Makes 2 x 500g cakes. If you’re making this for Mother’s Day, don’t forget to top it off with a decorative touch or two and add a dash of love to the recipe.
- 100g Saunders Dark Chocolate
- 2 nuggets of stem ginger in syrup
- 100g Plain Flour
- 40g Fairtrade Cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 25g Ground Almonds
- pinch of salt
- 125g Soured cream
- 75ml Sunflower oil
- 2 large Low Sizergh Barn Free Range Eggs
- 150g Fairtrade Soft Brown Sugar
- 50ml Boiling waterFor the chocolate ganache
- 200g Saunders dark chocolate
- 75g Winter Tarn unsalted Butter
- 2 tablespoons double cream
If you prefer you could swap the stem ginger for candied peel or chocolate chips.
1. Pre heat the oven tp 180oc/350of/Gas Mark 4.
2. Butter and line the ends of 2 x 500g loaf tins with a strip of baking parchment.
3. Melt the chocolate. Stir until smooth and set aside. Finely chop the ginger.
4. Sift together the flour, cocoa, baking powder, bicarbonate of soda, ground almonds and salt. Mix together the soured cream and sunflower oil.
5. Beat the eggs and sugar until they are pale and thick. Stir in the melted chocolate and chopped ginger.
6. Add the dry ingredients and then the oil and soured cream, fold in until smooth. Whisk in the boiling water and divide the mixture into the two tins.
7. Bake on the middle shelf of the pre heated oven for 35 minutes or until a skewer inserted into the middle of the cakes comes out clear.
8. For the ganache, melt together the chocolate, butter and cream. Stir until smooth and combined. Set aside to cool and thicken slightly.
9. Using a palette knife spread the ganache over the top of each cake and leave to cool before decorating with chopped nuts and stem ginger.
Recipe taken from ‘Gifts from the Kitchen’ Annie Rigg, available in the Shippon