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Chocolate Cardamom Cake, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted August 21, 2010.



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. (You can save liquid for another use if desired) and chop prunes into 1/2 inch dice. Reserve the diced fruit.


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 half of the soured milk.

Mixing 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 and enjoy!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post shared with:
weekend cooking @ beth fish reads
see ya in the gumbo @ ms enplace



3 comments

  1. That cardamom would add nice warmth and the prunes, moisture.

    ReplyDelete
  2. Sounds retro and yet very contemporary at the same time. What an intriguing mix of flavors.

    ReplyDelete

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