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Mocha, Chocolate & Ginger Cake
Mocha, Chocolate & Ginger Cake
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Mocha, Chocolate & Ginger Cake

Rich, dark and decadent – this chocolate mocha cake with a twist of ginger has the wow factor!

Makes 23cm cake
Prep Time 20 minutes
Cook Time 1-1 ¼ hours
Ingredients
1 Tbsp Gregg's Red Ribbon Roast Instant Coffee Powder
1 cup hot water
2 cups flour
½ cup cocoa
1 tsp baking powder
1 ½ tsp baking soda
1 Tbsp Gregg's Ground Ginger
1 tsp Gregg's Ground Mixed Spice
2 cups caster sugar
1 cup sour cream
2 eggs
½ cup vegetable oil
Chocolate ganache:
200g dark chocolate
½ cup cream

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat oven to 180°C (Conventional bake). Grease and line the base of a 23cm cake tin.
Step 2
Dissolve Gregg's Red Ribbon Roast Instant Coffee Powder in hot water and set aside to cool.
Step 3
Sift flour, cocoa, baking powder, baking soda, Gregg's Ground Ginger and Gregg's Ground Mixed Spice into a mixing bowl. Stir in sugar.
Step 4
Beat together sour cream, eggs, oil and cooled coffee. Pour into the dry ingredients. Beat for 2 minutes, or until mixture is smooth. Pour into prepared tin. The mixture will be runny.
Step 5
Bake for 1 - 1 ¼ hours. Leave in the tin to cool for 10 minutes before turning out onto a baking rack to cool completely. Once cold prepare the chocolate ganache and pour over the cake - swirling with a knife to decorate.
Chocolate ganache:
Step 1
Chop chocolate into small pieces and place in a bowl. Heat cream until almost boiling. Pour over the chocolate. Stand until chocolate starts to melt. Stir until smooth and glossy. Do not over mix.
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1 Tbsp Gregg’s Red Ribbon Roast Instant Coffee Powder
1 cup hot water
2 cups flour
½ cup cocoa
1 tsp baking powder
1 ½ tsp baking soda
1 Tbsp Gregg's Ground Ginger
1 tsp Gregg’s Ground Mixed Spice
2 cups caster sugar
1 cup sour cream
2 eggs
½ cup vegetable oil
200 g dark chocolate
½ cup cream
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