Egyptian Chocolate Cake Food

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

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:

• 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.

EGYPTIAN MILK CHOCOLATE CHIP PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Generously spray the tube pan with a nonstick spray.
• set aside 1/2c flour in a small bowl.
• in a large bowl,combine the pumpkin,melted butter and eggs.
• Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
• Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
• Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.

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:

• 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.