Cake It Away!

Honey Cardamon Dark Chocolate MUD Cake.

With a Sour Cream Ganache... 

Sugar and Spice and all things nice. 

A richly decedent cake with a sweetly spiced spin of cardamon pods and natures most natural sweetener, honey. 

This is a mud cake for the chocolate lovers, the cake itself is even doused in cocoa powder for a perfect finish. This is a technique i've learnt over the years. It can give your chocolate desert that extra glamour and professionalism, and takes away that awful floury look some cakes have. 

This cake gets better with age... like most things. 

Recipe:

Ingredients.

Ingredients: 

200g Dark Couverture Chocolate 

320 mL of warm water

250g butter (Extra for tin 20g)

1 Vanilla Bean

2 Tbs Honey

1.5 tsp of cardamon. 

2 eggs

180g sugar

200g Self Raising Flour 

40g Cocoa powder (Extra for tin 20g)

Prepared tin 

Ganache ingredients:

100g dark Chocolate 

100g sour cream

1tsp honey

1/2 tsp of ground cardamon.

1/4 tsp of salt. 

Method. 

1. Turn your oven to 150 degrees and get a large cake tin. 

2. Line the tin with melted butter then place in the fridge to set. 

3. Brush it again with another layer of butter then toss it with cocoa powder to cover the inside of the tin. (See photo) Leave in the fridge.

Chocolate mixture for batter.

4. For the cake batter, put the water, chocolate, butter, vanilla pod, honey, and cardamon (ground or whole pods) into a saucepan and cook over low heat until all is melted and well combined. Then leave to cool for 15 minutes.

5. Put the cooled mix into a mixing bowl and add the sugar. Beat until dissolved then add the eggs one by one. 

Cake batter in tin.

6. Add the remaining ingredients. Bring the mix together then pour into your prepared tin. 

7. Put in the oven and cook for 1-1.5 hours, or until a skewer comes out cleanly. 

8. Cool the cake on a wire rack. 

Cake cools on wire rack.

9. While it cools prepare your Ganache by putting all the ingredients in a saucepan. Cook on low flame for 4 mins, or until combined an creamy. 

10. Put the cooled cake on a serving plate and cover in your ganache, then leave to set. 

Afternoon tea is served....  

That is if you can't wait for dessert.