Baking

Ginger cake with honey cream and chocolate

GINGER CAKE WITH HONEY CREAM AND CHOCOLATE
10
1H

Ingredients

Honey cream

Method

1.Grease a 23cm square slab pan. Preheat oven to 160°C.
2.Combine all cake ingredients in large bowl, beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for about 3 minutes or until mixture is changed in colour and smooth.
3.Pour mixture into prepared pan, bake for about 1 hour. Stand 5 minutes before turning on to wire rack to cool; do not allow to set.
4.To make honey cream, combine water, sugar and honey in a saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, remove from heat. Cool to room temperature, allow to become completely cold. Beat butter in small bowl with electric mixer until white and fluffy. Gradually add syrup, beating well after each addition.
5.Spread cold cake with honey cream, drizzle with melted chocolate.

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