Name: GINGERBREAD AND DARK CHOCOLATE CAKE
Cook time: 45 min
Ingredients: 250 ml ginger beer; 150 g molasses; 2 teaspoons baking powder; 3 eggs; 100 g demerara sugar; 1 tsp ground ginger; ½ tsp ground cinnamon; 180 g Kerrygold butter, melted Kerrygold Pure Irish Salted Butter; 220 g self-raising flour; 30 g cocoa powder; 100 g dark chocolate, melted; Ginger biscuits, crushed for topping; Raspberries, for topping

GINGERBREAD AND DARK CHOCOLATE CAKE

Cooking TIme 35 - 45 minutes

Ingredients

250 ml ginger beer

150 g molasses

2 teaspoons baking powder

3 eggs

100 g demerara sugar

1 tsp ground ginger

½ tsp ground cinnamon

180 g Kerrygold butter, melted Kerrygold Pure Irish Salted Butter

220 g self-raising flour

30 g cocoa powder

100 g dark chocolate, melted

Ginger biscuits, crushed for topping

Raspberries, for topping

Email Recipe

Directions

Preheat the oven to 180’c and generously spray a Bundt tin with non-stick spray to prevent sticking. Heat the ginger beer and molasses in a small pot until the molasses has dissolved. Remove from the heat and gently whisk in the baking powder and then allow the mixture to cool. In a separate bowl whisk the egg and sugar until light and fluffy. Then slowly stream in the melted butter while continuously whisking, followed by the molasses and ginger beer mix. Sift in the flour and cocoa and whisk until fully combined. Pour into the prepared bundt tin until ¾ of the way up. Bake for 35-45 minutes or until a skewer inserted into the middle comes out clean. Cool completely and drizzle with dark chocolate before serving and top with crushed ginger biscuits and fresh raspberries before serving.