Cardamom Sour Cream Bundt Cake with Cardamom Syrup Glaze


 
Cardamom Sour Cream Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake

Hi hi! Just popping on here today to share this quick and easy bundt cake recipe - a cardamom bundt cake with a cardamom syrup glaze. This is essentially just a slightly gussied up version of a vanilla sour cream bundt cake with a simple glaze, which I love because of how versatile it is. This is a great base vanilla bundt cake recipe, which you can basically add whatever you like to to make it your own!

In this situation I just added a whole bunch of cardamom, both to the cake and to the syrup that I brushed on while the cake was still warm. The base is a cardamom sour cream bundt cake, which gets its moisture from the sour cream, and the slightly spicy warm flavour from the cardamom in the batter. This cake keeps super well, and is actually better the day after you make it, which makes it ideal for preparing ahead if you know you are going to need something quick and easy to please a crowd! You can really do your own thing here with the flavour, as it is a super easy base recipe - add in some lemon zest and make it a lemon glaze for a vanilla lemon cake (or make this lemon cake because it’s really really good), or you could probably add in some chocolate chips if you wanted (i’ll try it and report back, watch this space), and you could even serve it with a super simple raspberry sauce, fresh fruit, and whipped cream if you wanted to make it a bit more fancy and serve it as a dessert. This cake is an easy one, it’s a new favourite of mine, and I promise that it will be a new favourite of yours soon too. Happy Bundting!

A few wee tips:

  • I used this bundt pan for this cake, but any 10 cup bundt pan will work! Make sure that you really spray it well with baking spray - ideally use one that has flour in it if you can!

  • This tastes good the day it is made, but it gets better as time goes on too and the cardamom flavour develops.

  • Don’t skip the syrup part, it really really helps with the moisture of the cake. I like to make the syrup just toward the end of the baking process, so that it is ready to brush onto the cake as soon as it is out of the pan.

 

 

Cardamom Bundt Cake with Cardamom Syrup Glaze

- Makes one Bundt Cake -

Bundt Cake
225g unsalted butter, at room temperature
300g sugar
4 eggs, at room temperature
1 tsp vanilla bean paste
430g all-purpose flour
4 tsp ground cardamom
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
280g buttermilk, at room temperature
200g sour cream

Cardamom Syrup
60g water
50g sugar
1/4 tsp ground cardamom
1/4 tsp vanilla bean paste
 

- PROCESS -

BUNDT CAKE

Preheat the oven to 350°f / 180°c. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.

In a medium bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. In a measuring cup or small bowl, whisk together the buttermilk and sour cream.

With the mixer on low, slowly dd the dry and wet mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Scrape down the bowl with a spatula and mix by hand for a few turns to ensure even incorporation of ingredients.

Prepare a 10 cup bundt pan by spraying it well with baking spray containing flour, or by spraying with baking spray and dusting well with flour, ensuring to tap out the excess.

Transfer the batter into the prepared bundt pan, then tap the pan a couple of times onto a flat surface to ensure that there aren’t any bubbles within the mix. Place on a sheet pan.

Bake the bundt cake for 60 to 70 minutes, or until a skewer comes out clean when inserted into the middle. Remove from the oven and allow to stand for 10 minutes, then turn out onto a wire rack over a baking sheet.

Brush all over with the cardamom syrup while it is still warm. The syrup will absorb, so continue brushing the syrup over until you have used it all up. Allow to cool.

Store leftovers in an airtight container at room temperature.  

CARDAMOM SYRUP

Place all of the ingredients in a small saucepan, and place over medium heat. Bring to a boil, then turn down the heat and simmer for 1 minute. Allow to stand for 5-10 minutes before brushing onto the cake.

Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake

Golden Sugar Macarons with Cardamom Cream Cheese Filling


 
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese

Hi hi! I am back sharing another recipe with my friends at Domino® Sugar today with these Golden Sugar Macarons with a Cardamom Cream Cheese Filling! These guys have a sweet, warming cream cheese filling, and the shells are sprinkled with extra Golden Sugar to give them a little extra sparkle and crunch on the outside of the shells. If you’ve been following along at home, (and by at home I mean on Instagram), I recently got a new oven, which has been a game changer for multiple reasons, the main one being that I can now see into the oven (!!), but another massive perk from my shiny new friend is that I can bake two trays of macarons at once! Very, very exciting.

I’ve been playing around with Domino® Golden Sugar in my kitchen for the last few weeks, and I’ve been loving how it performs. If you haven’t tried new Domino® Golden Sugar yet, it is a less processed alternative to white sugar that still works cup for cup in baking! It has the most beautiful golden colour, and a slight molasses hint in the flavouring. I’ve thrown it at a lot of things recently, including a couple of recipes which can be a little finicky, and they have come out amazingly! I started with these Salted Caramel Cream Puffs, but this week I put it to the ultimate test, with one of the more finicky recipes I know - French Macarons.

Macarons are known to be tricky wee things - make one change and the whole batch can turn wonky on you, so I figured that this would be a great test for the Golden Sugar, and it performed perfectly! The Golden Sugar gave the macaron shells a super pretty golden hue, and I sprinkled a little extra sugar on the top - the slightly coarser texture of cane sugar is perfect for giving the shells a sparkly finish. I just also love anything sugar coated.

I kept things pretty simple filling wise and went with one of my faves - a cream cheese buttercream. I added a teeny hint of cardamom just to give it a little warmth, and some vanilla bean, because that goes into everything I make. You can absolutely leave out the cardamom, but I loved how it tasted against the slightly tangy cream cheese and sweet crunchy shells.

A few wee tips:

  • All of my best macaron tips (there’s loads of them - I add to the doc every time I discover a new one) are in this post

  • You may be able to bake two sheets of macs at once - depending on your oven. My old one wouldn’t let me, but I just got a new oven and I did two trays at once no worries - just make sure you rotate them half way through. If you bake two, make sure you you use a spare sheet pan under each.

  • You can fill these with anything that you like! The Domino® Golden Sugar shells are essentially just ‘plain’ vanilla bean shells, so they would be perfect for pairing with almost any filling.

 

 

Golden Sugar Macarons with Cardamom Cream Cheese Filling

- Makes about 24 -

Golden Sugar Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
1 tsp vanilla bean paste
160g Domino® Golden Sugar
Extra Domino® Golden Sugar for sprinkling on the shells

Cardamom Cream Cheese Filling
85g unsalted butter, at room temperature
170g cream cheese, cold
340g powdered sugar, sifted
1 tsp vanilla bean paste
Pinch of salt
1 tsp ground cardamom

 

- PROCESS -

GOLDEN SUGAR MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the vanilla bean paste. Gradually add the Domino® Golden Sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Continue to whip until the meringue forms stiff peaks.

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little flick of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. Sprinkle the tops of the macarons with the Domino® Golden Sugar.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Depending on your oven you may be able to bake two sheets of macarons at once, but start with one first and see how you go.

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. If you are baking two sheets at once, switch over the top and bottom sheets half way through. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

CARDAMOM CREAM CHEESE FROSTING

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add powdered sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add vanilla bean paste, salt, and cardamom, and mix to combine. Scrape down the sides and mix again briefly to ensure the mixture is even.

ASSEMBLY

Transfer Cardamom cream cheese frosting to a piping bag fitted with a large french star tip (such as an ateco #866). Pair each macaron shell with another of a similar size. Pipe a circle of buttercream on one half, and then sandwich with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too. Store leftovers in an airtight container in the fridge.

Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese

Thank you so much to Domino Sugar for Sponsoring this post! All opinions are my own.

Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross


 
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross
Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross

I often make recipes, then accidentally sit on them for ages and eventually get around to posting them. I’m trying super hard to be better at it and post as close to when I made and shot the recipe as I can. These hot cross buns though, I needed to share with you immediately.

These are a perfect twist on the traditional spiced fruit bun - I started with a super soft, lush dough, which I spiked with a little cocoa and a lot of cardamom, then kneaded in more chocolate chips than I thought the dough could handle. I then divided the dough into 12 buns, and let them rise again, then gave them a quick score before popping them in the oven to partially bake.

What sets these apart from standard hot cross buns is the cross. Instead of the standard choux cross or icing cross, I made a chocolate pastry cream, and piped it on once the buns were nearly baked. The idea from this came from an amazing place in Auckland called Ima. A few years ago, they started making hot cross buns with a pastry cream cross, and I’ve been drooling over them every easter since, and when I came across their recipe on the internet, I knew I had to give it a try.

The pastry cream cross is piped onto the bun once it has been in the oven for about 20 minutes - the cross that you score in opens up nicely, providing you with a little trench in which to pipe the cross. The buns then finish baking - the pastry cream cross gets a thin skin, but stays super fudgy. Once the buns are done, they are glazed with a cardamom vanilla bean syrup, adding a little bit of moisture, and giving them a beautiful sheen.

These are honestly some of the best hot cross buns that I have had - they are super soft, lightly spiced from the cardamom, loaded up with chocolate, and finished off with the most perfect fudgy cross. I’m totally addicted and hope that they find their way into your Easter baking lineup! I also can’t wait to revamp my original hot cross bun recipe - that will be coming your way very soon! x

A few wee tips:

  • The dough for these will seem a little softer than you are used to - I jammed a whole lot of milk and butter into them, which makes for the most lush, soft bun. Just trust me on this one - it makes it easy to roll them too!

  • I did these all in one day, but the first rise can absolutely be done overnight in the fridge if you wanted to have them first thing in the morning - the second rise post shaping may take a little longer.

  • I like to make the pastry cream while the dough is doing its first rise, then place it into a piping bag with a clip both above the tip and above the pastry cream, then cool it directly in the piping bag which helps to prevent a skin from forming.

  • I used this enamel pan to make these, but a quarter sheet pan or other large baking pan you have should work well too! I have included a photograph just after I popped them into the pan so you can see the spacing.

 

 

Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross

- Makes 12 buns-

Pastry cream cross adapted from Ima

Cardamom Dark Chocolate Dough
340g whole milk, lukewarm
120g sugar, divided
3 tsp active dry yeast
520g all-purpose flour
30g dutch process cocoa
1 tsp salt
2 1/2 tsp cardamom
1 tsp cinnamon
1 tsp vanilla bean paste
115g unsalted butter, at room temperature
275g dark chocolate, chips, chunks, or callets (I used callebaut callets)

Pastry Cream Cross
50g corn starch
100g sugar
2 eggs
1/2 tsp salt
1 tsp vanilla bean paste
400g whole milk
15g cocoa
40g unsalted butter, at room temperature

Cardamom Vanilla Bean Syrup
120g water
100g sugar
1/2 tsp vanilla bean paste
1/4 tsp ground cardamom  

- PROCESS -

BUN DOUGH

Place the lukewarm milk, 15g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining 105g sugar, flour, cocoa, salt, cardamom, and cinnamon.

Add the milk mixture and vanilla bean paste to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft. 

Turn out the dough onto a work surface (I do not find that there is a need to flour, but add some if needed), and knead in the chocolate by hand. It will take longer than you expect but the chocolate will eventually incorporate into the dough.

Shape the dough into a ball, and place in a lightly oiled bowl. Cover with plastic wrap and place in a warm spot until doubled in size, 1 to 1 1/2 hours, or place in the fridge overnight. While the dough is proofing, make the pastry cream.

 

PASTRY CREAM

In a medium bowl, whisk together the corn starch and sugar. Add the eggs, salt, and vanilla bean paste, and whisk well to combine.

In a medium saucepan, whisk together the whole milk and cocoa powder, then place over a low heat until just shy of a simmer.

Whisking constantly, pour about half of the warm milk mixture into the egg mixture. Whisk until smooth, then add back into the saucepan. Whisking constantly, cook until thick. Add the butter and whisk to combine.

Transfer to a piping bag fitted with a round piping tip, and a clip just above the tip to prevent any leakage. Twist the piping bag closed, or secure with another clip, and store in the fridge until needed.

ASSEMBLY

Lightly grease an 11” x 13.5” baking pan or roasting dish. Turn the dough out onto a work surface, and weigh the dough. Divide the weight of the dough by 12, and divide the dough into 12 equal sized pieces. Roll each tightly into a ball, then arrange evenly in the pan.

Lightly cover the pan with plastic wrap, and leave in a warm place for about 45 minutes, or until puffy and the dough springs back when lightly pressed with a finger.

Preheat the oven to 350°f / 180°c. Using a sharp paring knife or razor blade, score crosses in the buns.

Bake the buns for 20 minutes, then remove from the oven and pipe the chocolate pastry cream in crosses in the holes provided by the scoring.

Return the buns to the oven and bake for a further 10 to 15 minutes, or until the buns are lightly golden brown (this can be a little hard to gauge with the cocoa in the dough), or until they register 200°f / 90°c on an instant read thermometer. While the buns are baking, prepare the sugar syrup.

Remove from the oven and leave to cool, before brushing on the sugar syrup (recipe below).

SUGAR SYRUP

Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.

Store leftover buns in an airtight container at room temperature. Reheat in the microwave briefly before eating. Serve with butter.

Dark Chocolate and Cardamom Hot Cross Buns with Chocolate Pastry Cream Cross. These are the perfect twist on the traditional hot cross bun - the dough is soft and smooth, and the pastry cream cross adds a beautiful fudgy finish to the bun. These are a must make this Easter!  #hotcrossbuns #chocolatehotcrossbun #cardamomhotcrossbun #custardcross