Chocolate Gingerbread Bundt Cake
This chocolate gingerbread bundt bake smothered with rich chocolate glaze is perfect for Christmas!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 -10 slices
- 150 g | 5.3oz dark chocolate chopped
- 150 g | 5.3oz unsalted butter softened
- 150 g | 5.3oz light soft brown sugar
- 120 g | 5oz self raising flour
- 60 g | 2oz ground almonds
- 3 large eggs separated
- 2 tbsp stem ginger syrup
- 1 tbsp treacle
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 3 globes stem ginger very finely chopped
- festive sprinkles to decorate
- For the glaze
- 100 g | 3.5oz dark chocolate chopped
- 1 tbsp unsalted butter
- 1 tbsp stem ginger syrup from a jar of stem ginger
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.