Stuffed Chocolate Chimney Cake

Deliciously soft and fluffy chimney cake with a crunchy sugar & cinnamon exterior. Try this recipe made with the goodness of Olper’s Dairy Cream at home today. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #digitalammi

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Prepare Chimney Cake:

-Olper’s Milk warm ½ Cup

-Bareek cheeni (Caster sugar) 1 & ½ tbs

-Khameer (Instant yeast) 3 tsp

-Maida (All-purpose flour) sifted 3 & ½ Cups

-Bareek cheeni (Caster sugar) ¼ Cup

-Namak (Salt) ½ tsp

-Anday (Eggs) 2

-Cooking oil 3 tbs

-Cooking oil 1 tbs

-Cooking oil 1 tsp

-Bareek cheeni (Caster sugar) ¼ Cup

-Darchini powder (Cinnamon powder) ½ tbs

Prepare Chocolate Filling:

-Olper’s milk 1 Cup

-Instant coffee 1 tsp

-Vanilla essence 1 & ½ tsp

-Sugar ¾ Cup or to taste

-Cocoa powder 1/3 Cup

-Olper’s Cream chilled 300ml

-Chocolate biscuits crushed 1 Cup

-Chocolate melted

-Chocolate chips



Prepare Chimney Cake:

-In a jug,add warm milk,caster sugar,instant yeast & mix well,cover & let it rest for 5 minutes.

-In a bowl,add all-purpose flour,caster sugar,salt & mix well.

-Add eggs,cooking oil,yeast mixture,mix well & knead until dough is formed.

-Add cooking oil & knead until soft dough is formed.

-Grease with cooking oil,cover with cling film & let it proof for 1 hour at warm place.

-Roll aluminum foil on a rolling pin & set aside.

-Grease working surface with oil & knead dough again until smooth.

-Take a dough (250g),make a ball & grease rolling pin with oil & roll out with the help of rolling pin.

-Divide the dough into strips with the help of the cutter.

-Grease prepared rolling pin with oil.

-Starting at the end of the prepared rolling pin,tightly coil 1 rope around the rolling pin,tucking and pinching the top and bottom of the rope onto itself.Repeat on the other side of the rolling pin with a second piece of rope.Do not overlap the dough.Gently roll the rolling pin on the work surface to press the strips of dough together.

-In a bowl,add caster sugar,cinnamon powder & mix well.

-Spread cinnamon & sugar mixture on clean working surface.Grease rolled dough with cooking oil & roll the rolling pin on cinnamon & sugar mixture until coated.

-Place the rolling pin on deep baking tray & bake in preheated oven at 180C for 20-22 minutes & rotate in between.

-Take out form oven & let it rest for 15-30 minutes.

-Now carefully remove the chimney cake from rolling pin & let it cool completely (makes 3).

Prepare Chocolate Filling:

-In a saucepan,add milk,instant coffee,vanilla essence,sugar,cocoa powder & whisk well,bring it to boil & cook on low flame until it thickens (12-15 minutes).

-Let it cool.

-In a large bowl,add ice cubes & place another bowl over it,add cream & beat well.

-Gradually add prepared chocolate sauce & beat until stiff peaks form.

-Add chocolate biscuits,fold gently & transfer to a piping bag.

-Drizzle melted chocolate & fill chimney cake with prepared chocolate filling,sprinkle chocolate chips & serve!

Recipe By: Seema Hanif

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