Chocolate Cardamom Cake with Coffee Whipped Cream

Inspired by the cardamom-infused tea and coffee that is popular in Iran and Turkey, this cardamom cake is garnished with a rich coffee cream. Mashed potatoes are baked into the cake to give it a dense and creamy texture. The recipe calls for a combination of fava bean and tapioca flours, in order to make it gluten free, but you can replace those with regular white flour, if desired. The cake is done when the center springs back against your fingers; any longer and the edges will be dry.

Wonderfully fresh and delightful recipes are in Louisa Shafia’s latest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.


For the cream:

  • 1 pint heavy whipping cream
  • 1/4 cup whole coffee beans
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons organic cane sugar

For the cake:

  • 4 ounces dark (70%) chocolate
  • 1 1/2 cups unsalted butter (12 ounces), at room temperature
  • 1 cup coconut sugar or brown sugar
  • 1 cup organic cane sugar
  • 1/2 cup honey
  • 3 eggs
  • 1 cup unseasoned mashed potatoes (5 ounces), at room temperature
  • 1 cup fava bean flour (4 ounces)
  • 1/2 cup tapioca flour (2 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon ground cinnamon


Stir the beans into the cream. Cover and steep in the refrigerator for 4-24 hours.

Pre-heat the oven to 350°F. Butter and flour a 10-inch springform pan.

Melt the chocolate and cool slightly. In an electric mixer, cream the butter with the sugars and honey. Mix in the eggs, then the chocolate and potatoes, and beat until the texture is thick and smooth. Whisk the dry ingredients together and add them to the wet in three batches. Pour into the pan and bake for 1 hour, or until the center of the cake springs back when pressed.

Strain and whip the cream. Add the vanilla, sprinkle in the sugar, and whip to incorporate.

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Rachael Ray