Print

Mocha Cardamom Snack Cake

Prevent your screen from going dark

Makes 12 servings 1x

Time an hour and a half

Units Scale

Ingredients

Cake:

  • 54 grams (1/4 cup plus 1 teaspoon) neutral oil
  • 47 grams (1/2 cup plus 2 teaspoons) Dutch process cocoa powder
  • 120 grams (1 cup) unbleached all- purpose flour
  • 200 grams (1 cup) granulated white sugar
  • 6 grams (1 teaspoon) baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cardamom
  • 114 grams (1/2 cup) labneh or plain whole- milk Greek yogurt, room temperature
  • 170 grams (3/4 cup) water
  • 11 grams (1 1/2 tablespoons) instant espresso powder
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 9 grams (2 teaspoons) pure vanilla extract

Buttercream:

  • 5 grams (2 teaspoons) instant espresso powder
  • 28 grams (2 tablespoons) hot water
  • 1/4 teaspoon ground cardamom
  • 9 grams (2 teaspoons) heavy whipping cream, room temperature
  • 9 grams (2 teaspoons) pure vanilla extract
  • 170 grams (3/4 cup) unsalted butter, room temperature
  • 342 grams (3 cups) confectioners’ sugar

Instructions

  1. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C).
  2. Coat an 8-­inch (20-­cm) square pan lightly with oil. Line the bottom of it with parchment paper overhanging two sides and coat the parchment with more oil. Dust the parchment and the sides of the pan with 4 grams (2 teaspoons) of the cocoa powder, knocking out any excess.
  3. Make the cake. In a large mixing bowl, whisk together the flour, sugar, 43 grams (1/2 cup) cocoa powder, baking soda, baking powder, salt, and cardamom. Set aside.
  4. In a medium mixing bowl, whisk together the labneh, 170 grams (3/4 cup) water, espresso powder, 50 grams (1/4 cup) of the oil, egg, egg yolk, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and whisk thoroughly until a smooth batter forms and no lumps remain.
  6. Pour the batter into the prepared pan and bake until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 25 to 27 minutes.
  7. Let the cake cool in the pan for 10 minutes. Loosen the cake from the pan by running a knife around the perimeter and gently shaking it from side to side. Use the parchment sling to lift the cake and transfer it to a cooling rack. Let it cool to room temperature, 30 minutes.
  8. Transfer the cake to a cake stand or serving platter.
  9. While the cake is cooling, make the buttercream. In a small mixing bowl, dissolve the espresso powder in 28 grams (2 tablespoons) hot water. Add the cardamom, heavy cream, and vanilla extract and stir to combine.
  10. In another large mixing bowl, use a large soft spatula to stir and smooth the butter. Add the espresso mixture and stir well to combine. Add the confectioners’ sugar, 114 grams (1 cup) at a time, mixing well to incorporate after each addition.
  11. Dollop the buttercream evenly on the cake. Use an offset spatula to spread the buttercream decoratively, creating deep waves. Leave the sides bare.
  12. Slice and serve immediately.

Notes:

  • Coating the pan with cocoa powder adds richness, and it disappears when baked, unlike flour, which can streak a dark cake.
  • Mixing the buttercream by hand helps prevent air bubbles from forming, creating a smooth texture.
  • You can store leftovers in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

– Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods