Recipes Around the World


Egyptian Chocolate Cake

For a rich, delicious end to a meal, serve this Egyptian chocolate cake for special desserts at dinner parties or as a treat for a birthday or anniversary.

Preparation time is 30 minutes and baking time is 30 minutes.


  • 4 (1-ounce) squares semi-sweet chocolate
  • 175 mL ( 3/4 cup) butter
  • 125 mL ( 1/2 cup) strong brewed coffee
  • 375 mL (1 1/2 cups) sugar
  • 3 eggs
  • 5 mL (1 tsp.) vanilla
  • 500 mL (2 cups) all-purpose flour
  • 5 mL (1 tsp.) ground cinnamon
  • 0.5 mL ( 1/8 tsp.) ground cloves
  • 5 mL (1 tsp.) baking powder
  • 2 mL ( 1/2 tsp.) baking soda
  • 125 mL ( 1/2 cup) buttermilk

Cinnamon Whipped Cream

  • 500 mL (2 cups) whipping cream
  • 60 mL ( 1/4 cup) sugar
  • 10 mL (2 tsp.) vanilla
  • 2 mL ( 1/2 tsp.) ground cinnamon


Melt the chocolate, coffee and butter in large bowl in the microwave on medium for 2 to 3 minutes. Stir until smooth. Stir in sugar. Beat in eggs, one at a time on low speed of the electric mixer. Add vanilla. Combine dry ingredients. Beat in flour mixture alternately with buttermilk until well blended. Pour into two greased 23 cm (9-inch) round cake pans.

Bake at 350°F (180°C) for 30 minutes or until cake springs back when lightly pressed in centre.

Cool for 15 minutes; remove from pans. Cool on rack completely before frosting.

For cinnamon whipped cream, combine cream, sugar, vanilla and cinnamon into a large mixing bowl. Beat on high speed using electric mixer until soft peaks form and mixture is thick enough to spread.

Fill and frost cake with cinnamon whipped cream. Sprinkle top with coarsely grated chocolate. Enjoy!

Source: Canoe

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