From 11 October until Christmas, we’re dispatching parcels on Sundays: order over the weekend and your ingredients will arrive on Monday!

Order up to 3pm Mon - Fri for Next Working Day Delivery

Free Weekday Delivery on Orders Over £150

No Minimum Order

Gingerbread Cake with Spiced Ganache Recipe

Ingredients

200g Margarine or Softened Butter
200g Brown Sugar
200g Black Treacle
285ml Milk
10g Bicarbonate of Soda
2 Whole Eggs
300g Self-Raising Flour
30g Powdered Ginger
5g Cinnamon Powder
30g Crystallised Ginger Chips
400g KerryMaid Whipping Cream Alternative
1 Cinnamon Stick
1 Clove
Pinch of Ground Nutmeg
400g Callebaut Silky Ghana Milk Chocolate
50g Candied Ginger Cubes

This sweetly spiced and decadently chocolatey sponge cake recipe comes from Callebaut chef Beverley Dunkley. Pairing warming spices with a rich milk chocolate ganache creates an indulgent, autumnal experience that would pair perfectly with a cup of tea or coffee.

Make 16 miniature loaf cakes, or one big delicious cake - the choice is yours.

How to Make Gingerbread & Spiced Milk Chocolate Ganache:

For the Cake

Place the sugar, butter or margarine, and treacle into a saucepan and warm until the sugar dissolves.
Warm the milk and add the bicarbonate of soda, combine well, then beat in the eggs.
Sieve the dry ingredients together and fold through the wet mixture.
Fold in the crystallised ginger chips.
Pipe into moulds and bake at 150°C until the cake springs back when gently pressed.

For the Ganache

Bring the cream to the boil and add the spices, allowing them to infuse before passing through a sieve.
Reheat the cream, then pour over the Silky Ghana Milk Chocolate and emulsify until smooth.
Allow to cool to 28°C, then aerate.
Cut a V into the top of the gingerbread and pipe in the spiced ganache.
Decorate with Ginger mini cubes and serve.

Enjoyed this recipe? Save your dried spices and use Spice Drops instead. Highly potent with a long 3-year shelf life, these concentrated flavours are ideal for both chocolatiers and bakers. A few drops of Pumpkin Spices would give your ganache all the autumnal warmth it needs.

Approximate costs

£14.21

Makes 16 cakes

£0.89

Per cake

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe