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Ancient Egyptian Chocolate Cake
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Recipe Information
Description:
Fit for a Pharoah

Source:
Family recipe - Inga Francis

Serves/Makes:12 large pieces

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!
Comments
The coffee flavor gives body - but is not noticable. Even my 7 year old loves this case.

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