Cardamom Chocolate Coffee Cake
We’re excited to have Mary Guin – Chef Instructor, Owner & Founder of UChef – sharing her decadent chocolate coffee cake with us! Before you get going though, be sure to buy double the ingredients because you’ll eat the first one you bake all by yourself…
Enter Mary Guin (www.uchefbox.com):
Some might think it takes a catchy song and hypnotic dance moves to bring sexy back. (Respect JT. Respect…) I, on the other hand, have witnessed first hand the sensual magic that happens when chocolate coffee cake and cardamom come together.
That’s because good coffee, amazing on it’s own, brings out chocolate’s natural flavor. Making it – well…more chocolatey. This dark and dreamy duo, teamed up with cardamom bakes into an amazingly sinful chocolate coffee cake dessert.
Traditionally a savory eastern spice, cardamom plays well with sweets by showcasing a minty, floral, lemony and smokey flavor. And while cardamom may seem like the uninvited guest at a party that you aren’t too sure about – give it 20-25 minutes at 350 degrees and you’ll find yourself in the throes of an all-out love affair.
So whether you’re aiming to impress a certain someone, or satisfying your own sweet tooth on a Saturday night, (or Wednesday night, no judgement here) – this easy to bake chocolate coffee cake will be sure to please.
SOFTWARE (chocolate coffee cake):
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 2/3 cup sugar
- 2 eggs
- 1 splash vanilla extract
- 1/4 cup vegetable oil
- 2/3 cup cocoa powder
- 3/4 cup coffee (finely ground)
SOFTWARE (cardamom ganache for your cooled chocolate coffee cake):
- 2 cups semi sweet chocolate chips
- 1 1/3 cups heavy cream
- 1-2 tablespoons cardamom (removed from pod)
- 9 inch bake pan or square baking pan
- parchment paper
- 2 medium sized bowls
- flexible spatula
- Before getting started: Pre-heat oven to 350 degrees. Grease a 9 inch bake pan or square baking pan. Consider lining the bottom of dish with parchment paper since this cake likes to stick to pans. In medium bowl, whisk together sugar, cocoa powder and all wet ingredients: eggs, vanilla, oil and coffee. Mixing until just combined.
- In another medium bowl, add flour, salt, baking powder and baking soda. Add wet mixture into dry and whisk together until well combined. (Do not over mix)
- Pour mixture into greased dish and bake for 20-25 minutes or until knife pierced in center of cake comes out clean.
- Finely chop dark chocolate and place in a bowl. Set aside.
- Place heavy cream & cardamom in microwave safe container and heat for 90-120 seconds. Heavy cream will bubble up so be sure to use a large enough container. Immediately pour hot cream over chopped chocolate. Do not stir.
- Quickly cover bowl with plastic wrap and set aside for 1 minute. (This step is giving the chocolate a head start at melting.)
- After 1 minute, remove plastic wrap and gently begin to stir mixture until incorporated. Be sure not to over mix. (Over mixing will incorporate too much air and result in a grainy, less smooth truffle.) *Tip: If all chocolate piece are not melted at this point, place in microwave for 5-10 second increments, stirring in-between, until melted.
Remove cooled cake from pan. (Or leave in pan if desired.) Pour luke warm (not hot) ganache over cake. Serve right away. Or wait and save for a midnight snack.
Check out UChef:
Mary posts great recipes on her UChef blog. However the best way to really master some incredible recipes is by getting a UChef cooking lesson delivered right to your doorstep! It’s like culinary school in a box. It includes all non-perishable ingredients, laminated lesson plans, and everything else you need to so that all you have to do is follow along. …piece ‘o cake… (pun intended).