Chocolate & Ginger Cake
"This delicious cake combines the flavours of ginger and chocolate to great effect and the cake is light and airy because it is made with beaten egg whites."Serves | Prep Time 15 min | Cook Time 40 min
Why I Love This Recipe
Sometimes people need special things during the rain weather like sweet deserts and aroma cup of tea while somebody will write research paper for you.
Ingredients You'll Need
4 eggs, separated
3/4 cup (6oz/175g) castor sugar
1 cup (4oz/100g) cake flour (self raising)
2oz (50g) butter
1 cup (4oz/100g) confectioners (icing) sugar
4 tbs of finely chopped preserved ginger
4 tbs grated semi sweet (plain) chocolate
1 tbs rum (optional) - if you want either a more gingery or chocolatey taste, you could use a ginger or chocolate liqueur instead of rum.
3 oz (75g) semi sweet (plain) chocolate
1-1/2 cups (6oz/175g) confectioners (icing) sugar
2 tbs light (single) cream
1 tbs boiling water
1. Preheat the oven to 350 deg F (180 deg C). Grease and line the base with non-stick paper of an 8 inch cake pan. Sprinkle the pan with a little flour and castor sugar.
2. Whisk the egg whites to stiff peaks.
3. Carefully fold in the sugar and egg yolks making sure that they are evenly distributed throughout the egg whites.
4. Strain (sift) the flour into the mixture and fold in carefully as you go. Pour the mixture into the cake pan and bake for about 40 minutes. The cake is done when it is golden brown and the centre springs back when pressed.
5. When the cake is cooked, take it out of the pan and leave to cool on a rack. When cold, cut it in half horizontally.
6. Cream together the butter and sugar until pale and fluffy.
7. Add the ginger, grated chocolate and the rum or other liqueur. Mix well. Even if you don't use the alcohol, the filling should be fine without adding other liquid.
8. Spread the filling on one half the the cake and then sandwich the two pieces together.
9. Melt the chocolate (see techniques). When it is liquid, remove from heat and gradually stir in the sugar.
10. When the sugar and chocolate are well combined, slowly stir in the cream, then the hot water. While the mixture is still hot, spread it over the cake.
Pairs Well With
Green jasmine tea