Kyrgyz Chocolate Cake with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder ¾ cup (75g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom ½ teaspoon ground cardamom
• ½ teaspoon salt ½ teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the ganache: For the ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 54g, 36g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cardamom, 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 with a spatula.
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.
   While the cake is cooling, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
9. 9.
   Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
10. 10.
    Once the cake has cooled, pour the ganache over the top, allowing it to drip down the sides. Sprinkle crushed pistachios on top for garnish.
11. 11.
    Let the ganache set for about 30 minutes before serving.

Treat your ingredients with care...

• Cocoa powder — Use high-quality unsweetened cocoa powder for the best flavor.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa content for a rich and intense ganache.
• Pistachios — Make sure to crush the pistachios just before garnishing to preserve their freshness and crunch.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of instant coffee granules to the batter.
• If you prefer a sweeter cake, increase the amount of sugar to 2 cups.
• Serve the cake slightly warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• To make the cake more festive, decorate it with edible flowers or chocolate shavings.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Kyrgyz Chocolate Cake with a Twist into generous portions and serve it on dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkling of cocoa powder before adding the ganache. This will create an elegant contrast between the dark chocolate ganache and the lighter cocoa powder.