Chocolate, Coffee and Cardamom Truffle Cake

Prep Time: 40 Minutes
Total Time: 5 Hours 10 Minutes
Servings: 12

Dig into this deliciously dark and fragrant chocolate cake.


All You Need Is ...

Cake
  • Small check mark in a circle icon 1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix
  • Small check mark in a circle icon 3 eggs
  • Small check mark in a circle icon 80ml vegetable oil
  • Small check mark in a circle icon 175ml water
  • Small check mark in a circle icon 100ml strong black coffee, cooled
  • Small check mark in a circle icon 10 cardamom pods, lightly crushed, seeds removed and ground
  • Small check mark in a circle icon 125g dark chocolate, broken into squares
  • Small check mark in a circle icon 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
  • Small check mark in a circle icon 115ml cold milk
  • Small check mark in a circle icon 1 teaspoon powdered sugar
Utensils
  • Small check mark in a circle icon 23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Small check mark in a circle icon Electric mixer or whisk
  • Small check mark in a circle icon Large bowl
  • Small check mark in a circle icon Spatula
  • Small check mark in a circle icon Toothpick
  • Small check mark in a circle icon Cooling rack
  • Small check mark in a circle icon Small bowl
  • Small check mark in a circle icon Small pan
  • Small check mark in a circle icon Wooden spoon
  • Small check mark in a circle icon Medium bowl
  • Small check mark in a circle icon Serrated knife
  • Small check mark in a circle icon Small sieve

Betty's Easy Steps

  1. Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour.
  2. Beat cake mix, eggs, oil, water, coffee and ground cardamom seeds in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Pour into cake pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling rack to cool completely.
  4. Place chocolate in small heatproof bowl over pan of gently simmering water and let melt, stirring frequently, 5 to 10 minutes. Remove and set aside for 20 minutes.
  5. Beat whipping cream mix and cold milk in medium bowl as directed on package. Beat in cooled chocolate until peaks form again.
  6. Cut cake in half horizontally. Place one half of the cake on serving plate cut side up. Spread chocolate cream over top. Place remaining half of cake, cut side down on top of chocolate cream.
  7. Finish with a sprinkling of powdered sugar.