Advertisement

Try this ginger twist on a brownie cake. For more chocolatey inspiration, take a look at our chocolate brownies, moist chocolate cake and ultimate chocolate fudge cake.

This decadent bake makes a great festive dessert. We've also got plenty more Christmas baking recipes to try, including our classic Christmas cake, snowball cake and Italian Christmas cake.

  • 175g plus extra for the tin butter
  • 225g dark chocolate
    chopped
  • 200g golden caster sugar
  • 3 eggs
  • 75g plain flour
  • 50g preserved ginger
    drained and chopped plus 2 tbsp of the syrup
  • 300ml double cream
  • for dusting cocoa

Nutrition: per serving

  • kcal555
  • fat39.9g
  • carbs47.3g
  • fibre0.9g
  • protein4.7g
  • salt0.43g

Method

  • step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20 cm cake tin. Put 175g of the chocolate along with the butter and sugar in a heavy-based pan and heat it gently until everything is melted, stirring occasionally. Leave to cool.

  • step 2

    Whisk the egg yolks into the chocolate mixture, then fold in the flour, ginger and chopped chocolate. Whisk the egg whites until they form soft peaks, then gently fold into the chocolate mixture. Pour into the tin and cook for 35-40 minutes until a crust has formed on top. Leave to cool, then loosen from the edge of the tin with a knife and remove from the tin.

  • step 3

    Whisk the cream and fold in the ginger syrup, spoon on top of the cake in big billowing piles and dust with cocoa if you like.

Check out more of our chocolate cake recipes...

Chocolate Amaretto Almond Cake Recipe

Authors

Charlotte MorganSub-editor and travel writer
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement