Egyptian chocolate cake

Here's a cake recipe I absolutely love. It's chocolately but with a slight spice twist perfect for autumn, and delicious lightly sweet whipped cream~!

 

1 3/4 cup all purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1/8 tsp ground cloves

4 oz semisweet chocolate 

1/2 cup strong brewed coffee

1/2 cup butter (I used salted since the recipe has no salt)

1 cup sugar (I used about 3/4 cup no big deal)

2 eggs

1 tsp vanilla extract

1/2 cup milk

 

1. Sift flour, baking powder, cinnamon and clove into a bowl
2. In a small pot combine coffee and chocolate. Melt on low heat and let it cool down
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time
4. Beat in chocolate coffee mix and the vanilla extract
5. Add the dry ingredients alternately with the milk, to the butter & sugar mixture. Beat well each time
6. Pour batter into greased and lined 8 inch pans. Bake @ 350 F for about 30 mins or until toothpick comes out clean

Cinnamon whipped cream~

 

2 cup heavy cream

1/4 cup icing sugar

2 tsp vanilla extract

1/2 tsp ground cinnamon

Optional: Marshmallows or instant pudding mix if you want the cream to be more stable

 

1. Make sure cake layers are cooled down before frosting!!!
2. Chill bowl and beaters in freezer for 10 mins and make sure heavy cream is cold
3. Pour cream into bowl and beat until you get stiff peaks
4. Fold in the sugar, vanilla and cinnamon
5. Frost, decorate and enjoy!!

 

🥰😍