Sunday, 6 June 2010

Chocolate ginger cake

We are having a BBQ birthday lunch today and for The birthday cake I have devised a cake based on chocolate gingernut biscuits. Or at least I hope I have.

Chocolate Ginger Cake

225g unsalted butter
12g golden or ordinary caster sugar
100g golden syrup
4 large eggs
225 self raising flour
2-4 tbl spoons cream
liquidized crystallized ginger

2 x 21 cm cake tins


250g cream cheese
2 table spoons of lemon curd
150 g icing sugar
1 teaspoon vanilla extract


150g double cream
1 tspoon vanilla extract
1 tspoon butter
150g dark chocolate

So preheat the oven to gas mark 5/ 190 C. The cake is your basic cream the butter and sugar, then add the beaten eggs, liquidized ginger, cream and golden syrup. Add your flour and cook in the oven until golden and the cake is shrinking away from the sides of the tin.

I have filled the cake with a cream cheese filling flavoured with home made lemon curd, vanilla essence and icing sugar. The icing is a ganache which is basically melted dark chocolate, butter, cream heated together and allowed to cool a little bit but not too much to allow you to pour over the cake. It hardens into a firm rich chocolatey icing. To insure the cake doesn't stick to the base I place it on a rack, pour over the icing and when the icing is hard move to a plate.

No comments:

Post a Comment