Chocolate Baking

Turkish chocolate and cardamom cake

Name: Turkish chocolate and cardamom cake recipe
Yield: 12
Ingredients: 300g dark (70%) chocolate, chopped; 150g salted butter, chopped; 80g hazelnuts, toasted; 5 Extra Large Free Range Eggs, at room temperature, separated; 75g caster sugar; 40.00 ml strong instant coffee granules; 40.00 ml boiling water; 3 tsp ground cardamom, plus 1 tsp extra; 2 tsp Dutch cocoa powder; Vanilla ice cream, to serve

Rate now

Jump to recipe

by Lucy Nunes

Delicious Team

Jan 16, 2025

Enjoy this fragrant twist on the classic chocolate cake recipe. Traditional Turkish ingredients boost the aroma of this sweet dessert, with coffee and cardamom adding a touch of spice to the toasted hazelnuts and Dutch cocoa powder. Pair a slice of this rich cake with a scoop of velvety vanilla ice cream for the perfect balance. For a dinner party or long lunch, add orange zest and a splash of coffee liqueur when adding the coffee mixture.

You'll need to start this recipe at least 3 hours ahead, and you’ll need a 22cm springform pan.

300g dark (70%) chocolate, chopped
150g salted butter, chopped
80g hazelnuts, toasted
5 Woolworths Extra Large Free Range Eggs, at room temperature, separated
⅓ cup (75g) caster sugar, plus ¼ cup (55g) extra
2 tbs strong instant coffee granules
2 tbs boiling water
3 tsp ground cardamom, plus 1 tsp extra
2 tsp Dutch cocoa powder
Vanilla ice cream, to serve

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease base and sides of a 22cm springform pan and line with baking paper.
2.

Place the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water (don’t let base of bowl touch the water) until melted and smooth. Stir to combine. Set aside.
3.

Place toasted hazelnuts in a small food processor and whiz until a fine powder
4.

Whisk the egg yolks and ⅓ cup (75g) sugar in a large bowl until pale and tripled in volume. Dissolve the coffee granules in the boiling water, then whisk into the egg mixture until combined. Add the hazelnut, 3 tsp cardamom and chocolate mixture and whisk until combined. Using a stand mixer fitted with the whisk attachment, whisk the egg whites and extra ¼ cup (55g) sugar until soft peaks. Stir one-third of the egg whites through chocolate mixture until combined, then gently fold in remaining egg whites. Spoon into prepared pan and bake for 45 minutes, or until set. Cool completely in pan on a wire rack, then chill for at least 2 hours before serving.
5.

Transfer cake to a serving plate. Combine extra 1 tsp cardamom with cocoa and sprinkle over cake. Serve with ice cream.