Moist Mocha Cardamom Cake| Food Diaries | Masala TV Show | Zarnak Sidhwa

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This moist, dense Mocha Cardamom Cake is flavored with cardamom and coffee. Try this and share your experience.

Watch this Masala TV video to learn how to make Mocha Cardamom Cake and Cabbage Poriyal. This show of Food Diaries with Chef Zarnak Sidhwa aired on 26 August 2019.

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Dark chocolate 55gm
Unsalted butter 55gm
Cocoa powder 2 tbsp
Brown sugar 170gm
Strong coffee 140ml
Milk 70ml
Vanilla essence 1 tsp
Egg 1
Egg yolks 2
Flour 140gm
Baking powder 1 tsp
Salt ¼ tsp
Brown sprinkles to decorate
For Ganache:
Cream 100ml
Coffee powder 1 tsp
Cardamom powder ½ tsp
Brown sugar 1 tsp
Chopped dark chocolate 60gm

For the cake, melt the chocolate and butter in a pan. Set aside to cool. Mix the cocoa powder, brown sugar, coffee, milk , vanilla essence, egg, egg yolks, chocolate mixture, fold in flour, salt and pour in cake tins or mini Bundt tins and bake at 180 degrees C for 15 minutes or until done. Cool in tin and then on a wire rack.
For the ganache, bring to a simmer in a pan the cream and chocolate, once smooth add in brown sugar, coffee powder and cardamom powder mix till smooth. Pour over the cakes. Sprinkle with brown sprinkles and serve.

Cabbage Poriyal:
Oil 2 tbsp
Mustard seeds ½ tsp
Split black gram ½ tsp
Chopped green chilies 4
Curry leaves 6
Chopped onions 2
Shredded cabbage 1
Cumin powder 1 tsp
Black pepper powder ½ tsp
Chopped garlic 1 clove
Grated coconut 4 tbsp
Turmeric powder a pinch
Salt to taste
Lemon juice 1 tsp
Heat the oil. Add in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chilies, curry leaves and the chopped onions. Add the cabbage and the rest of the ingredients except the salt and lemon juice. Stir-fry on high heat. Add in the salt, stir-fry and cook till the cabbage is crunchy but cooked. Mix in the lemon juice.


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