• 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


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.

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