Cardamom Coffee Mud Cake
|Cardamom pods||12 , seeds removed and pods discarded|
|Strong coffee||200 Milliliter|
|Dark chocolate||200 Gram|
|Unsalted butter||200 Gram|
|Soured cream||80 Milliliter|
|Golden caster sugar||400 Gram|
|Plain flour||170 Gram|
|Soda bicarbonate||1 Teaspoon|
|Cocoa powder||30 Gram|
|Dark chocolate||400 Gram|
|Unsalted butter||100 Gram|
|Golden syrup||1 Tablespoon|
Butter and line a 23cm springform cake tin and set the oven to 160C/fan 140C/gas 3.
Lightly crush the cardamom pods and put them in a small pan with the coffee.
Simmer gently for 10 minutes, until reduced to around 120ml.
Melt the chocolate with the butter and stir in the cardamom-flavoured coffee.
Beat the eggs with the soured cream and sugar until combined, then stir this into the chocolate mixture.
Sift the flour bicarbonate of soda and cocoa into the chocolate egg mixture and fold in.
Spoon the cake batter into the tin and level the top.
Bake for 1 hour 15 minutes or until cooked through (test with a skewer or small, sharp knife, it should come out clean).
Once cooled a little, turn out onto a wire rack to cool completely.
For the mud icing melt the chocolate, then mix in the butter and the golden syrup until smooth and remove from the heat.
Leave to cool until spreadable.
Slice the cake into 2 layers, spread 1 cut surface with some of the chocolate mixture and sandwich together.
Brush any crumbs off the cake and then spread the remaining icing around the sides and top.
Leave to set.