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Ginger and mascarpone-spiced chocolate cake recipe
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Indulgent ginger-chocolate cake with creamy mascarpone icing, ideal for a cozy treat.
Ingredients:
  • 26.80 gm golden syrup
  • 250g unsalted butter, at room temperature
  • 155g (3/4 cup) raw caster sugar
  • 100g (1/4 cup) golden syrup
  • 4.40 gm vanilla extract
  • 3 eggs
  • 100g dark chocolate (70% cocoa), melted, cooled, plus 40g, extra, melted, cooled
  • 190g (1 1/4 cups) plain flour
  • 30g (1/4 cup) dark cocoa powder
  • 7.50 gm ground ginger
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 40g (1/4 cup) crystallised ginger, chopped
  • 125ml (1/2 cup) buttermilk
  • Crystallised ginger, coarsely chopped, to serve
  • 250g ctn mascarpone
  • 60ml (1/4 cup) thickened cream
  • 45g (1/4 cup) icing sugar mixture, sifted
  • 2.50 gm ground ginger, sifted
Instructions:
  • Preheat your oven to 160C (140C fan forced). Prepare an 18cm square cake pan by greasing it and lining the base and sides with baking paper.
  • Cream together butter, raw caster sugar, golden syrup, and vanilla using electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition. Using low speed, mix in the chocolate just until combined.
  • In a bowl, combine sifted flour, cocoa, ginger, baking powder, and bicarbonate soda with the butter mixture. Mix in crystallized ginger and buttermilk until smooth. Transfer the batter into the pan and bake for 55 minutes to 1 hour until a skewer comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat all the mascarpone icing ingredients in a bowl with electric beaters on medium-low speed until soft peaks form. Be careful not to overbeat.
  • Frost the cooled cake with the luscious mascarpone icing. Sprinkle on the additional crystallized ginger and generously drizzle with extra chocolate before serving.

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