Wednesday, 15 June 2011

Chocolate ginger marble cake

This was a basic 8oz/225g sponge mix: 4 large eggs, 225g each of butter, light brown sugar and SR flour; begin by creaming the butter and sugar really well, then add the eggs (beating after each) and finally the flour.

Divide the mixture in two, and add:
  • 1-2 tsp ground ginger, and a handful of crystallised ginger, chopped
  • 3-4 tbsp good cocoa (Green & Black's for me) and a handful of dark chocolate chips
Dollop into a tin (I used my 9" square silicone pan), swirl together and level off, indenting the middle a bit. Bake for 55 mins at 170°C (fan oven) or until done according to the skewer test.

Photos and taste verdict to follow!

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