essence 

 Milk 

 Heavy Whipping cream 

 White sugar 

 Rose Essence 

 chopped Pistachios

 

How to make Rose Milk Cupcakes - Step-by-step pictures 

 In a bowl sift together the all-purpose flour, baking powder and salt. Mix well and set aside. In another bowl, beat the eggs with an electric hand mixer until frothy. Add in the sugar and beat on medium-high speed for 5 - 6 minutes until thick, fluffy and tripled in volume. Pour in the melted butter, and rose essence. Beat for a few seconds until well combined. Add in the dry ingredients and milk gradually. Mix gently until smooth. Line a muffin pan and fill cupcake liners with batter. Tap to remove any air bubbles. Bake for 20 - 25 minutes until golden and a toothpick inserted into the centre comes out clean. Remove from the oven and let them cool in the tin for 5 minutes. Transfer the cupcakes to a wire rack and let them cool completely. Take chilled whipping cream and icing sugar in a bowl. Whip the cream to stiff peaks. Mix in a few drops of rose essence. Take frosting in a piping bag with a star nozzle. Pipe the frosting and top them with chopped pistachios.

If you’ve never made truffles before this is a great place to start! These oreo truffles are deliciously rich and chocolatey, perfect bite-sized treat for any occasion.

You just can’t go wrong with this recipe. Its an easy, no-bake dessert that can be made with only 4 ingredients. 

Decorate them with sprinkles, crushed cookies, and more!

 

Ingredients for Oreo Truffles 

How to make Oreo Truffles - Step-by-step pictures 

 Pulse the Oreos into fine crumbs. Transfer the crushed cookies to a medium bowl. Add chocolate syrup and milk. Mix until fully incorporated. Using a small cookie scoop, form the mixture into small balls. Refrigerate until chilled, about 30 minutes. Melt the chocolate in the microwave or double boiler. Dip the frozen balls in melted chocolate until coated, and return to a greased plate. Drizzle the tops with contrasting chocolate or top with sprinkles if desired. Refrigerate until the chocolate is set, about 20 minutes. Store in a tightly sealed container in the refrigerator.