Chocolate cardemom cake
I sometimes feel that time is slipping away from me. I cannot believe we’re in December already and I cannot believe it is almost Christmas! I haven’t even given any thought yet to what we’re gonna make for Christmas, let alone started our traditional Christmas taste testing, which I really love, but needs some free time too. And it’s not even that I am crazy busy. I mean, not if you look at it from a money making perspective that is. So it would seem I am busy with the wrong things… 🙂
Last week Charlotte came over for some fun baking time and we made – among other things – this delicious chocolate cardamom cake. It’s very very rich and neither of us could actually finish of one small slice after dinner, so beware if you’re making this that it is heavy!! Heavy but delicious too. Unfortunately the center wasn’t entirely cooked. Annoying as I did check it straight into the middle and the skewer came out clean. I guess I need to prick a couple of places next time. Not that it matters a great deal for this cake. It’s delicious both undercooked and fully cooked… Lol..
The cardamom in the batter ads quite a distinct flavor to the cake which I like but might not be for everyone. Ofcourse it’s always an option to leave it out or even mix in more spices such as cinnamon and ginger. I might do that next time too.
Then you might have seen a couple of instagram pictures from me pass by on friday when we had this enormous mountain of snow! It’s literally snowed the entire day long and I think we must have had a total of roughly 20 cm of snow. Which is a lot! Unfortunately as we speak it has all melted down already. Nothing at all left. Take a bit of rain and it is done with the snow. I do prefer the white fluffy stuff above all the wet and gray-ness I am looking at now! Booooring!
Ofcourse with so much snow it made more sense to do everything walking rather then by car. it was just too slippery in the streets and it was fun walking in the snow. Who knows it might be the last we see of the snow this year! (I hope not… I’m secretly praying for a white Christmas!)
I have got to put up my Christmas tree still so that will be scheduled for Tuesday I think…. Jinglebell, jinglebell, jingle all the way!
- 9 cardamom pods
- 225 gr butter at roomtemperature
- 225 gr light brown sugar
- 3 eggs
- 300 gr selfraising flour
- 4 tbsp cacao powder
- 125 gr hazelnuts ground in the blender
- 150 ml milk
- 150 gr dark chocolate broken into pieces
- For the sauce:
- 100 gr dark chocolate broken into pieces
- 50 gr butter at roomtemperature
- 25 gr pistachionuts chopped roughly
- Additionally you need a pestle and mortar and a 20 cm round cake tin.
Heat the oven to 180 C. 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 buttermixture in three stages. Mix in between each egg until fully incorporated.
Put the flour and cocoapowder 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 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 au bain marie 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.