30 . 10 . 16
Accident Cake (Coacoa, cardamom & cream cake)


Recipe and image by Julia Georgallis

This is the easiest cake in the whole wide world and I discovered it totally by accident whilst cooking for Designers on Holiday in Sweden one summer. On one of the last days of the trip, I looked in the fridge to find a little bit of left over cream, a dash of milk, Swedish sour cream called fil mjolk and half a pot of yoghurt. We also had half eaten chocolate bars lying around. So I decided to do a fridge spring clean and mixed the various dairy product remnants in with some cocoa powder and cardamom to make a cake. I then used the leftover chocolate for the topping. We had it one day for our fika (Swedish version of high tea) with a big pot of coffee and some grapefruit and it was voted cake of the week by 20 hungry campers.

Serves 8

Ingredients:
200 g plain flour
140 g caster sugar
40 g cocoa powder (drinking chocolate will do, but good quality dark cocoa powder will be better)
2 tsp cardamom
A pinch of sea salt
1 tsp baking powder
½ tsp bicarbonate of soda
175 g soft butter
2 tsp vanilla extract
200 g sour cream, yoghurt, or cream (a mixture of these amounting to 200 g also works)
2 eggs

For the topping:
200 g double cream
200 g broken up pieces of chocolate. I like using milk chocolate but you can use whatever you like really.

Directions:
1. Grease and prepare a round baking tin.
2. Preheat oven to 180 degrees.
3. Measure out and mix flour, cocoa powder, cardamom, sea salt and bicarb and put to one side. 
4. Beat together sugar, butter, milk, sourcream and yoghurt together until you have a nice smooth mixture, then add the vanilla extract.
5. Fold the dry mixture slowly into the wet mixture.
6. Spoon into the prepared tin and bake for between 35 – 45 minutes until a knife comes out of the cake clean. (Check it every 15 minutes). When it is baked, put the cake in the fridge until your ganache is ready.
7. Once the cake has cooled in the fridge, bring 200 g of cream for the ganache just to the boil and immediately take it off the heat (don’t let it boil for more than a few seconds or it will curdle – make sure you stir it continuously).
8. Throw in the 200 g chocolate pieces and stir until the chocolate has melted in the cream and you have a glossy chocolate mixture.
9. Spoon the ganache onto the top of your cold cake – if the cake is warm, the ganache will not set properly.
10. Dust the cake with cocoa powder and put it back in the fridge so that the ganache sets.