Arabian Chocolate Cake Recipe

Ingredients for Arabian Chocolate Cake

• 225g (2 sticks) softened butter
• 300g granulated sugar
• 4 large eggs
• All Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Cinnamon
• 100g unsweetened cocoa powder
• Ground Cardamom
• Vanilla Sugar
• Lemon, Juice Of
• Lemon, Zest Of
• Half And Half
• Almonds
• Powdered Sugar
• Egg Yolk
• Brewed Coffee

How to Make Arabian Chocolate Cake

1. Preheat oven to 175°C (350°F). Grease and flour a 2-liter bundt pan.
2. In a large bowl, cream together 225g (2 sticks) softened butter and 300g granulated sugar until light and fluffy.
3. Beat in 4 large eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together 300g all-purpose flour, 100g unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in 1/4 cup lemon juice, zest of 1 lemon, 1 cup half-and-half, and 1/2 cup chopped almonds.
7. Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. While the cake cools, prepare the frosting:
10. In a small saucepan, combine 1 cup heavy cream, 200g semi-sweet chocolate chips, and 2 tablespoons of unsalted butter.
11. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
12. Remove from heat and let cool slightly before frosting the cooled cake.
13. Allow the frosting to set before serving. Garnish as desired (optional).