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Ginger swirl cake with white and dark chocolate marbled glaze
Serves 8-10 Cakes, Bread and Pastries
Ingredients
- 235g unsalted butter
- 2tsp plain flour
- 200g muscovado sugar
- 50g black treacle
- 150g golden syrup
- 100g egg (approx. 2 medium eggs), lightly beaten before weighing
- 300ml whole milk
- 220g stem ginger slices in syrup, cut into matchsticks, plus 50ml syrup from the jar
- 365g self-raising flour
- 1tsp sea salt
- 3tsp ground ginger
- 1/2tsp ground cinnamon
- 1/2tsp bicarbonate of soda
For the chocolate glaze
- 800g good-quality white chocolate
- 150g good-quality dark chocolate
- 100ml grapeseed oil
Method
Preheat the oven to 180C/ 160C F/Gas 4. Melt 15g of the butter in a small pan over a low heat. Brush the melted butter over the inside of a 22cm diameter x 10cm deep bundt tin. Add the flour and rotate the tin until the inside is coated and tap out any excess flour, then set aside.
In a clean pan over a medium heat, combine the remaining butter, the sugar, treacle and golden syrup, stirring until the ingredients have melted and combined. Transfer the mixtureto a bowl and leave to cool slightly at room temperature.
Add the beaten eggs and milk and whisk to combine. Add the finger matchsticks, ginger syrup, self-raising flour, salt, ginger, cinnamon and bicarbonate of soda and gently fold them through.
Pour the cake batter into the prepared tin and bake for 40–45 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to sit at room temperature for 10 minutes before removing from the tin, then transfer to a wire rack to cool completely. Once cool, wrap the cake in clingfilm and place in the fridge for 3 hours or overnight.
To make the glaze, temper the white chocolate by putting it in a microwave-safe plastic bowl and heating it in the microwave on high in 30-second increments, stirring in between.
Once you have 50 per cent solids and 50 per cent liquid, stir vigorously until the solids have completely melted. If you have some resistant pieces, you can gently heat the chocolate with a hair dryer, while stirring, until melted.
Repeat the tempering process with the dark chocolate in a separate bowl.
Add 80ml of the grapeseed oil to the white chocolate and the remaining grapeseed oil to the dark chocolate, mixing to combine. Transfer the chocolate mixtures to a jug, alternating the white and dark to create layers.
Put the chilled cake on a wire rack over a tray with sides and pour the glaze over the cake, covering the cake as quickly as possible so the glaze sets as one piece where it overlaps. Using a sharp knife, trim the glaze from around the base of the cake before the chocolate becomes too firm.
Transfer to a serving plate and put back in the fridge for 2 hours before serving.
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