Recipe: The perfect cake for a crowd

Here Mercy Fenton shares her recipe for Chocolate Gingerbread Cake
Recipe: The perfect cake for a crowd
Chocolate gingerbread Cake. Picture Dan Linehan

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


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


  • 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



  • 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

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