|Chocolate Cardamom Cake|
Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350 degree oven
3/4 c water
1/4 c sherry
3/4 c prunes
Heat water and sherry to almost boiling, add prunes, cover with a lid, turn off heat.
Leave on stove burner to steep, until lukewarm. When steeping is complete, drain well. (Reserve liquid for another use if desired*) and chop prunes into 1/2 inch dice. Reserve.
1 c flour
2 T dry baking cocoa - plus additional cocoa to dust the baking pan
1/2 t cardamom
1/2 t salt
1/2 t baking soda
1/4 t baking powder
1/2 c oil
1 t vanilla
3/4 c sugar
In a medium size bowl, combine the dry ingredients and whisk together to combine. In a large bowl, combine the wet ingredients, whisk to beat well, the mixture will fall in a ribbon from the whisk. Add the dry ingredients to the egg and sugar mixture, along with 1/2 of the soured milk. Combine well, add remaining milk, whisking to combine. Beat will for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from whisk. Fold in the steeped prunes.
Prepare an 8 inch spring form pan, and dust with additional cocoa.
Tap out an excess cocoa powder. Pour in the cake batter.
Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.
2 T butter
1/2 c semi sweet chocolate (chips)
1/2 c powder sugar
Run a thin knife around the edge of the glaze to separate from the pan. Set spring form pan on serving plate, carefully remove ring from around cake.
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