Arabian Chocolate Cake Recipes

ARABIAN CHOCOLATE CAKE

Arabian Chocolate Cake image

A delicious combination of a chocolate cake and a spice cake! The cake keeps well, and should actually be baked a day or two before serving to let the flavours blend - frost on the day of serving, however. A cup of coffee is of course the obvious choice to accompany a slice of this cake, but I'm told a glass of red wine works wonderfully, too!

Provided by stormylee

Categories Dessert

Time 1h45m

Yield 1 cake, 18-20 serving(s)

Number Of Ingredients 22

Ingredients

200 g butter, at room temperature
375 ml sugar
3 eggs, at room temperature
500 ml all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3 tablespoons cocoa powder
1/2 teaspoon ground cardamom
1 teaspoon vanilla sugar
1/2 lemon, juice of
1/2 lemon, zest of
200 ml half-and-half
100 ml chopped almonds
100 g butter
200 g powdered sugar
1 egg yolk
1/8 teaspoon cinnamon
2 tablespoons cocoa powder
2 tablespoons brewed coffee

Steps:

Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
Cool the cake completely before frosting it.
To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
Allow the frosting to set before serving.

Nutrition Facts : Calories 363.3, Fat 17.9, SaturatedFat 10, Cholesterol 85.5, Sodium 260.8, Carbohydrate 48.9, Fiber 1.4, Sugar 35.4, Protein 4.2

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