Quick ginger cake

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Today I want to share a recipe that will fill your homes with Christmas aroma! This time we'll prepare a very simple ginger cake, covered with a quick yet delicious chocolate glaze.


The cake comes out incredibly aromatic, soft and nicely moist. Each bite is filled with Christmas flavour, simple chocolate glaze pairs perfectly with light cocoa notes, and crunchy walnuts bring nice contrast to the structure. 15 minutes of work that will fill your home with festive cheer.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for an 18 x 28 cm baking tin)

Cake

  • 280 g (~2 cups) all-purpose flour
  • 40 g dark cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 2 heaped tbsp gingerbread spice (I'm using a homemade mix: 2 tsp each of cinnamon, ginger, cloves, allspice and nutmeg)
  • 200 g (~1 cup) fine white sugar
  • 250 g kefir
  • 2 large eggs
  • 125 g vegetable oil
  • 100 g lightly sour jam
  • 60 g (~2-3 tbsp) fluid honey
Glaze and decoration
  • 150 g dark chocolate (72%)
  • 150 g whipping cream
  • Walnuts, almond flakes or candied orange peel

Method

  1. Prepare 280 g all purpose flour, 40 g dark cocoa, 2 tsp each of cinnamon, dry ginger, allspice, cloves and nutmeg. Add 1.5 tsp baking powder and 1.5 tsp baking soda. Sift the dry ingredients through a fine sieve to remove all lumps. Finally, add 200 g fine white sugar and mix everything with a whisk, until evenly distributed.
  2. Add 250 g kefir, 125 g vegetable oil, 2 large eggs, 100 g lightly sour jam and 2-3 tbsp fluid honey to the dry ingredients. All ingredients should be at room temperature, so remember to take eggs and kefir out of a fridge at least one hour ahead. Stir the batter with a fork, only until you can no longer see raw flour. It's also worth scraping down the sides of the bowl with a silicone spatula.  
  3. Pour the batter into a baking tin, 18 x 28 cm. Line the bottom of the baking tin first with baking paper, but leave the sides dry. It will help the cake to raise and not deflate as it is cooling down. Spread the batter equally across the surface of the baking tin and even out the top.
  4. Bake the cake in an oven preheated to 180 deg C, no fan, for 40-45 minutes, until a skewer inserted into the thickest part of the cake comes out clean. If the top of your cake bakes too quickly, feel free to cover it with a piece of baking paper. Take ready cake out of the oven and set it aside in the tin to cool completely. One or two hours should be enough.
  5. Once the cake has cooled down, prepare chocolate glaze. Put 150 g dark chocolate (72%) into a small bowl and add 150 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until smooth chocolate glaze forms. It should not take more than about a minute. Once you've got smooth chocolate glaze pour in on top of the cake and spread it in a thick layer across the top and sides. Decorate the cake with almond flakes and roughly chopped walnuts. Set the cake aside for about one hour for the glaze to set.
  6. Enjoy!

Approximate nutritional value 

100 g 

  • 391 kcal
  • Carbs: 42 g 
  • Fat: 21 g
  • Protein: 6 g
  • Fibre: 2 g

1 slice (recipe makes 15 slices)

  • 352 kcal
  • Carbs: 38 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 2 g

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