Melt our hearts: Arabian Nights coffee chocolate cake with rose-scented ganache

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Melt our hearts: Arabian Nights coffee chocolate cake with rose-scented ganache

By Sue Quinn

Published: | Updated:

The flavours of the Middle East work gorgeously with cocoa. I’ve combined cardamom-infused Turkish coffee and the flavoursof Turkish delight in an intense chocolate cake.

SERVES 8-12

PREP 1 hour 10 minutes, plus cooling time

COOK 35 minutes

90g unsalted butter, plus extra for greasing

250g plain flour

1½ tsp bicarbonate of soda

½ tsp fine sea salt

½ tsp finely ground cardamom seeds

200g dark chocolate (70-75% cocoa solids), grated or blitzed in a food processor

120ml vegetable oil

400g caster sugar

4 large eggs, lightly beaten

2 tsp vanilla extract

240ml strong hot espresso

edible rose petals, to decorate (optional)

FOR THE GANACHE

200g dark chocolate (70% cocoa solids), chopped

250ml double cream

20g caster sugar

½ tsp rosewater

FOR THE COFFEE BUTTERCREAM

150g unsalted butter, softened

300g icing sugar, sifted

1 tbsp instant coffee granules, dissolved in 1 tbsp boiling water

  • Preheat the oven to 180C/ 160C fan/gas 4. Butter two 20cm round cake tins and line the bases with baking paper.
  • Using a fork or balloon whisk, whisk the flour, bicarbonate of soda, salt and cardamom seeds together in a bowl to combine.
  • Melt the chocolate, butter and oil together in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir to combine, then remove from the heat.
  • Place the caster sugar in a mixing bowl or the bowl of a stand mixer, add the melted chocolate mixture and beat until well combined – it might turn a little grainy. Gradually beat in the eggs and vanilla to produce a smooth, shiny batter.
  • Beat in the flour mixture (on low speed if using a mixer) until just combined. Finally, beat in the hot coffee, giving a final stir with a spatula to make sure all the melted chocolate at the bottom of the bowl is mixed in.
  • Divide the batter evenly between the prepared cake tins and bake for about 35 minutes – but start checking after 30 minutes – until a skewer inserted at the centre comes out clean. Leave in the tins for 5 minutes, then turn out on to a wire rack to cool completely.
  • To make the ganache, place the chocolate in a heatproof mixing bowl. Heat the cream and caster sugar together in a small pan until almost boiling and the sugar has dissolved, stirring all the while so it doesn’t catch. Stir in the rosewater, then immediately pour over the chocolate, stirring constantly until all the chocolate has melted. Leave to cool for 5 minutes, then whisk with a balloon whisk or electric beaters until thick and creamy. This can take a few minutes.
  • To make the coffee buttercream, beat the butter in a stand mixer or in a bowl with electric beaters until very pale and creamy, then add the icing sugar and coffee and beat until creamy.
  • To assemble, carefully cut each cake in half horizontally with a serrated knife. Spread the tops of three of the cakes with buttercream, then set one on top of the other. Place the un-iced cake on top with its neatest side facing upwards.
  • Finish by spreading the ganache over the top and sides –smoothly or in swirls, as you wish. It should spread very easily, so if it has hardened too much, beat well or melt a little over a pan of barely simmering water.
  • Decorate with edible rose petals, if using.