Chocolate Cardamom Cake

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.