Chocolate Ginger Cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
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
100g 70% dark chocolate, for melting
1 tsp Bicarb soda
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.
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.