*Egyptian chocolate Cake*

*Ingredients Cake*

120 grams  chocolate chopped 65% cocoa or higher
175 ml ( 3/4 cup ) unsalted butter
125 ml ( 1/2 cup ) strong brewed coffee (I find espresso works really well)
375 ml ( 1 1/2 cups ) caster sugar
3 eggs
5ml ( 1 tsp ) vanilla
500 ml ( 2 cups ) all purpose flour
5 ml ( 1 tsp ) ground cinnamon
0.5 ml ( 1/8 tsp ) ground cloves (grind in mortar and pestle)
5 ml ( 1 tsp ) baking powder
2 ml ( 1/2 tsp ) baking soda
125 ml ( 1/2 cup ) buttermilk

*Directions*

-Melt the chocolate, coffee and butter in a double boiler over a medium heat
-pour chocolate into large mixing bowl
-Stir until smooth
-Stir in Sugar
-beat in eggs one at a time
-add vanilla
-combine dry ingredients, flour, cinnamon, cloves, baking powder and baking soda

-Beat in flour mixture alternately with buttermilk until well blended
-Pour into 2 greased 23 cm ( 9inch ) round cake pans
-Bake at 350 F ( 180 C ) for 30 minutes or until cake springs in centre
-Cool for 15 minutes
-Remove from pans
-Cool on rack completely before frosting

*Ingredients: Cinnamon Whipped Cream*

500 ml ( 2 cups ) whipping cream ( 35 % )
60 ml ( 1/4 cup ) powdered/icing sugar
10 ml ( 2 tsp ) vanilla
2 ml ( 1/2 tsp ) ground cinnamon

*Directions
*-Combine cream, sugar , vanilla and cinnamon into a large mixing bowl
-Beat until soft peaks form and mixture is thick
-Fill and frost cake with cinnamon whipped cream

Note- you can experiment with the chocolate content, the original recipe called for semisweet chocolate but I find it has a grainy sugary texture. I currently am using Cocoa Barry Extra Bitter chocolate but you could just as easily us Cadbury depending on what you like.

Note: Always remember to put ice under the bowl when whipping cream. We once spent 45 minutes trying to get peaks up with the oven on in July when it was 28 degrees outside.