Chocolate Gingerbread Bundt Cake

• Produce

  • 1/2 tsp Ginger, ground
  • 3 Globes stem ginger

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Ginger syrup from, stem
  • 1 tbsp Treacle

• Baking & Spices

  • 1 tsp Bicarbonate of soda
  • 499 1/2 g Bittersweet chocolate
  • 300 1/4 g Brown sugar, light soft
  • 1 Festive sprinkles to decorate
  • 261 3/4 g Self raising flour
  • 1 tsp Spice, mixed

• Nuts & Seeds

  • 116 2/3 g Almonds, ground

• Dairy

  • 300 1/4 g Butter, unsalted
  • 1 tbsp Butter, unsalted

• Other

  • 2 tbsp V

Found on supergoldenbakes.com

Description

Ingredients

• 150g | 5.3oz dark chocolate, chopped
• 150g | 5.3oz unsalted butter, softened
• 150g | 5.3oz light soft brown sugar
• 120g | 5oz self raising flour
• 60g | 2oz ground almonds
• 3 large eggs, separated
• 2 tbsp stem ginger syrup
• 1 tbsp treacle
• 1 tsp mixed spice
• ½ tsp ground ginger
• 1 tsp bicarbonate of soda
• 3 globes stem ginger, very finely chopped
• festive sprinkles to decorate
• For the glaze
• 100g | 3.5oz dark chocolate, chopped
• 1 tbsp unsalted butter
• 1 tbsp stem ginger syrup from a jar of stem ginger

Directions

• Preheat the oven to 180C (350F). Grease a bundt or loaf tin and dust with flour
• Melt the chocolate over a pot of barely simmering water and set aside to cool.
• Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.
• Fit in the paddle attachment and beat the butter and sugar (no need to clean the stand mixer bowl) until light and flutty.
• Beat in the yolks, one at a time.
• Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorportated.
• Fold in the flour, ground almonds, bicarbonate of soda and spices.
• Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining egg whites.
• Transfer to prepared tin and level. Tap the tin on the counter.
• 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.
• Melt the chocolate and butter over a pot of barely simmering water. Add the gem ginger syrup and stir until smooth.
• Pour the chocolate glaze over the cooled cake and decorate with sprinkles or gingerbread cookies.