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Chocolate Cake with Cardamom Buttercream & Lemon Curd

Yum
chocolate cardamom cake

 

Is this Autumn making you crave the spice, but you are so over the pumpkin? Enter cardamom! This Indian spice is no stranger to chai lovers everywhere. It’s bright and spicy, and just a tad sophisticated.

 

cardamom buttercream

 

So I know this cake has a weird mash of ingredients. Cardamom, chocolate and lemon aren’t exactly the first flavors I’d put together either, but I challenge you to not think of this cake as a cake. Think of it as a craft cocktail. The bright acid of the lemon cuts through the bitter chocolate and it’s all bound together in the heartiness of the cardamom. Did I sell it to you yet? I hope so!

 

cardamom buttercream

 

The first bites of this cake were a little odd (not going to lie), but what started out as “I think I like it” grew to “Yeah, I like it” and ended at “Dang, I love this!” Frost this cake “naked” to give it a little extra visual appeal.

 

Intrigued? Pin this pic!

 

cardamom buttercream

 

Recipe adapted from Offbeat and Inspired.

 

Chocolate Cake with Cardamom Buttercream & Lemon Curd

Chocolate Cake with Cardamom Buttercream & Lemon Curd

Ingredients

  1. For the Cake:
  2. • 1 3/4 cup all purpose flour
    • 2 cups granulated sugar
    • 3/4 cup cocoa powder
    • 2 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1 cup whole milk
    • 1/2 cup vegetable oil
    • 2 eggs
    • 1.5 tsp. vanilla bean paste (or 1 tbsp. of vanilla extract, or seeds from 1 vanilla bean)
    • 1 cup freshly brewed hot coffee
  3. For the Cardamom Buttercream:
  4. • 2 sticks salted butter at room temperature
    • 1 tbsp. vanilla bean paste (or 1 and 1/2 tbsp. of vanilla extract, or seeds from 2 vanilla beans)
    • 2 tsp. ground cardamom
    • 3 cups of powdered sugar, sifted
    • 1/4 cup whole milk
    • (2) 6" cake pans
  5. For the Lemon Curd:
  6. • Pick up at Trader Joe's, or if you want to make it yourself, click here for the recipe

Instructions

    For the Cake:
  1. Preheat oven to 350 degrees F.
  2. Butter and flour the cake pans.
  3. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and whisk thoroughly.
  4. In the bowl of a stand mixer, combine the milk, oil, eggs and vanilla. Slowly add the dry ingredients to the west and mix on low speed.
  5. Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
  6. Pour the batter evenly into your 2 cake pans.
  7. Bake 20-25 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.
  8. Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
  9. For the Buttercream:
  10. Cream the butter until fluffy and pale.
  11. Add the vanilla and cardamom and mix thoroughly with a hand mixer.
  12. Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth
  13. Assembly:
  14. Cut the cakes in half.
  15. Place the first slice of cake on a cake stand.
  16. Spread lemon curd on top of the first cake slice, then place the 2nd slice of cake on top of that.
  17. Spread the cardamom buttercream on top of the second cake slice, then place the 3rd slice of cake on top of that.
  18. Spread lemon curd on top of the third cake slice, then place the 4th slice of cake on that.
  19. Crumb coat the entire cake, then place a healthy layer of cardamom buttercream on top.
http://www.miriinthevillage.com/2015/11/chocolate-cake-with-cardamom-buttercream-lemon-curd.html

3 Comments

  1. Pingback: Salted Caramel London Fog Cake - Miri in the Village

  2. Jen Enoch says

    Miri, I love your recipes! I’m pinning this one, look simple enough for me to accomplish, can’t wait!

  3. Mal says

    If I could eat everything you post I’m pretty sure my life would be complete <3

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