A good Egyptian Chocolate Cake recipe?
I have to bake a cake for an upcoming birthday. I was looking to make a (round) chocolate cake, and I was told by my brother that he had once baked an Egyptian Chocolate Cake that was really good. He doesn't have the recipe anymore, and I can't find a good recipe anywhere-got any ideas?
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- http://www.astray.com/recipes/?show=EGYPTIAN+CHOCOLATE+CAKE
- Egyptian Chocolate Cake
Yield: 12 servings
1 3/4 c Flour; Unbleached, Sifted
1 ts Cinnamon; Ground
4 oz Semisweet Chocolate
1/2 c Butter Or Regular Margarine
2 Eggs; Large
1/2 c Milk
2 ts Baking Powder
1/8 ts Cloves; Ground
1/2 c ; Brewed Strong Coffee
1 c Sugar
1 ts Vanilla Extract
-CINNAMON WHIPPED CREAM
2 c Heavy Whipping Cream
2 ts Vanilla Extract
1/4 c Sugar
1/2 ts Cinnamon; Ground
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 degree F. oven
for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. 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.
CINNAMON WHIPPED CREAM: 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.
- Egyptian Chocolate Cake
Ingredients
1 3/4 c Flour; Unbleached, Sifted
2 t Baking Powder
1 t Cinnamon; Ground
1/8 t Cloves; Ground
1/2 c Butter Or Regular Margarine
1 c Sugar
2 ea Eggs; Large
1/2 c Milk
CINNAMON WHIPPED CREAM
1/4 c Sugar
2 t Vanilla Extract
4 oz Semisweet Chocolate
1/2 c ; Brewed Strong Coffee
1/2 t Cinnamon; Ground
1 t Vanilla Extract
2 c Heavy Whipping Cream
Instructions
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 degree F. oven for 30 minutes or until cake tests done.
Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. 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.
CINNAMON WHIPPED CREAM:
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.
- Here you go
Ingredients:
1-3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. gound cloves
4 oz. semi-sweet baker's chocolate
1/2 cup brewed coffee (can be hot)
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup butter
2 cups whipping cream
1/4 cup sugar
2 tsp. vanilla
1/2 tsp. cinnamon
Directions:
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°F (180°C) oven for 1/2 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!
- 1 ¾ cup Flour; Unbleached, Sifted
2 teaspoon Baking Powder
1 teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
4 ounce Semisweet Chocolate
½ cup ; Brewed Strong Coffee
2 cup Heavy Whipping Cream
¼ cup Sugar
½ cup Butter Or Regular Margarine
1 cup Sugar
2 each Eggs; Large
1 teaspoon Vanilla Extract
½ cup Milk
2 teaspoon Vanilla Extract
½ teaspoon Cinnamon; Ground
CINNAMON WHIPPED CREAM 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 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. 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. CINNAMON WHIPPED CREAM: 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. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe.
- Egyptian Chocolate Cake
Ingredients
1 3/4 c Flour; Unbleached, Sifted
2 t Baking Powder
1 t Cinnamon; Ground
1/8 t Cloves; Ground
4 oz Semisweet Chocolate
1/2 c ; Brewed Strong Coffee
1/2 c Butter Or Regular Margarine
1 c Sugar
2 ea Eggs; Large
1 t Vanilla Extract
1/2 c Milk
-------CINNAMON WHIPPED CREAM-----------
2 c Heavy Whipping Cream
1/4 c Sugar
2 t Vanilla Extract
1/2 t Cinnamon; Ground
Instructions
1. Sift the flour, baking powder, cinnamon and cloves together; set aside.
2. 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.
3. 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 degree F. oven for 30 minutes or until cake tests done.
4. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. 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.
CINNAMON WHIPPED CREAM:
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.
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