I admit, I’ve completely indulged a bit here, but can you blame me?!? Look at that chocolate!
This. Cardamom Chocolate Cake that has been generously topped off with a Chai tea infused buttercream and is simply irresistible!
So, apparently it’s the year of the Bundt, or according to my boys, “butt”. Without fail, anytime I make a bundt cake, my boys burst into uncontrollable laughter! Yup, every time!
But (not “butt”) as we are all adults here, we’ll continue on with the proper terminology, bundt.
If, like me, you inherited your mother’s or grandmother’s favorite bundt pan to continue the family cooking tradition, then you know how wonderful of a treasure that is. In addition to my grandmother’s bundt pan, I have managed to collect a few of different shapes and sizes that I love. It’s become a slight, “oh, just one more” issue. 😉
No matter, how you came to own a bundt pan, it’s one of my favorite ways to bake up a cake, like this tasty Cardamom Chocolate Cake! My other favorite cake to bake in a bundt pan, is the Hummingbird Cake!
For this recipe, you’ll need a bundt pan that has a 12 cup capacity. If you prefer, you can make this cake into a layered cake using two 9 inch pans and reduce the cooking time to about 30 minutes or so. In order to have enough frosting, you just double the amounts of the ingredients and frost those layers lavishly.
Enjoy this Cardamom Chocolate Cake with a nice cold glass of milk, or a hot cuppa tea or coffee!
For the Cake:
- 1 cup (2 sticks) Unsalted Butter
- 2 1/2 cups Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 cup Almond Flour
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp ground Cardamom
- 6 Tbls Dark Chocolate Cocoa Powder
- 1 1/4 cup Self Rising Flour
- 4 oz Dark Chocolate, at least 60% or higher, melted
- 2/3 cup Milk or Buttermilk
For the Chai Syrup:
- 4 Chai Teabags
- 1 cup Water
- Pinch of Pepper
- 6 Cardamom Pods, crushed
- 3/4 cup Light Brown Sugar
For the Buttercream:
- 6 - 8 Tbsp Chai Syrup, or to taste
- 6 oz Cream Cheese, softened
- 2 cups Powdered Sugar
- 4 oz (1 stick) Unsalted Buttered, softened
- Dark or White Chocolate shavings or curls, optional
- Crushed Pistachios, optional
- Preheat oven to 350°F. Butter and flour a 12-cup capacity bundt pan.
- In a large bowl of a stand mixer, cream the Butter and Sugar together for at least 5 - 8 minutes or until creamy and fluffy. I usually start out slow, then increase to a medium speed.
- Add in 1 Egg at a time, mixing well between additions. (To avoid a mess, I turn my mixer down to stir when adding in the eggs, then back up to medium to mix in well).
- Once the Eggs have been mixed in, add in the Vanilla, followed by the Almond Flour, mix well.
- Mix in the Salt, Baking Powder, Cardamom, and Dark Chocolate Cocoa Powder.
- Mix in the Self Rising Flour, 1/4 cup at a time, mixing well between additions, continue to mix until the batter is well incorporated.
- Melt the Dark Chocolate in the microwave for 20 - 30 seconds at a time, until completely melted and smooth. Allow to cool a couple of minutes, then slowly add to the batter and mix in well.
- Add in the Milk slowly, stirring to incorporate well.
- Pour batter into the prepared bundt pan, and bake in the preheated 350°F oven for about 50 - 60 minutes, or until a skewer inserted comes out clean. Remove from oven, allow to cool in pan for 10 minutes before inverted to a cooling rack to completely cool.
For the Chai Syrup:
- While the cake is baking (or even the night before), make the syrup.
- In a small saucepan, add in the Teabags, Water, Pepper, crushed Cardamom, and Sugar. Bring to a boil, then reduce the heat to simmer, stirring occasionally to make sure the sugar has melted, cook until the syrup has thickened, 5 - 8 minutes. Remove from heat to cool.
For the Frosting:
- To make the frosting, in a large bowl (of a stand mixer), cream together the Butter and Cream Cheese, until well combined.
- Turn off the stand mixer, then add in the Powdered Sugar 1/2 cup at a time, turn mixer to low and mix in well. Continue with remaining Powdered Sugar until well combined.
- Add in the Chai Syrup and mix well. Taste to see if you need to add more Syrup or if the mixture is too thick, you can also add in a tablespoon of Milk until you have your preferred consistency.
- Now it's time to make it all pretty!
- Making sure that the cake is completely cool, you can now frost halfway down as shown in the pictures, or if you prefer, all over (you will need to double amounts for the frosting and syrup).
- Finish it off with Chocolate curls and/or crushed Pistachios, if desired.
- Store covered at room temperature for 2 - 3 days. Best served day it's made.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.