Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 1.75 c
- flour, sifted
- 2 tsp
- baking powder
- 1 tsp
- cinnamon, ground
- 5/8 tsp
- cloves, ground
- 4 oz
- semi-sweet chocolate
- 1/2 c
- coffee, brewed strong
- 1/2 c
- butter
- 1 c
- sugar
- 2 large
- eggs
- 1 tsp
- vanilla extract
- 1/2 c
- milk
- 2 c
- heavy whipping cream
- 1/4 c
- sugar
- 2 tsp
- vanilla extract
- 1/2 tsp
- cinnamon, ground
CREAM INGREDIENTS
How to Make Egyptian Chocolate Cake
- 1Sift together: flour, baking powder, cinnamon & cloves together. Set aside.
- 2Over low heat, melt chocolate in coffee in small saucepan; stir frequently to avoid burning chocolate.
Once combined, remove from heat, and allow to cool to room temperature. - 3Using an electric mixer on MEDIUM speed, cream butter and sugar together in a mixing bowl, until light and fluffy.
- 4Add eggs, one at a time, beating well after each addition.
Add cooled chocolate/coffee mixture and continue to beat. - 5Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
- 6Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
- 7Bake in a preheated 350 oven for 30 minutes or until cake tests done; cool in pans on racks for 10 minutes.
- 8Remove from pans; cool completely on racks.
- 9To assemble the cake, place one cake layer on serving plate; spread with Cinnamon Whipped Cream and top with second cake layer.
- 10Frost sides and top with remaining Cinnamon Whipped Cream; refrigerate until serving time.
- 11CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
- 12Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread; DO NOT overbeat or you will have butter instead of whipped cream.
