Recipe: Chocolate Cakes with Cardamom Buttercream

This is probably the best chocolate cake I have ever made. I made these in to mini cake and the batter is so thin I didn’t think it would even bake but when it does it’s the perfect springy, moist chocolate cake with just the right amount of chocolate as to not be overwhelming. The buttercream is a delicious slightly sweet compliment to the velvety adultness of dark chocolate.

Chocolate Cakes with Cardamom Buttercream
Yields 6
  1. 1 3/4 cup all purpose flour, plus a little extra for the ramekins
  2. 2 cups granulated sugar
  3. 3/4 cup cocoa powder
  4. 2 tsp. baking soda
  5. 1 tsp. baking powder
  6. 1 tsp. salt
  7. 1 cup whole milk
  8. 1/2 cup vegetable oil
  9. 2 eggs
  10. 1.5 tsp. vanilla bean paste
  11. 1 cup freshly brewed hot coffee
  12. Cardamom Buttercream
  13. Make enough for covering 2 8" rounds or 8 mini cakes
  14. 2 sticks salted butter at room temperature
  15. 1 tablespoon vanilla bean paste
  16. 2 teaspoon ground cardamom
  17. 3 cups of powdered sugar, sifted
  18. 1/4 cup whole milk
  1. In a large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer (or the stand mixer.
  2. To the dry ingredients add the milk, oil, eggs and vanilla and mix to combine.
  3. Add the coffee to the batter, mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
  4. Ladle the batter into your individual ramekins, muffin tins or cake pan then bake for 35-40 minutes until a toothpick comes out clean.
  5. Cream the butter until fluffy and pale
  6. Add the vanilla and cardamom and mix thoroughly
  7. Adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.
Adapted from Off Beat and Inspired
Mab Made Food

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