Gooey Chocolate and Cardamon Cake

All those who came on my virtual garden tour a few days ago were promised a slice of cake, and  this is what I had in my kitchen to go with a nice cuppa…


After tidying up my spice cupboard recently and discovering some fresh and oh so aromatic ground cardamon, I decided on a chocolate cardamon mix. Adapted from my Swedish Visiting Cake, it has no baking powder in it, so it stays dense and gooey in the middle, a bit like a brownie. Look at that gooeyness!


Chocolate Cardamon Cake

Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9 inch) baking tin (loose-bottomed if you have one).ChocCake3

Melt 110g (1 stick) butter and 25g dark chocolate and allow to cool a little. Meanwhile whisk 225g sugar (1 cup) with 2 eggs until creamy. Add 1 tsp vanilla extract. Fold in 110g sifted flour and 3 tbsps cocoa powder (this should make up 1 cup altogether), a pinch of salt and 1 tsp cardamom. Gently stir the cooled melted butter/chocolate into the batter. Pour into the baking tin and bake for 20-25 minutes. Check towards the 20-minute mark as you don’t want to bake it too long or that lovely gooey centre will dry out.

Leave to cool before removing from the tin, or serve warm – directly from the tin. You could sprinkle it with a little icing sugar if desired.


Delicious served with fresh flowers fruit.


29 thoughts on “Gooey Chocolate and Cardamon Cake

  1. I will definitely make this, it sounds wonderful. I have cardamom pods, which are very strong, how much do you suggest I use? Thanks for sharing this.

    • I am not entirely sure Christina, as I have only used the pods whole in milk puddings, removing them after cooking. I’d say remove and grind the seeds so you have the equivalent of 1 tsp or perhaps a bit less as the chocolate flavour should dominate with just a hint of spice. I hope it works out well! Enjoy!

    • 🙂 This would be so nice warm with a dollop of cream or ice cream as dessert. I baked it twice last week and will definitely be baking it again soon!

  2. I do love your recipes Cathy! I have all the ingredients in the cupboard so will give this a go. As my husband has a wheat allergy I will swap the flour for a gluten free version – hopefully it will not make too much difference to the cake.

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