Chocolate Day - 6

Your Chocolate Recipes

Thanks for sharing your amazing World Chocolate Day competition recipes! We’re inspired by your dedication and creativity, and we couldn’t wait to share them with you. 
Keep up the great work, and keep chasing your sweet dreams!

Chocolate Mousse

200g dark chocolate 
300g marshmallows 
2× 220ml ideal milk, 1 tin must be ice cold

Melt the chocolate, marshmallows and 1 tin ideal milk in a double cooker.

Let it cool off slightly. Beat the cold tin ideal milk until stiff. Mix it lightly with the chocolate mixture, not too much. Let it set and serve. Looks amazing in durable tempered Duralex Amalfi glasses.

Thanks to Tlotlo Sedumedi

Chocky Chock tart

2x pack of your Marie biscuits
Place 1 pack of Marie biscuits in a bowl.
Have 2x 150g bar chocolate melted and pour on your placed biscuits in a bowl.

Place another remaining pack of Marie on the top of your chocolates infused biscuits and add 2 tablespoons of condensed milk with freshly squeezed lemon.

Refrigerate then cut into desired pieces. Enjoy the sweet taste. 

Servings: 4

Thanks to Khensi Paile

Chocolate Peanut Butter Bars

4 cups chocolate chips about 2 bags
1 1/2 cups peanut butter
1/2 cup powdered sugar

Melt 1 bag chocolate chips in a glass bowl in the microwave (15 seconds, stir, repeat until melted smooth).

Spread chocolate in the bottom of a non-stick 9×9 pan. Let harden.

Use a hand mixer to mix together 1 1/2 cups peanut butter with 1/2 cup powdered sugar. Spread over hardened chocolate.

Melt 1 more bag of chocolate chips.

Spread on top of peanut butter layer. Let harden and cut into blocks and ready to enjoy.


Thanks to Kassandra Kassy Ramtahal

Chocolate Cake

3 eggs
175ml sugar
60ml oil
60ml cocoa powder dissolved in 125ml hot water
120g flour
10ml baking powder
2mg salt
5ml vanilla essence

Icing for chocolate cake:
120g butter
240g icing sugar
60mg cocoa powder
5ml vanilla essence
Add milk to mix


Thanks to @liesel_pt_tamara

Ding Dong Cake


For the Cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling:

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Ganache:

1 cup heavy cream
8 ounces semisweet chocolate, chopped

For the Whipped Cream Topping:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Preheat the oven to 175°C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined. Reduce the speed to low and gradually add the boiling water. Mix until the batter is smooth and well blended. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

In the meantime, prepare the filling. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth and well combined. Stir in the powdered sugar and vanilla extract. Let the filling cool completely to thicken.

To make the ganache, heat the heavy cream in a saucepan over medium heat until it simmers. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth. Let the ganache cool for 15 to 20 minutes until it thickens slightly.

For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form. To assemble the cake, place one cake layer on a serving plate. Spread the chocolate filling evenly over the cake. Place the second cake layer on top of the filling.

Pour the ganache over the top of the cake, allowing it to drip down the sides. Refrigerate the cake for 30 minutes to allow the ganache to set. Pipe or spread the whipped cream topping around the edges of the cake. Slice and serve the Ding Dong Cake as a decadent and delicious treat.

Indulge in the richness and decadence of this Ding Dong Cake. Inspired by the classic chocolate snack cake, this homemade version takes it to a whole new level. Moist chocolate cake layers are filled with a creamy chocolate filling and topped with a smooth ganache and a fluffy whipped cream topping. Each bite is pure bliss, reminiscent of the childhood favorite. Whether you’re celebrating a special occasion or simply craving a delightful dessert, this Ding Dong Cake is sure to satisfy your sweet tooth.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: Varies depending on ingredients used | Servings: 12 servings

Thanks to Caroline Valencia Ross

*We will make a note that the pictures accompanying the chocolate recipes on our blog are for illustrative purposes. While they may not directly represent the exact appearance of the dishes created from the recipes, they serve as visual aids to inspire our readers and provide a general idea of the end result.

We appreciate your understanding and hope that the recipes themselves will be enjoyed and successfully recreated by our audience.

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