Moist Chocolate Ginger & Passion Fruit Cake
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5
2 reviews
Excellent
Moist Chocolate Ginger & Passion Fruit Cake
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Chocolate Ginger Passion Cake, a simple moist chocolate cake with 3 types of chocolate, passion fruit and candied ginger. Topped with a chocolate glaze, this takes it over the edge!
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Ingredients
- 170 g (6oz) all-purpose flour plain
- 1 ½ teaspoon baking powder
- 50 g (2oz) cocoa powder unsweetened
- 170 g (6oz) butter at room temperature, unsalted
- 150 g (5.5oz) brown sugar soft, light
- good pinch fleur de sel salt
- ½ teaspoon ground ginger
- 50 g (2oz) dark bittersweet chocolate minimum 64% cocoa
- 3 egg at room temperature, organic
- 150 ml (5.5fl oz) passion fruit juice or an exotic smoothie, from 4 passion fruits
- 50 g (2oz) dark chocolate chips
- 50 g (2oz) candied ginger roughly chopped
Shiny Chocolate Glaze
- 50 g (2oz) dark bittersweet chocolate minimum 64% cocoa
- 50 g (2oz) butter cubes, unsalted
- 50 g (2oz) confectioners sugar aka icing sugar
- 50 g (2oz) whipping cream Crème fleurette in France, 30% fat
Instructions
- Preheat oven to 180°C/160°C fan/360°F/Gas 4. Grease a springform cake tin or non-stick/silicone cake mould (24cm diameter).
- In a large bowl, sift together the flour, baking powder and cocoa powder.
- Cream together the butter and sugar in a food processor (or mix together in a large bowl by hand using a spatula) until light and fluffy. Add the salt then the eggs, one by one until well mixed.
- Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water (bain-marie*), ensuring the water doesn't touch the bottom of the bowl. As soon as it starts to melt, take off the heat, stir until completely melted and leave aside to cool slightly.
- Gradually add the flour mixture until well blended together, add the melted chocolate then the juice, chocolate chips and ginger until all well combined and smooth.
- Pour into the cake mould/tin and bake for about 30 minutes until a knife inserted in the middle comes out clean.
- Set aside to cool with the uneven top the right way up. When cool, you can cut off any excess hump with a good knife or cake slicer then turn the cake upside down, so that the smoothest side is facing upwards, ready to glaze.
Chocolate Glaze
- Melt together the chocolate, butter and icing sugar in a bain-marie (heatproof bowl over simmering water) then stir in the cream and mix together until smooth. Leave to cool about 10 minutes then pour over the cake.
Notes
- Before the glaze sets, decorate with edible flowers and macarons from my books (e.g. chocolate-ginger, exotic fruits, plain chocolate - in fact, any macarons go deliciously well with this versatile cake!)
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User Reviews
Overall Rating
5
2 reviews
Excellent
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