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Moist Chocolate Ginger Cake

Fresh ginger and chocolate is a delightful combination and celebrated in this delectably moist cake. An instant classic.

About 10 portions- One loaf tin

15-30 minutes

Lindt Excellence 70% Cocoa

Easy

Ingredients

80g Fresh ginger, peeled

100g Lindt Excellence 70% Cocoa 

125g Golden Syrup

100g Caster sugar

125ml Macadamia oil or vegetable oil

175g Plain flour

Pinch Mixed spice

Pinch Cinnamon 

250ml Water

100g Lindt Excellence 70% Cocoa

1tsp Bicarb soda

1each Egg 

Tempered chocolate can make a great alternative, crisp glaze.

Directions

  • 1

    Preheat

    • The oven to 180°C. Butter and line the cake tin.

  • 2

    In a

    • Food processor chop the first chocolate and the ginger until fine.

  • 3

    In

    • A large bowl combine the golden syrup, sugar and the oil.

  • 4

    Sift

    • The flour and spices into a separate bowl.

  • 5

    Bring

    • The water to the boil and mix with the second chocolate until chocolate is all melted.

  • 6

    Stir

    • In the bicarb soda and mix into the golden syrup mixture.

  • 7

    Fold

    • In the flour and the egg and last mix in the ginger chocolate mixture.

  • 8

    Scrape

    • Batter into cake tin and bake for around 50 minutes or until a skewer comes out cleanly 

      Set aside to cool.

  • 9

    Finish

    • Top with a little melted ganache and allow to set.

      Cut with a clean hot knife.

Reviews

EXCELLENCE 70% Cocoa

EXCELLENCE 70% Cocoa

Expertly crafted from the finest cocoa beans, this full-bodied chocolate is masterfully balanced, boasting deep roasted cocoa flavours, which gives away to subtle fruit undertones.