EGYPTIAN CHOCOLATE CAKE

Egyptian Chocolate Cake image

Provided by Carly Baughman

Time 1h30m

Number Of Ingredients 16

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.