Hazaragi Chocolate Delight

Ingredients

In this adaptation of the original American chocolate cake, we have incorporated Hazaragi culinary elements to create a unique flavor profile. The addition of cardamom and cinnamon infuses the cake with warm and aromatic undertones, reminiscent of traditional Hazaragi desserts. The garnish of powdered sugar and crushed pistachios adds a touch of elegance and a delightful crunch, paying homage to the Hazaragi love for pistachios. We alse have the original recipe for Chocolate Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (75g) cocoa powder 3/4 cup (75g) cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• Powdered sugar, for garnish Powdered sugar, for garnish
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 6g
• Fiber: 3g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, cardamom, cinnamon, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8. 8.
   Once the cake has cooled, dust it with powdered sugar and sprinkle crushed pistachios on top for garnish.
9. 9.
   Slice and serve the Hazaragi Chocolate Delight, and enjoy!

Treat your ingredients with care...

• Cocoa powder — Use high-quality cocoa powder for the best flavor and color.
• Cardamom and cinnamon — Grind whole spices for the freshest and most aromatic flavors.
• Eggs — Use room temperature eggs for better incorporation into the batter.
• Milk — Whole milk is recommended for a richer texture.
• Boiling water — Use freshly boiled water to ensure proper activation of the cocoa powder.

Tips & Tricks

• For an extra indulgent twist, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Experiment with different garnishes such as shaved chocolate or a drizzle of chocolate sauce.
• To enhance the Hazaragi flavors, sprinkle a pinch of ground cardamom and cinnamon on top of the powdered sugar garnish.
• If you prefer a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Hazaragi Chocolate Delight as a delightful dessert after a hearty Hazaragi meal. Pair it with a cup of hot Hazaragi tea for a truly authentic experience.

Presentation advice

Present the Hazaragi Chocolate Delight on a beautiful cake stand or plate. Dust the powdered sugar garnish in a decorative pattern and sprinkle the crushed pistachios evenly for an appealing visual contrast.