CHOCOLATE COFFEE CARDAMOM LAYER CAKE
Java cardamom layer cake -- cardamom cake using dark chocolate ganache & meringue buttercream & three layers of chocolate java.
It was some time since I made a cake, there hasn't been any shortage of cakes, but they've mostly been easy, 1 coating ones or bundt cakes, therefore I believed it was high time I made something a little more spectacular. Input this chocolate coffee cardamom layer cake.
Three layers of chocolate cake with a touch of cardamom and coffee, full of cardamom, coffee and a smooth chocolate drizzled with chocolate ganache and swiss meringue buttercream.
Makes you layer cake that is 15cm/6in.
Ingredients
- 160 tsp (2/3 cup) hot powerful espresso coffee
- 35 gram (curved 1/4 cup) cocoa powder
- 200 g (1 + 2/3 cup) plain yoghurt
- 1/4 tsp salt
- 1/2 tsp ground cardamom (roughly 10 pods)
- 80 gram (1/3 cup) softened butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 120 gram egg white (3 large)
- 150 gram (2/3 cup) caster (superfine) sugar
- 200 gram (3/4 cup + 2tbsp) butter softened
- Pinch salt
- 10 gram (1tbsp) butter
Directions
- Preheat the oven to. Grease three round cake tins and line the bases with parchment.
- Melt the chocolateeither in a bowl over a pan of simmering water in brief pops in the microwave, set aside to cool.
- Stir coffee and the cocoa powder together in the buttermilk. Sift the flour set aside.
- Put sugar, the butter and vanilla extract in a large bowl and whisk till light and smooth with an electric mixer. Whisk in the eggs one at a time, whisking well after each addition, then whisk in the melted chocolate.
- Fold followed by half the buttermilk blend. Fold and then the buttermilk, then the remainder of the flour.
- Divide the batter evenly between the tins (I use a scale to receive them ) and level the surface. Bake for approximately 25 minutes (check at 20) until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Leave the cakes cool in the tins for 10 minutes then carefully turn them out on a wire rack, then peel off the baking parchment and leave to cool fully.
- Melt the chocolate, either at a heatproof bowl over a pan of simmering water, or even in brief pops in the microwave. Put aside as you make the meringue to cool.
- Put the egg whites and sugar in a large, spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) and then put the bowl over a pan of gently simmering water; then don't enable the bottom of the bowl touch the water. Gently whisk the mixture until the sugar has dissolved, should you rub between your fingers you should not feel any graininess. It must reach 60C/140F on a toaster (but do not allow it to get too hot or it will begin to place (in 70C)).
- Remove the bowl from the heat and whisk onto a high speed using an electric mixer till it's formed a thick, glossy meringue and is totally cool to the touch, about 10 minutes.
- Turn down the speed to low and add the butter a tablespoon at a time, whisking well after each addition, till you've added all of the butter along with the buttercream is now slick and smooth. It curdled appearing or might become, just continue whisking and it will return together. (If it does not, you might have to add a few tablespoons a lot of butter. On whisking on a top rate, or whether or not it remains refrigerate it for 15-30 minutes carry. If it stays curdled, put a few heaped tablespoons of this mixture in a different bowl and microwave it until it melts, then liquefy it back in the remainder of the buttercream gradually, while whisking onto a high speed)
- When the buttercream is smooth, whisk in the vanilla extract, espresso powder, cardamom and salt onto a very low rate, then fold in the dark chocolate (which should have chilled, but nevertheless be squeezed ). Put the buttercream at a piping bag fitted with a large nozzle.
- Put among the chilled cakes onto a serving plate or cake rack and pipe rings of this buttercream to completely cover the surface of it (you can just distribute it on in the event that you would like.
- Place the second cake layer and repeat the piping. Put the coating that is last on upside down so the top is flat. Press down softly set the cake from the refrigerator while you make the ganache.
- Put the chocolate in a heatproof bowl warm the cream until it's just boiling. Pour then stir till smooth and the chocolate has melted. Stir in the butter until melted set aside to cool somewhat, but do not leave it.
- Pour over the top of the cake and then invite it to trickle over the edges. Leave it to place slightly then put the remaining buttercream at a piping bag fitted with a star nozzle (or anything piping nozzle you would like and pipe eight dollops of buttercream on top of the cake.
- Sprinkle over a few chocolate sprinkles and function. Store at room temperature in an airtight container.