@rabash_collection: ZENOX

Rabash_collection

Open In TikTok:

Region: NG

Tuesday 01 September 2026 09:11:55 GMT

3311

227

12

7

Music

Download

No Watermark .mp4 (1.56MB) No Watermark(HD) .mp4 (3.5MB) Watermark .mp4 (3.81MB) Music .mp3

Comments

Anasfresh👌 :

how much

2026-09-01 21:30:29

1

ubaidu Ibrahim s Baki maruda :

plx nawa ne black

2026-09-01 09:49:30

0

S. Shamsudeen :

why don't you reply to price

2026-09-01 19:30:12

0

muhd Auwal :

how much please I need one

2026-09-01 12:42:06

0

🅰️~🅰️~🅰️bberlly :

Address?

2026-09-01 18:03:42

1

zaharaddeenadam97 :

pls inada bukata aboki yazamuyi

2026-09-01 19:38:05

1

Jamilu Babale :

nawa ne

2026-09-01 11:09:04

0

buhari usman :

How much

2026-09-01 21:08:24

0

ADAM💫⭐️🌙 :

how much

2026-09-01 14:16:53

0

𝖎𝖗𝖔𝖓 𝖒𝖔𝖓𝖊𝖞💸💸💵💵 :

Akwai 45 ko 46

2026-09-01 14:13:31

1

To see more videos from user @rabash_collection, please go to the Tikwm homepage.

Other Videos

Đẹp Mã - Dân Chơi U70 cover #danchoiu70 #GeminiHungHuynh #DepMa #tiemgaudepmachallenge

Đẹp Mã - Dân Chơi U70 cover #danchoiu70 #GeminiHungHuynh #DepMa #tiemgaudepmachallenge

髪質改善できるヘアマスクをまとめてみました！みなさんが使ってるものはありましたか？#ヘアマスク #髪質改善 #美髪

髪質改善できるヘアマスクをまとめてみました！みなさんが使ってるものはありましたか？#ヘアマスク #髪質改善 #美髪

#filmpaketsantet #dikiriminpaketsantet #paketsantet

#filmpaketsantet #dikiriminpaketsantet #paketsantet

عِشائيّة الأسبوع اللهُم باارِك😢!#ياسر_الدوسري #اجر_لي_ولكم #سورة_آل_عمران

عِشائيّة الأسبوع اللهُم باارِك😢!#ياسر_الدوسري #اجر_لي_ولكم #سورة_آل_عمران

اغاني عربي دبكة معربة #دبكة#سماعاتك🎧🔥#البس_السماعه🎧#مجرد________ذووووووق🎶🎵💞#متابعه_ولايك_واكسبلور_احبكم

اغاني عربي دبكة معربة #دبكة#سماعاتك🎧🔥#البس_السماعه🎧#مجرد________ذووووووق🎶🎵💞#متابعه_ولايك_واكسبلور_احبكم

Happy 1 million followers on instagram 🥳 Matilda Inspired Chocolate Cake 1 3/4 cups (210g) all-purpose flour 1/4 cup (30g) cornstarch 1 1/2 teaspoons (7g) baking soda 2 teaspoons (10g) baking powder 1 cup (200g) granulated sugar 3/4 cup (180g) dark brown sugar 1 cup (120g) unsweetened cocoa powder 2 teaspoons (10ml) vanilla extract 1 teaspoon (5g) salt 1 tablespoon (15ml) vinegar 3/4 cup (180ml) neutral oil 3 large eggs (room temp) 1/2 cup (120g) sour cream (room temp) 1 cup (240ml) buttermilk ( room temp) 2 teaspoons (10g) instant coffee + 1 cup hot water (240ml) For Chocolate Ganache: 14 oz (397g) semi-sweet chocolate or dark cherry 1 3/4 cups (420ml) unsweetened heavy whipping cream 2 tablespoons (30g) honey Method 1. Preheat oven to 350°F. Prepare 3 , 8’ inch baking pans by greasing and lining them. 2. In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt. 3. In a separate bowl, crack eggs, combine dark brown sugar and granulated sugar. Mix until well combined and pale in color (about 2-3 minutes). 4. Add sour cream, oil, vanilla extract, vinegar, and buttermilk. Mix until well combined. 5. In another bowl, combine cocoa powder and instant coffee. Add hot water and mix well. 6. Add half of the dry ingredients to the egg mixture. Pour in the hot coffee mixture. Mix, then add the remaining dry mixture and whisk until just combined. The cake batter should be thin and liquid. 7. Distribute evenly in 3, 8’ inch prepared pans and bake for 30-35 minutes (toothpick in the center comes out clean). Cool cakes completely before frosting. For the Chocolate Ganache: In a heatproof bowl, add chopped chocolate. In a saucepan, warm up heavy whipping cream over medium heat until it begins to simmer, whisking continuously. Pour hot cream onto chocolate along with honey. Cover bowl for 5 minutes. After 5 minutes, whisk until smooth. The ganache is ready to use as a drizzle, or you can let it cool and thicken by refrigerating (approximately 3-4 hours). Once cooled and thicken beat the ganache for 2-3 min with stand mixer and it’s ready to frost the cake. #chocolatecake #cake #recipes #fudgerecipe #recipes #baking

Happy 1 million followers on instagram 🥳 Matilda Inspired Chocolate Cake 1 3/4 cups (210g) all-purpose flour 1/4 cup (30g) cornstarch 1 1/2 teaspoons (7g) baking soda 2 teaspoons (10g) baking powder 1 cup (200g) granulated sugar 3/4 cup (180g) dark brown sugar 1 cup (120g) unsweetened cocoa powder 2 teaspoons (10ml) vanilla extract 1 teaspoon (5g) salt 1 tablespoon (15ml) vinegar 3/4 cup (180ml) neutral oil 3 large eggs (room temp) 1/2 cup (120g) sour cream (room temp) 1 cup (240ml) buttermilk ( room temp) 2 teaspoons (10g) instant coffee + 1 cup hot water (240ml) For Chocolate Ganache: 14 oz (397g) semi-sweet chocolate or dark cherry 1 3/4 cups (420ml) unsweetened heavy whipping cream 2 tablespoons (30g) honey Method 1. Preheat oven to 350°F. Prepare 3 , 8’ inch baking pans by greasing and lining them. 2. In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt. 3. In a separate bowl, crack eggs, combine dark brown sugar and granulated sugar. Mix until well combined and pale in color (about 2-3 minutes). 4. Add sour cream, oil, vanilla extract, vinegar, and buttermilk. Mix until well combined. 5. In another bowl, combine cocoa powder and instant coffee. Add hot water and mix well. 6. Add half of the dry ingredients to the egg mixture. Pour in the hot coffee mixture. Mix, then add the remaining dry mixture and whisk until just combined. The cake batter should be thin and liquid. 7. Distribute evenly in 3, 8’ inch prepared pans and bake for 30-35 minutes (toothpick in the center comes out clean). Cool cakes completely before frosting. For the Chocolate Ganache: In a heatproof bowl, add chopped chocolate. In a saucepan, warm up heavy whipping cream over medium heat until it begins to simmer, whisking continuously. Pour hot cream onto chocolate along with honey. Cover bowl for 5 minutes. After 5 minutes, whisk until smooth. The ganache is ready to use as a drizzle, or you can let it cool and thicken by refrigerating (approximately 3-4 hours). Once cooled and thicken beat the ganache for 2-3 min with stand mixer and it’s ready to frost the cake. #chocolatecake #cake #recipes #fudgerecipe #recipes #baking

About

Robot
API

Legal

Privacy Policy