This is probably the best chocolate cake I have ever made. I made these in to mini cake and the batter is so thin I didn’t think it would even bake but when it does it’s the perfect springy, moist chocolate cake with just the right amount of chocolate as to not be overwhelming. The buttercream is a delicious slightly sweet compliment to the velvety adultness of dark chocolate.
Chocolate Cakes with Cardamom Buttercream
AuthorMabIn a large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer (or the stand mixer.
To the dry ingredients add the milk, oil, eggs and vanilla and mix to combine.
Add the coffee to the batter, mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
Ladle the batter into your individual ramekins, muffin tins or cake pan then bake for 35-40 minutes until a toothpick comes out clean.
Cream the butter until fluffy and pale
Add the vanilla and cardamom and mix thoroughly
Adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.
Ingredients
Directions
In a large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer (or the stand mixer.
To the dry ingredients add the milk, oil, eggs and vanilla and mix to combine.
Add the coffee to the batter, mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
Ladle the batter into your individual ramekins, muffin tins or cake pan then bake for 35-40 minutes until a toothpick comes out clean.
Cream the butter until fluffy and pale
Add the vanilla and cardamom and mix thoroughly
Adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.
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