Chocolate Gingerbread Bundt Cake

Name: Chocolate Gingerbread Bundt Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 -10 slices
Ingredients: 150 g | 5.3oz dark chocolate; 150 g | 5.3oz unsalted butter; 150 g | 5.3oz light soft brown sugar; 120 g | 5oz self raising flour; 60 g | 2oz ground almonds; 3 large eggs; 2 tbsp stem ginger syrup; 1 tbsp treacle; 1 tsp mixed spice; 1/2 tsp ground ginger; 1 tsp bicarbonate of soda; 3 globes stem ginger; festive sprinkles to decorate; For the glaze; 100 g | 3.5oz dark chocolate; 1 tbsp unsalted butter; 1 tbsp stem ginger syrup from a jar of stem ginger

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 -10 slices
Course
Cake

Chocolate Gingerbread Bundt Cake

Shawn Wheeler

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This chocolate gingerbread bundt bake smothered with rich chocolate glaze is perfect for Christmas!

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Ingredients

Servings

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

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Instructions

Preheat the oven to 180C (350F). Grease a 10-cup 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, chopped stem ginger 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.