AMERICAN HERITAGE®
Chocolate is unique because it taps into the stories of our collective
past - from chocolate’s Mesoamerican roots, dating back over 3500
years, to its place in the lives of European and Colonial American families. And…its history is surprising. For instance, a lesser known fact is that
chocolate was a drink for thousands of years, only becoming a confection in the
mid-19th century.
Additionally, while its rich history gives us context for chocolate’s intriguing global story, AMERICAN HERITAGE® Chocolate, with its historic pedigree and variety of product formats, provides an inspiring, versatile way to make, bake, test, explore, play, share and show love.
Chocolate Cardamom Poke
Cake
Yield: 12 Servings
Active Time: 30 minutes
Additional Time to Set: 3
hours
Ingredients
For the Cardamom Cake:
3 cups all-purpose flour
1 3/4 C sugar
1 1/2 tsp. baking powder
1 Tbsp. cardamom
3/4 tsp. salt
4 large eggs
3/4 C butter, melted
1 cup whole milk
1 Tbsp. vanilla extract
For the Chocolate
Pudding:
2 1/4 C whole milk,
divided
1 ½ Tbsp. cornstarch
1/2 C sugar
Pinch of salt
1 egg
2 egg yolks
1 cup AHC chocolate drink
mix
2 Tbsp. unsalted butter,
at room temperature
Directions
For the Cardamom Cake:
1. Pre-heat
oven to 350F, and grease a 9 x 12 inch glass or metal baking pan.
2. In
the bowl of a standing mixer fitted with a paddle attachment, or in a large
bowl, if using a hand mixer, combine the flour, sugar, baking powder, cardamom,
and salt. Add the remaining ingredients, and beat on medium speed until
combined, about two minutes.
3. Pour
the batter into the prepared pan, and bake in the pre-heated oven for 20 to 25
minutes, until a toothpick inserted in the center comes out clean. While the
cake bakes, make the chocolate pudding.
Directions
For the Chocolate
Pudding:
1. In
a small bowl, whisk the cornstarch with 1/4 cup of milk, until smooth. Set
aside.
2. In
a medium saucepan, over medium-high heat, combine the remaining milk with the
sugar and salt. Whisk until the mixture reaches a boil, then pour the
cornstarch mixture into the pot, whisking constantly. Allow the mixture to
reach a boil, then reduce heat to medium-low and simmer, whisking constantly,
until the pudding is thick enough to coat the back of a spoon, about 2
minutes.
3. In
a medium bowl, whisk the whole egg with the egg yolks. Temper the eggs by
gradually whisking about 1 cup of the hot pudding into the eggs until
thoroughly incorporated, then scrape this mixture back into the saucepan. Cook
the pudding over medium heat, whisking constantly, until it just comes to boil,
about 1 minute.
4. Add
the chocolate and butter and whisk until melted, and the pudding is smooth,
about 1 minute. Remove from heat and set aside until the cake has finished.
5. Once
the cake is baked, use the handle of a wooden spoon to poke holes over every ½
inch of the cake, poking only about half-way down the cake. Pour the still warm
pudding evenly over the cake. Cover, and place in the refrigerator to set,
about 2 hours, before serving. Poke cake will last, refrigerated, 4 days.
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