Chocolate Ginger Cake
Untitled Document
Preparation time: 25 minutes
Cooking time: 35 minutes
Makes 1 x 23 cm round cake
INGREDIENTS
60g butter (*)
½ cup caster sugar
2 egg, lightly beaten
1 tablespoon golden syrup
1 cup self-raising flour, sifted
2 teaspoons ground ginger
½ teaspoon bicarbonate of soda, sifted
¼ cup cocoa, sifted (*)
¾ cup milk
Icing
50g butter (*)
⅓ cup icing sugar
1 tablspoon cocoa (*)
1 tablespoon glace ginger, finely chopped
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 180ºC. Brush deep 23 cm round cake tin with melted butter or oil, line base and side with paper; grease paper.
2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add golden syrup; beat until thoroughly combined.
3. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted dry ingredients alternately with milk. Stir until just combined and mixture is almost smooth.
4. Spoon mixture into prepared tin; smooth surface. Bake 35 minutes or until skewer comes out clean when inserted in center of cake.
5. Stand cake in tin 10 minutes before turning onto wire rack to cool.
6. To make Icing: Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add cocoa, beat until combined; stir in ginger. Spread icing evenly over cake using a palette knife.