Cardamom Chocolate Chunk Cake

Cardamom has a strong, unique taste, with an intensely aromatic and resinous fragrance. It is also one of the common ingredient use in Indian cooking but whereas in the Middle East, usually green cardamom powder is used as a spice for sweet dishes and traditional flavouring in coffee and tea. Today I am sharing this butter cake recipe using Cardamon Powder and Chocolate Chunks which would filled your kitchen with wonderful aroma release from the cardamon used.

CARDAMOM CHOCOLATE CHUNK CAKE

I always love the sweet scent release from the Cardamom seeds while using them for either cooking or baking. After searching from a few Indian provision shops around my area, I finally found a packet of the ground cardamom powder which is one of the main ingredients for this recipe.

Recipe adapted and modify from Australian Table(aka Australian Good Food) magazine

(make: 2 (17cm x 8cm x 6cm) loaf tins | Preparation: 10 minutes | Cooking: 35 minutes)

Ingredients: 
150g Unsalted Butter, at room temperature
150g Light Brown Sugar
3 Large Eggs, lightly beaten
50ml Fresh Milk
300g(2 cups) Self-Raising Flour, sifted
*2 Teaspoons Ground Cardamon(refer to note below)
100g Dark Chocolate, cut into chunks

Method:-

1. Preheat oven to 180 degree Celsius. Grease and line loaf tins with baking paper.

2. Place soft butter and sugar in a big mixing bow and beat with an electric mixer until light and fluffy (about 3 minutes on medium speed).

3. Add eggs, one at a time, beating well before next addition. Stir in sifted flour and cardamon powder together with milk and continue to beat until mixture is smooth.

4. Mix in chocolate chunks until well combined. Spoon mixture into prepared tins(about half full each tin) and level top.

5. Bake for about 35 minutes or until an inserted skewer comes out clean.

6. Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Note:-

*~ If cardamom powder is not available, you can replace it with 2 teaspoons cardamom seeds which are pounded in a mortar.

~ If you are baking this in 1 "single" tin the baking time would varies from 50 - 60 minutes depending on the size.

Just for your information, the cake batter for this recipe will be a bit thick rather than runny. And since it is using self-raising flour do fill the baking tin till half or slight more than half full in case the batter raise while baking and overflow from the tin.

Overall this is a very fragrance tea-cake that which I recommend it to go with a cup of good English tea to pamper yourself in cold winter day or serving this to friends for an afternoon get together tea session. For savory dish using Cardamom pops, you can refer to my Orange Scented Rice recipe HERE.