Our Recipes, re-invented from cooking shows
Chocolate Cardamom Cake
Prep. Time:
Baking Time:
Total Time:
45 mins
35 mins
1 hour 20 minutes (plus cooling time)
Serves:
8-10 servings
Ingredients
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1¾ cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cardamom
2 large eggs
1 cup buttermilk
1 cup strong black coffee, cooled
½ cup vegetable oil
1 teaspoon vanilla extract
DARK CHOCOLATE GANACHE
8 oz dark chocolate (70% cocoa), chopped
1 cup heavy cream
2 tablespoons butter
GOLDEN CHOCOLATE MOUSSE
6 oz golden chocolate, chopped
1 cup heavy cream, divided
2 large egg yolks
2 tablespoons sugar
1 teaspoon vanilla extract
CANDIED PISTACHIOS
1 cup shelled pistachios
¼ cup granulated sugar
2 tablespoons water
Pinch of salt
RASPBERRY COULIS
2 cups fresh raspberries
⅓ cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
Instructions
CAKE
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and cardamom.
In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla.
Combine wet and dry ingredients until just mixed.
Divide between pans and bake 30-35 minutes until toothpick comes out clean.
Cool completely before removing from pans.
GANACHE
Heat cream until just simmering.
Pour over chopped chocolate and let sit 2 minutes.
Stir until smooth, then whisk in butter.
Cool to spreading consistency.
GOLDEN CHOCOLATE MOUSSE
Melt white chocolate with ½ cup cream in double boiler.
Whisk egg yolks with sugar until pale.
Temper chocolate mixture into yolks, add vanilla.
Whip remaining cream to soft peaks and fold into chocolate mixture.
Chill until set.
CANDIED PISTACHIOS
Combine sugar, water, and salt in pan over medium heat.
Cook until amber caramel forms.
Add pistachios, toss to coat.
Spread on parchment to cool and break apart.
RASPBERRY COULIS
Combine raspberries, sugar, and lemon juice in saucepan.
Cook over medium heat until berries break down.
Whisk cornstarch with 2 tablespoons water, add to berries.
Simmer until thickened. Strain if desired.
ASSEMBLY
Place one cake layer on serving plate.
Spread ganache on top, add second layer.
Cover with remaining ganache.
Pipe or dollop mousse on top.
Drizzle with raspberry coulis.
Garnish with candied pistachios.
