Egyptian Chocolate Cake
Spiced chocolate layer cake with coffee, cinnamon, and cloves, frosted with cinnamon whipped cream. A rich, warmly spiced twist on classic chocolate cake.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
70 minThis chocolate cake gets its personality from warm spices and strong brewed coffee. Cinnamon and cloves in the batter give it a fragrant depth that straight chocolate cakes lack, while the coffee amplifies the chocolate flavor without tasting like a mocha.
Melting the semisweet chocolate directly in the coffee is a smart move. The hot liquid dissolves the chocolate smoothly and the two flavors fuse before they ever hit the batter. Let this mixture cool to room temperature before adding it, though. Hot chocolate will melt the creamed butter and flatten the cake.
The cinnamon whipped cream frosting keeps things lighter than a buttercream would. It’s barely sweetened and spiced just enough to echo the cinnamon in the cake layers. Since it’s whipped cream based, this cake needs to stay refrigerated.
Pro Tips
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. Cold equipment whips faster and holds peaks longer.
- Watch the cream closely once it starts thickening. The window between soft peaks and butter is narrow. Stop the moment you can spread it.
- Line cake pans with waxed paper and grease them. This guarantees clean release without torn layers.
- Alternate dry ingredients and milk in three additions, starting and ending with the dry. This builds a smooth, emulsified batter.
Variations
- Add a pinch of cayenne pepper to the batter for a subtle Mexican hot chocolate warmth.
- Use espresso instead of brewed coffee for an even more intense chocolate flavor.
- Swap the whipped cream frosting for a chocolate ganache if you want something richer and more decadent.
Ingredients
Directions
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℉ (180℃) 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.
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