Decadent Chocolate Coffee Cardamom Layer Cake with Silky Swiss Meringue Buttercream

Discover the ultimate dessert: a three-layer chocolate coffee cardamom cake, exquisitely moist, filled with luscious Swiss meringue buttercream and topped with rich dark chocolate ganache.

There’s a special joy in baking a showstopping layer cake, isn’t there? While simple, single-layer cakes and charming bundt cakes have their place, sometimes an occasion (or simply the craving for something truly magnificent) calls for a creation that stands tall and proud. This chocolate coffee cardamom layer cake is precisely that kind of dessert. It’s a symphony of deeply rich chocolate, aromatic coffee, and exotic cardamom, all harmoniously blended into a cake that promises to be both a feast for the eyes and the palate.

After a period of focusing on less elaborate bakes, I felt it was time to unleash my inner pastry chef and craft something truly spectacular. The result is a masterpiece featuring three wonderfully moist chocolate cake layers, each subtly infused with the invigorating essence of coffee and the warm, spicy notes of cardamom. These layers are then generously filled with an unbelievably silky smooth chocolate, coffee, and cardamom Swiss meringue buttercream, and finally crowned with a glistening drizzle of dark chocolate ganache.

This cake is more than just a dessert; it’s an experience. Every forkful delivers a complex yet balanced array of flavors. The robust bitterness of dark chocolate finds its perfect counterpart in the strong, aromatic coffee, which not only enhances the chocolate but also adds a delightful depth. Then, the unexpected warmth of cardamom emerges, lending an intriguing, slightly floral, and uniquely comforting spice that elevates the entire profile. It’s a combination that speaks to connoisseurs and casual dessert lovers alike, proving that classic flavors can be reinvented with a touch of the unexpected.

The Perfect Balance of Flavors: Chocolate, Coffee, and Cardamom

The beauty of this cake lies in its carefully curated flavor profile. I’ve deliberately kept both the coffee and cardamom notes subtle. The aim isn’t for them to dominate, but rather to enhance and complement the rich chocolate base, creating a sophisticated and harmonious blend. The coffee deepens the chocolate’s natural intensity, while the cardamom adds an aromatic, almost mysterious quality that makes each bite intriguing.

However, the beauty of baking is customization! If you’re a bold flavor enthusiast, feel free to increase the amount of coffee or cardamom to give your cake a more pronounced kick. For those who prefer a classic chocolate cake, simply omit the coffee and cardamom. In the cake recipe, you can replace the espresso with hot water, and for the buttercream, just leave out the instant espresso powder and ground cardamom. You’ll still be left with an incredibly moist, perfectly rich chocolate cake that stands tall on its own merits.

Achieving perfectly moist cake layers is key to any successful layer cake. This recipe incorporates buttermilk, which reacts with the bicarbonate of soda to create a tender crumb, while melted chocolate adds richness and density. Proper cooling is also crucial – allow your cakes to cool completely before attempting to frost them, to prevent the buttercream from melting and sliding off. Patience truly is a virtue in layer cake assembly!

Baking with Purpose: Supporting Fairtrade

Beyond its deliciousness, this cake also carries a message. Did you know that it was Fairtrade Fortnight (February 27th – March 12th) when this recipe was originally conceived? In support of this vital campaign, the Fairtrade Foundation generously provided me with an abundance of Fairtrade chocolate, tea, and coffee. While they might have expected it to last a year, let’s just say a passionate baker’s kitchen has a different timeline for such treasures!

Choosing Fairtrade ingredients is a simple yet impactful way to make a difference. It ensures that the farmers, producers, and workers who cultivate these incredible products receive a fair price for their hard work. This means they can invest in their communities, improve working conditions, and use more sustainable farming methods. When you spot that distinctive Fairtrade logo on products like chocolate, coffee, and even spices like cardamom, you can be confident that your purchase is contributing to a more equitable and sustainable global trade system. It’s an effortless switch that can lead to profound positive change.

The Recipe: Chocolate Coffee Cardamom Layer Cake

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4.43 from 14 votes

Chocolate Coffee Cardamom Layer Cake

Makes one 15cm/6in layer cake.

Serves 8.

Author Domestic Gothess

Ingredients

Cakes:

• 80 g (2.8oz) dark chocolate chopped
• 160 ml (⅔ cup) hot strong espresso coffee
• 35 g (rounded ¼ cup) cocoa powder
• 125 ml (½ cup) buttermilk
• 200 g (1 + ⅔ cup) plain flour
• 1 + ⅓ tsp bicarbonate of soda (baking soda)
• ¼ tsp salt
• ½ tsp ground cardamom (about 10 pods)
• 80 g (⅓ cup) softened butter
• 225 g (1 + ¼ cups) light brown soft sugar
• 1 tsp vanilla extract
• 2 large eggs

Swiss meringue buttercream:

• 150 g (5.3oz) dark chocolate chopped
• 120 g egg white (3 large)
• 150 g (⅔ cup) caster (superfine) sugar
• 200 g (¾ cup + 2tbsp) butter softened
• ½ tsp instant espresso powder
• ¼ tsp ground cardamom
• ½ tsp vanilla extract
• pinch salt

Ganache:

• 50 g (1.75oz) dark chocolate chopped
• 75 ml (scant ⅓ cup) double (heavy) cream
• 10 g (1tbsp) butter
• chocolate sprinkles (optional)

Instructions

Cakes:

• Preheat the oven to 180C/350F/gas mark 4. Grease three 15cm/6in round cake tins and line the bases with baking parchment.
• Melt the dark chocolate, either in a bowl over a pan of gently simmering water or in short bursts in the microwave, set aside to cool slightly.
• Whisk together the cocoa powder and hot coffee until smooth then whisk in the buttermilk, set aside. Sift together the flour, bicarbonate of soda, salt and ground cardamom, set aside.
• Place the butter, sugar and vanilla extract in a large bowl and whisk with an electric mixer until smooth and light. Whisk in the eggs one at a time, whisking really well after each addition, then whisk in the melted chocolate.
• Fold in one third of the flour mixture, followed by half of the buttermilk mix. Fold in another third of the flour, then the remaining buttermilk, then the rest of the flour.
• Divide the batter evenly between the tins (I use a scale to get them exactly even) and level the surface. Bake for about 25 minutes (check at 20) until a skewer inserted into the center comes out clean or with a few moist crumbs.
• Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack, peel off the baking parchment and leave to cool completely.

Swiss meringue buttercream:

• Melt the dark chocolate, either in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave. Set aside to cool slightly while you make the meringue.
• Place the egg whites and sugar in a large, spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) and place the bowl over a pan of gently simmering water; do not let the base of the bowl touch the water. Gently whisk the mixture until the sugar has dissolved, if you rub some between your fingers you shouldn’t feel any graininess. It should reach at least 60C/140F on a thermometer (but don’t let it get too hot or it will start to set (at 70C)).
• Remove the bowl from the heat and whisk on a high speed with an electric mixer until it has formed a thick, glossy meringue and is completely cool to the touch, about 10 minutes.
• Turn the speed down to low and add the butter a tablespoon at a time, whisking well after each addition, until you have added all the butter and the buttercream has become smooth and silky. It may become soupy or curdled looking, just keep whisking and it will come back together. (If it doesn’t, you may need to add a couple of tablespoons more of butter. Or if it remains soupy, refrigerate it for 15-30 minutes then carry on whisking on a high speed. If it remains curdled, place a couple of heaped tablespoons of the mixture in a separate bowl and microwave it until it melts, then drizzle it back into the rest of the buttercream slowly, while whisking on a high speed.)
• Once the buttercream is smooth, whisk in the vanilla extract, espresso powder, cardamom and salt on a low speed, then fold in the dark chocolate (which by now should have cooled, but still be melted). Place the buttercream in a piping bag fitted with a large, plain nozzle.
• Place one of the cooled cakes on a serving plate or cake stand and pipe rings of the buttercream to completely cover the top  of it (you can just spread it on if you prefer.
  
• Place the second cake layer on top and repeat the piping. Place the final layer on upside down so that the top is completely flat. Press down gently then place the cake in the fridge while you make the ganache.
  

Ganache:

• Place the chocolate in a heatproof bowl then heat the cream until it is just boiling. Pour the cream over the chocolate, let it sit for a minute then stir until smooth and the chocolate has completely melted. Stir in the butter until melted then set aside to cool slightly, but don’t leave it so long that it starts to set.
  
• Pour the ganache over the top of the cake and encourage it to drip over the edges with the back of a spoon. leave it to set slightly then place the remaining buttercream in a piping bag fitted with a star nozzle (or whatever piping nozzle you prefer and pipe eight dollops of buttercream on top of the cake.
  
• Sprinkle over some chocolate sprinkles and serve. Store in an airtight container at room temperature.
  

Serving & Storage Tips for Your Magnificent Layer Cake

Once your chocolate coffee cardamom layer cake is assembled and beautifully adorned, it’s ready to be the star of any gathering. Serve slices with a fresh cup of coffee or tea, allowing the rich flavors to truly shine. The combination of moist cake, creamy buttercream, and decadent ganache makes for an unforgettable dessert experience. For an extra touch of elegance, you can garnish each slice with a few whole coffee beans or a light dusting of cocoa powder.

This cake is perfect for special occasions, holiday celebrations, or simply when you want to treat yourself and your loved ones to something extraordinary. Its robust flavors also make it an ideal dessert for a dinner party, as it can stand up to a rich meal.

To ensure your hard work pays off for as long as possible, store any leftover cake in an airtight container at room temperature for up to 3 days. If you need it to last longer, it can be refrigerated for up to a week. Just be sure to bring it back to room temperature before serving to allow the buttercream and ganache to soften to their ideal, luscious consistency.

Please note: I was sent some free products to inspire this recipe, but I was not paid to write this post, and all opinions expressed are entirely my own.

I am delighted to share this exceptional recipe with Saucy Saturdays, hosted by my wonderful fellow bloggers: The Flavour Bender, Take Two Tapas, La Petit Chef, and Mid-Life Croissant.