Name: Mocha, Chocolate & Ginger Cake
Prep time: 20 min
Yield: Makes 23cm cake
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; 200g dark chocolate; ½ cup cream

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

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Makes 23cm cake

Prep Time 20 minutes

Cook Time 1-1 ¼ hours

Intermediate

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.