Ancient Egyptian Chocolate Cake
Ingredients
1-3/4 cups
(425 ml) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml)
cinnamon
1/8 tsp (1 ml) gound 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
Preparation
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!
Cakes and Bakery
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