Buffer

Egyptian Cuisine – Chocolate Cake Recipe

Elvis Elvis

This is a sumptuous cake that is well worth making!

Difficulty rating: Moderate

Serves: 12 Servings

Ingredients:
1 3/4 cups flour, unbleached & sifted
2 tsp baking powder
1 tsp cinnamon, ground
1/8 tsp cloves, ground
4 oz semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter (or regular margarine)
1 cup sugar
2 eggs, large
1 tsp vanilla extract
1/2 cup milk

Egyptian Cuisine   Chocolate Cake Recipe

For the Cinnamon Whipped Cream
2 cup whipping cream
1/4 cup sugar
2 tsp vanilla extract
1/2 tsp cinnamon, ground

Method:
Preheat the oven to 200C. 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 the preheated oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks.

Next make the Cinnamon Whipped Cream, by combining the 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 over beat 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 ready to serve.