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 dark chocolate; 150 g unsalted butter; 150 g light soft brown sugar; 120 g self-raising flour; 60 g ground almonds; 3 egg; 2 tbsp stem ginger syrup; 1 tbsp treacle; 1 tsp mixed spice; 1/2 tsp ground ginger; 1 tsp bicarbonate of soda; 3 stem ginger; Sprinkles; For the glaze; 100 g dark chocolate; 1 tbsp butter; 1 tbsp stem ginger syrup

User Reviews

5

6 reviews

Excellent

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

Chocolate Gingerbread Bundt Cake

Shawn Wheeler

Report

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

Share:

I Made This!

Be the first!

Print

55 people printed this

Save this

2 people saved this

Ingredients

Servings

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

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.