Chocolate Ginger Cake
This indulgent chocolate ginger cake marries the rich flavors of cocoa and ginger, resulting in a luscious treat that is perfect for any occasion. The cake is moist and decadent, complemented by a velvety icing that adds a delightful sweetness to each bite. Decorated with crystallized ginger for a pop of flavor and texture, this cake is sure to be a hit with chocolate lovers and fans of ginger alike.
— Constant Cookbook
Ingredients
- For the batter
- 195g of self raising flour
- 30g of Green & Blacks Cocoa
- 225g of caster sugar
- 225g of stork margarine
- 4 medium eggs
- 2 tsp of baking powder
- 30ml of ginger liqueur
- 2 tsp of ground ginger
- For the icing
- 125g of unsalted butter
- 250g of icing sugar
- 25ml of each ginger liquer and cocoa blanc liqueur
- Chrystalised ginger to decorate
Instructions
- Preheat the oven to 170C/Gas 5
- Add all the ingredients to a food processor with a knife fitting in place. Combine for 1-2 mins.
- Line an 20cm diameter round baking tin with parchment.
- Place the batter mixture in the tin and cook for 1 hour.
- Meanwhile rinse the food processor, then add the ingredients for the icing and combine for 1 minute.
- Once the cake has cooled, pipe or spread the icing on the top and decorate with small slices of chrystalised ginger. Chocolate butter cream or frosting also works well with this cake.
Yield
Serves 12
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