Sue Quinn's Arabian nights coffee chocolate cake with rose-scented ganache Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s Arabian nights coffee chocolate cake with rose-scented ganache By You Magazine - February 14, 2021 The flavours of the Middle East work gorgeously with cocoa. I’ve combined cardamom-infused Turkish coffee and the flavours of Turkish delight in an intense chocolate cake. Yuki Sugiura SERVES 8-12 PREP 1 hour 10 minutes, plus cooling time COOK 35 minutes 90g unsalted butter, plus extra for greasing 250g plain flour 1 1⁄2 tsp bicarbonate of soda 1⁄2 tsp fine sea salt 1⁄2 tsp finely ground cardamom seeds 200g dark chocolate (70-75% cocoa solids), grated or blitzed in a food processor 120ml vegetable oil 400g caster sugar 4 large eggs, lightly beaten 2 tsp vanilla extract 240ml strong hot espresso Edible rose petals, to decorate (optional) FOR THE GANACHE 200g dark chocolate (70% cocoa solids), chopped 250ml double cream 20g caster sugar 1⁄2 tsp rosewater FOR THE COFFEE BUTTERCREAM 150g unsalted butter, softened 300g icing sugar, sifted 1 tbsp instant coffee granules, dissolved in 1 tbsp boiling water Preheat the oven to 180C/160C fan/gas 4. Butter two 20cm round cake tins and line the bases with baking paper. Using a fork or balloon whisk, whisk the flour, bicarbonate of soda, salt and cardamom seeds together in a bowl to combine. Melt the chocolate, butter and oil together in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir to combine, then remove from the heat. Place the caster sugar in a mixing bowl or the bowl of a stand mixer, add the melted chocolate mixture and beat until well combined – it might turn a little grainy. Gradually beat in the eggs and vanilla to produce a smooth, shiny batter. Beat in the flour mixture (on low speed if using a mixer) until just combined. Finally, beat in the hot coffee, giving a final stir with a spatula to make sure all the melted chocolate at the bottom of the bowl is mixed in. Divide the batter evenly between the prepared cake tins and bake for about 35 minutes – but start checking after 30 minutes – until a skewer inserted at the centre comes out clean. Leave in the tins for 5 minutes, then turn out on to a wire rack to cool completely. To make the ganache, place the chocolate in a heatproof mixing bowl. Heat the cream and caster sugar together in a small pan until almost boiling and the sugar has dissolved, stirring all the while so it doesn’t catch. Stir in the rosewater, then immediately pour over the chocolate, stirring constantly until all the chocolate has melted. Leave to cool for 5 minutes, then whisk with a balloon whisk or electric beaters until thick and creamy. This can take a few minutes. To make the coffee buttercream, beat the butter in a stand mixer or in a bowl with electric beaters until very pale and creamy, then add the icing sugar and coffee and beat until creamy. To assemble, carefully cut each cake in half horizontally with a serrated knife. Spread the tops of three of the cakes with buttercream, then set one on top of the other. Place the un-iced cake on top with its neatest side facing upwards. Finish by spreading the ganache over the top and sides – smoothly or in swirls, as you wish. It should spread very easily, so if it has hardened too much, beat well or melt a little over a pan of barely simmering water. Decorate with edible rose petals, if using. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. 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