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Chocolate Ginger Cake

By Sophie Loves Food

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Chocolate Ginger Cake

A classic cake combination of chocolate and ginger. A very easy take on a celebration cake, suitable for a novice baker.


250g butter

200g dark chocolate

6tbsp Spiced Ginger Preserve

250g caster sugar

4 large eggs

250g self-raising flour

2tbsp cocoa powder

Chocolate buttercream:

100g dark chocolate (60-70%), broken into small chunks

200g butter, softened

400g icing sugar

2tbsp cocoa powder

Made with
Ginger Preserve


  1. Heat the oven to 175 degrees. Grease and line two 20cm round, springform cake tins.
  2. 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.
  3. Stir in the ginger preserve and mix well to break down any big lumps. Add the sugar and eggs and stir until thoroughly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Time: 45 minutes

Makes: 8 - 10 servings

Difficulty: Easy

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