Arabic Coffee & Chocolate Cake
An exclusive Levantine dessert that became so popular not only during special occasions but a must have item on menus, in this recipe we used walnut and sesame, two of the future 50 ingredients that add a very distinguish twist on the traditional recipe.

Ingredients
Icing:
-
Cocoa Powder 30 g
-
Instant Arabic Coffee (or espresso) 25 g
-
Water 60 ml
-
Dark chocolate (minimum 70% cocoa 150 g
-
Cardamom, powder 5 g
Cake:
-
All purpose flour 225 g
-
Bicarbonate of soda 5 g
-
Salt 5 g
-
Instant Arabic Coffee (or espresso) 10 g
-
Cardamom, powder 5 g
-
Cocoa Powder 75 g
-
Dark brown sugar 300 g
-
Water, just boiled 375 ml
-
Coconut oil 90 ml
-
Apple cider vinegar 7 ml
-
Rose petals, dried, to decorate
-
Pistachios, chopped, to decorate
Decoration:
-
Rose petals, dried, to decorate 20 g
-
Pomegranate seeds 30 g
-
Pistachios, chopped, to decorate 40 g
Preparation
-
Method:
- Preheat the oven to 180°C. Grease an 8-inch springform pan, set aside.
-
Icing:
- Put Carte D’or Chocolate Sauce, cocoa powder, coffee and water in a pot and bring to the boil, making sure everything’s dissolved.
- Add chocolate and whisk until melted. Set aside.
-
Cake:
- Put the flour, bicarbonate of soda, salt, coffee powder, cardamom powder and cocoa powder in a bowl and whisk to mix.
- In another pot over low heat, mix together the sugar, water, coconut oil and vinegar until the coconut oil, has melted. Allow it to cool to room temperature.
- Stir liquids into the dry ingredients. Pour into prepared tin and bake for 30 minutes. Test with a skewer for doneness.
-
Decoration:
- Pour over icing and decorate with rose petals, pomegranate seeds, and pistachios..