Ginger Lemon & Chocolate Cake

Ginger Lemon & Chocolate Cake
Meant to share this earlier but better late than never, right?

A special cake I made for a special friend of mine for her birthday last month. Someone who loves ginger and chocolate deserves to get the flavours in their own layers!

Acidity of fresh lemons compliments the ginger and gives some lightness to the otherwise rich cake. I loved using the green m&m’s on top and played with the idea of hint of mint and lemon finding each other in a bite.

As a baking enthusiast I am extra happy to have foodie friends, they give me endless inspiration and as Julia Child once said; “people who love to eat are always the best people”.

Ginger Lemon & Chocolate Cake

Ginger Lemon and Chocolate Cake
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Small layer cake consisting of ginger cake and chocolate cake covered in lemon cream cheese frosting and dark chocolate ganache, topped with dark chocolate mint m&m's.
Servings Prep Time
5people 50minutes
Cook Time Passive Time
1.2hours 1hour
Servings Prep Time
5people 50minutes
Cook Time Passive Time
1.2hours 1hour
Ginger Lemon and Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Small layer cake consisting of ginger cake and chocolate cake covered in lemon cream cheese frosting and dark chocolate ganache, topped with dark chocolate mint m&m's.
Servings Prep Time
5people 50minutes
Cook Time Passive Time
1.2hours 1hour
Servings Prep Time
5people 50minutes
Cook Time Passive Time
1.2hours 1hour
Ingredients
  • Ginger Cake
  • 50 grams unsalted butter
  • 70 grams sugar
  • 2 eggs
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons ginger stem grated
  • 1 1/2 tablespoon maple syrup
  • 150 gram plain flour
  • 1/2 teaspoon baking powder
  • Lemon Cream Cheese Frosting
  • 200 grams Philadelphia cream cheese softened
  • 250 grams powdered sugar
  • 20 grams unsalted butter
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon peel grated
  • Chocolate Cake
  • 100 grams dark chocolate melted
  • 80 grams unsalted butter
  • 150 grams dark brown sugar
  • 3 eggs seperated
  • 160 grams plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 200 milililiters milk
  • 1 teaspoon vanilla extract
  • Chocolate Ganache
  • 200 grams dark chocolate 60 percent cacao
  • 180 mililiters cream
Servings: people
Units:
Instructions
Ginger Cake
  1. Preheat oven to 175°C and lightly grease and flour a 15 x 8 cm cake tin.
  2. In a mixing bowl beat butter and sugar until pale and fluffy, add eggs one at time.
  3. Grate ginger root and add to the mixture, continuing beating.
  4. In separate mixing bowl combine flour, ground ginger, cinnamon and baking powder.
  5. Combine the two mixtures, mixing just until incorporated. Pour into cake tin and bake in preheated oven for about 30 minutes, until a toothpick inserted in the middle comes out clean.
  6. Let the cake cool on wire rack.
Chocolate Cake
  1. Preheat oven to 175°C and lightly grease a 15 x 8 cm cake tin, dust with cocoa powder.
  2. Melt the chocolate.
  3. Place sugar and butter in a mixing bowl and start mixing gradually increasing speed to medium high.
  4. Add egg yolks and melted chocolate and continue beating.
  5. In a separate mixing bowl combine flour, baking powder, baking soda and salt, then add to the chocolate mixture in two steps.
  6. Add milk and vanilla and continue mixing for 2 minutes.
  7. In a clean bowl whisk egg whites until soft peaks form, then gently fold the foam into the cake batter.
  8. Pour into cake tin and bake in preheated oven for about 40 minutes, until a toothpick inserted in middle comes out clean. Leave to cool over a wire rack.
Lemon Cream Cheese Frosting
  1. Place cream cheese, butter, 1/3 of powdered sugar, lemon juice and lemon peel in a mixing bowl and start beating gradually increasing the speed to medium high and continue beating for 2 minutes.
  2. Add the remaining powdered sugar and mix until fully incorporated and smooth.
Dark Chocolate Ganache
  1. Put the chocolate cubes into a bowl.
  2. Place cream in a small sauce pan and bring to boil.
  3. Pour the hot cream over the chocolate and leave for a minute, then mix until the chocolate has melted and fully incorporated.
Assembling the cake
  1. Using a cake leveller or a knife cut the ginger cake into two layers and place few spoonfuls of frosting on top and spread.
  2. Place the second layer on top and cover in frosting.
  3. Cut the chocolate cake into two layers, place one on top of the ginger cake, fill with chocolate ganache. Place second part on top, cover with remaining frosting and top with ganache, letting it drip from the sides.
  4. Add candies or sugar sprinkles on top and serve.

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