Classic Birthday Cake
Read Reviews
Write a Review
Prep Time: 80 minutes
Cook Time: 15 minutes
Servings: 12
This four-layer cake, which boasts a chocolate buttercream filling and a dark chocolate frosting, is the ideal birthday cake. For a kid-friendly version of the cake, omit the rum and coffee in the syrup and the coffee in the frosting and use the vanilla extract instead.
- 213
Ingredients:
- Vanilla Sponge Cake Layers, baked and cooled
For the syrup:
- 1⁄2 cup water
- 1⁄2 cup granulated sugar
- 2 Tbs. dark rum and 1 Tbs. instant coffee powder, or 1⁄2 tsp. vanilla extract
For the chocolate buttercream:
- 3 egg whites
- 1⁄4 tsp. cream of tartar
- 2⁄3 cup plus 2 Tbs. granulated sugar
- 1⁄4 cup water
- 1 Tbs. light corn syrup
- 20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into 10 equal pieces
- 1 tsp. vanilla extract
- 8 oz. semisweet chocolate or white chocolate,
chopped and melted
For the chocolate frosting:
- 2 cups confectioners' sugar, sifted
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1 tsp. instant coffee powder (optional)
- 4 oz. unsweetened chocolate, chopped and melted
- 1⁄4 cup heavy cream, at room temperature
Related Recipes
Directions:
Make the cake syrupIn a small saucepan over low heat, combine the water and sugar. Heat, stirring often, until the sugar dissolves and the mixture is hot. Remove from the heat and stir in the rum and coffee or the vanilla extract. Let the syrup cool to room temperature, about 15 minutes.
Make the sugar syrup for the buttercream
In the bowl of a stand mixer or a large mixing bowl, use a whisk to blend the egg whites and cream of tartar until the cream of tartar dissolves, about 1 minute. Set the bowl aside. In a small, heavy-bottomed saucepan, combine the 2⁄3 cup sugar, the water and the corn syrup. Cover the pan, place over low heat and heat until the sugar dissolves, about 5 minutes. Uncover occasionally and stir with a wooden spoon. Increase the heat to high and let the syrup bubble vigorously, without stirring, until it is smooth and thick and registers 240°F on a candy thermometer, about 5 minutes. Use a damp pastry brush to brush down any sugar crystals that form on the sides of the pan. Remove from the heat.
Combine the egg whites and sugar syrup
Fit a stand mixer or handheld mixer with the whip attachment. Beat the egg white mixture with the 2 Tbs. sugar on medium speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating the egg whites until they look white, shiny and smooth and soft peaks form when the whip is lifted, 2 to 3 minutes. Reduce the mixer speed to low and carefully pour the hot syrup in a thin stream in the space between the whip and the sides of the bowl; the bowl will feel hot to the touch. When all of the syrup has been added, increase the mixer speed to medium-low and beat for 5 minutes. At this point, the outside of the bowl will be lukewarm to the touch and the mixture will form stiff peaks when the whip is lifted.
Incorporate the butter for the buttercream
With the mixer on medium-high speed, add the butter to the egg white mixture 1 piece at a time. Beat until each piece is incorporated before adding the next piece. Stop the mixer occasionally and use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract and the melted chocolate and beat until combined. (If using a handheld mixer, move the beaters around in the bowl to ensure that every bit of the mixture is well beaten.) The buttercream should be soft enough to spread but not pourable. If it is too soft, refrigerate for about 20 minutes to firm it slightly, then, just before using, whisk briefly until smooth.
Make the chocolate frosting
In the bowl of a stand mixer or a large mixing bowl, combine the confectioners' sugar and butter. Fit the stand mixer with the paddle attachment or the handheld mixer with the twin beaters. Beat on low speed until combined, then continue beating until smooth, about 1 minute. Add the vanilla extract and instant coffee and beat on low speed until well mixed. Add the melted chocolate and beat until fully incorporated and the color is uniform. Pour in the cream, increase the mixer speed to medium, and beat until the color lightens and the mixture looks fluffy, about 1 minute. Use the frosting as soon as possible, while it is still soft and spreads easily.
Cut each cake into 2 layers
Place 1 cooled cake on a flat work surface. Hold a ruler alongside it to measure its height and, using toothpicks, mark the midpoint at 4 to 6 equally spaced intervals around the cake. The picks will guide you as you cut the single cake into 2 uniform layers. Using a large serrated knife and a sawing motion, cut the layer in half horizontally to make 2 layers. Place a large sheet of waxed paper on the work surface, lift off the top cake and place, cut side up, on the waxed paper. Place the bottom layer, cut side up, alongside it. Split the remaining cake in the same way and add the layers to the waxed paper, keeping one cut side down (this will be the top of the cake).
Prepare to build the cake
Using a clean pastry brush, brush the top of each of the 4 layers lightly with the cake syrup, using about 3 Tbs. syrup for each layer. The syrup will moisten and add flavor to the cake. Place 4 strips of waxed paper, each cut 2 inches wide, about 1 inch apart on a cake stand or plate. Slide a cake layer, syrup side up, onto the waxed paper strips. The layers are sturdy, but if you are concerned about them cracking, use 2 wide metal spatulas or the removable bottom of a tart pan to help in the transfer.
Fill and frost the cakes
Spoon 1 cup of the chocolate buttercream into a small bowl and set aside. Using an offset spatula, mound about 1 1/4 cups of the buttercream in the center of the cake and evenly spread it to the edges. Position a second cake layer on top of the buttercream, lining up the edges. Spread another 1 1/4 cups buttercream over it in the same manner. Repeat with the bottom half of the remaining cake layer and the remaining buttercream. Position the final layer on top. Using a clean spatula and about 1 cup of the frosting, spread the top and sides of the cake with a thin layer of frosting to seal in the crumbs (this is called a crumb coat). Spoon about half of the remaining frosting in the center of the cake and, using broad strokes, spread it over the top. Holding the spatula nearly perpendicular to the top, spread the remaining frosting over the sides of the cake, turning the plate as needed to frost the sides evenly.
Finish and decorate the cake
Smooth over the top and sides one last time to provide a smooth finish for the decoration. Fit a pastry bag with a small fluted tip, secure it with the coupler, if needed, and fold down the top. Scoop the reserved buttercream into the pastry bag, unfold the bag and twist the top, pressing the buttercream toward the tip. Pipe a shell border on the top and bottom edge of the cake, or pipe dots, rosettes or other decorations.
Serve the cake
Carefully pull out the waxed paper strips from under the cake and discard. Using a large, sharp knife and a light sawing motion, cut the cake into 12 wedges. Or, carefully place on a cake plate with a lid and refrigerate for up to 3 days; bring to room temperature before serving to soften the buttercream and frosting. Makes one 9-inch cake; serves 12.
Pastry Chef's Tip: If you don't own a cake stand, you can improvise by turning the cake pan in which the cake was baked upside down and placing the cake on top of it, to give it added height.
If you are new to piping, practice on a piece of waxed paper before you decorate a frosted cake. You can also experiment with different tips. When you have finished practicing, scrape the frosting back into the pastry bag so none is wasted.
Adapted from Williams-Sonoma Mastering Series, Cakes, Fillings & Frostings, by Elinor Klivans (Simon & Schuster, 2005).
Read Reviews
Write a Review
Prep Time: 80 minutes
Cook Time: 15 minutes
Servings: 12
This four-layer cake, which boasts a chocolate buttercream filling and a dark chocolate frosting, is the ideal birthday cake. For a kid-friendly version of the cake, omit the rum and coffee in the syrup and the coffee in the frosting and use the vanilla extract instead.
- 213
Ingredients:
- Vanilla Sponge Cake Layers, baked and cooled
For the syrup:
- 1⁄2 cup water
- 1⁄2 cup granulated sugar
- 2 Tbs. dark rum and 1 Tbs. instant coffee powder, or 1⁄2 tsp. vanilla extract
For the chocolate buttercream:
- 3 egg whites
- 1⁄4 tsp. cream of tartar
- 2⁄3 cup plus 2 Tbs. granulated sugar
- 1⁄4 cup water
- 1 Tbs. light corn syrup
- 20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into 10 equal pieces
- 1 tsp. vanilla extract
- 8 oz. semisweet chocolate or white chocolate,
chopped and melted
For the chocolate frosting:
- 2 cups confectioners' sugar, sifted
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1 tsp. instant coffee powder (optional)
- 4 oz. unsweetened chocolate, chopped and melted
- 1⁄4 cup heavy cream, at room temperature
Related Recipes
Directions:
Make the cake syrupIn a small saucepan over low heat, combine the water and sugar. Heat, stirring often, until the sugar dissolves and the mixture is hot. Remove from the heat and stir in the rum and coffee or the vanilla extract. Let the syrup cool to room temperature, about 15 minutes.
Make the sugar syrup for the buttercream
In the bowl of a stand mixer or a large mixing bowl, use a whisk to blend the egg whites and cream of tartar until the cream of tartar dissolves, about 1 minute. Set the bowl aside. In a small, heavy-bottomed saucepan, combine the 2⁄3 cup sugar, the water and the corn syrup. Cover the pan, place over low heat and heat until the sugar dissolves, about 5 minutes. Uncover occasionally and stir with a wooden spoon. Increase the heat to high and let the syrup bubble vigorously, without stirring, until it is smooth and thick and registers 240°F on a candy thermometer, about 5 minutes. Use a damp pastry brush to brush down any sugar crystals that form on the sides of the pan. Remove from the heat.
Combine the egg whites and sugar syrup
Fit a stand mixer or handheld mixer with the whip attachment. Beat the egg white mixture with the 2 Tbs. sugar on medium speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating the egg whites until they look white, shiny and smooth and soft peaks form when the whip is lifted, 2 to 3 minutes. Reduce the mixer speed to low and carefully pour the hot syrup in a thin stream in the space between the whip and the sides of the bowl; the bowl will feel hot to the touch. When all of the syrup has been added, increase the mixer speed to medium-low and beat for 5 minutes. At this point, the outside of the bowl will be lukewarm to the touch and the mixture will form stiff peaks when the whip is lifted.
Incorporate the butter for the buttercream
With the mixer on medium-high speed, add the butter to the egg white mixture 1 piece at a time. Beat until each piece is incorporated before adding the next piece. Stop the mixer occasionally and use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract and the melted chocolate and beat until combined. (If using a handheld mixer, move the beaters around in the bowl to ensure that every bit of the mixture is well beaten.) The buttercream should be soft enough to spread but not pourable. If it is too soft, refrigerate for about 20 minutes to firm it slightly, then, just before using, whisk briefly until smooth.
Make the chocolate frosting
In the bowl of a stand mixer or a large mixing bowl, combine the confectioners' sugar and butter. Fit the stand mixer with the paddle attachment or the handheld mixer with the twin beaters. Beat on low speed until combined, then continue beating until smooth, about 1 minute. Add the vanilla extract and instant coffee and beat on low speed until well mixed. Add the melted chocolate and beat until fully incorporated and the color is uniform. Pour in the cream, increase the mixer speed to medium, and beat until the color lightens and the mixture looks fluffy, about 1 minute. Use the frosting as soon as possible, while it is still soft and spreads easily.
Cut each cake into 2 layers
Place 1 cooled cake on a flat work surface. Hold a ruler alongside it to measure its height and, using toothpicks, mark the midpoint at 4 to 6 equally spaced intervals around the cake. The picks will guide you as you cut the single cake into 2 uniform layers. Using a large serrated knife and a sawing motion, cut the layer in half horizontally to make 2 layers. Place a large sheet of waxed paper on the work surface, lift off the top cake and place, cut side up, on the waxed paper. Place the bottom layer, cut side up, alongside it. Split the remaining cake in the same way and add the layers to the waxed paper, keeping one cut side down (this will be the top of the cake).
Prepare to build the cake
Using a clean pastry brush, brush the top of each of the 4 layers lightly with the cake syrup, using about 3 Tbs. syrup for each layer. The syrup will moisten and add flavor to the cake. Place 4 strips of waxed paper, each cut 2 inches wide, about 1 inch apart on a cake stand or plate. Slide a cake layer, syrup side up, onto the waxed paper strips. The layers are sturdy, but if you are concerned about them cracking, use 2 wide metal spatulas or the removable bottom of a tart pan to help in the transfer.
Fill and frost the cakes
Spoon 1 cup of the chocolate buttercream into a small bowl and set aside. Using an offset spatula, mound about 1 1/4 cups of the buttercream in the center of the cake and evenly spread it to the edges. Position a second cake layer on top of the buttercream, lining up the edges. Spread another 1 1/4 cups buttercream over it in the same manner. Repeat with the bottom half of the remaining cake layer and the remaining buttercream. Position the final layer on top. Using a clean spatula and about 1 cup of the frosting, spread the top and sides of the cake with a thin layer of frosting to seal in the crumbs (this is called a crumb coat). Spoon about half of the remaining frosting in the center of the cake and, using broad strokes, spread it over the top. Holding the spatula nearly perpendicular to the top, spread the remaining frosting over the sides of the cake, turning the plate as needed to frost the sides evenly.
Finish and decorate the cake
Smooth over the top and sides one last time to provide a smooth finish for the decoration. Fit a pastry bag with a small fluted tip, secure it with the coupler, if needed, and fold down the top. Scoop the reserved buttercream into the pastry bag, unfold the bag and twist the top, pressing the buttercream toward the tip. Pipe a shell border on the top and bottom edge of the cake, or pipe dots, rosettes or other decorations.
Serve the cake
Carefully pull out the waxed paper strips from under the cake and discard. Using a large, sharp knife and a light sawing motion, cut the cake into 12 wedges. Or, carefully place on a cake plate with a lid and refrigerate for up to 3 days; bring to room temperature before serving to soften the buttercream and frosting. Makes one 9-inch cake; serves 12.
Pastry Chef's Tip: If you don't own a cake stand, you can improvise by turning the cake pan in which the cake was baked upside down and placing the cake on top of it, to give it added height.
If you are new to piping, practice on a piece of waxed paper before you decorate a frosted cake. You can also experiment with different tips. When you have finished practicing, scrape the frosting back into the pastry bag so none is wasted.
Adapted from Williams-Sonoma Mastering Series, Cakes, Fillings & Frostings, by Elinor Klivans (Simon & Schuster, 2005).
Yesterday at 7:52 am by Rocky
» utube 3/28/24 MM&C Iraqi Dinar - IQD Update - SWIFT - Purchasing Power - Urban Renaissance - Releas
Yesterday at 7:51 am by Rocky
» Al-Mandalawi: Iraq is witnessing competition between major companies...and the House of Representati
Yesterday at 7:49 am by Rocky
» The President of the Republic stresses the importance of the role of programmers in developing the w
Yesterday at 7:46 am by Rocky
» The Minister of Industry and Minerals follows up on the technical and production performance of the
Yesterday at 7:45 am by Rocky
» The Minister of Finance is following up on the field the progress of the newly implemented ASYCUDA s
Yesterday at 7:44 am by Rocky
» Statistics: There are more than 15 million bank accounts in Iraq
Yesterday at 7:42 am by Rocky
» Representative: One paragraph hinders the passage of a general amnesty within the House of Represent
Yesterday at 7:37 am by Rocky
» Parliamentary Finance: “The draft federal budget law will be devoid of new job grades.”
Yesterday at 7:36 am by Rocky
» Parliamentary action to resolve the fate of “food security contracts” in 15 governorates
Yesterday at 7:35 am by Rocky
» 300 factories turned into "iron scrap" in Diyala
Yesterday at 7:34 am by Rocky
» A deputy expects the dollar exchange rate to reach 140 Iraqi dinars
Yesterday at 7:32 am by Rocky
» Al-Yasiri: The American administration is working hard to destroy the Iraqi economy
Yesterday at 7:31 am by Rocky
» Infographic: The highest annual salaries of leaders of Arab countries
Yesterday at 7:30 am by Rocky
» Communications announces that the electronic signature project has reached advanced stages
Yesterday at 7:29 am by Rocky
» Parliamentary Integrity presents a file related to Kuwaiti violations of Iraqi oil
Yesterday at 7:27 am by Rocky
» Parliamentary move to include amendments to Parliament’s internal regulations on the agenda (documen
Yesterday at 7:25 am by Rocky
» The Iraqi President urges the Minister of Finance to expedite the payment of salaries to the Kurdist
Yesterday at 7:23 am by Rocky
» Central Bank of Iraq sales exceeded $251 million at today’s auction
Yesterday at 7:21 am by Rocky
» The Foreign Minister questions the "Iraqi resistance" attacks against Israel: the other side did not
Yesterday at 7:20 am by Rocky
» The Minister of Labor announces progress in the electronic payment system
Yesterday at 7:17 am by Rocky
» Interior Ministry: For the first time, we controlled the smuggling of petroleum derivatives by 98 pe
Yesterday at 7:16 am by Rocky
» International companies offer offers to invest in the Dhi Qar marshes.. What distinguishes them?
Yesterday at 7:15 am by Rocky
» “Tough” comments on interest rates raise the dollar globally
Yesterday at 7:14 am by Rocky
» Iraq is the fifth largest oil supplier to South Korea in a month
Yesterday at 7:12 am by Rocky
» Recovering more than 100 billion as a result of more than 200,000 employees on social welfare
Yesterday at 7:11 am by Rocky
» The Sudanese consultant announces the completion of Baghdad Metro track designs
Yesterday at 7:08 am by Rocky
» Al-Sudani stresses ending the problem of triple-shift schools
Yesterday at 7:07 am by Rocky
» Iraq begins building two new tankers to transport petroleum products
Yesterday at 7:06 am by Rocky
» Forming a council for “competition and preventing monopoly”
Yesterday at 7:04 am by Rocky
» Features of an Iraqi-Turkish agreement regarding the status of the Kurdistan Workers’ Party
Yesterday at 7:02 am by Rocky
» {Al-Buzrajiya} between the hammer of fraud and the power of the owners
Yesterday at 7:01 am by Rocky
» Ministry of Oil: The gas sector is witnessing great development
Yesterday at 6:59 am by Rocky
» An agreement with Britain in the field of securities
Yesterday at 6:58 am by Rocky
» Discussions between Baghdad and Ankara to open a new port
Yesterday at 6:57 am by Rocky
» Trade: About 11 million citizens updated their new card information
Yesterday at 6:56 am by Rocky
» Electronic payment is sustainable growth
Yesterday at 6:55 am by Rocky
» Experts: Iraq qualifies to be an important tourist country
Yesterday at 6:54 am by Rocky
» Amending the Health Professions Law “robs” scientists of the central appointment 3 years after it wa
Yesterday at 5:20 am by Rocky
» Is the “blessings package” that Erbil paid to the citizens of Kurdistan related to the elections?
Yesterday at 5:19 am by Rocky
» Exceeded 5,000 projects.. Allocating 10 trillion dinars to support governorate reconstruction plans
Yesterday at 5:18 am by Rocky
» “His need no longer exists.” Parliamentary Finance confirms the necessity of returning the retiremen
Yesterday at 5:17 am by Rocky
» To communicate with the bases... 12 directives from Al-Sadr, including blocking numbers for non-gove
Yesterday at 5:15 am by Rocky
» In an interview with "Baghdad Today"... an Iranian researcher reveals the importance of Haniyeh's vi
Yesterday at 5:14 am by Rocky
» After it was 63 trillion in 2023... the 2024 budget deficit will rise to 80 trillion dinars
Yesterday at 5:13 am by Rocky
» Parliament reveals the date of the first evaluation of the governors and determines the party respon
Yesterday at 5:11 am by Rocky
» The President of the Republic informs Al-Araji and Al-Basri: Momentum must be mobilized to eliminate
Yesterday at 5:10 am by Rocky
» Can the Federal Court sue others? A legal clarification of its response mechanism to abuse
Yesterday at 5:09 am by Rocky
» Despite promises to soon stop burning gas.. What is the secret behind Iraq renewing the Iranian gas
Yesterday at 5:07 am by Rocky
» Advisor to Al-Sudani: The dollar is on the way to further decline, and 70% of Iraqi traders have ent
Yesterday at 5:06 am by Rocky
» Iraq exported more than 99 million barrels of oil last February
Yesterday at 5:04 am by Rocky
» Barzani “gives good news” to Kurdistan employees: salaries, land, and loan exemptions
Yesterday at 5:03 am by Rocky
» Alia Nassif: Nour Zuhair returned to the port of Umm Qasr to make deals.. An influential Shiite forc
Yesterday at 5:02 am by Rocky
» The Prime Minister announces the movement of nearly 500 stalled projects
Yesterday at 5:00 am by Rocky
» A government strategy to enhance investments.. Iraq is on the verge of a new era of economic develop
Yesterday at 4:59 am by Rocky
» Ranging between 20% and 50%.. The Kurdistan government decides to reduce service fees, customs dutie
Yesterday at 4:58 am by Rocky
» Al-Sudani: The reform approach in the security services is an integral part of reform in other secto
Yesterday at 4:56 am by Rocky
» Everyone in Iraq wants the Sudanese visit to Washington to be successful, even the factions!
Yesterday at 4:55 am by Rocky
» Sources and experts expect the agenda.. in his bag is the Baghdad dollar and the factions’ truce, bu
Yesterday at 4:54 am by Rocky
» The decision to raise gasoline prices arouses the ire of drivers...a reminder of the large demonstra
Yesterday at 4:53 am by Rocky
» Parliamentary services: 3 important hospitals in Baghdad will enter service at the end of the year
Yesterday at 4:52 am by Rocky
» Iraq signs a contract to supply Iranian gas for a period of five years
Yesterday at 4:50 am by Rocky
» Parliament adds a voting paragraph on amending the Penal Code to its agenda
Yesterday at 4:49 am by Rocky
» His political advisor: We are not afraid of Sudanese entering the elections alone
Yesterday at 4:48 am by Rocky
» Parliamentary services explain the reasons for the rise in real estate prices in Baghdad
Yesterday at 4:46 am by Rocky
» Attia, criticizing the government's decisions: "The citizen's feathers will be ruffled without servi
Yesterday at 4:45 am by Rocky
» Parliamentary Communications: Zain Iraq and Asiacell did not pay their debts
Yesterday at 4:44 am by Rocky
» The Governor of Karbala announces the imminent establishment of the largest industrial city in the c
Yesterday at 4:43 am by Rocky
» A government determination to end the issue of displaced persons in the middle of this year
Yesterday at 4:42 am by Rocky
» Iraq buys gas from Kurdistan to generate electricity
Yesterday at 4:41 am by Rocky
» Parliamentary signatures to include an amendment to the internal regulations to decide the choice of
Yesterday at 4:40 am by Rocky
» In Basra.. a demonstration against foreign workers in Iraqi companies (video)
Yesterday at 4:38 am by Rocky
» Al-Samarrai: Presidency of Parliament is an entitlement to the constituents, and calling it a “frame
Yesterday at 4:36 am by Rocky
» Electronic food supplies in 6 governorates... covering 11 million Iraqis and “writing off” about 700
Yesterday at 4:34 am by Rocky
» Corruption of the Ministry of Transport.. Representatives express their surprise at the minister’s s
Yesterday at 4:32 am by Rocky
» The biggest supporter of the invasion of Iraq.. The death of former US Senator Joe Lieberman
Yesterday at 4:31 am by Rocky
» Iraq is ranked “late.” A list of the most and least safe Arab countries for women
Yesterday at 4:30 am by Rocky
» The Council of Ministers exempts the Gulf Interconnection Authority from guarantee fees: it is a gov
Wed 27 Mar 2024, 7:48 am by Rocky
» The Iraqi government raises the size of the 2024 budget, and Parliament is “surprised”
Wed 27 Mar 2024, 7:46 am by Rocky
» Popular Movement: We have many economic options away from American hegemony
Wed 27 Mar 2024, 7:42 am by Rocky
» The Oil Parliament stresses the need to transfer part of the revenues to the producing governorates
Wed 27 Mar 2024, 7:41 am by Rocky
» It will cover 14 regions in eastern Iraq.. A deputy reveals the “border electricity” project
Wed 27 Mar 2024, 7:40 am by Rocky
» Experts Warn Mass Migration Threatens US Food Security
Wed 27 Mar 2024, 7:37 am by Bama Diva
» Al-Fateh: America occupies Iraq through agreements
Wed 27 Mar 2024, 7:37 am by Rocky
» Anger in Iraq over a "sudden decision"... and a reminder of a "general strike" that paralyzed the co
Wed 27 Mar 2024, 7:34 am by Rocky
» Parliamentary Committee: Parliament is discussing today a decision that “disturbed” the Iraqis
Wed 27 Mar 2024, 7:33 am by Rocky
» Ministry of Electricity: Our production will reach 27 thousand megawatts by May
Wed 27 Mar 2024, 7:31 am by Rocky
» Diagnosing the “most important” problems in the oil file between Baghdad and Erbil.. What is the rel
Wed 27 Mar 2024, 7:30 am by Rocky
» The Iraqi Fiqh Academy and the Sunni Endowment issue a fatwa to pay Zakat al-Fitr
Wed 27 Mar 2024, 7:28 am by Rocky
» The National Bank of Iraq continues its digital transformation by launching its new banking system a
Wed 27 Mar 2024, 7:26 am by Rocky
» Parliamentary Investment and the Central Bank are discussing the housing initiative
Wed 27 Mar 2024, 7:25 am by Rocky
» The Prime Minister announces the restart of 500 suspended projects
Wed 27 Mar 2024, 7:23 am by Rocky
» Al-Barti assesses the region's employees: Your salaries are insured and will be paid after resettlem
Wed 27 Mar 2024, 7:21 am by Rocky
» Iraqi-American discussions in anticipation of the Sudanese visit
Wed 27 Mar 2024, 7:20 am by Rocky
» Iraq and Turkey hold meetings in Ankara to discuss technical issues related to the development road
Wed 27 Mar 2024, 7:17 am by Rocky
» A government parliamentary agreement to support budget revenues and governorate allocations for inve
Wed 27 Mar 2024, 7:16 am by Rocky
» Oil: The gas sector is witnessing great development
Wed 27 Mar 2024, 7:15 am by Rocky
» A Kurdish-French agreement to develop trade and economic relations
Wed 27 Mar 2024, 7:13 am by Rocky
» Exchange companies in Mosul demand that they be entered into the currency selling window
Wed 27 Mar 2024, 7:12 am by Rocky