Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.

 

source:  littledairyontheprairie

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Mini Pumpkin Cheesecakes

40

Mini Pumpkin Cheesecakes

Yield: 12 mini cheesecakes

INGREDIENTS:

For the Crust

  • 6 tablespoons granulated sugar
  • 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
  • 6 tablespoons cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons unsalted butter, softened

For the Cheesecake

  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs

For the Ganache

  • 1/2 cup whipping cream or heavy cream
  • 1 cup semi-sweet chocolate chips

Note: If you need these cheesecakes to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

For the Crust

  1. Preheat the oven to 350°F and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.

For the Cheesecake

  1. Turn the oven down to to 325°F.
  2. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  3. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  4. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  5. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
  6. Remove from the oven and let the cheesecakes cool in the pan.
  7. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  8. Refrigerate the cheesecakes in an airtight container for up to 3 days.

For the Ganache

  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  3. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

source: mybakingaddiction

Pumpkin Cinnamon Rolls With Mascarpone Frosting



1b

Pumpkin Cinnamon Rolls With Mascarpone Frosting

INGREDIENTS:

  • For the Dough:
  • 1 cup warm milk (not above 110ºF or 43ºC, you should be able to keep your finger in it comfortably or it will kill the yeast)
  • 1 scant tablespoon (1 packet) instant dry yeast
  • 6 tablespoons sugar
  • 4 tablespoons oil
  • 1 3/4 cup homemade pumpkin puree or one whole 15 oz. can of pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 5-6 cups flour
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup butter (melted)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • For the Mascarpone Frosting:
  • 3 tablespoons softened butter
  • 1/2 cup mascarpone cheese (cream cheese would also work)
  • 1 cup powdered sugar

1a

DIRECTIONS:

  • Combine the milk and yeast in a large bowl. Let sit for about 3 minutes.
  • Add the sugar, oil, pumpkin and spices. Add the 1 cup of the flour and the salt and mix well.
  • Continue to add the flour one cup at a time. Mix with dough hook or knead on a floured surface by hand for ten minutes. Only add as much flour as you need for it to be manageable.
  • Cover with a damp towel and let rest for 1 hour.
  • Roll out the dough on a lightly floured surface (don’t worry about being picky about the size you roll it out to. I just do it in a rectangle until the dough is about 1/2 inch thick or so).
  • Pour the melted butter onto the dough. Combine the remaining filling ingredients and sprinkle over the buttered dough.
  • Tightly roll the dough together into a long log (start rolling from the longer side).
  • Cut about 3 inch sections out of the log with a serrated knife (again, don’t worry about them being a perfect size). Place them in a well buttered 9×13 inch pan (they should all be touching).
  • Cover with the damp towel and continue to let rise for about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake the cinnamon rolls for about 45 minutes, covering them with tin foil if they are beginning to brown (I actually baked mine for less than 45 minutes so they were kind of gooey when I got them out. This is only good if you eat them immediately.)
  • Combine the mascarpone cheese and butter for the frosting. Add the powdered sugar a little at a time and stir until smooth.
  • When the cinnamon rolls are done, allow them to cool slightly before frosting them. Best eaten immediately, but can also be reheated in the oven at about 350ºF until warm.

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source:  yammiesnoshery

Gluten-Free Pumpkin Pie Streusel Bars

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Gluten-Free Pumpkin Pie Streusel Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

41a

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

 

source: mybakingaddiction

Caramel Apple Mini Cheesecakes with Streusel Topping

1

Caramel Apple Mini Cheesecakes with Streusel Topping

 Yields:  18 mini cheesecake

INGREDIENTS

Crust

10 graham crackers sheets, finely crushed (1 1/3 cups)

2 1/2 Tbsp granulated sugar

1/4 tsp ground cinnamon

6 Tbsp unsalted butter, melted

Streusel

1/2 cup all-purpose flour

1/4 cup quick oats

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/4 cup unsalted butter, cold and diced into 1/2-inch cubes

Filling

2 (8 oz) pkgs cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

1 lb granny smith apples, peeled, cored and finely chopped*

2 tsp lemon juice

Topping

Salted caramel sauce, homemade (recipe here) or store bought

Directions

  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
  • For the streusel:
  • In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
  • For the filling:
  • In a bowl, toss chopped apples with lemon juice, set aside.
  • In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

1a 1b

  • To assemble cheesecakes:
  • Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
  • *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren’t quite tender all the way through).

source : cookingclassy

Lemon Curd

lemon curd IG

Lemon Curd

INGREDIENTS:

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

DIRECTIONS:

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Tip:

  • don’t freak out when your curd looks curdled.  Keep heating/stirring it and it will become smooth
  • Ina recommends to heat the curd over low, but mine never got to 170°F on the low setting; I eventually raised the heat to medium and finally got my curd to temperature/thickened

source:  Ina Garten @foodnetwork

 

Key Lime Pie Lasagna

43

Key Lime Pie Lasagna

Yield : 9″x  13″

INGREDIENTS:

For crust:
  • 1 cup flour
  • 2 Tablespoons sugar
  • ½ cup butter-melted
  • ½ cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)
For cheesecake layer:
  • 6 oz. cream cheese- softened
  • ⅔ cup powdered sugar
  • ⅔ cup whipped topping
  • ½ teaspoon vanilla
For key lime layer:
  • 2 Tablespoon cornstarch
  • ¾ cup key lime juice
  • ¾ cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 ½ cup whipped topping
For topping:
  • 1 cup whipped topping
  • ⅓ cup nuts-chopped
Instructions
  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and ½ teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
  5. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 ½ cup whipped topping and spread onto cheesecake layer.
  6. Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).

source : omgchocolatedesserts

Chocolate Cake with Chocolate Mousse Filling

choco cake SSS

Chocolate Cake with Chocolate Mousse Filling

INGREDIENTS:

For Cake

2 cups (250gr) all-purpose flour

1 ½ cups (300gr) sugar

¾ cup (90gr) unsweetened cocoa powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup (120ml) hot water

1 teaspoon instant espresso coffee

2 large eggs, at room temperature

1 cup (240ml) milk, at room temperature

½ cup (120ml) Greek yogurt, at room temperature

1 tablespoon pure vanilla extract

For Mousse Filling

½ cup (120ml) hot water

4 tablespoons (30gr) unsweetened cocoa powder

½ teaspoon instant espresso coffee

1 ½ cup (260gr) bittersweet chocolate chips

2 cups (480ml) heavy cream, cold

2 tablespoons sugar

1/3 cup Nutella

For Chocolate Ganache:

½ cup heavy cream

1 cup chocolate chips

1 tablespoon softened butter, optional

choco cake SSS2

Directions:

  1. To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a small bowl, mix together water and instant espresso coffee. Set aside.
  4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
  5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
  6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
  10. To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
  11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
  12. Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
  13. Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

choco cake SSS3

source: sweetandsavorybyshinee

No-Bake Raspberry Mousse Tartlets

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No-Bake Raspberry Mousse Tartlets

INGREDIENTS:

For Crust

  • 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For Filling

  • 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
  • 1 cup heavy whipping cream, divided
  • 2 tablespoons powdered sugar

29a

Directions:

  1. Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
  2. To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
  3. Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
  4. Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
  5. Place finely chopped white or dark chocolate in a heat proof bowl.
  6. Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
  7. Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
  8. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
  9. Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.

source : loveandoliveoil

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

choco cake2 SSS2

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

Rich chocolate cake filled with delicate white chocolate mousse and cherry sauce is ultimate chocolate heaven!

INGREDIENTS:

For Cake

• 1 ½ cups all-purpose flour

• ¾ cup sugar

• ½ cup cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1/3 cup warm water

• 1 teaspoon instant espresso powder

• 1 large egg, at room temperature

• ½ cup milk, at room temperature

• ¼ cup vegetable oil

• ½ tablespoon pure vanilla extract

For White Chocolate Mousse

• 1 ½ teaspoons (6gr) powdered gelatin

• 2 tablespoons water

• 12oz (340gr) white chocolate

• 2 cups heavy cream

 

For Cherry Sauce

• 4 cups pitted sweet cherries, fresh or frozen

• ½ cup sugar

• 4 tablespoons cornstarch

• 1/8 teaspoon salt

• ½ teaspoon pure vanilla extract

• 1 tablespoon fresh lemon juice

choco cake2 SSS

DIRECTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Spray 9-inch springform pan with a cooking spray.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a small cup, dissolve the instant espresso powder in water. Set aside.
4. In a large mixing bowl with paddle attachment, mix together egg, milk, vegetable oil and vanilla extract on medium speed until well combined. Add dry ingredients and mix on low speed just until everything is incorporated. Stir in mixed espresso. Pour the batter into the cake pan and bake for 20-25 minutes, or until the inserted toothpick comes out clean.
5. Cool the cake on wire rack for 15 minutes. Remove from pan and let it cool completely.
6. To make the white chocolate mousse filling, in a small cup sprinkle the gelatin over cold water. Let it stand for 5 minutes.
7. In a small saucepan, pour ½ cup of heavy cream and bring it to simmer over low heat. Don’t boil. Remove from heat and add the gelatin mixture. Stir until gelatin is fully dissolved.

choco cake2 SSS3

8. In medium bowl, pour the warm mixture over white chocolate and using a silicone spatula mix until the chocolate is completely melted.
9. In a large mixing bowl with whisk attachment, whip the remaining 1 ½ cups of heavy cream until hard peaks. Fold in the whipped cream into the white chocolate mixture.
10. When the cake is cooled completely, divide the cake horizontally into two equal layers with a serrated knife. Put the bottom layer into the springform pan and add half of the white chocolate mousse filling. Spread evenly. Place the top layer on a separate plate and pour the remaining white chocolate mousse over it. Place both layers in the freezer for an hour to let the mousse set.

choco cake2 SSS4
11. Meanwhile, let’s make the cherry sauce. In a medium saucepan, bring the cherries to boil over medium-high heat.
12. In a small bowl, whisk together sugar, cornstarch and salt. Add this to the boiling cherries along with vanilla extract and lemon juice. Reduce the heat to medium-low and continue to cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes, or until the sauce thickens. Remove from heat and cool completely.
13. Pour half of the cherry sauce over the bottom layer with white chocolate mousse, then place the top layer of the cake with white chocolate mousse and pour the remaining cherry sauce. You may serve right away.

choco cake2 SSS5

source: sweetandsavorybyshinee