CHOCOLATE CARDAMOM CAKE
Tools Required:glass liquid measuring cup, medium bowl, 8-inch x 8-inch baking dish, large (4 to 6-quart) saucepan, 2 small bowls
Servings Prep Time
9 20minutes
Cook Time Passive Time
25minutes 30-60minutes to cool
Difficulty Cost
Moderate Moderate
Servings Prep Time
9 20minutes
Cook Time Passive Time
25minutes 30-60minutes to cool
Difficulty Cost
Moderate Moderate
Tea (or use coffee instead)
Dry ingredients:
Wet ingredients:
Instructions
For tea or coffee:
  1. Place 2 chai tea bags in a glass, liquid measuring cup, then add boiling water to the 1 cup mark. Steep while you continue. If using coffee, brew a strong cup. (You’ll use 3/4 cup of tea or coffee later on.)
  2. Begin to preheat oven to 350°F. Spray or rub oil into an 8-inch x 8-inch baking dish.
For dry ingredients:
  1. Combine dry ingredients in a medium bowl. Stir to mix. Set aside.
For wet ingredients:
  1. Place cocoa powder in a large saucepan.
  2. After the tea has brewed at least 5 minutes, remove tea bags from water and squeeze out as much liquid as you need to end up with 3/4 cup of tea. (Or measure out 3/4 cup of strong coffee.) Heat again if needed in the microwave (about 1 minute) to almost boiling. Immediately pour a little of the hot tea (or coffee) into the cocoa powder in the saucepan and stir to create a thin paste. Add the remaining tea and stir well to dissolve. (The heat “blooms” or intensifies the cocoa flavor.)
  3. Combine butter, sugar and chocolate drops with the chocolate mixture in the saucepan and melt over medium-low heat, stirring frequently until smooth, to prevent the chocolate from burning. Remove from heat and cool at least 2 to 3 minutes. (This is a good time to start cleaning up!)
  4. Stir in the yogurt and vanilla.
  5. Separate one egg, placing the yolk in a small bowl and the white in another small bowl. (Cover the egg white and refrigerate to use in another recipe or add to an omelet.) Break the second egg into the bowl with the yolk. Add the egg and egg yolk to the cooled chocolate mixture and stir with a whisk or wooden spoon until smooth. (If the mixture is too warm, the egg will begin to coagulate–not pretty!)
  6. Add the dry ingredients and stir just until blended. Don’t over mix.
  7. Immediately pour batter into the prepared baking dish and bake for 25 minutes or until done. Test by sticking a wooden toothpick in the center. If it comes out clean, the cake is done. (Or press down lightly in the center, and if it pops up, it’s done.)
  8. Cool cake in the baking dish 30 to 60 minutes. Cut into squares and serve from pan, or transfer pieces to a platter. Serve as-is or as suggested below.