Description

Experience a sophisticated twist on a classic dessert with this incredibly moist blender chocolate cake, featuring a unique spice trio of cardamom, cinnamon, and coffee. The clever method of reserving a portion of the base mixture as a secret sauce ensures a rich, fudge-like texture that stays fresh for days.

Ingredients

1 cup granulated sugar
3/4 cup vegetable oil
1 cup evaporated milk
1/2 cup high-quality cocoa powder
1 teaspoon instant coffee
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
100g semi-sweet chocolate, chopped
100g milk chocolate, chopped
200ml heavy cream

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Instructions

Preheat your oven to 180 C (350 F) and grease and flour a baking pan.
In a blender or food processor, combine sugar, oil, evaporated milk, cocoa powder, coffee, cinnamon, and cardamom until glossy and smooth.
Measure out 3/4 cup of this mixture and set it aside to use as a moisturizing sauce later.
Add the eggs and vanilla to the remaining mixture in the blender and blend for 2-3 minutes until light and aerated.
Add the flour and baking powder, pulsing just until the white streaks disappear to avoid over-mixing.
Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.
Prepare the ganache by pouring heated heavy cream over the chopped chocolates, stirring until smooth, then glaze the cooled cake.

Notes

To ensure your cake has the perfect rise and crumb, always use room temperature eggs so they emulsify properly with the fats in the blender. For an even more intense flavor, let the finished cake sit for a few hours before serving to allow the warm spices of cardamom and cinnamon to fully develop within the chocolate.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Blender
Cuisine: American