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@tpereiraxx:

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Tuesday 09 September 2025 13:09:51 GMT
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princesa.sofia079
Ágatha🎀✨ :
Linda demais 😘😘😘
2025-09-09 13:13:14
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apolinario._taina
Poli💗 :
Que mulher 🤌
2025-09-25 22:56:16
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kelvinescalona01
xavier :
💋💋💋
2025-09-09 15:30:51
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apolinario._taina
Poli💗 :
Diva quero te seguir no Instagram
2025-09-25 22:56:26
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The ultimate chocolate crunch cake recipe 🍫 Chocolate Cake Ingredients: 160g plain flour 300g sugar 65g cocoa powder 1 tsp baking soda 1 heaped tsp baking powder 1 tsp salt 2 eggs 2 tsp vanilla extract 175ml buttermilk (you can also use normal milk and add 2 tsp of lemon juice or white vinegar to create a homemade buttermilk) 175ml vegetable oil 175ml hot coffee 100g milk chocolate 100g dark chocolate Chocolate Milk Ingredients: 100ml milk 1 tbsp hot chocolate powder (you can also use cocoa powder) Chocolate Ganache Ingredients: 300ml double cream 200g milk chocolate 200g dark chocolate Topping Ingredients: 150g feuilletine 100g milk chocolate Chocolate Cake Instructions: Preheat your oven to 350°F/180°C/Gas Mark 4. Add your plain flour, sugar, cocoa powder, baking soda, baking powder, salt into a bowl and give it a mix. Next add in your eggs, vanilla extract, buttermilk, vegetable oil, and hot coffee and thoroughly combine. Melt your chocolate in a microwave and then pour the mixture into the bowl and fold this in. Oil your dish and pour the chocolate cake mixture into the bowl. Bake for 45 minutes or until a toothpick comes out clean. Let the cake cool for 15-20 minutes then poke holes with a fork all over the cake. Chocolate Milk Instructions: Put your milk into a jug and add your hot chocolate powder/cocoa powder, give this a stir until the powder is nicely dissolved. Pour this all over your cooled cake. Chocolate Ganache Instructions: Put your double cream in a jug and heat this up in a microwave until it starts to bubble. Pour the hot cream all over your chocolate pieces. Let it sit for 2-3 minutes and then give this a whisk until the chocolate has been thoroughly mixed into the double cream. Pour this all over your cake and let it chill in the fridge until the ganache has set. Topping Instructions: Melt your chocolate, and then pour it all over your feuilletine. Give this a good mix until the feuilletine is coated with the chocolate. Evenly distribute this all over your ganache. Let your crunch cake reach room temperature before digging in. Tip: don’t refrigerate this if you want to keep the feuilletine crispy, as it can become stale and lose its crispiness in the fridge. Enjoy! 🤍 #crunchcake #chocolatecake #baking #dessert #EasyRecipe
The ultimate chocolate crunch cake recipe 🍫 Chocolate Cake Ingredients: 160g plain flour 300g sugar 65g cocoa powder 1 tsp baking soda 1 heaped tsp baking powder 1 tsp salt 2 eggs 2 tsp vanilla extract 175ml buttermilk (you can also use normal milk and add 2 tsp of lemon juice or white vinegar to create a homemade buttermilk) 175ml vegetable oil 175ml hot coffee 100g milk chocolate 100g dark chocolate Chocolate Milk Ingredients: 100ml milk 1 tbsp hot chocolate powder (you can also use cocoa powder) Chocolate Ganache Ingredients: 300ml double cream 200g milk chocolate 200g dark chocolate Topping Ingredients: 150g feuilletine 100g milk chocolate Chocolate Cake Instructions: Preheat your oven to 350°F/180°C/Gas Mark 4. Add your plain flour, sugar, cocoa powder, baking soda, baking powder, salt into a bowl and give it a mix. Next add in your eggs, vanilla extract, buttermilk, vegetable oil, and hot coffee and thoroughly combine. Melt your chocolate in a microwave and then pour the mixture into the bowl and fold this in. Oil your dish and pour the chocolate cake mixture into the bowl. Bake for 45 minutes or until a toothpick comes out clean. Let the cake cool for 15-20 minutes then poke holes with a fork all over the cake. Chocolate Milk Instructions: Put your milk into a jug and add your hot chocolate powder/cocoa powder, give this a stir until the powder is nicely dissolved. Pour this all over your cooled cake. Chocolate Ganache Instructions: Put your double cream in a jug and heat this up in a microwave until it starts to bubble. Pour the hot cream all over your chocolate pieces. Let it sit for 2-3 minutes and then give this a whisk until the chocolate has been thoroughly mixed into the double cream. Pour this all over your cake and let it chill in the fridge until the ganache has set. Topping Instructions: Melt your chocolate, and then pour it all over your feuilletine. Give this a good mix until the feuilletine is coated with the chocolate. Evenly distribute this all over your ganache. Let your crunch cake reach room temperature before digging in. Tip: don’t refrigerate this if you want to keep the feuilletine crispy, as it can become stale and lose its crispiness in the fridge. Enjoy! 🤍 #crunchcake #chocolatecake #baking #dessert #EasyRecipe

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