Spiced chocolate cake with chocolate icing
Serves 20 | prep 30 mins | total time
- a knob of melted butter, for brushing
- 175g soft unsalted butter
- 225g dark chocolate, 50% cocoa solids, chopped
- 150g light muscovado sugar
- 2 tbsp black treacle
- 3 tbsp golden syrup
- 2 balls stem ginger in syrup, drained and finely chopped
- 4 large eggs, lightly beaten
- 125g self-raising flour
- 1 tsp baking powder
- ½ tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
For the icing:
- 175g dark chocolate, 50% cocoa solids, finely chopped
- 125ml double cream
- 3 tbsp ginger syrup, from the stem ginger jar
- a handful of white chocolate stars, to decorate
Make a couple of days ahead. Can also be frozen, un-iced.
- Thoroughly brush the inside of a 22cm nonstick bundt form tin with melted butter. Preheat the oven to 160°C, fan 140°C, gas 3.
- In a heatproof bowl, melt the 175g of butter, the chocolate, sugar, black treacle and golden syrup over a pan of barely simmering water. Stir, then leave to cool slightly.
- Add the stem ginger and beaten eggs and mix until thoroughly combined.
Tip If you don't have a bundt tin, just use a 23cm springform tin and bake for 55 mins.
- Sift in the flour, baking powder, cinnamon, ground ginger and a pinch of salt and fold into the mixture until smooth. Spoon into the tin and bake for 45 minutes.
- Cool in the tin for a few minutes, then turn out on to a wire rack. Leave until completely cold before icing.
- Tip the chopped chocolate into a bowl. Heat the cream and ginger syrup until boiling, then pour over the chocolate and leave to melt. Stir until smooth and leave to cool. Pour over the cake, letting it drizzle down the sides. Leave to set, then scatter over the white chocolate stars.