A Taste of Egypt: A Recipe For Egyptian Chocolate Cake


Egypt is one of the world’s oldest continuous civilizations it still draws visitors everyday. Egypt covers just over 1 million square kilometers, about the same size as France and Germany combined. The capital is Cairo. There are around 78 million people who live in Egypt. The official language us Arabic, English and French are widely understood by educated classes. The religion is Muslim by 94%, Christian and other religions around 6%. The climate is hot and sunny for most of the year in Egypt. Winters (November to February) are generally mild.

Country Information

Geographic Facts about Egypt:

1. They have the pyramid if Giza, which is one of the seven wonders of the world.

2. They have Luxor, which is the world’s largest open-air museum

3. The Nile, the world’s largest river, flows through Egypt.

3 “Serious” Facts about Egypt:

1. Egypt is one of the U.S.’s largest markets for wheat sales.

2.Egypt’s natural resources include petroleum, natural gas, phosphates, and iron ore.

3. Egypt is a key partner in the search for peace in the Middle East and resolution of the Israeli-Palestinian conflict.

3 “Fun” Facts about Egypt:

1. Egyptians were the first to invent writing

2. The 365 calendar year and 24hrs in a day are Egyptian inventions

3. Cement was invented in Egypt

A “Potpourri” Item

Here is an unusual fact (or two or three) about Egypt:

1. Children wore no clothes until they were teens. They invented eye liner and toilet seats. Along with that they were the first to use anesthesia and set broken bones. Egyptians ground up mummies bodies and drank it in a potion thinking they were medicinal in some way.

Food Information


1 3/4 cup Flour, Unbleached, Sifted
2 tsp Baking Powder
1 tsp Cinnamon, Ground
1/8 tsp Cloves, Ground
4 oz Semisweet Chocolate
1/2 cup Brewed Strong Coffee
1/2 cup Butter Or Regular Margarine
1 cup Sugar
2 x Eggs, Large
1 tsp Vanilla Extract
1/2 cup Milk

2 cup Heavy Whipping Cream
1/4 cup Sugar
2 tsp Vanilla Extract
1/2 tsp Cinnamon, Ground

Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.

Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat, or you will have butter instead of whipped cream.

My Kitchen Story

It wasn’t that hard. I’m used to baking, that’s what I love to do and that’s why I chose a chocolate cake. I was a little worried about the whipped cream but it came out perfect and delicious.


To contact the author of “A Taste of Egypt: A Recipe for Egyptian Chocolate Cake,” please email w0356628@selu.edu.


David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also serves as the Director of the Reverse Auction Research Center (http://reverseauctionresearch.blogspot.com/), a hub of research and news in the expanding world of competitive bidding. Dr. Wyld also maintains compilations of works he has helped his students to turn into editorially-reviewed publications at the following sites:

Management Concepts (http://toptenmanagement.blogspot.com/)

Book Reviews (http://wyld-about-books.blogspot.com/) and

Travel and International Foods (http://wyld-about-food.blogspot.com/).

Written by David Wyld
Professor of Management, Southeastern Louisiana University

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