ARABIAN CHOCOLATE CAKE
A delicious combination of a chocolate cake and a spice cake! The cake keeps well, and should actually be baked a day or two before serving to let the flavours blend - frost on the day of serving, however. A cup of coffee is of course the obvious choice to accompany a slice of this cake, but I'm told a glass of red wine works wonderfully, too!
Provided by stormylee
Categories Dessert
Time 1h45m
Yield 1 cake, 18-20 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
- Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
- Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
- Cool the cake completely before frosting it.
- To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
- As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
- Allow the frosting to set before serving.
Nutrition Facts : Calories 363.3, Fat 17.9, SaturatedFat 10, Cholesterol 85.5, Sodium 260.8, Carbohydrate 48.9, Fiber 1.4, Sugar 35.4, Protein 4.2
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