Yes this is a rich, decadent chocolate cake BUT it is also gluten free and refined sugar free. And the cardamom overtones make it so much better than any ordinary chocolate cake. The recipe was kindly given to me by Kate from Boy Oh Boy cafe at Waihi Beach after I tried her one – I loved it soooooo much. I have changed the recipe a little by using coconut sugar and grinding cardamom pods that were given to me as a gift from Southern India. Enjoy x
CHOCOLATE CARDAMOM CAKE RECIPE
with Avocado Mousse frosting
6 free range eggs
300g of fair trade dark chocolate (70%+ cocoa)
150 grams of butter
10 cardamom pods, ground or 1 teaspoon of ground cardamom
4 tablespoons of coconut sugar
1 large, ripe avocado
1/2 cup of cacao powder plus 1 tablespoon
1/2 cup of 100%, organic maple syrup
1/4 teaspoon of himalayan salt, ground
Pre-heat the oven to 170 degrees celsius.
Line the base of a 19cm (7.5″)springform, non-stick cake tin with baking paper. I always use this size tin for a standard cake recipe so that I get a higher cake.
Melt the butter and chocolate together over a low heat. Separate the egg whites and yolks into two bowls. Add two tablespoons of the sugar to each bowl. Beat the egg yolks and coconut sugar until a pale caramel colour. Stir in the melted butter/chocolate mixture and the cardamom. Whip the egg whites and coconut sugar until firm and glossy. Fold the egg whites into the chocolate mixture. Pour into your prepared cake tin and bake for 30 to 40 mins. Check after 30 mins by inserting a skewer and see if it comes out clean, if not cook for another 5-10 mins. Remove from the oven and cool in the tin for 30 mins then remove to a baking rack to cool completely. The cake will sink in the middle but that will be filled with frosting so don’t worry too much about it.
Blend all the frosting ingredients well with a stick blender, you want this to my smooth and silky. Spread all over your cake! You will be able to share this cake with a few people as smaller slices are enough due to the richness.