Paisley Cardamom Chocolate Cake

Name: Paisley Cardamom Chocolate Cake
Yield: Serves 8-10
Ingredients: 80 g unsalted butter, softened, plus extra for greasing; 200 g plain flour, plus extra for dusting; 40 g unsweetened cocoa powder; 280 g caster sugar; 100 g nibbed pistachios, to decorate (see stockists); 50 ml milk or single cream; 50 ml milk or single cream; 2 tsp cardamom seeds, ground; 500 g icing sugar; 250 g unsalted butter, softened; 100 g easy-melt dark chocolate (I used Squires Kitchen - see stockists), broken into pieces; 2 tsp vanilla extract; 2 eggs; 240 ml milk; 2 pinches of sea salt; 3 tsp baking powder

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This recipe uses a classic chocolate cake sponge, but I add exoticism with a cardamom buttercream, chocolate ‘lace’ and a sprinkling of grass-green pistachios.

Nibbed pistachios are made by hand in Iran. You can get them from Middle Eastern shops and Persepolis, a marvellous Aladdin’s cave of a shop in Peckham, London, run by my friend and fellow cookbook author, Sally Butcher. (She wrote Veggiestan

Ingredients

Cake
Vegetarian

Ingredients

Method