Chocolate and ginger cake


Serves 12
Preparation time: 30 minutes
Cooking time: 25-35 minutes
175g (6oz) Flora Buttery, plus extra for greasing the tins
175g (6oz) caster sugar
3 eggs
150g (5oz) self-raising flour, sifted
1 tsp baking powder
25g (1oz) cocoa powder
55g (2oz) stem ginger in syrup, chopped
2 tbsps ginger syrup
For the icing:
55g (2oz) Flora Buttery
2 tbsps ginger syrup
2 tbsps milk
275g (10oz) icing sugar, sifted, plus 2 tbsps extra
2 tbsps chocolate curls or flakes, to decorate
Preheat the oven to 170°C/160°fan/ 325°F/gas 3.
Place all the cake ingredients in a mixing bowl then beat with a wooden spoon until smooth. Pour into two greased and bottom-lined 18cm (7in) sandwich tins and smooth the tops.
Bake in the oven for 25-35 minutes. Turn out and cool on a wire tray.
For the icing, put the Flora, ginger syrup, milk and icing sugar into a bowl over hot water and mix.
Take 6 tablespoons of the mixed icing and add the extra 2 tablespoons of icing sugar, mixing well. Use this to sandwich the cakes together.
Pour the remaining icing over the cake and decorate with chocolate curls or flakes.
Recipe courtesy of The Sunday Express
Tableware featured above are from my Spring collection for Debenhams

Set of four dessert plates £28, Exclusive to Debenhams

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