Updated: Mar 28
Chocolate and cardamom just bring out the best in each other!
This recipe was inspired by two of my favourite almond flour cakes- this light olive oil chocolate cake from Nigella Lawson and a spiced chocolate one I recently discovered in Falastin, a Palestinian cookbook that I'm in love with at the moment.
2/3 cup olive oil
6 tablespoons cocoa powder
1/2 tsp ground cardamom seeds
1/4 tsp clove
1/4 tsp black pepper
1 tbsp rosewater
110 ml boiling water
2 teaspoons vanilla extract
1 1/2 cups almond flour
1/2 teaspoon baking soda
1 cup coconut sugar(or white sugar)
For the ganache:
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup cocoa powder
1 tsp vanilla
Garnishings: I used hibiscus and rose petals with some pink peppercorns
Preheat oven to 325 degrees and grease a 9 inch springform pan with some olive oil and place parchment paper at the base.
Sift cocoa powder into a bowl and add your hot water, whisk until it is a smooth runny paste. Add your vanilla, rosewater, and spices.
In a small bowl, combine almond flower, baking soda, and salt.
Using a stand mixer, place the sugar, oil, and eggs into the bowl and beat together for about 3 minutes on high speed.
Slow it down and add your almond flour mixture and then add your chocolate mixture.
Pour your batter into the prepared pan and bake for 40-45 minutes. The cake is ready when the toothpick comes out clean but with a few crumbs sticking to it.
Let it cool completely and then add your ganache and then prepare your ganache by combining all ingredients and stirring well, Drizzle the ganache over the top of the cake and spread it out with the bottom of a spoon. Sprinkle with pink peppercorns and edible flower petals. Let the ganache set before serving.