Mowgli Chocolate CAKE
- 20m Prep Time
- 1h Cook Time
- 1h Ready In
A rich chocolate cake infused with warm spices like cardamom, cloves, and nutmeg. Topped with a silky chocolate ganache and garnished with pistachios, almonds, and rose petals.
Ingredients
- 200 g dark/bittersweet chocolate, at least 70% cocoa solids
- 220 g unsalted butter cubed
- 1.23 ml ground green cardamom
- 0.62 ml ground cloves
- 1.23 ml ground nutmeg
- 1.23 ml ground turmeric
- 1.23 ml garam masala
- 90 g self-raising/self-rising flour
- 90 g plain/all-purpose flour
- 1.23 ml bicarbonate of soda/baking soda
- 220 g soft brown sugar
- 180 g golden caster/granulated sugar
- 35 g cocoa powder
- 3 eggs
- 70 ml full-cream/whole milk
- 280 ml double/heavy cream
- 220 g dark/bittersweet chocolate, at least 70% cocoa solids
- 29.6 ml chopped pistachios
- 29.6 ml toasted almonds
- 14.8 ml dried rose petals
- dark/bittersweet chocolate, grated
Nutrition (per serving, estimated)
Estimated based off 14 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1310 mg
- Iron: 7.64 mg
- Magnesium: 76.5 mg
- Phosphorus: 174 mg
- Potassium: 400 mg
- Zinc: 1.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 200 g dark/bittersweet chocolate, at least 70% cocoa solids
- 1.23 ml ground green cardamom
- 0.62 ml ground cloves
- 1.23 ml ground nutmeg
- 1.23 ml ground turmeric
- 1.23 ml garam masala
- 90 g self-raising/self-rising flour
- 90 g plain/all-purpose flour
- 1.23 ml bicarbonate of soda/baking soda
- 220 g soft brown sugar
- 180 g golden caster/granulated sugar
- 35 g cocoa powder
- 3 eggs
- 70 ml full-cream/whole milk
- 280 ml double/heavy cream
- 220 g dark/bittersweet chocolate, at least 70% cocoa solids
- 29.6 ml chopped pistachios
- 29.6 ml toasted almonds
- 14.8 ml dried rose petals
- dark/bittersweet chocolate, grated
Prepare
- Cube 220 g unsalted butter
Let's Cook
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Step 1.
Preheat your oven to 160°C/320°F/gas 3. Butter and line a 20cm/8 inch cake pan that is 7.5cm/3 inches deep with parchment paper.
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Step 2.
Set a heatproof bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Roughly chop 200g dark chocolate and add to the bowl along with 220g cubed unsalted butter, ¼ tsp ground green cardamom, ⅛ tsp ground cloves, ¼ tsp ground nutmeg, ¼ tsp ground turmeric, ¼ tsp garam masala, and 120ml (½ cup) water. Stir until everything is melted and well combined, being careful not to overheat. Remove from heat and set aside.
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Step 3.
In a large mixing bowl, sift together 90g self-raising flour and 90g plain flour. Add ¼ tsp bicarbonate of soda, 220g soft brown sugar, 180g golden caster sugar, and 35g cocoa powder. Mix well. In a separate bowl, beat 3 eggs with 70ml whole milk.
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Step 4.
Pour the melted chocolate mixture into the bowl with the dry ingredients and mix well. Then add the beaten egg mixture and stir thoroughly until fully combined and smooth. Pour the batter into the prepared cake pan and bake for 1¼ to 1½ hours, until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
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Step 5.
While the cake cools, prepare the ganache. In a small saucepan over medium heat, bring 280ml double cream to a boil, then remove from heat. Roughly chop 220g dark chocolate and place in a mixing bowl. Pour the hot cream over the chocolate and stir until fully melted and smooth. Set aside to cool slightly.
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Step 6.
Once the cake is completely cool, carefully slice it horizontally into two even layers using a sharp serrated knife. Place one layer on a serving plate. Pour about one-third of the ganache onto the top of this layer, spreading evenly. Place the second layer on top. Pour the remaining ganache over the top of the cake, letting it drip down the sides. Use a palette knife to smooth the ganache slightly. Sprinkle with 2 tbsp chopped pistachios, 2 tbsp toasted almonds, 1 tbsp dried rose petals, and grated dark chocolate.