Three layers of perfectly soft chocolate cake with a touch of coffee and cardamom, filled with Swiss chocolate butter cream, cardamom and Swiss meringue and drizzled with dark chocolate ganache. This cake is heavenly. I love the flavor of chocolate with coffee and cardamom, I kept them subtle enough to improve rather than dominate the chocolate, but you can absolutely add more if you want a little more punch .

Ingredients Of Coffee Cardamom Layer Cake


  • 80 dark chocolate chopped
  • 160 ml hot strong espresso coffee
  • 35 g cocoa powder
  • 125 ml buttermilk
  • 200 g plain flour
  • 1 + 1/3 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom (about 10 pods)
  • 80 g softened butter
  • 225 g light brown soft sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Swiss meringue buttercream:

  • 150 g dark chocolate chopped
  • 120 g egg white (3 large)
  • 150 g caster (superfine) sugar
  • 200 g butter softened
  • 1/2 tsp instant espresso powder
  • 1/4 tsp ground cardamom
  • 1/2 tsp vanilla extract
  • pinch salt


  • 50 g dark chocolate chopped
  • 75 ml double (heavy) cream
  • 10 g butter
  • chocolate sprinkles (optional)

ALSO READ: Apple Crumble Cake

Instructions Of Coffee Cardamom Layer Cake

1. Preheat oven to 180 ° C . Grease three 15 cm / 6 inch round cake pans and line the bases with parchment paper.
2. Melt the dark chocolate, either in a bowl on a saucepan of water slowly simmering, or in small pieces in the microwave, set aside to cool slightly. Whisk together the cocoa powder and hot coffee until smooth, then add the buttermilk, set aside.
3. Sift together the flour, baking soda, salt and ground cardamom, set aside. Place the butter, sugar and vanilla extract in a large bowl and whisk with an electric mixer until smooth and light.
4. Add the eggs one by one, whisking very well after each addition, then stir in the melted chocolate. Stir in a third of the flour mixture, followed by half the buttermilk mixture.
5. Stir in another third of the flour, then the remaining buttermilk, then the rest of the flour. Divide the dough evenly between the boxes (I use a scale to get them exactly equal) and level the surface.
6. Bake for about 25 minutes (check at 20) until a skewer inserted in the center comes out clean or with a few damp crumbs.
7. Let the cakes cool in the molds for 10 minutes, then gently turn them on a wire rack, peel off the parchment paper and let them cool completely.

Swiss meringue buttercream:

  1. Melt the dark chocolate, either in a heat-resistant bowl on a pan of simmering water, or in short bursts in the microwave. Set aside to cool slightly while you prepare the meringue. Place the egg whites and sugar in a large, impeccably clean heat-resistant bowl (the bowl of your stand mixer if you have one) and place the bowl on a saucepan of water that simmers gently; do not let the bottom of the bowl touch the water.
  2. Gently whisk the mixture until the sugar is dissolved, if you rub it between your fingers, you shouldn’t feel any grain. It should reach at least 60C / 140F on a thermometer (but don’t let it get too hot or it will start to set (at 70C)). Remove the bowl from the heat and whisk on high speed with an electric mixer until it has formed a thick and shiny meringue and is completely cold to the touch, about 10 minutes.
  3. Reduce the speed to low and add the butter a tablespoon at a time, whisking well after each addition, until you have added all the butter and the buttercream has become smooth and silky. It can become soft or curdled, keep beating and it will come back. (If not, you may need to add a few more tablespoons of butter. Or if there is soup remaining, refrigerate for 15 to 30 minutes, then continue whipping on high speed. ” it remains curdled, place a few whole tablespoons of the mixture in a separate bowl and microwave until it melts, then pour it slowly into the rest of the buttercream, while whisking high speed.)
  4. Once the buttercream is smooth, whisk the vanilla extract, espresso powder, cardamom and salt on low speed, then stir in the dark chocolate (which should now have cooled, but still melted). Place the buttercream in a pastry bag fitted with a large flat nozzle. Place one of the cooled cakes on a serving plate or cake stand and buttercream pipe rings to completely cover the top (you can just spread it out if you prefer.
  5. Place the second layer of cake on top and repeat the piping. Place the last layer upside down so that the top is completely flat. Press gently and then place the cake in the refrigerator while you prepare the ganache.


  1. Place the chocolate in a heat-resistant bowl and heat the cream until it boils. Pour the cream over the chocolate, let stand for a minute then stir until smooth and the chocolate has completely melted.
  2. Stir in butter until melted, then let cool slightly, but don’t leave it for as long as it starts to set. Pour the ganache over the top of the cake and encourage it to flow around the edges with the back of a spoon.
  3. let it set slightly, then place the remaining buttercream in a pastry bag fitted with a star nozzle (or whichever nozzle you prefer) and put eight spoonfuls of buttercream on the cake. Sprinkle with chocolate chips and serve.
  4. Store in an airtight container at room temperature.