I love making this cake because it’s my kids’ favorite chocolate cake and it’s so easy to make.
With simple ingredients, it comes out fluffy, light, and delicious every single time.

You are going to love this Chocolate Ganache Cake! Sometimes you just need a simple chocolate cake, and this recipe is definitely the one. Despite its simplicity, this cake is so delicious and decadent that anyone who tastes it will be coming back for seconds!

There is a secret ingredient that makes the cake fluffy and light: hot water. It adds moisture to the cake, preventing it from becoming too dry and ensuring a moist texture. Additionally, hot water enhances the flavor of the chocolate.

This cake doesn’t require a mixer and can be mixed by hand. It takes only 5 minutes to prepare and 40 minutes to bake. You can serve it hot or after it has cooled, making it the perfect dessert for your guests. If you are looking for a simple, easy recipe, this is the one.

• 3 eggs
• 1 and 3/4 cups sugar
• 2 and 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 cup vegetable oil
• 1 and 1/4 cups hot boiling water
• 1 tbsp instant coffee
• 1 tbsp baking powder
• 1 tsp vanilla sugar or extract
• 1/4 tsp salt

Chocolate Ganache:

• 1 1/2 cups whipping cream
• 270g milk or semi-sweet chocolate

White Ganache:

• 1/2 cup white chocolate
• 1/2 cup whipping cream

Additional:

• Flour for dusting
• Oil to brush the tray

Using flour after brushing the tray helps prevent the cake from sticking, making it easier to remove from the tray.

1. Preheat the oven to 350°F.
2. Mix eggs with sugar until it’s fluffy.

3. Mix hot boiling water with instant coffee.
4. Add unsweetened cocoa powder to the mixture with oil, vanilla, and hot water mixed with coffee, then mix all together.

5. Add flour, baking powder, and salt.
6. Mix everything together until combined and smooth, but be careful not to overmix.

7. Brush the baking tray with oil, then dust it with flour.
8. Pour the batter into the pan.

9. Bake the cake for about 40 minutes.

10. While the cake is baking, start preparing the chocolate ganache.
11. Heat the whipping cream in the microwave or in a pot on top of the stove.
12. Add the chocolate and mix until the chocolate is melted and the mixture becomes smooth and liquidy.

13. After the cake is done, insert a toothpick or a knife into the center. If it comes out clean, the cake is done.
14. Take out the cake and cover it.

15. After it has cooled down, use a knife to go around the cake to make it easier to come out.
16. Flip the cake onto a serving plate.

17. Pour the chocolate ganache on top of the cake.
18. For a presentation of a mix of both chocolate and white chocolate ganache, you can also add white chocolate ganache.

1. This cake can be served while it’s hot or while it’s cold.
2. You can poke the cake with a knife or fork before adding the chocolate ganache; that will make the cake more moist because the chocolate will seep inside.
3. Cover the cake when it comes out of the oven; that will help the cake to stay moist.
4. You can use any baking tray you like. If you go with a bigger tray, the cake will be thinner, meaning less baking time, and if you go with a smaller tray, the cake will be thicker, so it will take longer to cook.
5. Always preheat the oven before baking.
6. You can use warm milk instead of hot water.
7. You can use butter instead of oil.
8. You can substitute the hot water mixed with instant coffee with hot brewed coffee.
9. You can add sour cream or yogurt if you like your cake more dense and moist.
10. Always dust your baking tray with flour or cocoa powder that will help the cake not to stick.
11. Sifting your flour and cocoa powder will indeed help your cake batter come out smooth and without lumps
12. If the chocolate ganache is too thick, just add more whipping cream and mix until you reach the desired thickness. If it’s too runny, add more chocolate, then place it in the microwave for a few seconds, take it out, and mix until the chocolate melts. Adjusting the consistency is key to getting the perfect ganache.
13. If you prefer your cake to have a richer chocolate flavor, you can definitely add more cocoa powder to the batter. Adjusting the cocoa powder content allows you to tailor the taste to your liking.

The post chocolate ganache cake appeared first on Baiti Ana.

This cake is made with simple ingredients and can use regular milk instead of coconut milk; both ways taste delicious.

• 2 and 1/2 cups sifted flour
• 1 and 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 cup shredded unsweetened coconut
• 1 and 1/2 cups hot milk (or for extra flavor, use coconut milk)
• 1 tbsp baking powder
• 1 tsp vanilla sugar or extract
• 1/4 tsp salt

Topping:

• 1 can sweetened condensed milk
• 1/2 cup shredded coconut

1. Preheat the oven to 350°F.
2. Mix together the eggs and sugar until fluffy, then add the oil, milk, baking powder, vanilla, and salt. Mix again until well combined.

3. Add the shredded unsweetened coconut, then mix.
4. Sift the flour, then add it and mix until everything is combined, but don’t overmix.

5. Grease a baking pan, then sprinkle some flour to help the cake not stick.
6. Pour the cake batter, then bake for about 35 to 40 minutes.

7. Stick a toothpick or knife into the cake to check if it’s done. If it comes out clean, the cake is done; if not, it needs more cooking time.

8. When you take the cake out, and while it’s still hot, add the sweetened condensed milk and top it with coconut.
9. Let the cake rest before serving for at least 1 hour so the sweetened condensed milk go in the cake

cover the cake while still hot if you want it extra moist

if you like the sweetened condensed milk to go inside the cake poke the cake when comes out the oven with fork then add the sweetened condensed milk

i used 9×13 inch tray for this recipe

The post coconut cake appeared first on Baiti Ana.

flat croissant Start by flattening a fresh or store-bought croissant, then bake it until it’s golden and crispy.

I’ve tried both ways, and both taste delicious. You can make them from scratch, or you can take it easy and just use store-bought ones. They’re faster and only take 10 minutes to bake in the oven.

You can add any topping you like. I made four different kinds: one with pistachio spread and crushed pistachios, one with chocolate spread and Ferrero Rocher chocolate, one with cheesecake and fresh fruit, and one with a mix of chocolate spread and pistachio spread. But feel free to add any topping that you prefer.

store bought croissant

chocolate spread of your choice

pistachio spread of your choice

crushed pistachios

Ferrero Rocher or wafer chocolate or any other kind of chocolate of your choice

fresh fruit preferably berries

cheesecake cream topping ( 1 cup whipping cream +1/4 cup powdered sugar+ 2 tbsp softened cream cheese)

1; Take store-bought croissants and flatten them with a rolling pin, rolling a few times until they’re flat. Place them on a baking tray and bake in a preheated oven at 350°F for about 10 to 12 minutes.

2; When you take it out of the oven, it will be crispy on the outside but still a little soft. Let it cool down, and it will become harder and more firm.

3; When it’s completely cooled down, start by adding the topping that you like. I made mine with pistachio spread and crushed pistachios, and another one with chocolate spread topped with Ferrero Rocher. Or, you can add any chocolate you like. I also made one with cheesecake topping that I prepared ahead of time and topped it with fresh fruit, and one with a mix of chocolate and pistachio spread.

4; To make the cheesecake topping, in a mixer, add cold whipping cream and powdered sugar, and mix until stiff peaks form. Then, add soft cream cheese and mix again. Place the mixture in a piping bag, then refrigerate before using.

5; The ones with chocolate and pistachio spread can stay out of the fridge, but the one with cheesecake topping shouldn’t stay out of the fridge for a long time.

The post Flat croissant appeared first on Baiti Ana.

I use store-bought mini tart shells, but you can make homemade tart shells.
However, store-bought ones are easier if you’re looking for a quicker dessert to make.

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh berries and bananas
• Caramel sauce
• Pistachios

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh strawberries and bananas
• Caramel sauce
• Pistachios

Instructions:

1. Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package.

1. Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk.
2. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
3. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
4. Add back in the whipping cream and whisk for only a couple of seconds.
5. Place the cheesecake cream mix in a piping bag and set it aside or in the fridge until ready to use.
6. Take out the mini tarts and let them cooldown completely

7. When cooled down, fill them with the cheesecake mix, top with fresh fruit and caramel sauce.

8. Place in the fridge until you want to serve them.

Tips

this recipe can be prepared ahead of time even the day before

Also, you can cook the tarts and make the cheesecake filling the day before then fill the same day of serving

For the best results is to place in the fridge for couple of hours before serving will taste way better.

The post cheesecake tarts appeared first on Baiti Ana.

Othmaliye is crispy on the outside and creamy and cheesy on the inside. It’s best served while still warm, accompanied by simple syrup and crushed pistachios.”

You can make it with just the ashta or add cheese to the ashta, which makes it cheesy and delicious.

1 pack of kataifi shredded dough (454g)

1 cup melted ghee or unsalted butter +2 tbsp to brush the tray

1 cup shredded mozzarella cheese (or more if you prefer it extra cheesy)

1/4 cup crushed pistachios

Simple syrup

• Ashta Ingredients
• 2 cups milk
• 2 cups whipping cream
• 8 tbsp cornstarch
• 1/3 cup sugar
• 2 tsp rose water
• 2 tsp orange blossom water

• Simple Syrup Ingredients
• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp rose water
• 1 tsp orange blossom water

1. Cut the kataifi dough, then separate it.

2. Add melted ghee or unsalted butter and mix well until everything is combined.

3. Start making the ashta by mixing milk, whipping cream, corn starch, sugar, and keep stirring to prevent sticking to the bottom.

4. When the ashta thickens, remove it from the heat and set it aside

5. Brush a baking tray with ghee or butter, then add the shredded kataifi dough and press down to form an even layer.

6. Add half of the ashta, then optionally add shredded mozzarella cheese, and then add the remaining ashta.

7. Add the remaining kataifi on top and press gently.

8. Bake in a preheated oven at 350°F until golden brown and crispy.

9. While it’s baking, make the simple syrup by adding sugar and water to a pot without mixing. Turn the heat to high; when it starts bubbling, lower to medium, add lemon juice, orange blossom water, and rose water. Let it boil for 4 minutes, then remove from the heat and let it cool down.

10. When the othmaliye is done, which usually takes about 45 minutes (depending on your oven), take it out and add 1/4 cup of the simple syrup.

11. Flip it, then add another 1/4 cup of simple syrup or more to your liking and crushed pistachios.

12. Serve while still warm, and while serving, add more simple syrup if desired.

The post Baked Othmaliye with ashta and cheese appeared first on Baiti Ana.

The best type of ashta to use with this dessert is Arabic ashta, and you can find the full detailed recipe here.

the simple syrup should be prepared ahead of time and thick not runny.

you can substitute the simple syrup with honey or sweetened condensed milk.

– 1 pack of phyllo sheets

– Ghee or butter, as needed

– Arabic ashta (recipe in the link https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/

– Simple syrup

– Crushed pistachios

-cannoli molds ( the link for it below)

https://amzn.to/3x65tyl

Simple Syrup:

– 2 cups sugar

– 1 cup water

– 2 tsp lemon juice

– 1 tsp rose water

– 1 tsp orange blossom water

Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rose water, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.

1. Prepare the ashta and the simple syrup ahead of time.

2. Cut the phyllo dough in half and cover, put on top each other and cover with a cloth so don’t dry.

3. Take a sheet of phyllo dough, fold it in half, then brush with melted ghee or unsalted butter.

4. Roll into a cannoli-shaped mold, then squish to form a wrinkled shape.

5. Place on a baking tray and repeat until you’ve used all the dough.

6. Bake in a preheated oven at 350°F until crispy and golden brown.

7. Take out of the oven and drizzle with simple syrup immediately.

8. Let it cool down, then fill with ashta and press the ends with crushed pistachios.

9. Place it in the fridge for an hour before serving.

Notes:

baklava rolls can be preapared ahead of time then filled with ashta the day of serving

this taste the best if you refrigerate for an hour before serving

it will stay crunchy for up to 2 days in the fridge

you can drizzle honey or sweetened condensed milk instead of simple syrup

The post Ashta baklava rolls appeared first on Baiti Ana.

Othmaliye Bil Ashta resembles two large layers of crispy kataifi shredded dough that looks like bird’s nest filled with a delicious homemade cream mixture, topped with simple syrup and pistachios.

The othmaliye crispy layer can be prepared ahead of time and filled later on, or even the second day. It can also be placed in the fridge after filling, and it will stay crispy for up to 2 days.

• 1 package 454g katiafi shredded dough
• 1 cup melted ghee or unsalted butter
• Arabic ashta 
• Simple syrup 
• crushed pistachios

Arabic Ashta( full detailed recipe found in this link https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/

Ingredients

*Ricotta cheese:

• 2 L full-fat milk
• 1/3 cup vinegar

*cream mix:

• 1 L milk
• 1/3 cup sugar
• 7 tbsp cornstarch
• 2 tsp rose water
• 2 tsp orange blossom water

Instructions

1.   In a pot, add 2 L of full-fat milk. When it warms up after a couple of minutes, add vinegar and mix until it starts to separate.
2.   Leave it for a couple of minutes until the liquid becomes clearer. Then, strain the cheese and remove any excess water. Set it aside.
3.   In another pot, combine 1 L of milk, sugar, cornstarch, orange blossom water, and rose water. Mix everything together, then turn on the heat. 
4. Keep stirring to prevent sticking to the bottom.
5.   When the mixture thickens, add the ricotta cheese that was prepared earlier. Mix everything together until smooth and well combined.
6.   Pour the mixture into a plate, cover it well, then refrigerate for a couple of hours before using or serving.

simple syrup

• 2 cups sugar 
• 1 cup water 
• 2 tsp lemon juice 
• 1 tsp rose water &1 tsp orange blossom water 

Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rose water, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.

1. First, start by making the ashta and simple syrup, then set them aside to cool down.

2. Separate the kataifi shredded dough with your fingers; don’t cut, just separate.

3. Add melted ghee or butter, then mix very well until fully combined

4. Divide the shredded dough in half and place each half in two trays of the same size. Then, press down using the tray.

5. Bake in a preheated oven at 350°F until golden brown. It took about 30 minutes for me, but the timing may vary from one oven to another.

6. As soon as it comes out of the oven and while still hot, add about 1/4 cup of simple syrup to each layer.

7. flip to a flat tray then let it cool down.

8. When it’s completely cooled down, fill it with ashta, then add the top layer. Sprinkle some pistachios and rose petals on top, then refrigerate for a couple of hours before serving.

9: cut into pieces and serve with more simple syrup

Note

• The othmaliye crispy layer can be prepared ahead of time, a day or two before. Then fill it on the day you want to serve it.

The post Othmaliye Bil Ashta appeared first on Baiti Ana.

Ashta is commonly used in many Middle Eastern desserts, particularly with phyllo dough and kataifi shredded dough

Arabic ashta is also often incorporated into fruit cocktails and avocado cocktails.

Here’s a revised version:

To make Arabic ashta, we follow two simple steps: first, we make ricotta cheese, and second, we create a thick cream mixture, then we combine both. You have the option to use store-bought ricotta cheese instead of making it at home, but it’s also quite simple to prepare.

Ricotta cheese:

•    – 2 L full-fat milk
•    – 1/3 cup vinegar

Cream mix

•    – 1 L full fat milk
•    – 1/3 cup sugar or sweetner
•    – 6 to 7 tbsp cornstarch
•    – 2 tsp rose water
•    – 2 tsp orange blossom water

1. In a pot, add 2 L of full-fat milk. When it warms up after a couple of minutes, add vinegar and mix until it starts to separate.

2. Leave it for a couple of minutes until the liquid becomes clearer. Then, strain the cheese and remove any excess water. Set it aside.

3. In another pot, combine 1 L of milk, sugar, cornstarch, orange blossom water, and rose water. Mix everything together, then turn on the heat.

4. Keep stirring to prevent sticking to the bottom.

5. When the mixture thickens, add the ricotta cheese that was prepared earlier. Mix everything together until smooth and well combined.

6. Pour the mixture into a plate, cover it well, then refrigerate for a couple of hours before using or serving.

7. Serve it with Middle Eastern desserts or alone with fruit or nuts, or both together, and a drizzle of honey or simple syrup.

Notes

-Make sure to use full-fat milk to get a good amount of ricotta cheese and rich flavor in the ashta. Using low-fat milk won’t yield the same results.

-Arabic ashta will last in the fridge for up to one week if you store it in a tightly closed container.

-Arabic ashta can be placed in the freezer for up to 3 months. When you need it, simply take it out and defrost it. If you notice any water, just place it in a strainer or use a paper towel to squeeze out any excess water.

-Instead of sugar, you can use any other sweetener that you prefer.

-You have the option to use store-bought ricotta cheese instead of making it at home.

The post Arabic ashta / القشطه العربيه appeared first on Baiti Ana.

For a moist and delicious cake, add the glaze while the cake is still hot. This allows the cake to absorb some of the glaze, resulting in an even more flavorful and moist texture.

*Note: Incorporating orange zest into the glaze sauce will impart a strong citrus flavor. If you prefer a milder taste, don’t add the zest to the glaze sauce.

Ingredients
Cake Mix:

• 2 1/2 sifted cups flour
• 1 1/2 cups sugar
• 3 eggs
• 1 cup vegetable oil
• 1 cup orange juice
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 1 tbsp orange zest

Orange Glaze:

• 1 1/2 cups orange juice
• 1 cup powdered sugar
• 1/2 tbsp corn starch
• 1 tsp orange zest (optional)

Instructions

1. Mix together eggs, sugar, vanilla, and orange zest until all combined and fluffy.
2. Add oil and orange juice, then mix.
3. Add baking powder and sifted flour, then mix until all combined, but don’t overmix.

4. Bake in a preheated oven at 350°F for about 45 minutes.
5. Take out and let it cool down.

6. Make the glaze by mixing together orange juice, powdered sugar, corn starch, and orange zest. Cook until it thickens, but don’t cook it for too long, just until it thickens slightly.

7. Flip the cake, then pour the glaze on top while still hot to allow it to seep inside the cake. This is what will make it super moist and tasty.

The post orange cake appeared first on Baiti Ana.

This recipe is a must-try if you love dates, perfect for breakfast or as a snack. I usually enjoy having a cookie with my morning coffee or savoring it as a satisfying afternoon treat.

I use eggs in this recipe, but you can make it without eggs if you prefer. While it may not be as soft, it will still taste delightful.

For a vegan alternative, substitute the milk with coconut/almond milk or water boiled with anise seeds, imparting a wonderful flavor to the cookies.

I used store-bought date paste here, but you can make your own at home by taking 500g of pitted dates, washing them, and cooking them on low with a little water until soft. Then, blend them using a hand mixer or smash them with a fork. Add 1 tsp of butter or oil, 1 tsp of lemon juice, 1 tsp of rose water, and 1 tsp of orange blossom water.

• Dough:
• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup warm milk
• 1/2 tbsp orange blossom water
• 1/2 tbsp rose water
• 1 tbsp kaak spice or 1 tsp mahlab
• 1 tsp black seed
• 1 tbsp baking powder
• Filling:
• 500g date paste
• 1tsp rose water
• 1 tsp orange blossom water
• Topping:
• Sesame seeds
• Milk to brush the cookies
• Oil to brush the mold

1. Combine all the listed ingredients except for the flour.
2. Gradually add the flour and mix until a soft dough forms. The amount of flour needed may vary, so adjust accordingly based on the specific characteristics of the flour you’re using.

3. If the dough is slightly sticky, add some oil and rub it all over. Set it aside, covering it with plastic or a cloth.
4. Combine 1 tsp rose water and 1 tsp orange blossom water with 500g of store-bought date paste or homemade date paste.
5. Take a small piece of dough, flatten it in your hand, add about 1 tbsp of date paste, seal it tightly, shape it into a round ball between your hands, dip it in sesame seeds, then press it into the mold. Place the formed cookie on a baking tray lined with parchment paper.
6. Repeat this process until you have used up all the dough.

7. Bake in a preheated oven at 450°F for 8 to 9 minutes, or until the bottom achieves a very light golden color. Then, broil for an additional 1 minute.
8. Once done, remove from the oven and brush the cookies with milk.
9. Transfer the cookies to a cooling rack to cool.

10. After the cookies have completely cooled down, store them in a tightly sealed container or a ziplock bag.
11. You can keep them on the counter for up to one week, in the fridge for up to 1 month, or in the freezer for up to 1 year.

The post Date cookies appeared first on Baiti Ana.