Chocolate Fudge Rosewater Cake

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There is a great adultness to being able to casually make a chocolate cake on a Monday night for no particular reason.  This cake is so simple to make with a super decadent result.  The texture is almost molten and stays moist for days (although amazing warm out of the oven)… making it perfect for slicing off a wedge here and there throughout the week.  It’s not super sweet and the rosewater is subtle… it mainly screams chocolate in a way you deserve.  Don’t make yourself wait for the next birthday celebration you are in control of your chocolate cake destiny… whip this one up tonight.

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You’ll need:

  • 2 cups flour
  • 0.25 teaspoon baking powder
  • 0.5 cup cocoa powder, plus extra for dusting
  • 1 cup unsalted butter
  • 9 ounces dark chocolate chips
  • 1.5 cups milk
  • 0.25 teaspoon cardamom
  • 1 tablespoon rosewater
  • Pinch salt
  • 2.5 cups powdered sugar
  • 2 eggs

 

 

To Make:

  1. Preheat oven to 320 degrees F.  Grease a springform cake tin.
  2. Sift together flour, baking powder, cardamom, salt and cocoa powder in a large bowl.
  3. In saucepan, combine butter, chocolate chips, milk and rosewater over medium heat until melted.  Cool slightly.
  4. Combine wet and dry ingredients and eggs and whisk until combined.  Pour into tin and bake 60 minutes.  Let cool completely, remove from tin and dust with cocoa powder.

 

Inspired by thefeedfeed

 

 

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