Egyptian Chocolate Cake
- 1 3/4 cups unbleached flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 4 ounces semisweet chocolate
- 1/2 cup brewed strong coffee
- 1/2 cup butter or regular margarine
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Cinnamon Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions:
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 wax paper-lined 8-inch cake pans.
- Bake in a preheated 350 degree F 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.
- 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 extract, 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 over-beat or you will have butter instead of whipped cream.
- NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name.
- The whipped cream frosting was added later but really adds to the recipe.