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Ancient Egyptian Chocolate Cake

  • Author: Lisa Rogak
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10 1x
  • Category: Cake
  • Cuisine: Middle Eastern

Description

I made this in a round pan, but the adventurous baker could create a pyramid using square pans and a bit of ingenuity. Either way, cinnamon and cloves add an exotic warmth to this chocolate cake while the coffee adds depth.


Scale

Ingredients

Cake

  • 1 3/4 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves (Note: I used ¼ teaspoon because I’m clove-phobic)
  • 4 ounces (4 squares) semi-sweet baker’s chocolate
  • 1/2 cup brewed coffee
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (1 stick)

Topping

  • 2 cups whipping cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
  2. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, and cloves. Set aside.
  3. In a small saucepan, combine the coffee and chocolate over low heat until chocolate is melted. Set aside.
  4. Using an electric mixer on low speed, cream the butter and sugar until fluffy. Add the eggs, one at a time, beating until smooth. Add the vanilla and the chocolate mixture until smooth. Add the coffee-chocolate mixture and the flour mixture, beating until smooth.
  5. Pour the batter into the pans. Bake in oven for 30 minutes or until a tester comes out clean. Cool in pans on rack for 15 minutes. Invert pans and cool cakes on rack completely.
  6. While the cake is cooling, prepare the frosting. Using a chilled mixing bowl and beaters, whip the cream, vanilla, sugar, and cinnamon until stiff. Do not overbeat. Chill until ready to use. Frost when cake is cool. Refrigerate after use.