Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
1.75 cflour, sifted
-
2 tspbaking powder
-
1 tspcinnamon, ground
-
5/8 tspcloves, ground
-
4 ozsemi-sweet chocolate
-
1/2 ccoffee, brewed strong
-
1/2 cbutter
-
1 csugar
-
2 largeeggs
-
1 tspvanilla extract
-
1/2 cmilk
-
CREAM INGREDIENTS
-
2 cheavy whipping cream
-
1/4 csugar
-
2 tspvanilla extract
-
1/2 tspcinnamon, ground
How to Make Egyptian Chocolate Cake
- Sift together: flour, baking powder, cinnamon & cloves together. Set aside.
- 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. - Using an electric mixer on MEDIUM speed, cream butter and sugar together in a mixing bowl, until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
Add cooled chocolate/coffee mixture and continue to beat. - Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
- Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
- Bake in a preheated 350 oven for 30 minutes or until cake tests done; cool in pans on racks for 10 minutes.
- Remove from pans; cool completely on racks.
- To assemble the cake, place one cake layer on serving plate; spread with Cinnamon Whipped Cream and top with second cake layer.
- Frost sides and top with remaining Cinnamon Whipped Cream; refrigerate until serving time.
- CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
- 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.
