Ancient Egyptian Chocolate Cake

• 1-3/4 cup flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/8 tsp. gound cloves
• 4 oz. semi-sweet baker's chocolate
• 1/2 cup brewed coffee (can be hot)
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup butter
• 2 cups whipping cream
• 1/4 cup sugar
• 2 tsp. vanilla
• 1/2 tsp. cinnamon

1. Sift together the first 4 ingredients.
2. Combine the coffee and chocolate over heat until chocolate is melted.
3. Cool.
4. Cream together the butter and sugar until fluffy.
5. Add the eggs, one at a time, beating each on in.
6. Beat in the vanilla and the chocolate mixture.
7. Then add alternately the liquid and dry inredients, beating well in between.
8. Pour batter into 2 well greased 8 inch cake pans.
9. Bake in 350F (180C) oven for 1/2 hour.
10. Cool cakes for about 10-15 minutes in pans before removing.
11. Frost and fill the cake with the cinnamon whipped cream.
12. Keep refrigerated, or add a little gelatin to the whipping cream to hold firm.
13. Whip Cream frosting: Chill mixing bowl and beaters.
14. Whip the cream until stiff, add slowly the vanilla, sugar, and cinnamon.
15. Do not overbeat!

flour, baking powder, cinnamon, gound cloves, semisweet bakers chocolate, coffee, sugar, eggs, vanilla, butter, whipping cream, sugar, vanilla, cinnamon

Taken from www.foodgeeks.com/recipes/17657 (may not work)