Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
For the Cake
300g Caster Sugar
200g Plain Flour/White Spelt Flour
75g Cocoa Powder
3 Teaspoons Baking Powder
Big Pinch of Salt
1 Teaspoon Vanilla Essence
For the Cake Glaze
5 Tablespoons Cherry Jam
For the Mousse
150g Dark Chocolate
125g Milk Chocolate
6 Eggs Seperated
2 Tablespoons Amaretto
Preheat your oven to 180c and prepare two 23cm round cake tins, by greasing them dusting with flour and line the base with greaseproof paper.
Melt your butter and leave to cool whilst you are whisking your eggs and sugar. Combine the sugar and eggs and using an electric mixer mix until the mixture is light and thick, usually around 8 minutes but keep an eye on it. You can also use a nonelectrical whisk but this obviously takes a lot longer and leaves you with very tired arms!
Sift in your cocoa powder, flour and baking powder and carefully fold into your egg and sugar mixture. Once fully combined slowly add your melted butter and vanilla essence and again gently fold in again.
Divide your mixtures between two tins before your mixture looses its volume. Cook until firm, when you push a skewer in it should come out clean, 25-35 minutes. If using spelt flour it will tend to be at the lower end of the cooking time.
Whilst your cake is cooking make the cake glaze, combine all of the ingredients in a saucepan over a low heat; continuously stir until the jam has dissolved.
Remove from the oven and leave in their tins. Using a skewer poke holes throughout the cake and brush the glaze generously over both halves of the cake. Leave in the tins for 5 minutes to cool and then remove and place on a wire rack to cool completely.
Melt the chocolate either in a saucepan over a low heat, or in a microwave. Once melted beat in the egg yolks and the amaretto, and continue beating until smooth. Then set the mixture aside to cool.
Whisk the egg whites again using an electric mixer until they form stiff peaks, fold the chocolate mixture in a quarter at a time. Set aside and leave to cool at room temperature; if you put it in the fridge it will become to firm to spread.
Once the mixture has cooled it is time to assemble your cake! Start by gently slicing each cake in half horizontally (I hate this bit!!) Then place the bottom side of the cake cut side up on a plate and add your first layer of chocolate mousse. Repeat with the next three layers until you have all four layers sandwiched together. Depending on how much mousse you have left either cover the top and sides or just the top of your cake using a palette knife to make sure it is smooth.
This cake will last up to 4 days in the fridge, however a cake like this is best shared with lots of people so take some to work or invite some friends round I bet it won't last those 4 days!
If you like this recipe then please visit my blog www.monsterflavours.com for more like this.
Added by: Lauren Davis
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