Ancient Egyptian Chocolate Cake

1-3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. ground 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

Sift together the first 4 ingredients. Combine the coffee and chocolate over heat until chocolate is melted. Cool. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating each on in. Beat in the vanilla and the chocolate mixture. Then add alternately the liquid and dry ingredients, beating well in between. Pour batter into 2 well greased 8 inch cake pans. Bake in 350°F (180°C) oven for 1/2 hour. Cool cakes for about 10-15 minutes in pans before removing. Frost and fill the cake with the cinnamon whipped cream. Keep refrigerated, or add a little gelatin to the whipping cream to hold firm.

Whip Cream frosting:
Chill mixing bowl and beaters. Whip the cream until stiff, add slowly the vanilla, sugar, and cinnamon.

Do not over beat!
 

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