Servings: 8 to 10
The addition of ground cardamom and instant espresso to this chocolate cake calls to mind the tradition of cardamom coffee practiced throughout the Middle East and Southeast Asia. Cardamom’s floral notes complement rich ingredients like espresso and chocolate—but be sure not to use too much, as cardamom is a strong spice that can easily overpower a dish. This recipe, for example, only calls for 2 tsp. for the whole cake. Drizzled with dark chocolate ganache and sprinkled with pistachios, it’s a decadent dessert fit for a special occasion.
Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan with butter, and set aside.
In a large bowl, whisk together the flour, cardamom, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs and egg yolks, one at a time, until just incorporated. Add the vanilla, and beat until just combined. Add half of the flour mixture to the butter mixture, and mix until incorporated. Add the sour cream, and mix until combined. Add the remaining flour mixture and the buttermilk, and mix until just combined. Transfer the mixture to the prepared pan, and bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Transfer to a wire rack, and let cool 10 minutes. Invert the pan, and let cool completely.
Place the dark chocolate in a heatproof bowl. Heat the cream in a small saucepan until bubbling. Immediately pour the cream over the chocolate, and let stand 5 minutes.
Whisk the mixture until creamy and smooth. Pour over the cake, and sprinkle with pistachios.
The cake was crumbly and rather dry. Quite a disappointment considering all of the recipes I've ever made from Fine Cooking have been amazing.
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