How to make Caramello, Malteser & Chocolate Ripple Slice
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Valerie Bertinelli's Cocoa Ripple Cake | Valerie's Home Cooking | Food Network
Valerie breaks out the Bundt pan to make an irresistible treat that features a chocolate ripple running through vanilla cake!
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Cocoa Ripple Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 20 min
Yield: 6 to 8 servings
Ingredients
Nonstick cooking spray, for the pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons cocoa powder
1/3 cup chopped walnuts
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Confectioners’ sugar, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and set aside.
Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine. Set aside. Add the cocoa powder, walnuts, 1/4 cup granulated sugar and the remaining 1/4 teaspoon salt to a small bowl and mix to combine. Set aside.
Add the butter and remaining 3/4 cup granulated sugar to a large bowl. Mix with a hand mixer until fluffy, about 2 minutes. Add the eggs and vanilla and mix until evenly combined. Add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour. Mix until just combined.
Add a third of the batter to the base of the prepared pan and use a spoon or offset spatula to spread it into a very thin, even layer. Top the batter with half of the cocoa-walnut mixture. Repeat the process, layering half of the remaining batter followed by the remaining cocoa-walnut mixture, ending with the final third of the batter.
Transfer the pan to the oven to bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes before inverting it on a serving platter. Let cool slightly. Dust the cake with confectioners’ sugar, then slice the cake and dust the slices with confectioners’ sugar if desired.
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Valerie Bertinelli's Cocoa Ripple Cake | Valerie's Home Cooking | Food Network
Chocolate Ripple No Bake Keto Cheesecake Recipe
Enjoy our Chocolate Ripple No Bake Keto Cheesecake Recipe without crust as a healthy alternative whenever sweet cravings arise. This low carb no-bake cheesecake is an easy keto dessert you can whip up quickly.
Full Recipe:
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00:00 Chocolate Ripple No Bake Keto Cheesecake Recipe
Ingredients
1400 grams (5 Cups) Greek Yoghurt
20 grams (12 Sheets) Gelatine
150 grams (2/3 cup) Heavy Cream
5 Tablespoons ( 38 grams) Cocoa
150 grams (3/4 Cup) Sweetener
2 teaspoons Vanilla Essence
Instructions
To make the cheesecake, prepare all ingredients in advance.
Depending on the gelatine you will use, prepare it in advance. Heat your heavy cream on the stove or microwave and pour it into the jar you will mix with gelatine.
Add gelatine or gelatine sheets into the jar, and mix it thoroughly with heavy cream with your hand blender.
Place it on the side.
To make the filling, take a big bowl filled with yogurt and add the sugar sweetener of your choice. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully. Slowly add the heavy cream gelatine mixture to the yogurt and keep mixing. Ensure the mixture is not hot; otherwise, your yogurt will become very liquid.
In this step, you can prepare three different jars big enough for your hand mixer to fit. If you will use the exact measurements of our yogurts, place 1,5 cups into the biggest jar—3/4 of a cup of yogurt into the second jar and half a cup into the smallest. Next to it, prepare a bowl with half a tablespoon of cocoa for the biggest jar, two tablespoons for the middle, and 2 1/2 tablespoons for the smallest jar.
When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form.
Add cocoa inside each jar, and with your hand mixer, start mixing it. You should be able to whip up three different colors of brown. The biggest jar should have the lightest color, and the smallest one should have the darkest color.
Once the jars are thoroughly mixed and you are satisfied with the colors, we can start pouring and making the ripple design. Take the baking form with the white yogurt insight and start with the lightest brown color. Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the center. Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form. Follow the last step the same way and pour the darkest brown into the middle. In this step, the last parts are getting too thick to pour. Place it into the microwave for a few seconds, and the mixture should liquidize again.
To help the bubbles disappear and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding. Gently lift from the table and refrigerate the cheesecake to cool down for at least 5 to 8 hours, best overnight.
Notes
Cake Form – My calculations started with the cake form I used. Because the only medium-sized baking form I had was the one that fits into our 6-inch Instant Pot, that is the one I have used. You can use any other baking dish you have. If wider, your cake will be with a bit less height, but still awesome.
Video Recipe – If there are some steps you are unsure of, please check our video instructions for better understanding.
Thickening – If you realize your mixture is already getting thick and challenging to pour, place it into the microwave for a few seconds, and it will liquidize again.
Coloring – If by any chance two of the colors are very similar, add a bit more yogurt to make it lighter or add more cocoa to make it darker, so all three shades look different brown.
Dairy Free – You can swap heavy cream with coconut cream and yogurt with coconut or almond yogurt.
lowcarb-nocarb.com
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Making Chocolate Ripple Cake!
In today’s video, I’ll be showing you how to make Chocolate Ripple Cake!
Chocolate Ripple No Bake Keto Cheesecake Recipe
Enjoy our Chocolate Ripple No Bake Keto Cheesecake Recipe without crust as a healthy alternative whenever sweet cravings arise. This low carb no-bake cheesecake is an easy keto dessert you can whip up quickly.
Full Recipe:
Pin For Later:
PUBLC:
Flipboard:
Timeline:
00:00 Chocolate Ripple No Bake Keto Cheesecake Recipe
Ingredients
1400 grams (5 Cups) Greek Yoghurt
20 grams (12 Sheets) Gelatine
150 grams (2/3 cup) Heavy Cream
5 Tablespoons ( 38 grams) Cocoa
150 grams (3/4 Cup) Sweetener
2 teaspoons Vanilla Essence
Instructions
To make the cheesecake, prepare all ingredients in advance.
Depending on the gelatine you will use, prepare it in advance. Heat your heavy cream on the stove or microwave and pour it into the jar you will mix with gelatine.
Add gelatine or gelatine sheets into the jar, and mix it thoroughly with heavy cream with your hand blender.
Place it on the side.
To make the filling, take a big bowl filled with yogurt and add the sugar sweetener of your choice. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully. Slowly add the heavy cream gelatine mixture to the yogurt and keep mixing. Ensure the mixture is not hot; otherwise, your yogurt will become very liquid.
In this step, you can prepare three different jars big enough for your hand mixer to fit. If you will use the exact measurements of our yogurts, place 1,5 cups into the biggest jar—3/4 of a cup of yogurt into the second jar and half a cup into the smallest. Next to it, prepare a bowl with half a tablespoon of cocoa for the biggest jar, two tablespoons for the middle, and 2 1/2 tablespoons for the smallest jar.
When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form.
Add cocoa inside each jar, and with your hand mixer, start mixing it. You should be able to whip up three different colors of brown. The biggest jar should have the lightest color, and the smallest one should have the darkest color.
Once the jars are thoroughly mixed and you are satisfied with the colors, we can start pouring and making the ripple design. Take the baking form with the white yogurt insight and start with the lightest brown color. Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the center. Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form. Follow the last step the same way and pour the darkest brown into the middle. In this step, the last parts are getting too thick to pour. Place it into the microwave for a few seconds, and the mixture should liquidize again.
To help the bubbles disappear and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding. Gently lift from the table and refrigerate the cheesecake to cool down for at least 5 to 8 hours, best overnight.
Notes
Cake Form – My calculations started with the cake form I used. Because the only medium-sized baking form I had was the one that fits into our 6-inch Instant Pot, that is the one I have used. You can use any other baking dish you have. If wider, your cake will be with a bit less height, but still awesome.
Video Recipe – If there are some steps you are unsure of, please check our video instructions for better understanding.
Thickening – If you realize your mixture is already getting thick and challenging to pour, place it into the microwave for a few seconds, and it will liquidize again.
Coloring – If by any chance two of the colors are very similar, add a bit more yogurt to make it lighter or add more cocoa to make it darker, so all three shades look different brown.
Dairy Free – You can swap heavy cream with coconut cream and yogurt with coconut or almond yogurt.
lowcarb-nocarb.com
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Chocolate ripple log part2