Chocolate Ginger Cake
By Sophie Loves Food www.sophielovesfood.comPrint this recipe
A classic cake combination of chocolate and ginger. A very easy take on a celebration cake, suitable for a novice baker.
200g dark chocolate
6tbsp Spiced Ginger Preserve
250g caster sugar
4 large eggs
250g self-raising flour
2tbsp cocoa powder
100g dark chocolate (60-70%), broken into small chunks
200g butter, softened
400g icing sugar
2tbsp cocoa powder
- Heat the oven to 175 degrees. Grease and line two 20cm round, springform cake tins.
- Place the butter in a saucepan, and just before it has completely melted add 100g of the dark chocolate. Remove the pan from the heat and continue stirring with a wooden spoon until the butter and chocolate are fully melted and combined.
- Stir in the ginger preserve and mix well to break down any big lumps. Add the sugar and eggs and stir until thoroughly combined.
- Sift in the flour and cocoa powder and gently fold in until just combined, then fold in the remaining chocolate. Pour the mixture, spreading evenly.
- Bake for approximately 35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make the chocolate buttercream. Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Remove from the heat and set aside to cool.
- Beat the butter for a few minutes to soften and loosen it, then sift in the icing sugar and cocoa. Keep beating until you have a light, fluffy buttercream. Beat in the cooled but still molten chocolate until combined. Once the cakes are cool, sandwich together with a layer of buttercream, then cover the top with a thin layer of the remainder. Decorate with glitter and a generous sprinkling of hundreds and thousands.