Ginger Spice Cake, Slathered In Buttercream & Topped With A Bitter Sweet Chocolate Drizzle……. By Lucy Simmons
February 15, 2016
Spiced ginger cake, slathered in sweet buttercream, drizzled with bitter sweet chocolate, a scattering of freshly chopped syrupy stem ginger.... O.M.G. Amazing.........
- Prep: 30 mins
- Cook: 30 mins
- Yields: 10 Large
- Preheat the oven to 180C and grease and line 2 x 18cm cake tins. In a large bowl sieve together all the dry ingredients and mix. On a low speed, using a paddle whisk, mixing in the margarine until it resembles bread crumbs. Add golden syrup and the eggs until fully combined. Using a wooden spoon mix in the water. This mixture will be very runny.
- Divide the mixture between the two tins and bake for 25-35 minutes. Insert a skewer to check if cooked, it should come out clean. Leave to cool in the tin for 5 minutes then turn out onto a cooling rack and leave to cool completely.
- In a large bowl beat together the butter and icing sugar until light and fluffy, then beat in the milk to make it smooth and creamy. Place half in the middle of the cakes to sandwich them together and spread a thin layer around the outside and top of the cake.
- In a small saucepan, heat the cream until just boiling and pour over a bowl of broken chocolate, leave for 2 minutes and stir, all the chocolate should melt. Leave the ganache to cool so that it doesn't melt the butter cream when poured on. Pour a bit in the centre of the cake and push to the edge, add a bit of chocolate to make it drip down the side of the cake, be careful not to add too much or you won't get the desired effect of the drizzling chocolate. Enjoy.