Ingredients

Adjust Servings:

	3/4 cup butter, soft
	3/4 cup castor sugar
	3/4 cup yogurt
	2 tsp vanilla essence
	1 tsp ground cardamom
	350 g dark chocolate, melted
	1 cup espresso, room temperature
	3/4 tsp baking soda
	1 tsp baking powder
	1/2 tsp salt
	2 tsp cocoa powder
	1 1/2 cup flour
	Frosting:
	1/8 cup espresso
	50g dark chocolate, melted
	2 tbsp butter, soft
	4-5 tbsp icing sugar

Chocolate Cardamom Espresso Cake

Name: Chocolate Cardamom Espresso Cake
Prep time: 20 min
Cook time: 25 min
Yield: 8 Servings
Ingredients: butter, soft: 3/4 cup; castor sugar: 3/4 cup; yogurt: 3/4 cup; vanilla essence: 2 tsp; ground cardamom: 1 tsp; dark chocolate, melted: 350 g; espresso, room temperature: 1 cup; baking soda: 3/4 tsp; baking powder: 1 tsp; salt: 1/2 tsp; cocoa powder: 2 tsp; flour: 1 1/2 cup; espresso: 1/8 cup; dark chocolate, melted: 50g; butter, soft: 2 tbsp; icing sugar: 4-5 tbsp

Serves 8
Medium

Ingredients

3/4 cup butter, soft
3/4 cup castor sugar
3/4 cup yogurt
2 tsp vanilla essence
1 tsp ground cardamom
350 g dark chocolate, melted
1 cup espresso, room temperature
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cocoa powder
1 1/2 cup flour
Frosting:
1/8 cup espresso
50g dark chocolate, melted
2 tbsp butter, soft
4-5 tbsp icing sugar

Directions

Eggless baking has bitten me like a bug – and I’m finally making very good process in getting a good texture, taste and consistency without the eggs. This recipe arises from a bit of ‘waste management’ – I ended up having a bit of a tiff with my coffee machine, which led the repair guys over (I’m aggressively technologically-challenged!) and a jug full of very good coffee while they worked on it. Considering it was post 5 PM and it wouldn’t have done anyone any good if drank it right then (over hyper Kamini + caffeine = misery for everyone around me), I stored it in the fridge for later.

I wanted a coffee cake and I’ve already been playing around with the cardamom and chocolate combination (here) – so why not add some very good espresso into the mix? And while we’re at it, let’s try an eggless version!

This is the end result – a moist, delicious and rich cake with melted dark chocolate, strong espresso and earthy ground cardamom.

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Steps

Done

CAKE

Heat the oven to 200°C and grease and flour a bundt cake tin.
In a mixing bowl whisk the butter and sugar for 5-7 minutes.
Then add the yogurt, vanilla and ground cardamom and whisk.
Add the espresso, cocoa powder and melted chocolate and whisk.
Fold in the flour, baking soda, baking powder, and salt and fold just to combine.
Pour the cake batter into the cake tin and bake for 25 minutes.
Remove from oven and allow to cool completely before turning over on a cooling rack.

Done

FROSTING

Whisk all the frosting ingredients together until you get the dripping consistency.
Once the cake has cooled completely, drizzle the frosting on the top.