Coffee, Cardamom and Chocolate Cake


For the cake:

  • 200g butter
  • 200g caster sugar
  • 3 flat tbsp Nescafe Azura coffee powder
  • 10 cardamoms, split and ground
  • 4 eggs
  • 50g cocoa powder, sieved
  • 150g self-raising flour
  • 50ml semi skimmed milk

For the filling:

  • 300ml double cream
  • 2 tbsp icing sugar, sieved
  • 10 cardamoms, split and ground

For the topping:

  • 90g icing sugar, sieved
  • 2 tsp Nescafe Azura coffee
  • 50g Philadelphia lightest cream cheese
  • 1 tbsp hot water
  • 60g assorted chocolate buttons and Minstrels


Calories columnFat columnSaturates columnSugars columnSalt column
476 per serving
23% %GDA
32g per serving
45% %GDA
19g per serving
95% %GDA
30g per serving
33% %GDA
0.58g per serving
9% %GDA


  1. Preheat the oven to 190C/fan 170C/Gas 5.  Butter and line 2 x 20cm loose bottomed sandwich tins with parchment paper.

  2. Place the butter and sugar into a large bowl and whisk for at least 5 minutes until pale and fluffy. Beat in the coffee granules and ground cardamom.

  3. Add the eggs, one at a time, beating in between each one – it might look like the mixture has split, but don’t worry.

  4. Beat in the cocoa then stir in the flour and mix gently until totally combined, then stir in the milk and mix until smooth.

  5. Divide between the cake tins and smooth the top over, then place in the oven to bake for 18-20 minutes until light brown, risen and pulled away from the sides of the cake tin. The top should spring back when you press gently in the centre. If not, return to the oven for another 3 minutes and repeat the check.

  6. Remove from the oven and place on a wire rack to cool. When cold remove from the tins and peel off the parchment paper.

  7. While the cake cools, make the filling and topping. Pour the cream into a bowl, add the icing sugar and ground cardamom and whisk to medium peaks – the cream should be able to hold a peak when you lift the whisk out. If necessary, cover and transfer to the fridge until the cake is cold.

  8. Tip the icing sugar and coffee granules into a medium bowl, add the cream cheese and hot water and whisk until totally smooth. You want the consistency of thick double cream so that it just falls off of a spoon or whisk.

To put the cake together:

  1. Split both cakes in half horizontally and place one of the bottom halves onto a plate.

  2. Spread a quarter of the cream over the sponge in a thin layer, then top with the top half of the same sponge. Cover with another quarter of the cream and smooth over.

  3. Repeat with the remaining sponges and cream, reserving the last quarter of the cream for the very top.

  4. Spoon the icing over the top of the cream, allowing it to drizzle down the sides then decorate with the chocolate buttons and Minstrels all over the top.

  5. Serve straightaway or transfer to the fridge until needed. Remove 30 minutes before serving.