egyptian chocolate cake

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.
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