Keeka Baladi min Shokolata
(Egyptian Chocolate Cake) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

280g plain flour
280g sugar
1 tsp baking powder
2 tsp baking soda
250ml milk
120ml vegetable oil
105g dark cocoa powder
1 tsp vanilla extract
2 eggs
240ml hot, strong, black coffee

Keeka Baladi min Shokolata
(Egyptian Chocolate Cake) Preparation:

Method:

Sift together the flour, sugar, baking soda and cocoa powder into a bowl. Add the oil and the eggs. Stir to combine then add the milk and the black coffee. Stir until you have a smooth batter then turn into a well-greased cake tin or a baking pan about 22 x 33cm in size.

Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until well risen and nicely browned and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool in the tin for about 10 minutes then turn onto a wire rack to cool completely. The cake can be served as is, or it can be iced with plain or chocolate icing.

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