Real Recipes From Real Home Cooks ®

egyptian chocolate cake

Recipe by
Carly Baughman
Lubbock, TX
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For egyptian chocolate cake

  • 1.75 c
    flour, sifted
  • 2 tsp
    vanilla extract
  • 1/4 c
  • 2 c
    heavy whipping cream
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 2 lg
  • 1 c
  • 1/2 c
  • 1/2 c
    coffee, brewed strong
  • 4 oz
    semi-sweet chocolate
  • 5/8 tsp
    cloves, ground
  • 1 tsp
    cinnamon, ground
  • 2 tsp
    baking powder
  • 1/2 tsp
    cinnamon, ground

How To Make egyptian chocolate cake

  • 1
    Sift together: flour, baking powder, cinnamon & cloves together. Set aside.
  • 2
    Over 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.
  • 3
    Using an electric mixer on MEDIUM speed, cream butter and sugar together in a mixing bowl, until light and fluffy.
  • 4
    Add eggs, one at a time, beating well after each addition. Add cooled chocolate/coffee mixture and continue to beat.
  • 5
    Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
  • 6
    Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
  • 7
    Bake in a preheated 350 oven for 30 minutes or until cake tests done; cool in pans on racks for 10 minutes.
  • 8
    Remove from pans; cool completely on racks.
  • 9
    To assemble the cake, place one cake layer on serving plate; spread with Cinnamon Whipped Cream and top with second cake layer.
  • 10
    Frost sides and top with remaining Cinnamon Whipped Cream; refrigerate until serving time.
  • 11
    CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
  • 12
    Combine 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.