Cardamom and coffee is a wonderful combination in this cardamom cake. A light and airy butter-based coffee cake delicately flavored with cardamom and nutmeg. Then, generously frosted with mocha buttercream. Perfect for a festive celebration or special occasion.
In a bowl, combine flour with baking powder, baking soda, and salt - set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy
Add the eggs one at a time, followed by the vanilla extract.
Next, add the flour mixture and the yogurt in three additions. Followed by the espresso and vanilla extract
Divide batter equally between the prepared baking pans.Tip - I like to use cake strips to ensure my layer cakes bake flat.
Bake for 35 to 40 minutes or until a skewer inserted in the center comes clean.
Cool in the pan for 10 minutes, then invert on a cooling rack and let cool completely.
Wrap the cake in cling/plastic wrap and chill for a few hours before you decorate.
Add coffee and vanilla to the cold cream – mix well and set aside.
Melt the chocolate in a microwave or double boiler - set aside
In a bowl of a stand mixer with the paddle attachment cream the butter until smooth.
Strain the coffee mixture and cream some more. The mixture will curdle and become smooth again.
Now, add the powdered sugar one cup at a time.
Once all the powder sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Now, add the melted and cooled chocolate. Make sure to scrape the bottom and sides to ensure you have a smooth chocolate buttercream with no white streaks.Tip- if the chocolate is not cooled, it will seize when added to the buttercream and you will end up with small shards of chocolate in the buttercream. So, make sure the chocolate is cooled.
Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Once cooled, cut the domes off the cake layers with a serrated bread knife or cake leveler.Tip - see my tutorial on how to level, torte, and fill cakes like a pro
Brush each layer with simple syrup on both sides.Tip - Simple syrup is just water and sugar boiled then cooled. This keeps the cake moist.
Place the second layer followed by more buttercream and then the last layer.
Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
Create a rustic buttercream look by simply swirling the tip of the spatula up and down the side of the cake creating distinct lines.Alternatively - you can also place the remaining frosting in a piping bag with a large star piping tip into swirls on top of the cake.
I decorated with whole spices used in the cake for a rustic buttercream look.
Use ingredients at room temperature so everything works perfectly together.
Cream the butter and sugar so it's light and fluffy. If the sugar is not fine-grain, pulse it in the food processor for a few seconds.
Melt the chocolate at the beginning so it has enough time to cool it.
Make sure to add the melted chocolate only when cooled or it will seize as soon as it hit the batter which will result in grainy, not smooth batter
Bake the cake until a skewer inserted comes out clean. Overbaking cake causes the cake to dry out.
Cardamom and orange are a great combination, but perhaps not with coffee. I do have an orange cake recipe that could use a dash of cardamom spice to make a wonderful orange cardamom cake.
This cake does have a slightly soft texture from the brown sugar, and yet, I would not call it a fudgy cake. I do have a wonderfully moist chocolate fudge cake that you may like to consider instead.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you