All those who came on my virtual garden tour a few days ago were promised a slice of cake, and this is what I had in my kitchen to go with a nice cuppa…
After tidying up my spice cupboard recently and discovering some fresh and oh so aromatic ground cardamon, I decided on a chocolate cardamon mix. Adapted from my Swedish Visiting Cake, it has no baking powder in it, so it stays dense and gooey in the middle, a bit like a brownie. Look at that gooeyness!
Chocolate Cardamon Cake
Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9 inch) baking tin (loose-bottomed if you have one).
Melt 110g (1 stick) butter and 25g dark chocolate and allow to cool a little. Meanwhile whisk 225g sugar (1 cup) with 2 eggs until creamy. Add 1 tsp vanilla extract. Fold in 110g sifted flour and 3 tbsps cocoa powder (this should make up 1 cup altogether), a pinch of salt and 1 tsp cardamom. Gently stir the cooled melted butter/chocolate into the batter. Pour into the baking tin and bake for 20-25 minutes. Check towards the 20-minute mark as you don’t want to bake it too long or that lovely gooey centre will dry out.
Leave to cool before removing from the tin, or serve warm – directly from the tin. You could sprinkle it with a little icing sugar if desired.
Delicious served with fresh flowers fruit.
Enjoy!
Ooh I love chocolate! This cake looks delicious 🙂
Do check my blog out:
https://ablovesfood.wordpress.com
Thanks for visiting Angie. Glad you like the cake!
Dense and gooey cake?! I’m drooling just reading this post 🙂 This looks delicious! I’ll have to try making the recipe this weekend
Hello Amanda. The beauty of it is that you probably have all the ingredients on hand too! 🙂 Hope you enjoy it of you do make it!
I do! That’s what makes this recipe even better 🙂
Looks and sounds delicious!
It’s rather tasty and I can recommend it! Thanks for commenting! 🙂
I will definitely make this, it sounds wonderful. I have cardamom pods, which are very strong, how much do you suggest I use? Thanks for sharing this.
I am not entirely sure Christina, as I have only used the pods whole in milk puddings, removing them after cooking. I’d say remove and grind the seeds so you have the equivalent of 1 tsp or perhaps a bit less as the chocolate flavour should dominate with just a hint of spice. I hope it works out well! Enjoy!
YUM!
Exactly! 🙂
What a great combination. It’s forecast rain tomorrow, so it must be a baking day and I’ll give it a try.
A great way to spend a rainy day Christine. Have fun!
Briiliant cake, fantastic with strawberries!
Glad you enjoyed it! 🙂
That is making my mouth water, it looks so good. Nice edible flowers too.
Tempting, isn’t it! Goes nicely with coffee too. 😉
Have to try this! Your desserts are always so attractively presented.
🙂 This would be so nice warm with a dollop of cream or ice cream as dessert. I baked it twice last week and will definitely be baking it again soon!
I have never really had Cardamon in much but I can bet it is yummy with chocolate…looks delicious!
It’s a good combination Donna. I might try it in chocolate pudding next! 😉
Oh, my, you’re killing me! I’m fasting today and this looks so very good! Maybe tomorrow! 😉
Perhaps the weekend may require some kind of cake Eliza… 😉
What a wonderful cake! I’ve never paired cardamon with chocolate and can see I’ve been missing out on a very good thing!
I’m sure you could come up with a few good ideas for combining these two flavours too, Deb! 🙂
I do love your recipes Cathy! I have all the ingredients in the cupboard so will give this a go. As my husband has a wheat allergy I will swap the flour for a gluten free version – hopefully it will not make too much difference to the cake.
I am sure that will work fine Julie. Have fun baking! 🙂
I’m obsessed with cardamon…I will try it in my chocolate cake…oh and maybe ice cream too. Happy feasting!
Cardamom is also delicious in Christmas recipes. Cardamom and banana ice cream is nice. 😉