|Prep time||30 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the cake, sift the flour, 75g of cocoa powder, baking powder, bicarbonate of soda, ½ tbsp cardamom, ½ tsp of salt and 300g of brown sugar in a large bowl.
Brew 30g of coffee to make 270ml.
Add the oil, milk, 260ml of hot coffee, 1 tsp cardamom powder and apple cider vinegar to the dry ingredients. Whisk everything together.
Preheat the oven to 180°C, gas mark 4. Line two 20cm cake tins with baking paper, divide the batter equally into the tins and bake for 25 minutes. Adjust the timing if your tin is a different size.
Meanwhile, prepare the frosting. Add the rest of the sugar, the rest of the cocoa powder and coffee, 2 tsp of cardamom and the rest of the salt to a pan. Place over a medium heat and whisk until smooth and well combined. Add in 400ml of the cream (the mixture will crease but don’t worry and keep mixing until it comes back together again) then add the butter and golden syrup.
Chop the dark chocolate into small pieces. Bring the ganache mixture to a simmer and pour it over the chocolate and place in a large metal bowl. Whisk well, by hand.
When everything is combined, place the bowl in the fridge until cool (approx. 1-2 hours).
To assemble the cake, smooth the frosting on top and in between the cake layers and decorate as desired.