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.
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!
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!
Recipe adapted from Offbeat and Inspired.
- For the Cake:
- For the Cardamom Buttercream:
- For the Lemon Curd:
- Preheat oven to 350 degrees F.
- Butter and flour the cake pans.
- Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and whisk thoroughly.
- 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.
- 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.
- Pour the batter evenly into your 2 cake pans.
- 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.
- Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
- Cream the butter until fluffy and pale.
- Add the vanilla and cardamom and mix thoroughly with a hand mixer.
- Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth
- Cut the cakes in half.
- Place the first slice of cake on a cake stand.
- Spread lemon curd on top of the first cake slice, then place the 2nd slice of cake on top of that.
- Spread the cardamom buttercream on top of the second cake slice, then place the 3rd slice of cake on top of that.
- Spread lemon curd on top of the third cake slice, then place the 4th slice of cake on that.
- Crumb coat the entire cake, then place a healthy layer of cardamom buttercream on top.