Gorgeous ginger and chocolate cake
Serves: 10
Prep time: 25 minsTotal time: 
This cake looks and tastes very chocolaty, but it doesn't actually contain any chocolate – it's made with cocoa powder. Buy a good-quality cocoa powder, preferably an organic one. This will be darker than the less expensive varieties, and will ensure that
Gorgeous ginger and chocolate cake
Recipe by Mary Berry
Serves: 10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
553Kcal
Fat
30gr
Saturates
18.5gr
Carbs
67gr
Sugars
52gr
Fibre
1.5gr
Protein
5gr
Salt
0.7gr
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Ingredients
- 200g unsalted butter, at room temperature or baking spread (at least 70% fat), plus extra for greasing
- 50g cocoa powder
- 4 tbsp full-fat or semi-skimmed milk
- 3 medium eggs
- 175g self-raising flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 250g caster sugar
- 2 pieces of stem ginger, finely chopped
For the filling and topping:
- 225g icing sugar
- 115g butter (at room temperature)
- 2 tbsp stem ginger syrup
- 1 tbsp milk
- 2 pieces of stem ginger, finely shredded
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 loose-bottomed, round sandwich tins, 20cm diameter and 4.5cm deep, and line the bottom of each with baking paper.
- Put the cocoa powder into a large, heatproof bowl. Stir in 6 tablespoons of boiling water, then add the milk. Mix to make a smooth paste. Add the remaining cake ingredients and combine using an electric hand whisk for 1-2 minutes only (or 3 minutes with a wooden spoon); do not over-mix, or the cake may not rise.
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Divide the cake mixture equally between the prepared tins and level the tops. Bake for 25-30 minutes or until the cakes shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in their tins, then turn them out and peel off the paper. Turn the cakes the right way up and leave to cool on a wire rack.TipCocoa powder can be lumpy, so mix it to a smooth paste with boiling water, then milk, before adding the remaining ingredients. Use a wooden spoon to break up any lumps.
Make sure the butter for the icing is at room temperature, so it will spread easily. Use equal amounts of icing between the layers and on top of the cake, and cover right to the edges. - While the cakes are cooling, make the filling and topping. Sift the icing sugar into a large bowl. Add the butter, stem ginger syrup and milk, and beat together using an electric hand whisk (or wooden spoon) until well blended.
- Transfer one of the cakes to a serving plate and spread half the icing over the top. Place the second cake over the filling and cover the top with the remaining icing. Use the palette knife to draw large "S" shapes to give a swirl effect, then decorate the edge with the shredded stem ginger.
Chef quote
Mixing chocolate and a hint of ginger together creates an intriguing blend of flavours in this moist, rich cake. Chop the ginger finely to make sure it doesn't sink.
