Al- Ba Kitchen Colombo

Recipe No 16

Just baked this amazing Pineapple Juice Cake, and it’s a tropical dream come true! 🍍🍰 Perfect for any occasion!

Ingredients:

1 box (15.25 ounces) yellow or buttercream cake mix (I prefer Betty Crocker or Pillsbury)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter

Directions:

Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 12 servings

Recipe No 15

Homemade Coconut Cream Pie

Ingredients

For the Pie
1 pie crust (homemade or store-bought), blind baked
1 cup coconut milk
1 cup whole milk
3 egg yolks
1/3 cup cornstarch
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1/4 cup toasted coconut flakes
Instructions
1. Bake the Crust
Blind bake the pie crust in a 9-inch pie dish until golden brown. Set aside to cool completely.
2. Cook the Coconut Custard
In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt over medium heat.
When the mixture begins to thicken, slowly whisk a small amount into the egg yolks to temper them.
Return the tempered yolks to the saucepan and continue cooking until thick, smooth, and bubbling.
Remove from heat and stir in butter, vanilla, and shredded coconut.
3. Fill the Crust
Allow the custard to cool slightly, then spoon it into the baked crust. Smooth the surface and press plastic wrap directly onto the filling. Chill for at least 4 hours or overnight.
4. Prepare the Whipped Cream
Beat heavy cream and powdered sugar until soft peaks form. Spread evenly over the chilled custard.
5. Add the Final Touch

Top with toasted coconut flakes. Slice and serve cold for the creamiest texture.

Recipe No 14

Red Velvet Oreo Cheesecake Homemade Recipe 🌟

Ingredients 🍰🍫

Red Velvet Cake Bottom/Crumbs:
1 1/2 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup sour cream, room temperature
1/4 cup vegetable oil

Recipe No 13

German Chocolate Cake Recipe

Ingredients

For the Coconut-Pecan Filling/Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks, lightly beaten

½ cup unsalted butter

1 tsp vanilla extract

1 ⅓ cups sweetened shredded coconut

1 cup chopped pecans

For the Cake:

1 pkg (4 oz) sweet baking German chocolate

½ cup boiling water

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, separated

1 tsp vanilla extract

1 cup buttermilk

For Optional Chocolate Frosting (outside coating):

½ cup unsalted butter, softened

⅔ cup cocoa powder

3 cups powdered sugar

⅓ cup milk (more if needed)

1 tsp vanilla extract

Instructions

1. Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Melt the chocolate in the boiling water; let cool slightly.

In a bowl, sift flour, baking soda, and salt.

In a large bowl, cream butter and sugar until fluffy.

Add egg yolks, one at a time, beating well after each. Stir in melted chocolate and vanilla.

Add flour mixture alternately with buttermilk, mixing just until combined.

In a separate bowl, beat egg whites until stiff peaks form; gently fold into batter.

Divide batter into prepared pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.

2. Make Coconut-Pecan Filling:

In a saucepan, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla.

Cook over medium heat, stirring constantly, until thickened (about 12 minutes).

Remove from heat and stir in coconut and pecans. Let cool completely before using.

3. Optional Chocolate Frosting:

Beat butter, cocoa powder, powdered sugar, milk, and vanilla until creamy. Add more milk if needed for spreading consistency.

4. Assemble:

Place one cake layer on a serving plate. Spread with coconut-pecan filling. Repeat with second and third layers.

Frost the sides of the cake with chocolate frosting (optional).

Spread remaining coconut-pecan filling on top of cake.

Garnish with extra chopped pecans around the edges, as in your picture.

Recipe No 12

❤️ Red Velvet Swiss Roll Recipe

Ingredients

For the Red Velvet Cake
• 1 cup all-purpose flour — 125g
• ¾ cup granulated sugar — 150g
• 4 large eggs
• ¼ cup unsalted butter, melted — 57g
• 2 tablespoons cocoa powder — 10g
• 1 teaspoon baking powder — 4g
• ¼ teaspoon salt — 1g
• 1 teaspoon vanilla extract — 5ml
• 1 teaspoon red food colouring
• ¼ cup buttermilk — 60ml
• 1 teaspoon vinegar — 5ml

For the Cream Cheese Filling
• 8 oz cream cheese — 225g
• ½ cup icing sugar — 60g
• ½ cup whipping cream — 120ml
• 1 teaspoon vanilla extract — 5ml

For Decoration
• Fresh raspberries or strawberries
• Red currants, optional
• Extra cream cheese frosting

Method

Preheat the oven to 180°C (350°F). Line a Swiss-roll baking tray with parchment paper and lightly grease it.

Whisk the eggs and sugar until pale, fluffy and significantly increased in volume.

Add the melted butter, vanilla, red food colouring and buttermilk. Mix gently until combined.

Sift together the flour, cocoa powder, baking powder and salt. Fold the dry ingredients gently into the egg mixture without deflating the batter.

Add the vinegar and fold briefly.

Pour the batter into the prepared tray and spread it evenly.

Bake for about 10–14 minutes, or until the cake springs back lightly when touched.

Immediately turn the warm cake onto a clean sheet of parchment paper dusted lightly with icing sugar. Carefully peel away the baking paper.

While still warm, roll the cake tightly with the parchment and allow it to cool completely. This helps the cake keep its spiral shape.

For the filling, beat the cream cheese and icing sugar until smooth. Add the whipping cream and vanilla, then whip until thick and spreadable.

Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.

Roll the cake back up gently and tightly, using the parchment to help guide it.

Wrap and refrigerate for at least 1 hour to firm up the roll.

Trim the ends, decorate the top with piped cream and fresh berries, then slice into beautiful spiral pieces.

Serve chilled and enjoy your gorgeous Red Velvet Swiss Roll! ❤️🍓

__________________

❤️ Red Velvet Swiss Roll Recipe –

🍰 අවශ්‍ය ද්‍රව්‍ය

Red Velvet කේක් සඳහා

පාන් පිටි – 125g (කෝප්ප 1)
සීනි – 150g (කෝප්ප ¾)
විශාල බිත්තර – 4
ලුණු රහිත බටර්, දියකරගත් – 57g (කෝප්ප ¼)
කොකෝවා පවුඩර් – 10g (මේස හැඳි 2)
Baking powder – 4g (තේ හැඳි 1)
ලුණු – 1g (තේ හැඳි ¼)
Vanilla – 5ml (තේ හැඳි 1)
රතු Food colouring – තේ හැඳි 1
Buttermilk – 60ml (කෝප්ප ¼)
විනාකිරි – 5ml (තේ හැඳි 1)

Cream Cheese Filling සඳහා
Cream cheese – 225g
Icing sugar – 60g (කෝප්ප ½)
Whipping cream – 120ml (කෝප්ප ½)
Vanilla – 5ml (තේ හැඳි 1)

අලංකාර කිරීම සඳහා
නැවුම් Raspberries හෝ Strawberries
Red currants – අවශ්‍ය නම්
අමතර Cream cheese frosting

👩‍🍳 සාදන ක්‍රමය

Oven එක 180°C (350°F) දක්වා preheat කරගන්න. Swiss-roll tray එකට baking paper දමා, සැහැල්ලුවෙන් grease කරන්න.

බිත්තර සහ සීනි එකට දමා පාට ලා පැහැයක් ගෙන, fluffy වී, ප්‍රමාණය සැලකිය යුතු ලෙස වැඩි වන තුරු හොඳින් whisk කරන්න.

දියකරගත් බටර්, vanilla, රතු food colouring සහ buttermilk එකතු කර මෘදු ලෙස මිශ්‍ර කරන්න.

පිටි, cocoa powder, baking powder සහ ලුණු එකට sift කරගන්න. ඒවා බිත්තර මිශ්‍රණයට මෘදු ලෙස fold කරන්න. Batter එකේ air එක ඉවත් නොවන ලෙස සැලකිලිමත් වන්න.

විනාකිරි එකතු කර කෙටි වේලාවක් fold කරන්න.

Batter එක tray එකට දමා සමාන ලෙස spread කරන්න.

විනාඩි 10–14ක් පමණ bake කරන්න. මතුපිට සැහැල්ලුවෙන් touch කළ විට නැවත ඉහළට එනවා නම් කේක් එක සූදානම්.

උණු කේක් එක වහාම icing sugar ටිකක් ඉසගත් පිරිසිදු baking paper එකක් මතට හරවන්න. Baking paper එක ප්‍රවේශමෙන් ඉවත් කරන්න.

කේක් එක තවමත් උණුසුම්ව තිබියදීම baking paper එක සමඟ තදින් roll කරන්න. සම්පූර්ණයෙන් සිසිල් වීමට තබන්න. මේ මඟින් පසුව Swiss roll එකේ ලස්සන spiral හැඩය රඳවාගත හැක.

🧀 Cream Cheese Filling

Cream cheese සහ icing sugar smooth වන තුරු beat කරන්න.

Whipping cream සහ vanilla එකතු කර thick සහ spread කළ හැකි consistency එකක් ලැබෙන තුරු whip කරන්න.

සම්පූර්ණයෙන් සිසිල් වූ cake එක ප්‍රවේශමෙන් unroll කර cream cheese filling එක සමානව spread කරන්න. දාරවලින් ටිකක් ඉඩක් තබන්න.

Baking paper එකේ උදව්වෙන් cake එක නැවත මෘදු ලෙස සහ තදින් roll කරන්න.

Roll එක wrap කර අවම වශයෙන් පැය 1ක් refrigerator එකේ තබන්න.

අවසානයේ දෙපැත්තේ දාර trim කර, උඩින් cream pipе කර fresh berries වලින් decorate කරන්න.

❤️ සිසිල් කර slice කරලා ලස්සන Red Velvet Swiss Roll එක රසවිඳින්න! 🍓🎂

Recipe No 11

That first slice is the dangerous part… because once you see those creamy layers under all that glossy chocolate, everyone suddenly wants a piece. 🍫🤎

This Chocolate Truffle Cheesecake has a crunchy chocolate crust, a smooth creamy filling, a shiny chocolate topping, and little chocolate truffles all around the edge. Definitely one for the chocolate lovers.

Chocolate Truffle Drip Cheesecake

A rich baked cheesecake with a dark chocolate cookie crust, creamy chocolate-kissed filling, glossy ganache and chocolate truffles on top. The contrast between the crunchy base and silky center is what makes every bite so good.

Ingredients

Chocolate Crust

2 cups chocolate cookie crumbs
5 tbsp melted butter
2 tbsp granulated sugar

Cheesecake Filling

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
3/4 cup sour cream
1 tsp vanilla extract
1/2 cup heavy cream
4 oz milk chocolate, melted and cooled slightly

Chocolate Ganache

6 oz semi-sweet chocolate, chopped
1/2 cup heavy cream

For the Top

12–16 chocolate truffles or chocolate malt balls
2 oz melted chocolate for drizzling
A few chocolate crumbs

Quick Steps

Heat oven to 325°F. Mix cookie crumbs, melted butter and sugar. Press firmly into a 9-inch springform pan and bake for 8–10 minutes

Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla and heavy cream. Add the eggs one at a time on low speed, then fold in the melted chocolate.

Pour over the crust and bake for about 55–65 minutes, until the edges are set and the center still has a slight jiggle.

Turn off the oven, crack the door and let the cheesecake cool gradually. Refrigerate at least 6 hours, preferably overnight.

Heat the cream until steaming and pour it over the chopped chocolate. Rest 2 minutes, then stir until glossy.

Pour ganache over the chilled cheesecake, letting natural drips fall over the edges.
Arrange the chocolate truffles around the top and finish with thin chocolate drizzles.

Kitchen Note

For that clean, creamy slice, chill the cheesecake overnight and wipe your knife with a warm damp towel between every cut. Add the ganache only after the cheesecake is completely cold.

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🍫 Recipe No. 11 – Chocolate Truffle Drip Cheesecake

🧈 Chocolate Crust

Chocolate cookies crumbs – කෝප්ප 2
දියකරගත් බටර් – මේස හැඳි 5
සීනි – මේස හැඳි

🧀 Cheesecake Filling

Cream cheese, මෘදු කරගත් – 24 oz (680g පමණ)
සීනි – කෝප්ප ¾
විශාල බිත්තර – 3
Sour cream – කෝප්ප ¾
Vanilla extract – තේ හැඳි 1
Heavy cream – කෝප්ප ½
Milk chocolate, දියකර මඳක් සිසිල් කරගත් – 4 oz (113g)

🍫 Chocolate Ganache

Semi-sweet chocolate, කැබලි කරගත් – 6 oz (170g)
Heavy cream – කෝප්ප ½
🍬 උඩින් දැමීමට
Chocolate truffles හෝ chocolate malt balls – 12–16
දියකරගත් chocolate – 2 oz (57g), drizzle කිරීම සඳහා
Chocolate crumbs ටිකක්

👩‍🍳 සාදන ක්‍රමය

Oven එක 325°F (163°C) දක්වා preheat කරන්න.

Chocolate cookie crumbs, දියකරගත් butter සහ සීනි එකට මිශ්‍ර කරන්න.

එම මිශ්‍රණය 9-inch springform pan එකක පතුලට දමා හොඳින් press කරන්න. විනාඩි 8–10ක් bake කර සිසිල් වීමට තබන්න.

Cream cheese සහ සීනි smooth වන තුරු beat කරන්න.

Sour cream, vanilla සහ heavy cream එකතු කර මිශ්‍ර කරන්න.

බිත්තර එකින් එක low speed එකෙන් එකතු කරන්න.

අවසානයේ දියකරගත් chocolate එක fold කරන්න.
Filling එක prepared crust එක මතට වත් කර විනාඩි 55–65ක් පමණ bake කරන්න. දාර set වී, මැද කොටස තවමත් මඳක් jiggle වන විට oven එකෙන් ඉවත් කරන්න.

Oven එක off කර door එක මඳක් විවෘත කර cheesecake එක හෙමින් සිසිල් වීමට ඉඩ දෙන්න.

ඉන්පසු අවම වශයෙන් පැය 6ක්, හැකි නම් මුළු රාත්‍රියක් refrigerator එකේ තබන්න.

🍫 Ganache

Heavy cream එක steam වෙන තුරු රත් කරන්න. එය chopped chocolate මතට වත් කරන්න.

විනාඩි 2ක් තබා, glossy සහ smooth ganache එකක් වන තුරු කලවම් කරන්න.

සම්පූර්ණයෙන් chilled වූ cheesecake එක මත ganache වත් කරන්න. එය දාර දිගේ ස්වභාවිකව පහළට drip වීමට ඉඩ දෙන්න.

උඩින් chocolate truffles වටේට arrange කර, අවසානයේ දියකරගත් chocolate වලින් thin drizzles දමන්න.

👩‍🍳 Kitchen Note

ලස්සනට clean, creamy slices ලබාගන්න නම් cheesecake එක මුළු රාත්‍රියක් chill කරන්න. Slice කරන සෑම වාරයකටම පෙර knife එක උණුසුම් තෙත් towel එකකින් පිසගන්න.
Ganache එක දමන්නේ cheesecake එක සම්පූර්ණයෙන්ම cold වූ පසුවයි. 🍫🤎

𝘉𝘢𝘬𝘪𝘯𝘨 𝘸𝘢𝘴 𝘦𝘢𝘴𝘺… 𝘶𝘯𝘵𝘪𝘭 𝘐 𝘴𝘵𝘢𝘳𝘵𝘦𝘥 𝘧𝘪𝘭𝘮𝘪𝘯𝘨 😂

Recipe No 10

🍫 Caramel-Glazed Chocolate Bundt Cake

Ingredients

For the chocolate cake

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups granulated sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water

For the caramel glaze

1 cup brown sugar
½ cup butter
½ cup heavy cream or evaporated milk
1 teaspoon vanilla extract
Pinch of salt

Method

1. Prepare the pan: Grease and flour a Bundt pan thoroughly. Preheat the oven to 175°C (350°F).

2. Mix the dry ingredients: Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add the wet ingredients: Add eggs, milk, oil, and vanilla. Beat until the batter is smooth.

4. Add the hot liquid: Slowly mix in the hot coffee or water. The batter will be fairly thin—this helps create a moist, tender cake.

5. Bake: Pour into the prepared Bundt pan and bake for 45–55 minutes, or until a skewer inserted into the cake comes out clean.

6. Cool: Let the cake cool in the pan for about 10–15 minutes, then carefully turn it onto a wire rack to cool completely.

7. Make the caramel: Melt the butter in a saucepan. Add brown sugar and cream. Cook over medium-low heat, stirring until smooth and slightly thickened, about 3–5 minutes. Stir in vanilla and salt.

8. Glaze: Let the caramel cool for a few minutes, then pour generously over the cooled chocolate Bundt cake, allowing it to drip beautifully down the sides.

9. Serve: Let the glaze set slightly, then slice and serve. 🍫✨

Tip: For the glossy, thick caramel finish shown in the photo, allow the caramel to cool just enough to become slightly viscous before pouring.