• Chocolate Ginger Cake:
  • 200 g butter, softened
  • 1 cup caster sugar
  • 3 (no. 7) eggs
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ cup dark cocoa
  • 2 tsp Gregg's Ground Ginger
  • 1 cup milk

  • Ginger Caramel Frosting:
  • 50 g butter
  • ½ cup brown sugar
  • ¼ cup cream
  • 2 tsp Gregg's Ground Ginger
  • 1 cup icing sugar
  • 1-2 Tbsp cream, extra

  • Chocolate Ganache:
  • 200 g dark chocolate
  • ½ cup cream
  • 2 Tbsp chopped glace ginger to garnish (optional)

Chocolate Ginger Cake:

  1. Preheat the oven to 160°C (conventional bake). Grease 2 x 20 cm loose bottom sandwich cake tins and line the bases with baking paper.
  2. Beat the butter and sugar with electric beaters until pale. Add the eggs one at a time, beating well after each addition.
  3. Sift flour, baking powder, cocoa and Gregg’s Ground Ginger into the creamed mixture and fold in gently, adding the milk as you go. Spoon the mixture evenly into the prepared cake tins, spreading the mixture out with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tins for 5 minutes, before turning out onto a cake rack. Allow to cool completely.

Ginger Caramel Frosting:

  1. Put the butter, brown sugar, cream and Gregg’s Ground Ginger into a small saucepan. Stir over a medium heat until butter melts and mixture comes to the boil. Reduce heat and continue cooking and stirring for a further 2 minutes. Remove from the heat. Transfer to a mixing bowl and allow to cool completely.
  2. Once cold add the icing sugar and with electric beaters, beat until smooth, adding a little extra cream if necessary to ensure a smooth spreadable consistency.

Chocolate Ganache:

  1. Break the chocolate into small pieces and place in a bowl. Heat the cream until almost boiling. Pour over the chocolate. Gently stir to melt the chocolate. Avoid over stirring. The ganache should be smooth and glossy. Allow to stand for a few minutes until the ganache thickens slightly but is still pourable.

To assemble the cake:

  1. Place 1 cake topside down on a cake rack and stand on a piece of baking paper. Spread over the ginger caramel frosting. Place the other half topside uppermost on top.
  2. Pour over the thickened chocolate ganache and gently swirl the ganache with a knife. Scatter over the chopped glace ginger if wished.
  3. Allow the chocolate ganache to set before serving.

NB: The ganache should run down the sides of the cake. Any excess pooling of ganache can be scooped up and spread over the cake, providing the ganache has not set.

Top Tips

  • When making the chocolate ganache it is important not to over stir as the fat in the chocolate and cream will come out which will result in the set ganache having a discoloured whitish bloom on the surface.
  • Make sure you use a good quality cocoa powder to ensure a rich chocolate flavour.
  • This cake can be cooked in a 20 cm deep cake tin – cooking time will be 60-65 minutes. Allow to stand in the tin for 5 minutes before turning out onto a cake rack to cool completely. Once cold cut the cake in half horizontally using a serrated knife. Complete as per the recipe.
  • If you don’t want to make the chocolate ganache, cook the cake in a deep tin. Allow to cool completely and spread the ginger caramel frosting over the top of the cake. Scatter over the chopped glace ginger.
  • The cake can be made and frozen if wished: Wrap tightly in plastic wrap and put in a sealable bag. Thaw before cutting and filling with the frosting and topping with the chocolate ganache.

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