Delicious Flavor of Black Pepper and Chocolate Mousse Cake

Mousse is a processed food that has a structure with lots of air bubbles, so the cake has a light, smooth and spongy texture. The mousse will have a cool and smooth taste or a sweet, thick taste depending on the recipe and processing technique. Mousse can be savory or sweet. Typical dessert mousses are usually made with whipped egg wнιтes or whipped cream flavored with chocolate or fruit puree. Salty mousse can be made with hard-boiled eggs, fish, or liver.

Black Pepper and Chocolate Mousse Cake is a unique novelty combination of delicious chocolate mousse on the same rich cake, shot through with cracked black pepper. Not for the faint of heart, but the taste of the cake is unique and hard to resist. Are you ready with this delicious novelty cake recipe?



1 pinch salt

4 tbsp all-purpose flour

⅓ cup vegetable oil (eg, canola, peanut, sunflower, etc but not olive)

4 tbsp natural unsweetened cocoa powder (not Dutch-processed)

⅓ cup sour cream

2 eggs

¾ cup ground almonds

½ cup granulated sugar


⅔ cup (150ml) double cream

10 oz (about 300gm) dark bittersweet chocolate

2 tbsp powdered sugar ( granulated sugar ground in a processor)

4 eggs, separated

2 tbsp freshly cracked black pepper + more to sprinkle on top



Step 1: Preheat the oven to 355 degrees F (180 degrees C), prepare an 8×8 inch baking pan, spray the entire surface of the tray with non-stick spray, then line the bottom of the tray with parchment and grease the parchment paper for easy removal.

Step 2: In a small bowl, mix together almonds, cocoa, flour, and salt.

Step 3: In another large bowl add eggs, sugar, oil, and sour cream and beat until the sugar dissolves and the mixture is combined.

Step 4: Add the dry mixture in step 2 to the wet mixture in step 3 and mix until the mixture is combined, taking care not to over mix to get a complete cake batter.

Step 5: Pour the cake batter into the prepared mold, pay attention to spread the dough evenly, then bake the cake in the prepared oven for about 20 to 25 minutes, until the cake is cooked.

Step 6: When the cake is done, take it out of the oven and let it cool in the mold for about 30 minutes, then remove it from the mold and let it cool completely on a wire rack.

Step 7: Line the original cake mold (washed and dry) with cling film, taking care to make sure the film adheres to the edges of the tin, then place the cooled cake back into the mold (place on the cling film) and let it sit. The cake rests in the fridge for a few hours.


Step 1: Add the chocolate to a small bowl, melt in the microwave, or use the insulated мєтнod over boiling water then let it cool for a few minutes.

Step 2: In the bowl, add the egg yolks and beat continuously, in the process of whisking the egg yolks, add the warm chocolate in step 1 and beat until the mixture is combined.

Step 3: In another bowl, add the double cream and use a whisk to beat until soft peaks form, then add the egg-chocolate mixture in step 2 and beat until the mixture is combined.

Step 4: In another clean bowl add the egg wнιтes and then using an electric mixer beat on high for about 1 minute or until the wнιтes start to foam.

Step 5: Slowly add a teaspoon of sugar to the egg wнιтes and beat until the mixture is combined and forms a hardball we get a meringue.

Step 6: Add ⅓ part of the whipped meringue to the mixture in step 3, fold the mixture evenly with a spatula, then add the rest of the meringue and black pepper and fold gently to get a complete mousse.

Step 7: Evenly spread the mousse in step 6 on top of the cake and use a razor to smooth the top.

Step 8: Sprinkle fresh black pepper on top. Cut the cake and enjoy.

A strange combination of greasy cake base combined with creamy chocolate mousse and a bit of cracked black pepper, are you ready to enjoy this special cake?


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Dark Chocolate Raspberry Coffee Cake Recipe

If a simple chocolate cake has become boring, try the following recipe. Dark chocolate, coffee, raspberries, and almonds make a delicious combo. The cake’s flavor is rich and comprehensive as a result of the combination of these ingred̾i̾e ̾nts. When coupled with rich, fatty raspberries and almonds, sweet chocolate and bitter coffee are balanced. When the soft, moist, and spongy cake layer is paired with almond butter, it creates a unique flavor experience.

You can have a piece of this cake for the morning instead of cereal because it is both delicious and nutritious. This cake is ideal for all ages and can be served on both weekdays and holidays.



1 large egg

1 teaspoon pure vanilla extract

3/4 cup (150g) granulated sugar

1/2 teaspoon salt

1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature

2 cups (250g) all-purpose flour (spoon & leveled)

1 cup (240ml) buttermilk or whole milk

1 cup (180g) dark chocolate chips*

2 teaspoons baking powder

1 and 1/2 cups fresh or frozen (do not thaw) raspberries


1/2 cup (64g) sliced or slivered almonds

1/4 cup (50g) granulated sugar

3 Tablespoons (45g) unsalted butter, cold

1/4 cup (31g) all-purpose flour (spoon & leveled)


Preheat the oven to 350°F (177°C). Using a nonstick spray, coat a 9-inch baking pan.

Make the streusel:

In a mixing bowl, combine the sugar and flour. Work the butter into the dry ingred̾i̾e ̾nts with a pastry cutter or fork until they resemble coarse crumbs. It will just take a few minutes to do this task. The almonds should be folded in at this point. To use after, set aside.

Make the cake:

In a medium mixing basin, combine the flour, baking powder, and salt. Remove from the equation. In a large mixing basin, beat the butter and sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until mixed and creamy, about 1-2 minutes. As needed, scŕäṗệ along the sides and up the bottom of the basin.

Beat in the egg and vanilla essence until smooth. Begin beating on low speed with the dry ingred̾i̾e ̾nts. Slowly pour in the buttermilk while the mixer is running. Add the chocolate chips last. Mix on low speed until everything is thoroughly incorporated. Overmixing should be avoided. Fold in the raspberries with a big spoon or rubber spatula. They’ll shatter a little, so try to be very cautious.

Pour the batter into the baking pan that has been prepared. Streusel should be sprinkled on top. Dot the top of the cake with a few raspberries and chocolate chips if you have any leftovers.

If using an 8-inch or 9-inch baking pan, bake for 45-46 minutes; if using a different size baking pan, bake for 45-46 minutes. The time is merely a guide; the cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too rapidly, loosely tent it with aluminum foil during baking.

Take the cake out of the oven and cool for at least 10 minutes before slicing and serving. You can alternatively slice and serve the cake when it has totally cooled.

Refrigerate leftovers for up to 1 week or store them securely covered at room temperature for 3 days.


Instructions for Freezing: Baked and cooled cake can be frozen for up to 3 months. Before serving, thaw in the refrigerator or at room temperature.

Milk chocolate, whíte chocolate, semi-sweet, or dark/bittersweet chocolate chips can all be used.

If you like, whole milk can be used instead of buttermilk. Because we’re using baking powder, no acidic buttermilk is required for the cake to rise. You can, however, make your own sour milk alternative if you want the acidic flavor. In a liquid measuring cup, combine 2 teaspoons of whíte vinegar or lemon juice. Then, in the same measuring cup, pour in enough whole milk to make 1 cup. (In a pinch, low-fat or non-dairy milk can be substituted for the soured milk, but the cake will be less rich.) Allow it to sit for 5 minutes after stirring it. The homemade “buttermilk” will have curdled little and will be ready to use in the mєthod.


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Basic Super Moist Chocolate Cupcakes

Chocolate cakes have a sweet flavor to them, don’t they? Today I’m sharing a quick and easy chocolate cupcake recipe with a unique flavor. Each of these cupcakes is brimming with decadent chocolate tastes. Do you enjoy chocolate cakes’ sweet flavor? Today I’m sharing a quick and easy chocolate cupcake recipe with a unique flavor. Each of these cupcakes is brimming with decadent chocolate tastes. This cake is identical to a standard vanilla cupcake in terms of preparation. The use of natural cocoa powder and buttermilk, on the other hand, is the star of the show in terms of flavor. All of the components are naturally harmonized to create a wonderful cake, with the sweetness of the chocolate blending and spreading throughout the cake, along with the wonderful buttermilk layer. This will undoubtedly become a favorite cake for you and your family. Try it to get a sense of its unique flavor!


3/4 teaspoon baking powder

1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)

1/2 cup (100g) granulated sugar

2 teaspoons pure vanilla extract

1/2 cup (41g) unsweetened natural cocoa powder

3/4 cup (94g) all-purpose flour (spoon & leveled)

2 large eggs, at room temperature*

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (100g) packed light brown sugar

1/2 cup (120ml) buttermilk, at room temperature*


Chocolate Buttercream or Vanilla Buttercream

sprinkles (optional)


Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a 12-cup muffin pan. This recipe makes around 14 cupcakes, so line a second pan with 2 liners. Remove from the equation.

To make Cupcakes:

In a large mixing basin, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Remove from the equation. Whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla in a medium mixing bowl until well blended. Half of the wet components should be poured into the dry ingre∂ιєnts. After that, add half of the buttermilk. For a few seconds, whisk gently. Using the remaining wet ingre∂ιєnts and buttermilk, repeat the process. Do not overmix; stir until just blended. The batter will be light and airy.

Spoon the batter into the cupcake liners. Only half-fill (this is critical!). To avoid overflowing over the sides or sinking, only fill the container halfway.

Bake for 18-21 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow for complete cooling before icing. I normally leave them in the pan to cool.

After the cupcakes have cooled, frost them as desired. These cupcakes were made using chocolate buttercream and a Wilton 1M piping tip. If desired, garnish with sprinkles. Leftovers can be kept in the fridge for up to 5 days.


Make Ahead Instructions: Cupcakes can be made up to a day ahead of time. Cover cupcakes tightly with plastic wrap at room temperature and do not frost until the day of serving. Cupcakes can be frozen for up to 2 months if they are not already frozen. Before freezing and serving, thaw overnight in the refrigerator and bring to room temperature.

Buttermilk: This recipe necessitates the use of buttermilk. If necessary, create your own buttercream. To the liquid measuring cup, add 1 teaspoon whíte vinegar or lemon juice. Then, in the same measuring cup, pour in enough whole milk to make 1/2 cup. (To be clear, this yogurt will work with low-fat or fat-free milk, but the cupcakes will not be as moist or rich.) Stir thoroughly and set aside for 5 minutes. The homemade “buttermilk” will have curdled slightly and will be ready to use in the recipe.

Small Cupcakes: Fill mini liners only halfway with batter and bake at 350°F (177°C) for 10-12 minutes. It makes roughly 3 dozen cookies.


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How To Make Easy Pαѕѕion Fruit Macarons

This sweet and tart pαssion fruit macaron is made with macaron shells filled with pαssion fruit curd. These pαssion fruit macarons are loaded with tangy flavor, the perfect dessert for parties with their pretty color, delicate taste and French roots.

Yield: 6-8 SERVINGS

Prep time: 20 MIN

Cook time: 15 MIN

Total time: 35 MIN

Passion Fruit Macaroons Recipe 1



1 cup almond flour, sifted

1 cup icing sugar

¼ cup egg wh̾i̾t ̾e


¾ cup sugar

2 tablespoons water

¼ cup egg wh̾i̾t ̾e

Yellow food coloring gel

Poppyseed (optional)


3 eggs

2 yolks

1 cup sugar

¾ cup pαssion fruit pulp

1 cup butter

Whipping cream

Passion Fruit Macaroons Recipe 2



1. Preheat the oven to 300°F (150°C) and prepare a baking sheet with a macaron baking silicon mat.

2. Sift the almond flour and ¾ cup icing sugar together. Add ¼ cup egg wh̾i̾t ̾e and mix until combine.


1. Into a saucepan, boil ⅔ cup sugar and water to 240°F (115°C).

2. Into a mixing bowl, add the egg wh̾i̾t ̾e, beat until foamy. Keep mixing, slowly add the hot sugar mixture into the egg wh̾i̾t ̾e, beat until stiff peaks form.

3. Pour a third of the meringue over the almond mixture, mix gently to incorporate it, then add the rest of the meringue. Be careful not to mix too long or too quickly, the dough may become too liquid! Add the yellow food coloring gel to the mix.

4. Transfer the batter into a piping bag, and pipe it onto the baking sheet, sprinkle some poppy seed on top. Tap the baking sheet to the table to remove air bubble. Bake for 10 minutes in the preheated oven.

Passion Fruit Macaroons Recipe dessert


1. Into a saucepan, add eggs, yolk, sugar and mix well. Add the pαssion fruit pulp, butter then turn the stove to medium-high heat. Stir constantly until thickened.

Passion Fruit Macaroons Recipe no seed

2. Whip 1 cup of whipping cream. Pipe the whipped cream onto the shell, spare the middle for the curd. Pipe the pαssion fruit custard in the middle. Enjoy!

3. The macarons can be store in the refrigerator for up to 3 days.

Source: Easy Pαssion Fruit Macarons

For more delicious dessert: Tastycious

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How To Make Lemon Cheesecake Mousse

Lemon Cheesecake Mousse desserts are one of my favorites! This wonderful delight is colorful, juicy, and excellent for spring and summer. It’s impossible to resist this graham cracker cheesecake with a smooth, silky, and delectable whipped cheesecake topping! It is a no-bake recipe, too! There’s no excuse not to make it!

Yield: 8 CUPS

Prep time: 10 MIN

Chill time: 25 MIN

Total time: 35 MIN

Lemon cheesecake mousse recipe



1 cup Graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter, melted and cooled


1 ½ cups cream cheese

¾ cup powdered sugar

2 tablespoons lemon juice

Yellow food coloring gel

1 cup whipping cream

Lemon cheesecake mousse recipe dessert


1. Into a medium bowl, add the cracker crumbs, sugar and melted butter, mix until moistened and combined. Prepare some mini cups, press the crumbs to the bottom of the cups. Set aside.

Lemon cheesecake mousse recipe how to make

2. Into another bowl, add cream cheese and powdered sugar, beat with an electric hand mixer until light and fluffy. Add the lemon juice and continue to mix. At this point, you can color the cream with gel food coloring. Finally, add 1 cup of whipping cream and mix until light and fluffy.

Lemon cheesecake mousse recipe

3.Transfer to a piping bag, pipe the mousse into the cups. Top the mousse with whipped cream, decorate with a lemon slice and mint leaf. Chill in the fridge for at least 30 minutes. These mousse cups can be stored for 2–3 days in an airtight container.

Source: Lemon Cheesecake Mouse Recipe

For more delicious dessert: Tastycious

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Dragon Fruit Crepe Recipe For A Healthy Breakfast

This dragon fruit crepe is quite tasty. Regardless matter how high in magnesium, fiber, iron, and antioxidants these nutrient-dense “superfruits” are, the magenta-hued flesh mixed with some fruit slices felt like the perfect preppy match for my healthy breakfast.


Prep time: 10 MIN

Cook time: 20 MIN

Total time: 30 MIN

dragon fruit crepe cake recipe



⅔ cup flour

2 tablespoons sugar

1 teaspoon salt

2 eggs

¾ cup milk

1 cup dragon fruit puree


¾ cup mascarpone

⅔ cup powdered sugar

1 teaspoon vanilla extract

1¾ cups whipping cream

dragon fruit crepe cake recipe 2 dessert



dragon fruit crepe cake recipe 4

1. To make 1 cup of puree, cut a dragon fruit into chunks and puree it.

2. Into a medium bowl, add the flour, sugar, salt, eggs, milk and dragon fruit puree, mix until combined.

3. Let batter rest in the refrigerator or overnight before cooking.
To cook, heat a non-stick crepe pan or sk̾i̾l̾l ̾et over medium heat.

4. Lightly coat with oil or butter and once a few drops of water sizzle on the pan, add ¼ cup of batter and swirl to coat the base of the pan.

5. Cook for around 1-2 minutes until the batter is cooked through, then flip and cook for another 30 seconds to 1 minute on the opposite side before gently sliding off the pan. Stack cooked crepes on top of each other, adding more butter to the frying pan as needed.Let crepes cool before äṩṩembling.

dragon fruit crepe cake recipe 3

6. Meanwhile, using a hand mixer, beat the mascarpone, powdered sugar, vanilla extract and whipping cream until light and fluffy

7. Lay one crepe on a cake board, spread about 1 tablespoon whipped cream over the top. Repeat the step after you have your desire amount of crepe.

8.Decorate with whipped cream and dragon fruit.

Source: Dragon Fruit Crepe

For more delicious dessert: Tastycious

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