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EGYPTIAN CHOCOLATE CAKE

Source of Recipe

Trish


List of Ingredients

4 squares semi-sweet chocolate
175ml (3/4 cup) butter
125ml (1/2 cup) strong brewed coffee
375ml (1 1/2 cups) sugar
3 eggs
5ml (1 teaspoon) vanilla
500ml (2 cups) all-purpose flour
5ml (1 teaspoon) ground cinnamon
0.5ml (1/8 teaspoon) ground cloves
5ml (1 teaspoon) baking powder
2ml (1/2 teaspoon) baking soda
125ml (1/2 cup) buttermilk



Recipe


Melt chocolate, coffee and butter in large bowl in microwave on medium for 2 to 3 minutes. Stir until smooth. Stir in sugar. Beat in eggs, one at a time on low speed of electric mixer. Add vanilla.
Combine dry ingredients. Beat in flour mixture alternately with buttermilk until well blended. Pour into two greased 23 cm (9-inch) round cake pans.

Bake at 180 C (350 F) for 30 minutes or until cake springs back when lightly pressed in centre.

Cool 15 minutes; remove from pans. Cool on rack completely before frosting. Fill and frost with cinnamon whipped cream. Sprinkle top with coarsely grated chocolate, if desired.