I know my brother in law was running a half marathon today  – I thought I would do the complete opposite and make a cake!!!! I am desperate to get in the autumn spirit but it’s just a bit warm. This cake is an nod to darker, colder days ahead. I don’t know why ginger and chocolate make me feel cosy but they do!  What a great pair, working together beautifully. I guess it’s the nod to German Lebkuchen at Christmas time. Give the recipe a go, it looks fancy but is so simple and has a subtle ginger, chocolate, flavour with a hint of salt Yet it remains light and fluffy!


200g butter room temp

2 teaspoon ground ginger

100g dark choc chips

1/2 teaspoon salt

60g cocoa powder

4 tablespoons buttermilk

175g self raising flour

1 teaspoon baking powder

3 eggs

250g dark sugar

5 cubes of finely cut crystallised ginger

Preheat oven to 160 degrees centigrade

This is an all in one cake so bung all ingredients into a mixing bowl.

Mix well until a batter is formed

Line and grease 2 x 20 inch cake tins.

Put half the mixture in each

Place in the oven for 25 mins until a skewer comes out clean

Leave to cool

For the icing

300g butter room temp

600g icing sugar

1/2 teaspoon vanilla bean paste

1/2 teaspoon ginger

1/2 salt

Make the buttercream by putting in a mixer for around 6 mins until pale and fluffy.

For the ganache

50g dark choc

50g double cream

Heat the cream and add the choc – stir until it’s melted.

Sandwich the cake with the buttercream and spread all over cake.

Flick the ganache Over and Decorate with crystallised ginger

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