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Ancient Egyptian Chocolate Cake Recipe | |
Cakes | |
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Ingredients:
1-3/4 cups (425 ml) flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) cinnamon 1/8 tsp (1 ml) ground cloves 4 oz (112 grm) semi-sweet baker's chocolate 1/2 cup (125 ml) brewed coffee - can be hot 1 cup (225 ml) sugar 2 eggs 1 tsp (5 ml) vanilla 1/2 cup (125 ml) butter 2 cups (475 ml) whipping cream 1/4 cup (60 ml) sugar 2 tsp (10 ml) vanilla 1/2 tsp (2 ml) cinnamon
Directions:
Sift together the first 4 ingredients. Combine the coffee and chocolate over heat until chocolate is melted. Cool. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating each on in. Beat in the vanilla and the chocolate mixture. Then add alternately the liquid and dry inredients, beating well in between. Pour batter into 2 well greased 8 inch cake pans. Bake in 350 degree (175 C.) F. oven for one half hour. Cool cakes for about 10-15 minutes in pans before removing. Frost and fill the cake with the cinnamon whipped cream. Keep refrigerated, or add a little gelatin to the whipping cream to hold firm. Whip Cream frosting: Chill mixing bowl and beaters. Whip the cream until stiff, add slowly the vanilla, sugar, and cinnamon. Do not overbeat! 12 servings
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