My Little Persian Spiced Chocolate Cake

Persian Spiced Chocolate Cake Recipe

I started a blog at 5 am this morning that said ‘I often sit and wonder..!’ Well thats an outright lie! I wish I had time to ‘often sit and wonder’! About anything! Ever!

The truth is, and I’m sure I am not alone in this, is that we are all time poor. When do any of us have time to wonder, ponder, stop and smell the proverbial roses? In fact the only time I ever really truly stop is when I am cooking, baking or eating. And for the most part these are also rushed events. But sometimes, on the odd occasion that I do get to enjoy, savour the moment and really take in what I am doing, I want there to be cake involved! Preferably eating said cake! But baking it is a mighty fine way to start my down time!

In my humble opinion, there is not much that feels more indulgent than a yummy slice of chocolate cake! The indulgence, for me, starts the minute the cakes goes into the oven. The smell of a chocolate cake baking is hard to beat. The best kind of pick-me-up-er!

This is my ultimate ‘go to’ recipe when it comes to chocolate cakes. It is so versatile and yummy and is a real crowd pleaser.  It is light but moist, rich & buttery in texture. I use this if I am making a cake that requires fondant or buttercream or indeed just as in this picture, with a dusting of cocoa and some nuts and rose petals.

So lovely readers, if you can, take some time from your time poor day and eat some cake! Nooshe jaan!

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen, my twitter account @becksjonesmlpk & facebook page @mylittlepersiankitchen

 My Little Persian Spiced Chocolate Cake

Ingredients

150gm Baking fat

250gm Caster sugar

150gm Self raising flour

125gm sour cream

4 medium eggs

50 cocoa powder

1 tsp baking powder

2 tsp of good quality rose water

Method

Preheat the oven to 160′ (fan assisted)

Grease and line a 10′ rectangle or square loose bottomed baking tin

Put all of the ingredients into a mixer and mix until combined and smooth

Place the mixture into the tin and bake in the middle of the oven for around 30 minutes or until cracked on top and when a skewer inserted comes out clean.

Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack

When the cake is cool decorate with slivers of pistachio, dried rose petals and a dusting of cocoa powder

Nooshejaan!

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One Comment Add yours

  1. chefkreso says:

    The cake looks wonderful, love any chocolate cake, this is such a treat!

    Liked by 1 person

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