Introduction:
Some desserts are born to impress, and this fluffy chocolate sheet cake with a creamy center and glossy ganache topping is no exception. It’s rich yet airy, layered yet simple, and deeply chocolatey without being overwhelming. Perfect for birthdays, holidays, or any time you want to treat yourself or a crowd. Every bite combines a soft cocoa sponge, a dreamy cream filling, and a smooth, melt-in-your-mouth ganache glaze.

Ingredients:
For the Cake:
1 + 1/4 cups (150g) all-purpose flour

1/3 cup (30g) unsweetened cocoa powder

2 tsp (8g) baking powder

1/4 tsp (1g) salt

1/2 cup (120g) milk, at room temperature

1/4 cup (55g) vegetable oil

3/4 cup (150g) granulated sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 cup (120ml) hot water

For the Creamy Filling:
1/2 cup (1 stick/113g) unsalted butter, softened

1 cup (120g) powdered sugar

1 tsp vanilla extract

2 tbsp milk or heavy cream

For the Ganache:
3/4 cup (180ml) heavy cream

6 oz (170g) semi-sweet chocolate, chopped

1 tbsp butter (optional, for extra shine)

How to Make:

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.

Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt.

Whisk wet ingredients: In another bowl, beat sugar, eggs, milk, oil, and vanilla until smooth.

Combine the wet and dry ingredients, mixing until just incorporated.

Stir in hot water gradually until the batter is smooth and thin.

Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

For the Creamy Filling:
Beat the butter until light and fluffy. Gradually add powdered sugar.

Add milk and vanilla, and beat until smooth. Spread the cream evenly over the cooled cake.

For the Ganache:
Heat cream in a small saucepan until just simmering. Remove from heat, add chopped chocolate.

Let sit for 2–3 minutes, then stir until smooth. Add butter for shine if desired.

Pour over the cream layer and spread gently. Refrigerate until set (about 4 hours).

Serving and Storage Tips:

Serving: Slice with a hot knife for clean cuts. Best served slightly chilled or at room temperature.

Storage: Store in the fridge, covered, for up to 5 days. Let sit for 15 minutes before serving if chilled.

Variations:
Mint twist: Add 1/2 tsp peppermint extract to the cream filling.

Mocha flavor: Add 1 tsp instant coffee to the hot water used in the cake batter.

Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds on top of the ganache before it sets.

Fruit layer: Add thinly sliced strawberries or raspberries over the cream layer for a fruity surprise.

FAQ:
Q: Can I make this cake in advance?
A: Yes! In fact, chilling it for a few hours helps the layers set and the flavors deepen.

Q: Can I use whipped cream instead of buttercream for the filling?
A: You can, but it won’t be as stable for storage or slicing. Buttercream gives the best structure.

Q: What if I don’t have heavy cream for the ganache?
A: You can substitute with full-fat coconut milk for a dairy-free version, or use milk with a tablespoon of butter.

HOW TO MAKE HOMEMADE PECORINO CHEESE
One of the most popular cheeses in all of Italy (and my favourite) is Pecorino and it is made all over Abruzzo. This cheese is made from sheep’s milk and is creamy, crumbly, and tastes amazing. It’s perfect for pasta, on top of pizzas or salads, and even in soups. Pecorino cheese is easy to buy from the store…but nothing compares to taking the time to make it at home.

Pecorino only takes a few ingredients to make, add in a sprinkle of patience and you end uo with a few pounds of beautifully creamy and aromatic cheese that you can store in your fridge and use for a variety of recipes. I always have an endless supply!

Watch the Pecorino Cheese video recipe:

How to make PECORINO CHEESE at Home Like an Italian Cheesemaker

Vincenzo’s Plate Tips
Press the Curds
When removing the curds from the pot and straining them, it’s essential to get all the liquid out of the curds by pressing them. The more of this liquid, called whey, remains in the cheese, the more bitter it will become when it is seasoned. So make sure to press the juices out of the curds. Remember to flip over and press it again to ensure you get the whey out.

Put a Damp Towel in the Fridge
When controlling the humidity, you can put a damp kitchen towel at the bottom of the refrigerator to help raise the humidity to your desired level.

Season the Cheese for a Few Months
Generally, you want to season the cheese for at least three to four months in the fridge before you cut it open and enjoy it. Some pecorino cheeses are even aged for a year! The amount of time is up to personal preference regarding consistency and taste. The longer you season it, the firmer and crumblier the cheese becomes. It will also develop stronger, saltier flavors.

Don’t be deterred by the mold!
When you check on your cheese after a couple of months in the fridge, if you find mold on the ou rind don’t worry. It actually adds flavor! If the rind is hard and not cracked, the mold cannot get inside the cheese and will only add a stronger taste to it.

If there’s too much mold, you can brush it away. And if you don’t want any mold, you can put a mixture of oil and vinegar onto the rind to prevent it from growing altogether.

Vacuum Seal the Cheese
Once the cheese has aeasoned in the fridge, you can cut up the pecorino wheel into smaller wedges and vacuum seal them. This will stop the seasoning of the cheese, lock in the flavor, and allow you to store them in the fridge for an extended period.

How to Serve Pecorino Cheese
The serving options for my favourite Pecorino cheese are endless! The simple way is to cut it into wedges and enjoy it by the slice with some fresh sourdough bread. But you can also grate it on pizza, add it to your next Carbonara dish. You can also crumble it onto salads! However you like it, you should be proud of you.

How to make Pecorino Cheese at Home
Pecorino Cheese Recipe
5 from 1 vote
Homemade pecorino cheese tops any block you can buy at the store. It’s rich, creamy, and you can control how strong the flavor of the cheese is by how long you age it. It only takes a few ingredients to make, and the cheese does the rest of the work in the fridge!
Prep Time:
5minutes mins
Cook Time:
45minutes mins
Total Time:
50minutes mins
Servings:
14
Equipment
▢
Thermometer
▢
Metal strainer
▢
Straining containers
▢
Extra-large pot
▢
knife
▢
Whisk
▢
Metal spoon
▢
Small cup
▢
Wooden Bowl
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Large container or high-walled baking tray
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Humidity gauge
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Vacuum seal bags to store cheese
Ingredients
▢Sheep Milk
▢Whey
▢Organic powdered rennet, preferably calf rennet
▢Coarse salt
Instructions
Making Pecorino Cheese
Pour the sheep milk through a metal strainer and into your cooking pot to avoid getting the heavy cream into the pot. Add whey to the milk and stir.
Over medium heat, warm up the milk to 40°C (104° F), making sure to stir the mixture periodically. Once it hits the right temperature, remove the pot from the heat.
In a small cup, pour the powdered rennet into water. Stir until completely dissolved. Add it to the milk by evenly distributing the rennet mixture around the pot. Stir the pot to make sure everything is well combined. Cover the pot and let it rest for 20 minutes.
Uncover the pot and touch the curd a few times with your finger. If it comes out clean, you are ready to move on to the next step.
Using a knife, cut the curd in the pot into small squares to separate the solid from the liquid whey. Cover and wait another 15 minutes.
Using a whisk, break the curd into small, uniform pieces. Start by slowly stirring until the squares are broken into tiny pieces, and then start whisking faster. Cover and let the curd rest for another 10-15 minutes.
Reach your hand into the bottom of the pot and slowly start delicately moving the curd into one solid mass, squeezing the curd as you collect it together.
Remove one large piece of the curd out of the pot at a time. Place them into straining containers that have been placed inside a large container that can collect the excess liquid you strain out.
Using a fist, start pressing down on the curd to force out the whey liquid. Make sure to press hard to force out the whey from the curd. Flip the cheese over and continue pressing.
Once pressed, give the cheese a quick bath back inside the pot by submerging it into the water and taking it back out. Repeat the pressing process.
Store in the fridge for 24 hours.
Seasoning the Cheese
After 24 hours, lightly salt the cheese on all sides using coarse salt.
Now it’s time to store the cheese long-term in the fridge to season fully. The ideal storage temperature is 10°C (50°F) with a humidity between 67-80%.
Store the cheese uncovered in a wooden bowl. Season the cheese in the fridge for 3 to 4 months minimum.
After the seasoning is complete, the cheese is ready! You can store it in a vacuum-sealed bag to halt seasoning and store it long-term in the fridge.

This Coconut Loaf Cake is a delightful treat with a soft, moist texture and the rich flavor of coconut. Perfect for tea time, brunch, or a simple dessert, this recipe is quick to prepare and irresistibly delicious. Toasted desiccated coconut adds a delightful crunch and nutty aroma to every bite.

Preparation Time

• • Prep Time: 15 minutes

• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes

Ingredients

• • Sugar: 175 g (¾ cup + 2 tablespoons)
  • Butter: 110 g (½ cup), softened
  • Vegetable oil: 30 ml (2 tablespoons)

• • Eggs: 2 large
  • Plain flour: 190 g (1½ cups)
  • Baking powder: 1 teaspoon

• • Coconut milk: 100 ml (⅓ cup + 2 tablespoons)
  • Almond essence: ½ teaspoon (optional)
  • Toasted desiccated coconut: 50 g (½ cup)

Baking Equipment

• • Measuring cup size: 240 ml
  • Baking pan size: 21x11x6 cm

Directions

• • Preheat the Oven:
    • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.

• • Prepare the Wet Ingredients:
    1. 1. In a large bowl, beat the softened butter and sugar until light and fluffy.
       2. Add the vegetable oil and mix well.
       3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    1. Stir in the almond essence, if using.
  • Combine the Dry Ingredients:
    1. 1. In a separate bowl, sift together the plain flour and baking powder.
    1. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
  • Add the Coconut:
    • • Fold in the toasted desiccated coconut gently to evenly distribute.
    1. 1. Pour the batter into the prepared baking pan and smooth the top.
       2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake:

• • Cool and Serve:
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Serving Suggestions

• • Enjoy with a cup of tea or coffee for a relaxing treat.
  • Top with a dusting of powdered sugar or a drizzle of coconut glaze for added sweetness.

• Serve with fresh fruits like berries or mango for a tropical twist.

Cooking Tips

• • Ensure the butter is at room temperature for easier mixing.

• For added coconut flavor, use coconut oil instead of vegetable oil.
• Avoid overmixing the batter to keep the cake light and fluffy.

Nutritional Benefits

• Coconut milk adds natural fats and a creamy texture.
• Desiccated coconut provides fiber and essential minerals like manganese.

Dietary Information

• Vegetarian-friendly
• For a dairy-free option, replace butter with plant-based margarine.

Nutritional Facts (per serving, assuming 10 servings)

• • Calories: 270
  • Protein: 4 g
  • Carbohydrates: 28 g

• Fat: 15 g
• Fiber: 2 g

Storage Tips

• • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Refrigerate for up to 1 week. Bring to room temperature before serving.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw before enjoying.

Why You’ll Love This Recipe

• • Simple and quick to prepare with pantry staples.
  • Rich coconut flavor and soft texture make it a crowd-pleaser.

• Versatile and perfect for any occasion.
• Keeps well, making it ideal for make-ahead treats.

Conclusion
This Coconut Loaf Cake is a delightful combination of soft, moist cake and nutty coconut flavor. With its simple preparation and heavenly taste, it’s perfect for any time you need a comforting dessert. Try it today, and enjoy the tropical aroma and flavor in every bite!

Frequently Asked Questions (FAQs)

1. 1. Can I use sweetened desiccated coconut?
      Yes, but reduce the sugar slightly to balance the sweetness.
   2. What can I use instead of coconut milk?
      Regular milk or almond milk can be used as substitutes.

1. 1. Can I add other flavors?
      Yes, lemon or lime zest adds a refreshing twist.
   2. How do I toast desiccated coconut?
      Spread it on a baking sheet and toast at 180°C (350°F) for 5-7 minutes, stirring occasionally.
   3. Can I make this gluten-free?
      Use a gluten-free flour blend in place of plain flour.

1. 1. Can I add nuts or dried fruits?
      Yes, chopped almonds, walnuts, or dried cranberries complement the coconut flavor.
   2. How do I prevent the cake from drying out?
      Avoid overbaking and store it in an airtight container.
   3. Can I double the recipe?
      Yes, bake in a larger pan and adjust the baking time accordingly.

1. What other toppings can I add?
   Try cream cheese frosting, coconut flakes, or a drizzle of white chocolate.
2. How do I know when the cake is done?
   Insert a toothpick into the center; if it comes out clean, the cake is ready.

Ingredients
2 zucchini, sliced

Olive oil, for sautéing

Salt and black pepper, to taste

4 eggs

1 tsp (4 g) sugar

60 ml (¼ cup) oil

100 ml (⅓ cup + 1 tbsp) milk

120 g (1 cup) all-purpose flour

11 g (1 packet) baking powder

1 medium potato, grated

1 onion, finely chopped

2 tbsp (15 g) grated Parmesan cheese

Extra Parmesan, for topping

Step-by-Step Instructions
Sauté the Zucchini

Begin by preparing the zucchini. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced zucchini and season with salt and black pepper to enhance their natural flavor. Sauté the zucchini for about 2 minutes, stirring occasionally, until they are just slightly softened. This quick sauté will help maintain their texture while allowing them to absorb the seasoning. Once done, remove the zucchini from the heat and set them aside.

Prepare the Batter

In a large mixing bowl, crack the 4 eggs and whisk them together. Add a pinch of salt, some black pepper, and the sugar to balance out the savory elements. Continue whisking until the ingredients are fully incorporated. Gradually pour in the oil and milk, stirring until the mixture is smooth and homogeneous.