EGYPTIAN CHOCOLATE CAKE
Steps:
- 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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