Friday, 16 December 2016

Recipe | Christmas Chocolate Gingerbread Bundt Cake


If there's something I never get sick of making, it has to be bundt cakes, you can get so many gorgeous tins these days that they can look amazing with a super simple recipe! I think they're great at this time of year so I've decided to make a chocolate gingerbread bundt cake. It's a super moist cake with a gorgeous ginger chocolate glaze! This would look great on the Christmas dinner table! I'm obsessed with the little gingerbread man sprinkles! 


Ingredients - 

For the cake - 

150g dark chocolate, chopped
150g unsalted butter, softened
150g light soft brown sugar
180g self raising flour
3 large eggs
1 tbsp treacle
1 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
3 globes stem ginger, finely chopped
festive sprinkles to decorate

For the glaze - 

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 180 degrees C, gas mark 4. Grease a bundt tin with butter or non stick spray.

2. Melt the chocolate in the microwave in a heat proof bowl and set aside to cool.

3. In a large bowl, beat the butter and sugar until light and fluffy. Then beat in the eggs, one at a time.

4. Add the cooled melted chocolate, treacle and stem ginger and beat until incorporated.

5. Fold in the flour, bicarbonate of soda and spices.

6. Transfer to prepared tin and level.

7. Bake for 40-45 minutes until firm on top and coming away from sides of the tin. 

8. Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool fully. 

9. To make the glaze, melt the chocolate, butter and stem ginger syrup in a saucepan over a medium heat, pour the chocolate glaze over the cooled cake and decorate with sprinkles. 

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