Chocolate Cardamom Cake. A recipe rewind, because some things are too good to miss!

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…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........



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 the heat.



Leave on the 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 well for 1 - 2 minutes. The batter will look glossy and fall in a ribbon from the whisk. Fold in the steeped prunes.

Prepare an 8-inch springform pan, and dust with additional cocoa.


Tap out any 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 springform 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 the 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 springform pan on a serving plate, carefully remove the ring from around cake.



Serve with a whipped cream crown or a small ball of vanilla ice cream.

Enjoy!


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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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