If you’re on the shelf about gingerbread, this chocolate and gingerbread cake might just win you over. It’s moist and delicious, has just enough chocolate and is not overpowering in ginger. I’ve added a splash of rum when putting it together, just for a little extra oomph. The white chocolate buttercream is easy to make and adds just enough luxury to finish this cake off. This makes quite a big cake, perfect for a centre piece or a crowd, but by all means reduce the quantities to make a smaller cake, or a loaf for easy cutting.
200gr cream flour
80gr cocoa powder
130gr granulated sugar
35 gr light brown sugar
1 tsp. ground ginger
2/3 tsp. ground cinnamon
2/3 tsp. all spice
¼ tsp. freshly grated nutmeg
¾ tsp. bread soda
½ tsp. baking powder
Pinch of sea salt
186 ml sunflower flower
2 large free-range eggs
2 tsp. vanilla extract
235ml boiling water
- Preheat the oven to 175 C
- Grease the base and sides of 2 x 9inch spring form tins; place a disk of parchment paper on the base of each.
- Put the flour, cocoa, granulated sugar, caster sugar, spices, bread soda, baking powder and salt in a bowl together then sieve into a clean bowl.
- In a large bowl or measuring jug mix the milk, sunflower oil, eggs, treacle and vanilla.
- Have the kettle on to boil then add the liquid to the dry ingredients and whisk to combine.
- Next add the boiling water and whisk in until an even smooth batter – it will be quite liquid.
- Weigh evenly into the two pans roughly 650 gr in each.
- Bake in the centre of the oven until a skewer inserted in the centre comes out clean, roughly 40 minutes.
- Allow to cool in the pan before turning out onto a wire rack and removing the base layer of parchment paper.
White chocolate drops
Full fat cream cheese
- Place the white chocolate in a bowl over just simmering water the turn off the water.
- Leave to sit for two or three minutes then stir until melted through and smooth.
- In the bowl of an electric mixer with the spade attachment beat the butter until light and fluffy.
- Make sure to scrape down the sides and base, before adding the cream cheese, and then give a good mix.
- Add the icing sugar and mix to combine, finally fold in the melted chocolate.
- Once completely cooled slice each cake in half horizontally.
- Keep a smooth bottom layer for the final top layer of the cake.
- Splash each layer with a little rum as you go. (optional).
- Spread one layer with roughly 1/5 of the icing, then top with another layer of cake repeat the icing and cake until you end with the base layer.
- Use the remaining icing for the top and sides of the cake, spreading evenly.
- You may have some left over, depending on how thickly you want to spread the icing.
- Leave plain or decorate with a few slivers of crystalized ginger.
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