Ruske Kape with a Somali Twist

Ingredients

In the Somali adaptation of Ruske Kape, we incorporate traditional Somali spices such as cardamom and cinnamon into the chocolate cake. Additionally, we replace the traditional vanilla filling with a creamy coconut filling sweetened with Somali honey. These changes infuse the dessert with the warm and aromatic flavors of Somali cuisine, giving it a unique twist. We alse have the original recipe for Ruske kape, so you can check it out.

• For the chocolate cake: For the chocolate cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) unsweetened cocoa powder 50g (½ cup) unsweetened cocoa powder
• 1 tsp baking powder 1 tsp baking powder
• ½ tsp baking soda ½ tsp baking soda
• ½ tsp ground cardamom ½ tsp ground cardamom
• ½ tsp ground cinnamon ½ tsp ground cinnamon
• ¼ tsp salt ¼ tsp salt
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 2 large eggs 2 large eggs
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 240ml (1 cup) buttermilk 240ml (1 cup) buttermilk
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the coconut filling: For the coconut filling:
• 200g (2 cups) shredded coconut 200g (2 cups) shredded coconut
• 240ml (1 cup) sweetened condensed milk 240ml (1 cup) sweetened condensed milk
• 2 tbsp Somali honey 2 tbsp Somali honey
• For the chocolate glaze: For the chocolate glaze:
• 200g (1 ¼ cups) dark chocolate, chopped 200g (1 ¼ cups) dark chocolate, chopped
• 120ml (½ cup) heavy cream 120ml (½ cup) heavy cream
• 2 tbsp unsalted butter 2 tbsp unsalted butter

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (total), 14g (saturated)
• Carbohydrates: 43g (total), 32g (sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a square baking pan with parchment paper.
2. 2.
   In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cardamom, cinnamon, and salt.
3. 3.
   In a separate bowl, beat the sugar, eggs, and vegetable oil until well combined. Add the buttermilk and vanilla extract, and mix until smooth.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the coconut filling. In a bowl, mix together the shredded coconut, sweetened condensed milk, and Somali honey until well combined.
7. 7.
   Once the cake has cooled, spread the coconut filling evenly over the top.
8. 8.
   In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
9. 9.
   Pour the chocolate glaze over the coconut filling, spreading it evenly with a spatula.
10. 10.
    Refrigerate the Ruske Kape for at least 2 hours, or until the chocolate glaze is set.
11. 11.
    Once chilled, remove from the refrigerator and cut into squares or rectangles.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for the filling to balance the sweetness of the condensed milk and honey.
• Somali honey — If Somali honey is not available, you can substitute it with any other high-quality honey for a similar flavor profile.
• Dark chocolate — Choose a good quality dark chocolate with at least 70% cocoa solids for a rich and intense flavor.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the chocolate glaze before it sets.
• If you prefer a stronger cardamom flavor, you can increase the amount of ground cardamom in the cake batter.
• To make the cake extra moist, brush the cooled cake layers with a simple syrup made from equal parts water and sugar before adding the coconut filling.

Serving advice

Serve Somali Ruske Kape chilled for the best taste and texture. They make a delightful dessert for special occasions or as a sweet treat to enjoy with a cup of Somali tea.

Presentation advice

Arrange the squares of Somali Ruske Kape on a platter, garnished with a sprinkle of cocoa powder or a drizzle of melted chocolate. For an elegant touch, you can also place a small edible flower on top of each square.