Much Desserts

Lazy Cat Cake is a soft chocolate dessert made with sponge cake, whipped cream cheese, ganache, and crispy rice topping. Perfect for cozy moments that feel like a warm hug. This dessert blends comforting textures and flavors in honor of cozy vibes and quiet moments.

If you love an easy dessert that’s super easy but packed with intense flavor and incredible texture, Lazy Cat Cake is for you. This viral recipe layers a soft, chocolate-soaked cake with a creamy filling, rich ganache, and a crunchy chocolate topping for the ultimate no-fuss indulgence.

Little background story

If cakes had personalities, this one would be napping in a sunbeam with zero responsibilities. Lazy Cat Cake isn’t just a dessert, it’s a soft, sweet, chocolate-layered mood. With fluffy sponge, creamy filling, and a crunchy chocolate topping, it’s the kind of treat that slows you down in the best way. Inspired by the peaceful energy of my late cat Miko, this cake is a quiet little tribute to cozy moments, sweet naps, and the joy of doing absolutely nothing… except eating cake.

Lazy Cat Cake, also known as Krunchoco Cake, has been making waves across the Middle East—especially in Kuwait, where it first blew up. Think of it as the dessert version of wearing a cozy hoodie: soft, rich, comforting, with just the right amount of crunch. It layers chocolate sponge cake soaked in chocolate milk, topped with cream cheese whipped cream, dreamy dark ganache, and a crispy chocolate cereal crown. The absolute main character energy.

Credit for this brilliant creation goes to the dessert genius, Ahmed Al Zamel—truly doing the most for all of us, minimal-effort, max-flavor dessert lovers. He took the chaos of comfort food and turned it into something elegant, satisfying, and dangerously snackable. 

A Cozy Tribute to My Beloved Cat, Miko

Okay, full disclosure: this cake was 100% inspired by the viral trend and as a memory of my cat, Miko — the fluffiest, sleepiest little loaf who basically was the definition of chill. If being horizontal were an Olympic sport, Miko would’ve won gold every year.

He had this magical ability to nap in 42 different positions, all before noon, usually on top of my clean laundry or the one chair I actually needed. Miko isn’t dramatic, he just doesn’t really care about the world, but really excited to meet me. He just existed like a soft, purring background track to my life. And honestly? It was the best soundtrack ever. I miss you Miko, thankyou for coming to my life these 2 years.

So this Lazy Cat Cake is a sweet little way of keeping his cozy energy alive. It’s shaped like a curled-up cat (of course), simple and soft on the inside, and very much here to say: “Slow down. Snack. Nap later.”

It’s not just dessert — it’s a whole vibe. This one’s for you, Miko. Forever my nap coach and certified chill icon.

Lazy Cat Cake is a layered chocolate dessert that is inspired by the cat its relaxed, curled-up-cat vibe—cozy, low effort, and full of comfort. It’s perfect for days when you want something that feels like a dessert hug.

Ingredients  of Lazy Cat Cake

Chocolate Cake

• Eggs – Help create structure and hold the batter together while making it light and fluffy.
• Sugar – Adds sweetness and helps whip the eggs into a soft, airy foam.
• Dutch Cocoa Powder – Deepens the chocolate flavor with a richer, more intense taste.
• All-Purpose Flour – The base of the cake, providing structure and body.
• Vanilla Powder (or extract) – Brings out warm undertones and balances the chocolate.
• Baking Powder + Baking Soda – A duo that gives the cake its lift and softness.
• Salt – Enhances the flavor and balances sweetness.
• Milk – Adds moisture and softness to the crumb.
• Vegetable Oil – Makes the cake moist and tender, even after chilling.
• Chocolate Milk (for soaking) – Adds flavor and extra moisture for a melt-in-your-mouth sponge.

Cream Cheese Layer

• Cream Cheese, room temperature – The base of a rich but smooth topping.
• Heavy Cream – Whipped into create a lighter, mousse-like texture.
• Sweetened Condensed Milk – Adds sweetness and creaminess without making it too heavy.
• Vanilla Extract (optional) – For extra warmth and depth in flavor.

Chocolate Ganache

• Dark Chocolate Couverture – Provides that deep, glossy chocolate finish.
• Heavy Cream – Melts the chocolate into a smooth, pourable ganache.

Crispy Topping

• Rice Crispies Cereal – Adds texture and crunch to contrast the creamy layers.
• Melted Dark Chocolate – Coats the cereal to bring everything together.
• Cocoa Powder (for dusting) – A final touch for that velvety, slightly bitter balance.

Other

• Chocolate Milk

How to Make a Lazy Cat Cake

Chocolate Cake

First, sift all dry ingredients (except sugar) into a large mixing bowl. Stir to combine.

In a separate bowl, whisk eggs and sugar using a mixer until the mixture becomes pale, fluffy, and triples-quadruples in size/volume.

Then, add the vegetable oil and sifted dry ingredients. Mix gently until well combined. Next, add the milk gradually in three additions, stirring gently between each to keep the batter smooth.

Pour the batter into a greased rectangular casserole dish. Bake at 175°C (350°F) for 15–20 minutes or until a toothpick inserted comes out clean.

Once baked, let the cake cool completely. Then, poke holes all over the top with a chopstick and slowly pour chocolate milk over the surface to soak it. Set aside.

Cream Cheese

In a bowl, beat the cream cheese, condensed milk, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Spread the mixture evenly over the cooled, soaked cake. Refrigerate until firm (at least 1–2 hours).

Chocolate Ganache

Place the chopped chocolate in a bowl.

In a small saucepan, bain-marie dark chocolate chips until all are melted. heat the heavy cream just until it begins to bubble at the edges. Pour over the chocolate and let it sit for one minute.

Stir until smooth and glossy. Let cool slightly, then pour over the cream cheese layer and smooth out evenly.

Rice Crispies Topping

In a mixing bowl, combine Rice Krispies with melted dark chocolate. Add cocoa powder, cover the bowl, and shake it.

Put it on top of the cake, dust it with more cocoa powder, and serve.

Enjoy!

Your Lazy Cat Cake doesn’t need to be perfect — it just needs to look sleepy and adorable! This whimsical cake is not only delicious but also packed with personality, making it a charming centerpiece for any cozy gathering.

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Lazy Cat Cake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Cake

Servings 8

Ingredients

  

Chocolate Cake

• 2 Egg
• 1 cup Sugar
• ½ cup Dutch Cocoa
• 1 cup All-Purpose Flour
• 1 tsp Vanilla Powder
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• ¾ cup Milk
• ½ cup Vegetable Oil

Cream Cheese

• 200 g Cream Cheese room temperature
• 200 g Heavy Cream
• ⅛ cup Sweet Condensed Milk

Chocolate Ganache

• 1 cup Dark Chocolate Couverture
• 1 cup Heavy Cream

Rice Crispy

• 100 g Rice Crispy
• 1 cup Melted Dark Chocolate
• Cocoa Powder

Other

• Chocolate Milk

Instructions

 

Chocolate Cake

• Sieve all the dry ingredients except sugar into a big bowl, then mix well.
• Into another bowl, whip egg and sugar with a mixer until soft and fluffy or triples-quadruples in size.
• Add oil and dry mixture then mix well.
• Pour the milk into the cake batter gradually 3 times until evenly distributed.
• Pour the batter into a rectangular casserole and bake at 175° Celsius for 15-20 minutes.
• After baking, let the cake cool. Poke the cake with a chopstick then pour the chocolate milk over the cake.

Cream Cheese

• In a mixing bowl, beat the cream cheese, sweetened condensed milk and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Spread cream cheese mixture on top of the cake then let it sit in the fridge until set.

Chocolate Ganache

• In a bowl, bain-marie dark chocolate chips until all melted.
• In a small saucepan heat the heavy cream until bubbles appears on the edge of the saucepan. Turn off the heat. Add to melted chocolate chips and stir until well combined.
• Pour evenly over the cream cheese. 


Rice Crispy

• In a mixing bowl, combine rice crispy with melted dark chocolate. Add cocoa powder, cover the bowl and shake it.
• Put it on top of the cake dust it with more cocoa powder and serve. Enjoy!

Brick au Ferrero is the dessert you didn’t know you needed. Imagine Ferrero Rocher meets pastry perfection: spring roll wrappers filled with crushed biscuits, creamy hazelnut spread, and roasted nuts, baked until crisp and coated in rich chocolate. A total showstopper, and it’s easier to make than it looks

And if you are a chocolate addict like me, you will be happy to make these rich, chocolatey, bold treats again.

Brick au Ferrero: The Viral Chocolate Dessert That’s Totally Worth the Hype

Let’s talk about a dessert that’s been absolutely everywhere lately, especially on TikTok and Instagram. If you’ve seen those golden, chocolatey triangles stuffed with Nutella and coated in melted milk chocolate, chances are you’ve already been tempted. That dreamy treat? It’s called Brick au Ferrero.

It’s basically Ferrero Rocher’s cooler, crunchier cousin—wrapped in a crispy pastry shell and filled with a rich, nutty chocolate blend. Think Nutella, crushed biscuits, roasted peanuts (or hazelnuts if you’re fancy), and sometimes even actual Ferrero Rocher pieces folded in for good measure. Wrap it all up in a thin spring roll or filo pastry, bake or fry it until crispy and golden, then dip it in melty milk chocolate. It’s that simple—and that addictive.

This dessert feels fancy, but it’s honestly super doable at home. You don’t need any special tools or complicated ingredients, just a few pantry staples and ingredients you have in your kitchen to show a little love for chocolate. It’s the kind of treat that looks impressive enough for guests, but also hits the spot when you’re just curled up on the couch with a romcom and craving something sweet.

So what goes into a Brick au Ferrero?

• Wrapper: Thin pastry like spring roll sheets, filo dough, or even crepes
• Filling: Chocolate hazelnut spread (Nutella is the classic), crushed biscuits, maybe some Ferrero Rocher pieces
• Extras: Roasted chopped peanuts or hazelnuts, whipped cream, white chocolate, or anything you love
• Finish: Folded into a triangle or roll, then baked or fried until crisp and coated in melted milk chocolate. I think this is what makes this treat special and rich in flavor and texture.

What makes it magical is the contrast—crispy shell on the outside, melty Nutella center inside, and that satisfying chocolate snap when you bite in.

So, whether you’re baking to impress or just want a fun chocolate fix that’s totally scroll-stopping, this one’s for you. Let’s get into how to make Brick au Ferrero at home—step-by-step, no stress.

Ingredients  of Brick au Ferrero

• Round Spring Rolls Wrapper: These act as the outer shell of your dessert. They crisp up beautifully when fried or baked, giving you that signature crunch. They’re similar to brick pastry and easy to find in most supermarkets or Asian grocery stores. Don’t confuse these with rice paper! Spring roll wrappers for frying or baking are usually made of flour and are more flexible.
• Biscuits give the filling texture and mimic the crisp wafer layer found in Ferrero Rocher chocolates. Digestive biscuits, graham crackers, or even crushed wafers work well here. This is where you get a cookie-like bite with every munch.
• Roasted Chopped Peanuts; add crunch and a nutty depth that balances the sweetness of the chocolate. Roasting the peanuts enhances their flavor and brings out a slightly smoky edge. You can sub in roasted hazelnuts, almonds, or even sunflower seeds if peanuts are a no-go.
• Chocolate Hazelnut Spread; the creamy base of the filling. Nutella is the go-to, but any chocolate hazelnut spread works. It provides richness, sweetness, and that classic Ferrero flavor. Feeling extra? Add a little espresso powder or cinnamon to the spread for a deeper flavor twist.

Coating

• Milk Chocolate forms the outer chocolate shell once the bricks are cooked and cooled. It gives that indulgent, glossy finish similar to biting into a chocolate truffle. If you like a deeper, chocolatey color, choose dark chocolate.
• Coconut Oil: Mixed with the chocolate to create a smooth, pourable coating. It also helps the chocolate set with a nice sheen and a slightly softer bite than plain chocolate.
• Roasted Chopped Peanuts, as a topping, are sprinkled over the coated bricks. They add texture, visual appeal, and reinforce the nutty Ferrero theme. For topping

How to Make Brick au Ferrero

First things first, get that oven hot and ready. Preheat Oven to 175℃.

While the oven heats up, let’s start on the filling. Toss your biscuits into a food processor and blend until they become fine crumbs. If you don’t have a food processor, just use a ziplock bag, and a rolling pin will do the trick.

Now it’s time to add some crunch and creaminess. Pour your crushed peanuts into the biscuit crumbs, then spoon in the chocolate hazelnut spread. Stir everything together until you get a thick, spreadable filling that smells like dessert heaven. At this point, it should look like thick cookie dough.

Let’s build the brick! Grab your round spring roll wrappers and cut them in half to make semi-circles. Fold the curved edge upward to flatten it out, then place about 2 tablespoons of the filling on one side.

Then, fold it into a triangle, like you’re making a flag or a little pastry pocket. Repeat until all your filling is snugly wrapped.

Place the wrapped triangles on a parchment-lined baking tray, and brush the tops lightly with oil. This helps them crisp up beautifully in the oven. Slide the tray in and bake for about 10 minutes, or until the wrappers are golden and lightly puffed.

Chocolate coating

While they cool down, let’s move on to the chocolate coating

In a heatproof bowl, melt the milk chocolate. Once it’s fully melted and smooth, stir in the coconut oil to make the chocolate glossy and easier to dip. Then, add the remaining chopped peanuts for that final Ferrero flair.

Take your crispy triangles and dip each one into the warm chocolate mixture. Make sure they’re fully coated (yes, go all in), then place them on a parchment-lined tray.

Once all of them are dipped and looking gorgeous, pop the tray in the fridge for about 15 minutes, just enough for the chocolate to set and get that smooth, snappy finish.

Serve, snap a pic, and enjoy!

And that’s it, you’ve just made Brick au Ferrero like a pro. These little triangles are crispy, creamy, nutty, and chocolatey all at once. Perfect for parties, gifting, or a self-moment.

Brick au Ferrero is one of those desserts that looks fancy, tastes like a dream, and somehow takes way less effort than anyone expects. It’s crispy, nutty, and full of that rich, melty chocolate vibe that always hits the spot. Whether you’re baking to impress or just having a cozy dessert night in, this is the kind of treat that never disappoints.

Recipe Notes;

• Don’t overfill. Too much filling can cause the wrapper to burst open while baking.
• Seal properly. Use water or egg white to tightly seal the edges, especially if baking. A proper seal prevents leaks and helps hold the triangle shape.
• Work quickly with the wrappers. Spring roll or brick wrappers dry out fast once exposed to air. Keep unused ones covered with a clean, damp towel to prevent cracking.
• Freeze for later. You can assemble the bricks in advance and freeze them raw. When ready to bake, cook directly from frozen—just add 2 to 3 extra minutes to the bake time.

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This easy Chocolate Agar Agar pudding recipe blends tropical coconut cream and rich cocoa, sweet condensed milk for a smooth, nostalgic treat that’s fridge-friendly and crowd-pleasing. Bring back warm memories with this classic dessert that everyone cannot resist!

If you’ve ever craved a dessert that’s simple, nostalgic, and comforting all at once, I hope you give this chocolate agar agar a try. Pudding for me is a throwback to my childhood, moreover, this chocolate agar agar pudding holds a special place in my heart.

Do you know about agar-agar? Agar-Agar is a vegetarian gelatine substitute. Agar agar is a seaweed that has been used for centuries to thicken all sorts of Asian dishes, particularly desserts. According to Wiki, it’s made from a seaweed called Red algae. This can be used as gelatin, to thicken soups, as fruit preserves, in ice cream, and other desserts, or as a clarifying agent in brewing.

A Sweet Nostalgia with Grandma Recipe

Every time I make this chocolate agar agar, it feels like a sweet trip back in time, straight to my childhood afternoons in elementary school. My nenek (that’s grandma in Indonesian) would always be waiting with her signature chocolate pudding. It wasn’t fancy, but to us grandkids, it was pure gold. She’d gather us all cousins, siblings, whoever happened to be around, and serve it in thick, generous slices on small ceramic plates. The smell of coconut and cocoa always filled the air, and we’d sit cross-legged on the floor, chatting and giggling with mouths full.

I found myself missing those sweet, simple memories so much; the laughter, the warmth, and the taste of grandma’s chocolate pudding that I decided to bring them back to life in my kitchen today. Now, whenever I make this pudding, I’m not just making dessert. I’m recreating a memory. It’s comforting, familiar, and filled with a warmth no store-bought treat can match.

Whether you’re making it to relive childhood memories like mine or just looking for a delicious, creamy treat with a tropical twist, this recipe is perfect to share with family—or keep all to yourself. Go on, make a batch and create sweet moments of your own!

This Chocolate agar agar pudding is made using milk, cocoa powder, agar agar, and dark chocolate. A delicious set of chocolate agar agar, which makes a perfect dessert. Especially if you’re into chocolate lover, you will love it! It’s not a kind of pudding which jiggly, silky, and melts in the mouth. On the contrary, this is a thick, dense, chocolaty, and fulfilling dessert.

Ingredients of Chocolate Agar Agar Pudding

• Plain Agar Agar; It’s the star of the recipe, giving the dessert its firm yet jiggly texture. Unlike gelatin, agar sets at room temperature and is 100% plant-based—perfect for vegan or halal diets.
• Sugar; Adds sweetness to balance the bitter notes of cocoa and enhance the chocolate flavor.
• Cocoa Powder; Gives the dessert its deep chocolate taste. Use unsweetened cocoa powder for a more intense, rich flavor. I use about 30% dark chocolate
• Salt; Just a pinch brings out the depth of the chocolate and balances the sweetness
• Coconut Cream; Adds a creamy, velvety texture and a subtle coconut aroma that pairs beautifully with chocolate. It also helps make the agar-agar feel richer and more indulgent.
• Chocolate Condensed Milk; This thick, sweet ingredient adds chocolate flavor and richness all in one go. It complements the cocoa powder and creates a fudgier taste.
• Water; Acts as the base liquid to dissolve the agar-agar and blend all the ingredients

How to Make Chocolate Agar Agar Pudding

First, in a saucepan, whisk together the agar-agar powder, sugar, cocoa powder, and salt until well combined and no dry clumps remain.

Next, add the coconut cream and chocolate condensed milk. Stir well until the mixture is smooth.

Then, gradually pour in the water while whisking continuously to prevent lumps.

Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. This helps the agar-agar dissolve completely and prevents it from sticking to the bottom.

Once it reaches a rolling boil, turn off the heat. Carefully pour the mixture into molds or a container of your choice.

Let it cool at room temperature, then transfer to the fridge to set completely (about 1–2 hours).

Before serving, dust with cocoa powder for a rich finish. Enjoy your silky, chocolatey agar-agar chilled!

Some Tips;

• Strain the mixture before pouring into molds for an ultra-smooth jelly.
• Top with grated chocolate, chocolate sauce, or a dollop of whipped cream for an extra treat.
• Keep refrigerated in a sealed container. Best enjoyed within 3–4 days for peak freshness.

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I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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Chocolate Agar Agar

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

refrigerate 4 hours hrs

Course Dessert

Cuisine Asian

Servings 8

Equipment

• Pudding Mold

Ingredients

  

• 21 g Plain Agar Agar
• 1 cup Sugar
• ½ cup Cocoa Powder
• ¼ tsp Salt
• 200 ml Coconut Cream
• 1 cup Chocolate Condensed Milk
• 1 l Water

Instructions

 

• Mix agar agar, sugar, cocoa powder, and salt in a saucepan until well combined.
• Add coconut cream and chocolate condensed milk and mix again then add water and stir with a whisk until there’s no lumps.
• Heat over medium-high heat and stir constantly until boiled. Remove from the heat and pour into the mold and let it cool before transferring it to the fridge.
• Dust cocoa powder over the chocolate agar before serving, enjoy!

Chocochips Shortbread is a type of cookie with a combination of butter and chocolate chips. These cookies have a savory, sweet taste and crunchy texture. Apart from being a cookie that has a crumbly texture, it also has a dominant buttery taste.

This time, we will discuss and make a typical European cookie, namely Chocochips Shortbread. These cookies are usually available in dessert shops. However, with this we can make it at home.

Ingredients such as unsalted butter, chocolate chips, flour, and others are readily available in supermarkets. To make these cookies at home, it only takes 10 minutes of preparation time and 35 minutes of cooking. Serve it when you are relaxing or celebrating a special occasion.

What is Chocochips Shortbread?

Chocochips shortbread originates from Europe, namely Scotland. The combination of rich butter and chocolate chips that melt in your mouth makes these cookies a favorite of many people. Initially, you made these cookies from bread dough that was dried until it hardened and seasoned it with sugar. However, over time, the bread evolved into softer and tastier butter cookies.

In its development, many variations of shortbread have emerged, including those using additional ingredients such as chocolate, nuts, and spices. Meanwhile, shortbread with chocochips is a modern variant that is very popular in various countries.

There are several steps to making these cookies, namely the process of shaking the ingredients until they form a soft dough, adding chocolate chips, forming the dough in a shape according to taste, putting the mixture into a baking pan, the baking process, and serving.

Tips for Making These Cookies

To have a crunchy, melt-in-your-mouth texture and rich taste, follow these tips.

Use High Quality Butter

This is the main ingredient in shortbread, so use high-quality butter to get a more savory aroma and taste. Avoid using margarine because it can change the texture and taste.

Don’t Overmix the Dough

Stir the dough until all ingredients are evenly mixed. Don’t knead for too long because it can make the cake tough, not crunchy.

Use Protein Wheat Flour

Low-protein flour produces a softer, more crumbly and soft cookie texture. Mix with a little cornstarch to make it crispier.

Use Chocochips That Don’t Melt Easily

Choose quality chocolate chips that don’t melt quickly at high temperatures so they remain visible in the cake. If using chocolate bars, cut them into small pieces so they can easily be incorporated into the dough.

Store in an Airtight Container

Once the cookies are completely cool, store them in an airtight container to keep them crispy longer. It can last 2-3 weeks if stored properly.

The Texture of Chocochips Shortbread

This cookie has a distinctive and unique texture, which is different from the others. Here is the texture.

Crispy and Crumbly

This cookie is famous for its crunchy but not hard texture. When you bite into this cookie, there will be crumbs in your mouth because of the high butter content and the use of low-protein flour.

Melts in Mouth 

The high butter content makes these cookies feel soft and melt in your mouth. This creates a distinctive, delicious, and buttery sensation.

Not Too Dense 

Different from the others, these cookies are not chewy but are lighter and crumble easily. The minimal mixing process of the dough helps keep the texture soft.

Other Variants of Chocochips Shortbread

You can combine these cookies with various additional ingredients to create unique variations in taste and texture. Here are several variants that you can make.

Almonds

For this variant, you can add sliced ​​almonds to the dough to give it a crunchier texture and a savory taste. It can also be sprinkled on top of cookies before the baking process.

Cinnamon

In this variant, you can mix cinnamon powder into the mixture to add a warm and distinctive aroma. Enjoy this perfectly with tea or coffee.

Orange Zest

Meanwhile, for this variant, you add grated orange peel to the dough to give it a fresh aroma and refreshing citrus taste. The combination of orange and chocolate creates a unique taste.

The Specialties of This Cookie

The following are the specialties of this cookie.

Easy to Make with Simple Ingredients

The ingredients for making these cookies are available at the market or supermarket, such as butter, wheat flour, sugar, and chocolate chips. Apart from that, the steps to make it are simple enough that anyone can make it, including beginners in the world of baking.

Durable and Practical

If stored properly in an airtight container, these cookies can last a long time without losing their crunch. This makes it a practical snack choice that you can enjoy at any time without worrying about it going stale.

Suitable for Various Occasions

You can enjoy this at any time, whether as an everyday snack, a treat when gathering with family, or as a cake for Eid and other special events. This cake is also often given as a gift because of its beautiful shape and the taste that many people like.

These cookies look tempting, right? Now, let’s see the complete recipe below.

Ingredients of Chocochips Shortbread

• 4 tbsp Unsalted Butter: The main ingredient that gives these cookies a crumbly and melt-in-your-mouth texture. Using unsalted butter gives better control over the salt content in the recipe, resulting in a more balanced flavor.
• ¾ tbsp Powdered sugar: Gives a soft, sweet taste without changing the texture of the cookie to make it too hard. It also helps create a softer, buttery texture.
• ¼ tsp Vanilla extract: Adds a richer aroma and taste, balancing out the buttery and chocolate flavors. In addition, vanilla helps improve the taste of cookies, making them more aromatic and delicious.
• ½ cup Flour: Gives structure to cookies.
• 1 tbsp Cornstarch: Helps create a lighter, crumbly, melt-in-your-mouth texture. Without cornstarch, these cookies can be dense.
• ⅓ cup Chocolate chips: Adds a sweet taste and chewy texture that contrasts with the crunchy cookies. Chocochips are more stable during the baking process than chocolate bars, so they stay in shape in the cake and give the right chocolate taste in every bite.

How to Make Chocochips Shortbread

First, preheat your oven to 320 °F and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Add vanilla extract and mix until combined.

Then, sift the flour and cornstarch into the butter mixture. Stir until the dough begins to come together. Be careful not to overmix to keep the cookies delicate.

After that, gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough. You may need to knead the dough lightly if it feels too crumbly – work it until it holds together.

Roll out the dough to the desired thickness on the prepared baking sheet. You can use a knife to score the dough into squares to make it easier to cut after baking. For a traditional look, use a fork to poke holes along the top.

Then, place the sheet in the oven and bake for 30-35 minutes or until the edges are golden brown.

After that, you can cut directly into the marked areas while they are still warm for easier slicing. This will help you get clean slices.

Your delicious chocolate chip shortbread is ready to enjoy with a cup of tea or coffee!

Recipe Notes

Butter Temperature: Make sure your butter is at room temperature before you start.

Chocolate Chips: Feel free to use any type of chocolate chip dark, milk, or even white chocolate- depending on your preference. You can also try adding nuts, like chopped walnuts or pecans, for an extra crunch.

Nutrient Content

Below are details of the nutritional content.

Carbohydrates: The carbohydrate content in these cookies comes from wheat flour, sugar, and chocolate chips.

Calcium: The calcium content comes from the butter. It can be in high quantities if you use quality chocolate chips with milk content.

Protein: The protein content in these cookies comes from wheat flour and a little from the chocolate chips.

Serving Recommendations

Enjoying these cookies can be combined with various drinks or other foods. Here are some recommendations.

Suitable Drinks

Black tea, green tea, or chamomile tea give the right balance of flavors to sweet cookies. Black coffee or cappuccino is suitable as an accompaniment because the bitterness of the coffee will balance out the sweetness of this cookie.

In addition, warm milk gives a classic combination that gives a creamy taste and enhances the chocolate taste of the cookies. The last drink is hot chocolate, If you want a richer chocolate taste, this is perfect.

Fruits

Strawberries, blueberries, or bananas can give freshness that balances the rich, buttery taste of these cookies. 

Ice Cream

Enjoy these cookies with vanilla, chocolate, or caramel ice cream for a combination of crunchy and soft textures.

Chocochips Shortbread is the perfect cookie choice for any occasion. With simple ingredients and easy steps, anyone can make it at home. The combination of savory butter flavor with sweet chocolate chips makes this cake a favorite of many people.

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!

Thanks for your support. I really appreciate it!

You should try making other dessert recipes below!

Chocochips Shortbread

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Snack

Cuisine European, scotland

Servings 6 pcs

Ingredients

  

• 4 tbsp Unsalted Butter

• ¾ tbsp Powdered sugar

• ¼ tsp Vanilla extract

• ½ cup Flour
• 1 tbsp Cornstarch
• ⅓ cup Chocolate chips

Instructions

 

• Preheat your oven to 320 °F and line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Add vanilla extract and mix until combined.
• Sift the flour and cornstarch into the butter mixture. Stir until the dough begins to come together. Be careful not to overmix to keep the cookies delicate.
• Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough. You may need to knead the dough lightly if it feels too crumbly – work it until it holds together.
• Roll out the dough to the desired thickness on the prepared baking sheet. You can use a knife to score the dough into squares to make it easier to cut after baking. For a traditional look, use a fork to poke holes along the top.
• Place the sheet in the oven and bake for 30-35 minutes, or until the edges are golden brown.
• You can cut directly into the marked areas while they are still warm for easier slicing. This will help you get clean slices.
• Your delicious chocolate chip shortbread is ready to enjoy with a cup of tea or coffee!

Notes

1. Butter Temperature: Make sure your butter is at room temperature before you start.
2. Chocolate Chips: Feel free to use any type of chocolate chip dark, milk, or even white chocolate, depending on your preference. You can also try adding nuts like chopped walnuts or pecans for an extra crunch.

Keyword Chocochips Shortbread, chocochips shortbread cookies, easy shortbread, Scottish Shortbread Recipe, shortbread

Banana Chocolate Scones are soft, moist, and full of chocolate! Light and fluffy scones made naturally sweet and cakey with mashed banana studded with melted chocolate. These banana scones pair perfectly with your morning coffee breakfast or your afternoon tea!

Scones; One of the easiest cake recipes you’ll make!

Is it too cliché to claim that these chocolate chip banana bread scones are the best I’ve ever tasted? Lately, I’ve become quite obsessed with making scones. I adore the slightly crisp exterior combined with the soft, fluffy interior—it’s like a delightful mix of pastry and cake, but lighter.

Scones are also forgiving and straightforward to prepare, and I’ve been able to use my sourdough discard to create some delicious versions. These banana chocolate chip scones have become a family favorite. They carry a lovely banana aroma, are just sweet enough, and have a wonderfully soft and fluffy texture inside.

They strike the perfect balance between a biscuit and a muffin. Sweet, flaky, soft, tender, and incredibly tasty—scones are a joy to eat when made properly. Fortunately, making excellent scones at home is easy with the right recipe, and this chocolate chip banana bread scone recipe is truly exceptional.

These banana chocolate chip scones boast the ideal scone texture, thanks to the moisture from the bananas and the buttery pockets throughout. The melty chocolate chips add just the right touch of sweetness and are delightful when warm. The mashed bananas not only provide flavor but also eliminate the need for eggs. Best of all, these scones are quick to prepare, taking less than an hour from start to finish.

However, there are some important things to note if you first-timer making this scone, here’s how

Some important tips when you make scones!

Although making scones is one of the easiest cake or dessert recipes, my first attempt ended in disaster with undercooked, floury scones. However, my strawberry scones turned out great—you can find that recipe here!

So, here are some tips to ensure success this time:

• Make Straight Cuts: Don’t twist or turn the knife when cutting; use straight, even cuts.
• Adjust Flour if Needed: If the dough is excessively soft and sticky, add a bit more flour.
• Chill Before Baking: Refrigerate the scones before baking to firm up the butter and dough.
• Moisture from Bananas: The mashed banana keeps the scones soft and moist for days, and I love the unique crumb texture—it’s slightly different from traditional scones, but perfect.
• Use Cold Butter: Ensure the butter is completely cold to help form puffs in the scones.
• Sweeten to Taste: If you prefer sweeter scones, you can add more banana or sugar. in my recipe, I’m not adding more sugar just natural sweeteners from ripe bananas

• Don’t Overmix: Scone dough shouldn’t be overmixed; err on the side of undermixing. Too much mixing leads to tough scones instead of the desired texture. Avoid overmixing to keep the scones light and fluffy. The dough should be a bit lumpy!
• Fresh is Best: Scones are always best on the day they’re made, as they lose flavor and texture the next day. If you need to prepare ahead, you can follow the recipe up to the baking step, then refrigerate overnight or wrap tightly and freeze for up to a month. Bake them straight from the freezer, adding a few extra minutes.

I think that’s all from my notes, if you have more just add them here, hope it helps, and let’s start baking!

Ingredients  of Banana Chocolate Scones

• Banana; Make sure your banana is sweet and ripe, even overripe bananas are best for this recipe. I use cavendish bananas because that’s what is widely available here. You can use any of your favorite bananas and you want to make sure they are ripe and sweet for the flavor to shine through.
• Chocolate chopped; I use dark chocolate chunk chopped. You can use semi-sweet or milk chocolate chips
• Cake flour; Low to medium-gluten flour is recommended for making scones. So, I use this cake flour, feel free to use all-purpose flour or wheat flour. I am aiming for a soft and fluffy interior with scones that make them heartier.
• Baking powder; responsible for making the scones rise, light, and airy in texture too
• Butter chilled and diced; I use unsalted butter here, It is very important that the butter is chilled. You can grate them or dice them into small cubes. The cold butter makes the scones flaky and airy
• Egg yolk; Separate the white egg and the yolk because we only use the egg yolk for this banana chocolate scones.

Let’s Make Banana Chocolate Scones

Start by preheating your oven to 356°F (180°C). This will ensure that your scones bake evenly and develop a beautiful golden-brown crust.

Slice the banana into small pieces and set them aside. We’ll incorporate these into the dough later.

In a separate bowl, sift together the flour and baking powder. This helps to aerate the flour and prevents lumps from forming.

Add the cold butter cubes to the dry ingredients and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. This process, called “cutting in the butter,” helps to create a flaky texture in the scones.

Add the sliced banana, egg yolk, and chocolate chips to the flour-butter mixture. Stir until the ingredients are just combined. Be careful not to overmix, as this can lead to tough scones.

Transfer the dough to a lightly floured surface and shape it into a round disk.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling step helps to relax the gluten in the dough, resulting in a more tender and flaky scone.

Baking the Scones:

Cut the chilled dough into 8 equal wedges. Place the wedges on a baking sheet lined with parchment paper, spacing them slightly apart.

Create an egg wash by whisking together the egg yolk and milk. Brush the tops of the scones with the egg wash for a golden-brown finish.

Bake the scones in the preheated oven for 20 minutes, or until they are golden brown and cooked through.

Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm with butter and jam, or enjoy them as is.

Enjoy your delicious homemade banana chocolate scones! Remember to adjust the baking time based on your oven’s temperature and your desired level of doneness.

Recipe Notes;

1. Ensure the butter is completely cold so it can puffs form on the scones.
2. If you want them sweeter, feel free to add more bananas or sugar to taste.
3. Do not stir too much to keep the scones light and fluffy.

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Don’t forget to check my previous recipe here;

Banana Chocolate Scones

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

resting time in refrigerator 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 pcs

Ingredients

  

• 3 banana
• 1/3 cup chocolate chopped
• 1 cup cake flour
• 1 tsp baking powder
• 2 tbsp butter chilled and diced
• 2 egg yolk

Instructions

 

• Preheat your oven to 356°F (180°C).
• Slice the banana and set aside.
• Then in another bowl sift the flour and baking powder so there are no lumps.
• Add the cold butter cubes to the flour mixture and mix well until the mixture resembles coarse crumbs.
• Add the banana, egg yolk, and chocolate and stir until all ingredients are combined and form a slightly sticky dough.
• Put the dough on a floured cutting board surface, shape the dough into a round shape flatten.
• Keep the dough for half an hour in the freezer or refrigerator to help it relax, then cut it into 8 pieces.
• Place the dough pieces on a baking sheet place lined with parchment paper, and brush with the egg yolk and milk mixture. Bake in the oven for 20 minutes or until the scones are golden and evenly cooked.
• Enjoy your banana chocolate scones!

Notes

1. Make sure the butter is completely cold so that puffs form on the scones.
2. If you want them sweeter, you can add more banana or sugar to taste.
3. Do not stir too much to keep the scones light and fluffy.

Keyword banana chocolate scones, banana dessert, banana scones, dessert, easy recipe scones, scones

Mochi brownies bring together the best of both worlds—gooey chocolate and a satisfyingly chewy texture. Chocolatey, fudgy, chewy mochi brownies. Try this recipe for a fun, irresistible dessert!

These are a perfect blend of chocolate brownies and butter mochi cake. They look just like your regular brownies, but they have a next level of a chewy and crunchy crust texture. They are also gluten-free. You’d better try it now!

What are Mochi Brownies, Mochi and it’s substitutions

A mochi brownie is a delightful treat that combines the best of traditional brownies with the irresistible chewiness of mochi, a popular rice-based Japanese dessert. What sets these brownies apart is the use of glutinous rice flour, giving them that dense, chewy texture similar to mochi.

Thanks to the glutinous rice flour, mochi brownies have a one-of-a-kind texture—denser and chewier than regular brownies, with a soft, gooey center and delightfully crispy edges.

Beside of that, The chewy mochi brownies are also gluten-free, so they’re a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have a similar texture, just different flavors. If you love butter mochis, you will love this recipe.

By the way, what is Mochi? According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. While Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free.

Type of Mochi

There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. This chocolate butter mochi is more like Hawaiian butter mochi, which is a cake made with Mochiko (sweet rice flour or glutinous rice flour) instead of regular all-purpose flour, giving it a unique, chewy texture.

On the other hand, Japanese mochi is made by steaming sweet rice, then pounding it into sticky rice cakes. It’s often served plain or filled with sweet red bean paste. You can also make it by mixing sweet rice flour with sugar and water or milk, then heating it until the mochi texture forms.

Actually, there aren’t substition for mochiko, mochi flour or glutinous rice. However, here are a few potential substitutions, though they won’t give the exact same texture such as :

Almond flour (for gluten-free option): If you’re looking for a gluten-free substitute, almond flour can be an option, but it will yield a denser, more crumbly texture. All-purpose flour: This can be used as a substitute, but the texture will change. Use a 1:1 substitution, but expect different results.

To make mochi brownies, you’ll typically use standard brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, with the special addition of glutinous rice flour to create that signature chewiness. You can also get creative by adding toppings like chocolate chips, nuts, or a sprinkle of powdered sugar!

Ingredients  of Mochi Brownies

• Cocoa powder; unsweetened cocoa powder is the star of the show. This gives the brownies an intense chocolate taste and rich chocolate flavor.
• Dark chocolate;  Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better. To add dark color, you can swap with instant coffee powder too. Since it’s dark chocolate, it brings a slight bitterness, which complements the sweetness of the brownies.
• Unsalted Butter; I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. This adds fat and moisture, creating a soft and rich texture.
• Vanilla extract;  to give an extra humph and add flavor.
• Sugar; to sweeten the brownie batter
• Eggs at room temperature; Eggs act as a binder, holding the ingredients together while also adding moisture and richness. Using eggs at room temperature helps them blend more smoothly into the batter, giving a better texture to the brownies.
• Milk; This helps keep the batter moist and ensures that the glutinous rice flour absorbs the liquid properly, resulting in that signature chewy texture.
• Glutinous rice flour; Gives the brownies their characteristic chewy texture, resembling mochi. The key ingredient for mochi brownies. This type of flour (made from sticky rice) gives the brownies their stretchy, chewy texture, distinguishing them from regular brownies
• Salt; Enhances the flavor of the other ingredients and balances the sweetness.
• Baking powder; acts as the rising agent and will make your brownie less dense and create that spongy texture.
• Chocolate chunks for topping; optional but highly recommend for extra fudgy brownies. Adding extra chocolate chunks on top provides a decadent, gooey chocolate bite with each piece. As they melt during baking, they give a nice contrast in texture.

How to Make Mochi Brownies

First, preheat your oven to 320°F (160-170°C). Next, line a 20×20 cm (8×8 inch) baking pan with baking paper to prevent the brownies from sticking.

Then, melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, and once melted, set aside to cool slightly.

In the meantime, crack the eggs in a separate bowl and add the vanilla extract. Whisk until well combined and smooth.

After that, add the milk to the egg mixture and stir until everything is blended together.

Now, gradually incorporate the slightly cooled chocolate and butter mixture into the wet ingredients, stirring until fully combined and smooth.

In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to ensure the dry ingredients are evenly combined.

Slowly, pour the wet mixture into the bowl with the dry ingredients. Stir everything until you have a smooth, lump-free batter.

Then, pour the batter into the prepared baking pan, and as you pour, sift the batter through a sieve to catch any lumps for an extra smooth texture. Before baking, sprinkle the chocolate chunks evenly over the top of the batter for added richness.

Finally, bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.

Once cooled, cut the brownies into squares and serve. Enjoy your delicious chewy mochi brownies!

Recipe Notes;

• Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
• Please wait to cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
• Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

Thank you, your supports mean a lot!

Don’t forget to check my previous recipe here ;

Mochi Brownies

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine hawaiian

Servings 8 Brownies

Ingredients

  

• 1/4 cup cocoa powder
• 1/2 cup dark chocolate
• 5 tbsp Unsalted Butter
• 1/2 tsp Vanilla extract
• 2 pcs Eggs room temperature
• 1 1/2 cup Milk
• 1 1/2 cup glutinous rice flour
• 1/8 tsp salt
• ¾ cup Sugar
• 1 tsp Baking powder
• chocolate chunks for topping, added to taste

Instructions

 

• Preheat your oven to 320°F (160-170°C).
• Line a 20×20 cm (8×8 inch) baking pan with baking paper.
• Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
• In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
• Add the whole milk to the egg mixture and stir until blended.
• Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
• In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
• Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
• Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
• Sprinkle chocolate chunks evenly over the top of the batter.
• Bake in the preheated oven for about 55-60 minutes
• Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
• Once cooled, cut into squares and serve.
• Enjoy your mochi brownies!

Notes

1. Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
2. Wait for it to Cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
3. Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.

Keyword brownies gluten free, chocolatte butter mochi, hawaiian butter mochi chocolate, mochi brownies, mochi chocolate