Cakes and Cupcakes
Chocolate Gingerbread Bundt Cake
This chocolate gingerbread bundt cake smothered with rich chocolate glaze is perfect for Christmas! As a blogger I seem to
- Serves 8 -10 slices
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
As a blogger I seem to always exist in a kind of accelarated timeline. Christmas starts occupying my thoughts as early as September and by late November I am practically in full-blown festive fever.
Luckily I am used to this, having worked in book and magazine publishing for many years. One of my very first jobs was working on a Christmas book in July – sourcing a real tree and decorations was not simple! So I think you need to forgive me for the onslaught of Christmas recipes I am about to unleash. Oh and there’s a fabulous gift guide in the works too!
This cake can be eaten year-round of course – the combination of bitter dark chocolate and stem ginger is a winner whatever the season. But the warming spices and rich flavour certainly call for cold weather at the very least – this cake should be eaten snuggled up on the sofa with a cup of hot chocolate or coffee.
And it is perfect for gifting as well as the flavours improve after a couple of days. Decorate with holly sprinkles or star shaped gingerbread cookies. You can bake it in a bundt or loaf tin if you prefer.
In the photos I used a vintage cake tin but as you can see I had extra batter leftover which I baked into little stars. A 10-cup bundt tin should work fine for this recipe.
SaveSave
SaveSave
Recipe
Chocolate Gingerbread Bundt Cake
This chocolate gingerbread bundt bake smothered with rich chocolate glaze is perfect for Christmas!
- Serves 8 -10 slices
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Ingredients
- 5 ¼ oz (150g) dark chocolate (chopped)
- 5 ¼ oz (150g) unsalted butter (softened)
- 5 ¼ oz (150g) light soft brown sugar
- 4 oz (120g) self-rising flour ((= self-raising flour))
- 2 oz (60g) ground almonds
- 3 large eggs (separated)
- 2 tbsp stem ginger syrup
- 1 tbsp treacle
- 1 tsp mixed spice
- ½ tsp ground ginger
- 1 tsp baking soda ((= bicarbonate of soda))
- 3 globes stem ginger (very finely chopped)
- festive sprinkles to decorate
- For the glaze
- 3 ½ oz (100g) dark chocolate (chopped)
- 1 tbsp unsalted butter
- 1 tbsp stem ginger syrup from a jar of stem ginger
Method
- 1
Preheat the oven to 350°F (180°C). Grease a 10-cup bundt or loaf tin and dust with flour
- 2
Melt the chocolate over a pot of barely simmering water and set aside to cool.
- 3
Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.
- 4
Fit in the paddle attachment and beat the butter and sugar (no need to clean the stand mixer bowl) until light and flutty.
- 5
Beat in the yolks, one at a time.
- 6
Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorportated.
- 7
Fold in the flour, ground almonds, bicarbonate of soda, chopped stem ginger and spices.
- 8
Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining egg whites.
- 9
Transfer to prepared tin and level. Tap the tin on the counter.
- 10
Bake for 40-45 minutes until firm on top and coming away from sides of the tin. Cool in the tin for 10 minutes and carefully turn out onto a cooling rack.
- 11
Melt the chocolate and butter over a pot of barely simmering water. Add the gem ginger syrup and stir until smooth.
- 12
Pour the chocolate glaze over the cooled cake and decorate with sprinkles or gingerbread cookies.
