Egyptian Chocolate Cake

Recipe by lazyme
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour, baking powder, cinnamon and cloves together; set aside.
  • Combine chocolate and coffee in small saucepan.
  • Cook over low heat until the chocolate is melted, stirring constantly.
  • Remove from heat and cool to room temperature.
  • Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
  • Use an electric mixer set on medium speed.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla and chocolate mixture.
  • 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 ºF oven for 30 minutes or until cake tests done.
  • Cool in pans on racks for 10 minutes.
  • Remove from pans, cool completely on racks.
  • 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.
  • To assemble the cake, place one cake layer on serving plate.
  • Spread with Cinnamon Whipped Cream.
  • Top with second cake layer.
  • Frost sides and top with remaining Cinnamon Whipped Cream.
  • Refrigerate until serving time.
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