Egyptian Chocolate Cake
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.
- 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
- 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
- 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
- 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.
Posted by philocrates at Recipe Goldmine May 14, 2001.