06 January 2017

CHOCOLATE CAKE MILKSHAKE

The holidays are almost over and so are those big luscious desserts. If you have some leftover cake, or if you simply want to see how wonderful it is to drink a slice of cake, this is the recipe for you. A whole slice is blended with chocolate ice-cream, and other very delicious ingredients. The result is a stunning chocolate milkshake you can additionally top with a teeny tiny piece of cake, just to showcase the main ingredient. Also, you can always add more ice-cream, to make the milkshake thicker.


Ingredients
300 grams chocolate cake (two slices)
600 ml whole milk
2 large scoops chocolate ice-cream
100 ml heavy cream
½ teaspoon vanilla bean paste
1 teaspoon instant coffee granules (optional)
150 ml heavy cream, for garnishing
5-6 tablespoons chocolate syrup, for garnishing


Preparation
Slice the cake and let the slices sit out at room temperature for 10-15 minutes, so the filling and frosting can soften up slightly, that will make it easier to blend later. Once they are soft and ready, pour half of the milk in your blender, add in the cake slices, pour in the rest of the milk, and blend on high for about 30 seconds. I find it blends much better when there isn’t cake directly stuck to the blade of the blender, that is why it is added in this fashion.
Add in the ice-cream, heavy cream, vanilla bean paste, and coffee (if using), close the blender and let it run for about a minute or two, depending on your blender, until everything is smooth and well combined. Immediately pour into glasses, top with some additional softly whipped heavy cream, maybe a drizzle of chocolate syrup, and a tiny slice of cake. Yields 4 servings.

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