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Chocolate Cardamom Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Chocolate Cardamom Cake
Chocolate Cardamom Cake
Last week's oats and prune bread, was delicious. I enjoyed thick slices for breakfast toasted and spread with butter. I would think that most folks place prunes in that category, you know on the quick bread or muffin list. Prunes are elegant too, now wait, yes they are. Look at what we are making today.......

Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350 degree oven

Steeping step:
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.


Cake:
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
1 egg
3/4 c sugar


1 T lemon juice and enough milk to make 1/2 cup total liquid - let sit while assembling ingredients


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.

Bake 30 minutes or until tests done in your oven. Let cool in the pan 15 minutes. Run a spatula or thin knife around edge of cake to make sure it is free from the pan. Leave in spring form pan to cool completely.


Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.


Glaze:
2 T butter
2T milk
1/2 c semi sweet chocolate (chips)
1/2 c powder sugar

Heat butter, milk and chocolate until hot and chocolate begins to melt. Whisk until smooth, whisk in powder sugar, whisking until smooth. Return to burner on low and whisk until shiny. Pour over cake, and carefully rotate cake to "spread" to edges of the pan. Let cool.


 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.

Serves 8 - 10, serve with a whipped cream crown or a small ball of vanilla ice cream.

Enjoy!

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