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Tuesday, August 8, 2017

Chocolate Cardamom Poke Cake Recipe

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try their Chocolate Cardamom Poke Cake Recipe.

The brand’s unique flavor profile makes it a joy to explore new ideas! Like the complexity of a fine wine, a bite of AMERICAN HERITAGE® Chocolate reveals layers of taste. That should be no surprise. The mildly spicy and slightly sweet recipe is flavoured with a blend of 11 spices and ingredients available during the 18th century that range from the heat of chili peppers, to the warmth of vanilla, to the freshness of orange peel. The following recipe will yield 12 servings.

Chocolate Cardamom Poke Cake Recipe

Chocolate Cardamom Poke Cake Recipe

For the Cardamom Cake:

3 cups all-purpose flour
1 3/4 C sugar
1 1/2 tsp. baking powder
1 Tbsp. cardamom
3/4 tsp. salt
4 large eggs
3/4 C butter, melted
1 cup whole milk
1 Tbsp. vanilla extract

For the Chocolate Pudding:

2 1/4 C whole milk, divided
1 ½ Tbsp. cornstarch
1/2 C sugar
Pinch of salt
1 egg
2 egg yolks
1 cup AHC chocolate drink mix
2 Tbsp. unsalted butter, at room temperature

For the Cardamom Cake:

1. Pre-heat oven to 350F, and grease a 9 x 12 inch glass or metal baking pan.

2. In the bowl of a standing mixer fitted with a paddle attachment, or in a large bowl, if using a hand mixer, combine the flour, sugar, baking powder, cardamom, and salt. Add the remaining ingredients, and beat on medium speed until combined, about two minutes.

3. Pour the batter into the prepared pan, and bake in the pre-heated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. While the cake bakes, make the chocolate pudding.

For the Chocolate Pudding:

1. In a small bowl, whisk the cornstarch with 1/4 cup of milk, until smooth. Set aside.

2. In a medium saucepan, over medium-high heat, combine the remaining milk with the sugar and salt. Whisk until the mixture reaches a boil, then pour the cornstarch mixture into the pot, whisking constantly. Allow the mixture to reach a boil, then reduce heat to medium-low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

3. In a medium bowl, whisk the whole egg with the egg yolks. Temper the eggs by gradually whisking about 1 cup of the hot pudding into the eggs until thoroughly incorporated, then scrape this mixture back into the saucepan. Cook the pudding over medium heat, whisking constantly, until it just comes to boil, about 1 minute.

4. Add the chocolate and butter and whisk until melted, and the pudding is smooth, about 1 minute. Remove from heat and set aside until the cake has finished.

5. Once the cake is baked, use the handle of a wooden spoon to poke holes over every ½ inch of the cake, poking only about half-way down the cake. Pour the still warm pudding evenly over the cake. Cover, and place in the refrigerator to set, about 2 hours, before serving. Poke cake will last, refrigerated, 4 days.

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