Chocolate, Coffee and Cardamom Truffle Cake
Prep Time:
40 Minutes
Total Time: 5 Hours
10 Minutes
Servings: 12
Dig into this deliciously dark and fragrant chocolate cake.
All You Need Is ...
Cake
- 1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix
- 3 eggs
- 80ml vegetable oil
- 175ml water
- 100ml strong black coffee, cooled
- 10 cardamom pods, lightly crushed, seeds removed and ground
- 125g dark chocolate, broken into squares
- 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
- 115ml cold milk
- 1 teaspoon powdered sugar
Utensils
- 23cm round loose-based cake pan or spring form pan at least 7cm deep
- Electric mixer or whisk
- Large bowl
- Spatula
- Toothpick
- Cooling rack
- Small bowl
- Small pan
- Wooden spoon
- Medium bowl
- Serrated knife
- Small sieve
Betty's Easy Steps
- Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour.
- Beat cake mix, eggs, oil, water, coffee and ground cardamom seeds in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Pour into cake pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling rack to cool completely.
- Place chocolate in small heatproof bowl over pan of gently simmering water and let melt, stirring frequently, 5 to 10 minutes. Remove and set aside for 20 minutes.
- Beat whipping cream mix and cold milk in medium bowl as directed on package. Beat in cooled chocolate until peaks form again.
- Cut cake in half horizontally. Place one half of the cake on serving plate cut side up. Spread chocolate cream over top. Place remaining half of cake, cut side down on top of chocolate cream.
- Finish with a sprinkling of powdered sugar.
