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Eva cakes, Ogiegor Street, Bénin (2025)

07/08/2024

Add salt to orange peels and stop wasting money: they are worth their weight in gold in the home

07/08/2024

WHAT'S YOUR FAVOURITE DAY OF THE WEEK 🥰

07/08/2024

Chocolate Peanut Butter Cake
Ingredients:

For the Chocolate Cake:

1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 3/4 cups (350g) granulated sugar
1/4 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
1 cup (240ml) hot coffee or water
1 teaspoon vanilla extract
For the Peanut Butter Frosting:

1 cup (230g) butter, softened
1 1/2 cups (300g) natural peanut butter
2 1/2 cups + 2 tablespoons (300g) powdered sugar
1/3 cup (80ml) heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache:

3.5oz (100g) dark chocolate
1/2 cup (120ml) heavy cream
Instructions:
Make the Cake:
Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans and line the bottoms with parchment paper; grease the sides and dust with cocoa powder.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, eggs, oil, and vanilla. Add to dry ingredients and mix until incorporated. Stir in hot coffee.
Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.
Make the Frosting:
Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, then vanilla, beating until light and fluffy.
Transfer frosting to a piping bag.
Assemble the Cake:
Trim the tops of the cakes to level, if necessary. Place one layer flat side down on a plate or stand. Spread frosting, then top with the second layer, flat side up.
Frost the top and sides of the cake. Chill for 2-3 hours.
Make the Ganache:
Chop chocolate and place in a bowl. Heat cream until simmering, then pour over chocolate. Let sit 1-2 minutes, then stir until smooth.
Pour ganache over the cake, allowing it to drip down the sides. Smooth the top with a spatula.
Pipe additional frosting decorations on top of the ganache.

07/08/2024

🌿 𝑴𝒊𝒏𝒕 𝑨𝒆𝒓𝒐 𝑫𝒓𝒊𝒑 𝑪𝒂𝒌𝒆 🌿

Ingredients:

For the cake:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon peppermint extract

For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)

For the ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream

For decoration:
- Mint Aero bars, chopped
- Whipped cream (optional)
- Fresh mint leaves (optional)
- Extra chocolate shavings

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Prepare the chocolate cake batter according to package instructions, using water, vegetable oil, eggs, and peppermint extract. Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
3. For the frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and peppermint extract. Continue to beat until smooth. Add green food coloring if desired.
4. For the ganache: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
5. Level the cakes if needed, then place one layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the entire cake.
6. Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
7. Decorate with chopped Mint Aero bars, whipped cream, fresh mint leaves, and extra chocolate shavings.

Enjoy this refreshing and indulgent Mint Aero Drip Cake – a perfect blend of minty and chocolaty goodness! 🌿

07/08/2024

Homemade Chocolate Oreo Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
12 Oreo cookies, coarsely chopped
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
12 whole Oreo cookies for decoration
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed until well combined.
Reduce the mixer speed to low and carefully add the boiling water to the batter. Beat until well combined.
Fold in the coarsely chopped Oreo cookies.
Fill the cupcake liners about two-thirds full with the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter on high speed until creamy. Gradually add the powdered sugar, beating on low speed until combined.
Add the heavy cream and vanilla extract, then beat on high speed until light and fluffy.
Pipe the frosting onto the cooled cupcakes and garnish each with a whole Oreo cookie.

07/08/2024

🍩 Nutella Cinnamon Sugar Doughnuts 🍩

Indulge in these homemade fluffy doughnuts filled with Nutella and coated with cinnamon sugar.

Ingredients:

For the Nutella Doughnuts:

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm full-fat milk (110° to 115°)
5 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg plus 1 egg yolk, room temperature
3/4 teaspoon salt
3 and 3/4 cups all-purpose flour, divided
1/2 cup Nutella, whisked smooth
1 egg white, lightly beaten
2 cups Crisco Vegetable Oil, for frying
For the Cinnamon Sugar Topping:

1 cup granulated sugar
1 tablespoon cinnamon

Directions:

Yeast Mixture:
In a small bowl, combine the yeast and warm water; set aside to foam up for about 5 minutes.
Dough Preparation:
In a large bowl, whisk together the warm milk and butter until the butter has completely dissolved.
Add sugar, egg, egg yolk, salt, yeast mixture, and 3 cups of flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
First Rise:
Place the dough in a lightly greased bowl, turning once to grease the top.
Cover tightly with plastic wrap and let rise in a warm place for 1 hour, until almost tripled in size.
Form Doughnuts:
Punch down the risen dough and turn it out onto a lightly floured surface.
Divide the dough in half, roll each into a 1/4 inch thick rectangle.
Cut out rounds with a 2 1/2 inch dough cutter. Place Nutella in the center of half the rounds, brush edges with beaten egg white, then top with remaining rounds and seal edges.
Second Rise:
Place filled doughnuts on a lightly greased baking sheet, cover, and let rise for 45 minutes.
Frying:
Heat vegetable oil to 360°F. Fry doughnuts a few at a time, 1-2 minutes on each side, until golden brown.
Transfer to a paper towel-lined plate.
Cinnamon Sugar Coating:
Combine sugar and cinnamon in a small bowl.
Roll warm doughnuts in cinnamon sugar mixture.
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 1

07/08/2024

Peanut & Black Sesame 🥜

Ingredients
Pastry
55g melted butter or peanut oil
145g brown rice syrup or coconut syrup or nectar syrup
180g all purpose flour
In a medium bowl, add melted butter, syrup and mix until smooth. Add flour and mix until dough is formed. Cover and let rest for 1 hour.
Divide filling mixture. Roll into balls.

Filling
90g peanuts *toasted &
70g black sesame *toasted
30g sugar
4g sea salt
35-45g condensed coconut milk

Roast peanuts & sesame in a preheated oven 175c for 20-25 mins. Let it cool. Remove the skin. Ground peanut and sesame, sugar in a food processor. In a large mixing bowl combine ground peanut mixture, salt and condensed milk. Mix until a dough is formed. Divide filling mixture. Roll into balls.

Flatten pastry dough, place the filling in the centre. Gather up the edges to seal, make sure the bottom is tightly closed.

Dust the dough with flour, press the dough into the floured mould and remove. Place the shaped cookie dough slightly apart on a lined baking tray. Bake at 180c preheated oven for 25 mins or until golden brown. Remove cookies from the oven, let cool completely.

⁣

07/08/2024

Caramel Cake with Banana and Walnuts 🍌🍰

🔸Ingredients🔸

**For the cake:**
- 3 cups of flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (softened)
- 1 1/2 cups of sugar
- 1 cup of brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups of ripe bananas (mashed)
- 1 cup buttermilk
- 1 cup of walnuts (chopped)

**For the glaze:**
- 1 cup of butter
- 2 cups of brown sugar
- 1/2 cup of cream
- 4 cups of powdered sugar
- 2 teaspoons vanilla
- 1 cup of walnuts (for garnish)

🔹Instructions🔹

1. **Preheat oven:** 350°F (175°C). Grease and flour three 9-inch pans.
2. **Prepare the cake:** Mix the flour, baking powder, baking soda and salt. In another bowl, beat the butter and sugars until fluffy. Add the eggs, one by one, and then the vanilla and mashed bananas. Alternate adding the flour mixture and buttermilk. Add the walnuts.
3. **Bake:** Divide the mixture into the molds and bake for 25-30 minutes. Cool for 10 minutes and unmold.
4. **Make the glaze:** Melt the butter, add the brown sugar and cream, bring to a boil and remove from heat. Add powdered sugar and vanilla. If it is too thick, add more cream.
5. **Assemble:** Place one layer of cake on a plate, add frosting, repeat with the other layers. Decorate with nuts.

07/08/2024

Croissant Recipe

🥐Ingredients🥐
- 350g flour
- 1 tablespoon yeast
- 1.5 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 1/2 cup warm milk
- 140g butter (room temperature)

🥐Instructions🥐
1. In a large bowl, mix together the flour, yeast, sugar and salt.
2. Add the egg and warm milk. Stir until you have a soft dough.
3. Knead the dough for about 3 minutes or until it is smooth and elastic.
4. Add the butter in 3 parts, kneading well after each addition to fully incorporate it.
5. Cover the dough and let it rest in a warm place for 40 minutes, until it doubles in size.
6. Sprinkle flour on a work surface and divide the dough into equal parts.
7. Roll out each portion of dough to a thickness of about 2 cm.
8. Coat each portion with room temperature butter in thin layers.
9. Wrap each portion of dough in cling film and freeze for 40 minutes.
10. Preheat the oven to 200°C.
11. Remove the dough from the freezer and sprinkle generously with flour to prevent sticking.
12. Roll out each portion of dough to a thickness of about 3 cm and cut into triangles.
13. Roll each triangle starting from the base to the tip.
14. Place the rolled croissants on a baking sheet lined with parchment paper.
15. Cover the croissants with a clean cloth and let them rest at room temperature for 3 hours.
16. Beat an egg and brush the croissants with the beaten egg.
17. Bake the croissants for 10 minutes at 200°C and then reduce the temperature to 180°C and bake for another 10 minutes or until golden.
Enjoy your fresh, homemade croissants for breakfast!
I hope you enjoy making and eating these delicious croissants. Bon appetit!

07/08/2024

🍰 Oreo Red Velvet Cheesecake Drip Cake🍰

Ingredients:

For the crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted

For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon red food coloring
- 1/2 cup crushed Oreos

For the drip:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream

For decoration:
- Whipped cream
- Mini Oreos
- Red velvet cake crumbs
- Sprinkles

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in cocoa powder and red food coloring until fully incorporated. Gently fold in the crushed Oreos.
4. Pour the cheesecake batter into the cooled crust, spreading evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
7. For the drip: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
8. Drizzle the chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
9. Decorate the top with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

07/08/2024

Feeling generous save for future

Sticky Wings
Ingredients:
2 cups of Flour , divided
Wings
Oil for deep frying
1 cup Soy sauce
1 cup BBQ Sauce
½ cup Honey
½ cup Chilli sauce
¼ cup Apple Cider Vinegar
3 Tablespoons Garlic
1 Tablespoon Black Pepper
1 teaspoon Salt
2 Tablespoons Cayenne pepper
1 Tablespoon Paprika
1 Tablespoon Ground Ginger
2 Eggs
1 Tbsp water
2 Tbsp Butter

For the sauce:
Melt butter
Add Garlic until fragrant
Pour sauces and vinegar, stirring continuously until thickened and set aside

Method:
Cut wings into half, remove tips and pat dry
In a bowl place all dry ingredients and mix, then pour into a ziplock bag and set aside
In a bowl place half flour
In another bowl beat eggs and add water and whisk
In a deep pot heat oil
Coat wings with plain flour
Egg wash and coat with seasoned flour
Deep fry until golden
Pour over sauce and mix until well coated
Transfer into a serving dish

Eva cakes

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