Egyptian Chocolate Cake Recipes

EGYPTIAN CAKE

Steps:

• Dissolve Chocolate in 5 tablespoons hot Water.
• Cream butter; add sugar gradually.
• Beat @ high speed until grain is gone.
• Then add well beaten egg yolks. Beat again.
• Add Milk.
• Add chocolate.
• Add Flour. Beat well.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Add Baking Powder &Vanilla last until thoroughly mixed.
• Grease 3 layer cake pans with crisco or margerine.
• Dust with flour.
• Bake @ 325o, approximately 1 hours 10 minutes.
• When cake is done, it bounces back when pressed.
• Cool upside down on cake racks.
• Run knife around edges of pan to loosen.
• FROSTING:.
• Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.

EGYPTIAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350ºF. Grease and line the bottom of two 8-inch cake pans with parchment paper.
• Sift together the flour, baking powder, cinnamon, and cloves; set aside.
• Combine chocolate and coffee in a small saucepan; cook over low heat until chocolate is melted, stirring constantly. Remove from heat and let cool to room temperature.
• With an electric mixer set on medium speed, cream the butter and sugar together in a mixing bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in the vanilla and the chocolate mixture.
• Add the dry ingredients alternating with the milk, beating well after each addition. Begin and end with flour mixture.
• Pour the batter into the prepared pans.
• Bake for 30 min or until cakes test done.
• Cool in pans on racks for 10 min, then remove from pans and cool completely on racks.
• To make the cinnamon whipped cream: Chill a large mixing bowl and beaters.
• Combine the cream, sugar, vanilla and cinnamon in the chilled bowl.
• Beat with the chilled beaters on high until soft peaks form and the mixture is thick enough to spread. Do not overbeat or you will have butter instead of whipped cream.
• Assemble the cake by placing one layer of the cake on a serving plate or cake stand. Spread some of the cinnamon whipped cream and top with the second cake layer. Frost the sides and top with the remaining cinnamon whipped cream.
• Refrigerate until served.

EGYPTIAN CHOCOLATE CAKE

Steps:

• Mix all ingredients together in large bowl.
• Pour into greased 9x13 pan.
• Bake at 350F degrees for 30-35 minute.
• Top with your favorite frosting, powdered sugar or whipped topping.

EGYPTIAN CHOCOLATE CAKE

Steps:

• 1. Sift together: flour, baking powder, cinnamon & cloves together. Set aside.
• 2. Over low heat, melt chocolate in coffee in small saucepan; stir frequently to avoid burning chocolate. Once combined, remove from heat, and allow to cool to room temperature.
• 3. Using an electric mixer on MEDIUM speed, cream butter and sugar together in a mixing bowl, until light and fluffy.
• 4. Add eggs, one at a time, beating well after each addition. Add cooled chocolate/coffee mixture and continue to beat.
• 5. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
• 6. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
• 7. Bake in a preheated 350 oven for 30 minutes or until cake tests done; cool in pans on racks for 10 minutes.
• 8. Remove from pans; cool completely on racks.
• 9. To assemble the cake, place one cake layer on serving plate; spread with Cinnamon Whipped Cream and top with second cake layer.
• 10. Frost sides and top with remaining Cinnamon Whipped Cream; refrigerate until serving time.
• 11. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
• 12. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread; DO NOT overbeat or you will have butter instead of whipped cream.

EGYPTIAN CHOCOLATE CAKE

Steps:

• Sift the flour, baking powder, cinnamon and cloves together; set aside.
• Combine chocolate and coffee in small saucepan.
• Cook over low heat until the chocolate is melted, stirring constantly.
• Remove from heat and cool to room temperature.
• Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
• Use an electric mixer set on medium speed.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and chocolate mixture.
• Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
• Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
• Bake in a preheated 350 ºF oven for 30 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans, cool completely on racks.
• Chill large mixing bowl and beaters.
• Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.
• DO NOT overbeat or you will have butter instead of whipped cream.
• To assemble the cake, place one cake layer on serving plate.
• Spread with Cinnamon Whipped Cream.
• Top with second cake layer.
• Frost sides and top with remaining Cinnamon Whipped Cream.
• Refrigerate until serving time.