Chocolate Ginger Cake

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Servings 20


80g fresh ginger, peeled

100g 70% dark chocolate

125g golden syrup

100g caster sugar

125ml macadamia oil or vegetable oil

175g plain flour

Pinch mixed spice

Pinch cinnamon

250ml water

100g 70% dark chocolate, for melting

1 tsp Bicarb soda

1 egg


Preheat the oven to 180°C. Butter and line the cake tin.

In a food processor chop 100g chocolate and the ginger until fine.

In a large bowl combine the golden syrup, sugar and the oil.

Sift the flour and spices into a separate bowl.

Bring the water to the boil and mix with the second chocolate until chocolate is all melted.

Stir in the bicarb soda and mix into the golden syrup mixture.

Fold in the flour and the egg and finally mix in the ginger chocolate mixture.

Scrape batter into a cake tin and bake for around 1 hour 10 minutes or until a skewer comes out cleanly

Set aside to cool.

To finish

Top with a little grated extra chocolate while the cake is warm or cover with melted ganache and allow to set. Then cut with a clean hot knife.


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