Coffee Cardamom Chocolate Cake

A surprisingly light mousey chocolate bake made sophisticated with the Middle Eastern flavours of coffee and cardamom. Naturally gluten free.

Course Afternoon Tea
Cuisine Middle Eastern
Keywords cake, cardamom, chocolate, coffee, gluten-free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Author Choclette


  • 250 g 8oz unsalted butter
  • 60 ml hot water
  • 2 rounded tsp instant coffee
  • 200 g dark chocolate I used Divine's 70% baking chocolate
  • 175 g milk chocolate I used Divine's 38% baking chocolate
  • 6 drops cardamom oil or 6 cardamom pods - seed removed and ground I used Holy Lama spice drops
  • 5 eggs I used duck eggs
  • 300 g dark brown sugar
  • 1/2 tsp salt
  • 1 tsp cocoa powder


  1. Melt the butter in a medium sized pan over a low heat.
  2. Dissolve the coffee in the water and add to the butter.
  3. Break up the chocolate add to the pan and turn off the heat. Allow to melt then stir until smooth.
  4. Add the cardamom oil or ground cardamom and stir again.
  5. Beat the sugar, eggs and salt together with electric beaters on medium speed for six to ten minutes or until the mixture has tripled in volume and is thick and mousse like.
  6. Pour the chocolate mixture down one side of the bowl and fold in as gently as possible until just incorporated.
  7. Pour into a deep 23cm round silicone mould or lined cake tin.
  8. Bake at 160C for about an hour or until a skewer inserted into the cake comes out almost clean.
  9. Allow to cool, then turn the cake out onto a serving plate and dust with cocoa.

Recipe Notes

Don't worry if the cake sinks and cracks, this is normal.

Adapted from Ottolenghi: The Cookbook