Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chocolate rice pinkblanket layer cake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chocolate Rice Pinkblanket Layer Cake is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chocolate Rice Pinkblanket Layer Cake is something which I’ve loved my whole life. They are nice and they look fantastic.
How to fill & shape a cake with chocolate ganache for cake decorating. An easy and delicious Chocolate Rice Krispie Cake recipe. Always a children's classic, chocolate rice krispie cakes are easy to make and always a favourite..
To get started with this particular recipe, we must prepare a few ingredients. You can have chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- Get 500 g butter
- Make ready 250 g cream cheese
- Make ready 240 g castor sugar/fine sugar
- Take 220 g flour/superfine flour
- Take 50 g coconut milk powder
- Make ready 50 g Malted Drink Powder (Horlicks)
- Take 10 eggs
- Get 1 small can condensed milk
- Get 1 tbsp Ovalette (if u dont hv ovalette, skip)
- Prepare 1 tsp vanilla essence
- Make ready 1 tsp lemon essence
- Take Red colouring
- Make ready Chocolate Rice
They taste so good and they're so easy to make. They are just like the original Rice Krispies Treats only we add three different kinds of chocolate (unsweetened cocoa powder, semi sweet chocolate, and chocolate chips). This layer cake has a slightly sticky texture and tastes faintly of coconut. It pairs beautifully with tea or coffee.
Steps to make Chocolate Rice Pinkblanket Layer Cake:
- Prepare ingredients. In a mixing bowl, Cream butter, cream cheese, sugar & Ovalette until pale & fluffy. Add egg one by one, keep beating until well combined. On medium speed, whisk in condensed milk, coconut milk powder & malted drink powder. Still on medium speed, add flour in two batches. Mix gently until well combined.
- Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
- Scoop plain batter (A) for the first layer. The first layer is baked using both down & upper heat of the oven for 7mins (depending on your oven).
- Bake The rest of the layers after the first one using only the upper heat of the oven. Bake A in few layers until finish. Then, layer Batter C (red) until finish, followed by B. Before putting another layer, lightly press each layer with cake presser (see pic). Brush each layer with butter or jam to glue the layers together (didnt do this time). Bake last layer for 10mins, then cover cake pan with foil and bake again for another 10mins.
- Allow cake to cool completely, preferably few hours or overnight before cutting. Keep well in the fridge. Wrap in baking paper & Store in airtight container. When serving, Cut only the amount needed and leave that portion at room temperature before serving.
A truly Asian dessert, this type of sticky rice cake can be found in many southeast-Asian countries, with slight variations according to the region and the chef. Layered with a creamy fudge frosting, this easy-to-make chocolate layer cake is moist with a deep chocolate flavor. My favorite choice for a classic celebration cake! I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. This Korean snack is a hybrid of the famous Korean snack, Choco Pie, and Japanese mochi.
So that is going to wrap this up for this special food chocolate rice pinkblanket layer cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
