Chocolate Cardamom Cake

Fri, 4th of December

This is a very easy dessert but tastes lush and rich, like a sophisticated brownie. It has a slight chew with a hint of exotic flavour and a touch of cardamom. The top will crack when you cut into it while the centre remains soft and luscious. It really is such a simple recipe, perfect for this time of year when we are all pressed for time- everything is simply dumped into one pot. There is no creaming of the butter and sugar or faffing about either; just melt the butter, throw in the rest of the ingredients and stick in the oven. Be careful not to overcook though, the beauty of this cake is the slightly gooey centre.

Helen James


  • 5oz (135g) salted butter
  • ½ cup (65g) cocoa powder
  • 1¾ cups (350g) sugar
  • 1 cup (125g) all purpose flour
  • 3 eggs
  • Seeds from 2 cardamom pods (crushed)- optional

  1. 1. Pre-heat the oven to 175˚C.
  2. 2. Grease and line a 23cm (9 inch) round tin (not a springform loose bottom).
  3. 3. In a very large pot gently melt the butter and then stir in the rest of the ingredients. Stir until you have a smooth consistency and everything is completely combined.
  4. 4. Scrape the batter into the prepared tin and bake for 30-40 mins (I baked for 35 mins). It should stay gooey in the centre.
  5. 5. Remove from the oven and allow to cool in the tin.
  6. 6. Run a sharp knife around the inside of the pan to loosen the cake and carefully turn out onto a plate or cake stand. Dust with icing sugar. Best served warm, enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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Products used: Ludlow Dinner Plate3540141 Ludlow Side Plate3540142 Christmas Tea Towel Set3561138 Sieve3513129