Very moist chocolate cake with a hint of cardamom
I served this chocolate cake for teatime yesterday, and one of our guests, Jeff of Springfield, NJ, really liked it. It is very moist and very chocolate. When it comes out of the oven, it is dry and pretty dense because of the cup of cocoa powder. Soaking it in sugar syrup makes it very moist and adds a hint of cardamom. You could flavor the syrup with orange extract instead, or even just chocolate extract.
2 cups unbleached all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup unsweetened cocoa powder (I use Droste’s or Van Houten)
2 cups sugar
1 cup water
1 cup canola oil
1 cup buttermilk (you could use yoghurt and a little water, or sour cream and a little water)
1 Tablespoon vanilla (I use William Sonoma’s Bourbon or Tahitian vanilla)
1 teaspoon organic coffee extract
1 teaspoon organic chocolate extract
Mix flour, salt, baking powder and baking soda together. Sift in cocoa and mix. Separately, mix water, oil, buttermilk, vanilla, chocolate extract, and coffee extract together in an electric mixer. Add sugar and mix, add eggs, one at a time, and mix. Add flour mixture to bowl one-half cup at a time and beat in.
Turn the batter into a greased and floured tube pan, bundt pan, or other decorative cake pan. I use a glass spiral mold from Jena glass. Alternatively, you could use two 9” lined and greased and floured layer-cake pans – but then you’d reduce the baking time by 15 minutes.
Bake for about 40 minutes (perhaps 45) at 350 F. ( My oven is a little hot, so I set it at 340F.) The cake should spring back when prodded with your finger and be pretty firm.
Let the cake cool in the pan, then pour the sugar syrup over it, a little at a time. Let the cake sit for several hours to distribute the sugar syrup before unmolding.