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.

Chocolate Gingerbread Cake

Ingredients

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

163ml milk

186 ml sunflower flower

2 large free-range eggs

87gr treacle

2 tsp. vanilla extract

235ml boiling water

Method:

• 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 Frosting

White chocolate drops

Unsalted butter

Full fat cream cheese

Icing sugar

Cream

Method:

• 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.
• Assembly
• 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.

If you would like to contact mercy email info@wickeddesserts.ie