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Gingerbread & Spiced Milk Chocolate Ganache

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

Method

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

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

For the Ganache

  1. Bring the cream to the boil and add the spices, allowing them to infuse before passing through a sieve.
  2. Reheat the cream, then pour over the Silky Ghana Milk Chocolate and emulsify until smooth.
  3. Allow to cool to 28°C, then aerate.
  4. Cut a V into the top of the gingerbread and pipe in the spiced ganache.
  5. 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

£14.55
Makes 16 cakes
£0.91
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.
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