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Dark Chocolate, Ginger And Orange Cake

Sticky, rich and deeply indulgent, make this ring-shaped cake for afternoon tea or for a decadent dessert. The drizzled white chocolate adds an extra flourish.

Dark Chocolate, Ginger And Orange Cake


Serves 12

For the cake:
200g butter, softened, plus extra for greasing
A little plain flour
175g soft brown sugar
Zest and juice of 1 orange
3 large eggs
200g self-raising flour
25g cocoa powder
1 tsp ground ginger
25g dark chocolate, grated

For the syrup:
50g sugar
Juice of 1 orange

For the decoration:
75g butter
125g dark chocolate, chopped
1 tsp ground ginger
25g white chocolate
Double cream, to serve


1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm ring tin and dust it with the plain flour.

2. Wisk the butter, sugar and orange zest in a large bowl until the mixture is soft, creamy and lighter in colour.

3. Whisk in the eggs, one at a time, then fold in the self-raising flour, cocoa, ginger, dark chocolate and orange juice. Mix everything together until smooth. Spoon into the tin and bake for 30-40 minutes, until the top of the cake springs back when lightly pressed.

4. Meanwhile, make the syrup. Put the sugar into a pan with the orange juice and 50ml cold water. Bring to the boil and simmer for 4-5 minutes, until syrupy.

5. With a skewer or cocktail stick, pierce the cake all over the top, then pour over the syrup. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

6. To decorate, melt the butter in a pan over a low heat. Take off the heat, then gradually add the chopped chocolate, followed by the ground ginger, stirring well until it has all melted into the butter.

7. Drizzle over the cake and allow to set for 10 minutes. Melt the white chocolate in a bowl resting over a pan of just-simmering water, making sure the water isn't touching the base, then drizzle over the dark chocolate and leave to set.

8. Serve with a spoonful of thick double cream.

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