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More Chocolate Swoonings 5 March, 2006

Posted by monopod in Food, Weekends.

Just been on another baking spree. Cake looks heavenly – no idea what it’s going to taste like, but Him will be reliable guinea pig later on.

Chocolate Ginger Cake (Recipe by Margaret Ruhl, from the Green and Black’s website)

150g (5oz) caster sugar
150g (5oz) butter
3 large eggs
3 tbsp syrup from a jar of stem ginger
150g (5oz) self-raising flour
35g (1 1/4oz) cocoa powder
100g (3 1/2oz) stem ginger, finely chopped
100g (3 1/2oz) crystallised ginger
100g (3 1/2oz) Green & Black’s Dark 70% chocolate, broken into pieces


Preparation time: 15 minutes.
Cooking time: 1 hour.
Use: 18 or 20cm (7 or 8in) round cake tin

1) Preheat the oven to 180°C/350°F/gas mark 4 (NB: Step can be moved down to #3 or #4 depending on how dab a hand you are with creaming sugar and butter, in the interests of not wasting gas/electricity).
2) Line the base of the cake tin with greaseproof paper (I used a Teflon sheet – cake nearly flew across the kitchen when being taken out of the tin, such is the slippery goodness of Teflon).
3) Cream the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the stem ginger syrup, and lightly beat again. Sniff mixture.
4) Sift the flour and cocoa, fold them into the mixture, then fold in the finely chopped ginger. Inhale mixture again.
5) Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and leave it in the tin for 10 mins before turning out on to a wire rack, leaving the paper on (NB: Paper will not allow you to do this if coming in the guise of Teflon). Allow to cool before making the icing. Smell cake.
6) To make the icing, finely chop the ginger. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Add the ginger and stir well. Once the cake has cooled pour the icing over the cake using a palette knife to spread it. Sit in front of cake with blissful smile on face. Try not to get nose in icing, particularly if icing still hot.



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