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Egyptian Chocolate Cake

Origin: EGYPT

4 squares semi-sweet chocolate
175 mL ( 3/4 cup) butter
125 mL ( 1/2 cup) strong brewed coffee
375 mL (1 1/2 cups) sugar
3 eggs
5 mL (1 tsp) vanilla
500 mL (2 cups) all-purpose flour
5 mL (1 tsp) ground cinnamon
0.5 mL ( 1/8 tsp) ground cloves
5 mL (1 tsp) baking powder
2 mL ( 1/2 tsp) baking soda
125 mL ( 1/2 cup) buttermilk

Melt chocolate, coffee and butter in large bowl in microwave on medium for 2 to 3 minutes. Stir until smooth. Stir in sugar. Beat in eggs, one at a time on low speed of electric mixer. Add vanilla. Combine dry ingredients. Beat in flour mixture alternately with buttermilk until well blended. Pour into two greased 23 cm (9-inch) round cake pans.

Bake at 180 C (350 F) for 30 minutes or until cake springs back when lightly pressed in centre.

Cool 15 minutes; remove from pans. Cool on rack completely before frosting. Fill and frost with cinnamon whipped cream. Sprinkle top with coarsely grated chocolate, if desired.

Cinnamon Whipped Cream

500 mL (2 cups) whipping cream
60 mL ( 1/4 cup) sugar
10 mL (2 tsp) vanilla
2 mL ( 1/2 tsp) ground cinnamon

Combine cream, sugar, vanilla and cinnamon in large mixing bowl. Beat on high speed of electric mixer until soft peaks form and mixture is thick enough to spread.