Chocolate Gingerbread Bundt Cake
Izy Hossack is a London based chef and baker, food stylist and food photographer, as well as author of the books Top with Cinnamon and The Savvy Cook. Izy has created two deliciously festive recipes for the Omlet Advent Calendar, starting with this Chocolate Gingerbread Bundt Cake, perfect for the Christmas party!
Ginger and chocolate make the perfect combination in this festive Bundt cake. The batter is very easy to make as it’s a melt-and-mix situation, so no electric mixer is required! The golden syrup and treacle bring a soft, squidgy texture and boost the warming flavors of the spices. The ganache is best made with a bitter chocolate as this helps to tame the sweetness of the cake. For a pretty (and delicious) decoration, a simple sprinkle of crystallized ginger chunks is the perfect touch – you can find them in the baking aisle of most large supermarkets.
175g unsalted butter, plus a couple of tablespoons for the tin
150g golden syrup
120g light brown sugar
3 medium eggs
200g natural yogurt
250g plain white flour
60g cocoa powder, plus more for the tin
1 ½ tsp bicarbonate of soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp fine table salt
100g dark chocolate (70% cocoa content)
100ml double cream
3 tbsp crystallized ginger chunks
To prepare the tin:
- Place a standard Bundt tin into the freezer for 5-10 minutes. Melt a couple of tablespoons of butter in a medium pot (we’ll use this pot later for the batter too) over a low heat.
- Generously brush the inside of the Bundt tin with the melted butter, making sure you get into all of the crevices.
- Dust the tin with cocoa powder, tapping it around the tin to coat all over then tip out any excess (if you collect it on a plate, you can use the excess cocoa powder in the cake batter).
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Take the same pot you were using earlier and add the 175g of butter, the golden syrup, treacle and light brown sugar. Place over a low heat on the stove and cook, stirring often, until the butter has fully melted. Remove from the heat and allow to cool for a few minutes.
- To the cooled butter mixture, stir in the eggs one at a time, then stir in the yoghurt.
- In a large bowl, mix the flour, cocoa powder, bicarbonate of soda, ginger, cinnamon and salt.
- Pour the wet mixture into the dry mixture and stir with a whisk until smooth.
- Pour the batter into the prepared tin and bake for 40-50 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes in the tin before tipping out onto a cooling rack.
For the ganache:
- Place the chocolate into a small, heatproof bowl. Pour cream into a small pot and place over a medium-low heat. Once the cream is gently steaming, remove from the heat and pour over the chocolate in the bowl.
- Allow to sit for 10 minutes then stir to get a smooth ganache.
- Drizzle the ganache over the cake (which can still be warm when you do this) allowing it to drip down the sides. Decorate with crystallized ginger while the ganache is still warm.
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