Ingredients for Egyptian Cake
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How to Make Egyptian Cake
- Melt 4 ounces of bittersweet chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals, stirring until smooth). Stir in 5 tablespoons of hot water until smooth.
- Cream together 1 cup (2 sticks) of unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Stir in 1 cup of milk.
- Gently fold in the melted chocolate.
- In a separate bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
- Gradually add 2 ½ cups all-purpose flour and 2 teaspoons baking powder to the wet ingredients, mixing until just combined.
- Gently fold in the stiffly beaten egg whites until just combined.
- Stir in 1 teaspoon vanilla extract.
- Grease and flour three 9-inch round cake pans.
- Divide the batter evenly among the prepared pans.
- Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **Frosting:** Prepare a simple buttercream frosting by creaming together ½ cup (1 stick) of unsalted butter, 3 cups powdered sugar, and 2 tablespoons unsweetened cocoa powder. Add milk, a tablespoon at a time, to reach desired consistency. Add more cocoa powder for a richer chocolate flavor.
- Once the cakes are completely cool, frost the layers and assemble the cake. Fill the layers with your favorite filling (avoid anything too overpowering).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
187g
Fat
43g
Carbs
23g
