Fudgy Chocolate Cardamon Cinnamon Cake

Number of Servings: 
1
Yield: 
Cake
Prep Time: 
30 Minutes
Cook Time: 
45 Minutes
Ingredients: 

1 1/2 cup brown sugar (muscova works well)
1 1/4 cup flour
1/2 cup cocoa powder (1/2 to 3/4 cup)
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon each ground cinnamon and cardamon
1 pinch Salt
1 egg
1 egg white
3/4 cup milk soured with 1 tsp of lemon juice or buttermilk
3/4 cup strong coffee
1/3 cup oil or melted butter
1 can sweetened condensed milk (For icing) (FOR ICING)

Instructions: 

Mix all dry ingredients in one bowl, set aside.
Beat together egg and egg white.
Add milk, coffee and oil to eggs; whisk until fully blended.
Make a well in the middle of the dry ingredients, pour liquid into the well, whisk until just blended.
Pour into greased pan, tapping to remove air bubbles.
Bake @ 350F for 30 to 40 minutes (or until tester comes out clean).

Icing: on top of a double boiler, or carefully on direct heat at a low to medium boil, simmer the entire can of sweetened condensed milk until it thickens and turns the colour of caramel. Use a whisk to stir continuously. Don't worry if you get some burn bits, They are caramelized sugar.

Once cake has cooled, spread the faux "dulche de leche" icing on top.

Notes: 

Here is a video of how to make this icing/topping either in the pan, or within the can. My mom used to do this all the time in a can in her pressure cooker, and yes I have had the can explode so be careful... http://www.wikihow.com/Make-Dulce-De-Leche#In_a_Saucepan

The sauce alone photos here are of the sauce from the toffee sauce in the cheese cake recipe; but I used 5% cream instead of heavy whipping cream this time. You can tell from Jonathan's FABULOUS macro photography (;p) of the cake with the sauce made this time, that it was much grainier. Heavy cream wins no contest! Still good, just not as debauched.

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Total votes: 243