Chocolate cardamom cake
This delicious chocolate and cardamom cake is super fragrant, totally delicious and easy to make. Combined with the chocolate ganache is it super decadent too.
Chocolate cardamom cake
The first time I made this super delicious chocolate cardamom cake it came out slightly wet in the middle. Now that actually still tastes really good but be sure to double check with a wooden skewer if you’re making this for the first time.
I totally love cardamom and it is very pronounced in this cake. I used cardamom pods but you can substitute for ground cardamom as well. In that case it is best to use about 1 to 1,5 tsp. Ground is always slightly stronger as you tend to add more. If you want to add extra spices think about adding ginger and cinnamon. Those would work really well in this delicious recipe.
The chocolate ganache on top really makes it super indulgent too. If you’re serving this after dinner you might want to make sure to use really small slices as it is heavy. Delicious but heavy.
Making the chocolate cardamom cake
Making the cake is pretty straight forward. You start by creaming the unsalted butter and the sugar together. This works best if the butter is at room temperature. I like to do this in the bowl of a stand mixer as that works easiest but you can use a regular large bowl with an electric mixer if you prefer. Once the butter starts to look creamy and light you add the eggs one by one. Make sure they are incorporated properly before adding the next egg in.
Now – using a sieve – add the flour and the cocoa powder to your bowl and fold it through your batter. Add the hazelnuts at this stage too.
Chop your dark chocolate and add the whole milk to the flour mixture. Don’t add all the milk in one go. Do it in stages and incorporate each bit before moving on to the next.
Now brush a baking tin with some butter or oil, cover with parchment paper and pour in your chocolate batter. If you prefer you can also brush the baking tin with butter and dust it with all purpose flour. Shake of the excess flour and then pour batter in. That will have a more smooth result, then using parchment paper.
Place in the oven and bake for around 50 minutes or until a skewer inserted comes out clean. Now let the cake cool completely on a cooling rack before you move on to the next step.
For making the dark chocolate ganache you use a double boiler. Break the remaining chocolate in a medium bowl and add the 50 gram of butter. Let it slowly melt together and once smooth let it cool a little bit. Smooth it over your chocolate cardamom cake and sprinkle with some chopped pistachio’s.
I actually think this should be called a chocolate frosting as to my knowledge a ganache is usually made with milk and chocolate. Which you can also do too. In that case you use about 100 ml of heavy cream and 150-200 gram of dark chocolate. You heat the cream and add that to the chopped chocolate. Let it sit for a while and then stir through. You should have a smooth mixture.
Chocolate cardamom cake
- Baking tin of 20 cm
- 9 cardamom pods
- 225 gr butter at roomtemperature
- 225 gr light brown sugar
- 3 eggs
- 300 gr self rising flour
- 4 tbsp cacao powder
- 125 gr hazelnuts roughly chopped
- 150 ml whole milk
- 100 gr dark chocolate chopped
For the chocolate ganache
- 150 gr dark chocolate broken into pieces
- 50 gr butter at roomtemperature
- 25 gr pistachionuts chopped roughly
- Heat the oven to 180˚ C (350˚F). Bruise the cardamom pods and remove the black seeds. Throw away the green shells and ground the black seeds in the pestle and mortar.
- Mix the butter with the sugar and mix till you have a lightly colored creamy mixture. Whisk the eggs together in a separate bowl and add them to your butter mixture in three stages. Mix in between each egg until fully incorporated.
- Put the flour and cocoa powder through a sieve above your bowl. Add the hazelnuts directly and mix everything together with a wooden spoon gently. Stir in the milk together with the ground cardamom seeds and the chopped chocolate pieces.
- Grease your cake tin well and dust with flour. Tap out the excess flour and put the batter into the form. Put it into the oven for 50 mins. Take the cake out of the oven (after checking if it is fully cooked) and leave to cool in the tin for about 15 mins. Then turn out onto a cooling rack and leave to cool for a further 45 mins before starting your decorating.
- For the sauce you can put the chocolate and the butter together in a bowl and melt it in a double boiler above softly boiling water. Make sure the bottom of your bowl does not touch the water. Once it is all melted, leave to let it cool a little bit. You want it to firm up a tiny bit before you pour it over the cake. Finish with the chopped pistachio's.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.