Chocolate And Cardamom Cake

Clare anne chocolate caromom cake Clare anne chocolate caromom cake

This cake batter is ideal as a base for birthday cakes and can be made two days in advance.

9 people 40 minutes 30 minutes


  • 1 tsp Baking Soda
  • 1 tsp Butter for greasing
  • 4 - Cardamom Pods crushed
  • 250 g Caster Sugar
  • 75 g Cocoa Powder
  • 3 - Eggs
  • 0.5 tsp Ground Cloves
  • 1 tbsp Instant Coffee
  • 1 - Lime zest and juice
  • 350 g Plain Flour
  • 0.5 tsp Salt
  • 120 g Soft Light Brown Sugar
  • 50 g SuperValu Goodness Pistachio Nuts chopped
  • 250 g SuperValu Icing Sugar
  • 250 g Unsalted Butter softened
  • 1 tsp Vanilla Extract
  • 210 ml Vegetable Oil
  • 240 ml Water boiling

For The Icing:

  • 200 g White Chocolate


  1. Preheat the oven to 180°C/gas mark 4. Grease 2 x 24cm cake tins and line with non-stick baking paper. Alternatively, you could use silicone pans, in which case there’s no need to grease or line them.
  2. Mix together the coffee, cardamom and boiling water in a large mug. Allow to cool, then remove the cardamom pods. In a large bowl, mix together the flour, sugars, cocoa, baking soda, cloves and salt.
  3. In a large jug, mix together the coffee, eggs, oil and vanilla. Add the wet mixture to the dry ingredients and mix together until well combined.
  4. Divide the batter between the cake tins and bake in the oven for 35 minutes, until a skewer inserted into the centre comes out clean. Let the cakes sit in the tins for 5 minutes, then turn out onto wire racks to cool.
  5. To make the icing, break the white chocolate into small pieces and melt in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Once the chocolate has melted, remove the bowl from the pan and let the chocolate cool to room temperature.
  6. Using a hand-held mixer, put the butter in a medium-sized bowl and beat on a low speed until soft, then add the icing sugar 1 tablespoon at a time. Add the cooled melted chocolate and lime juice and beat on a low speed until fully combined.
  7. Spread half of the white chocolate icing on top of one of the cakes, then put the second cake on top and spread the remaining icing on top of that. Sprinkle the pistachios and lime zest over the top to decorate.
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