Dessert Recipes - Chocolate and Ginger Teacake
- Women`s Corner
- February 5, 2023
Make afternoon tea plans with this chocolate and ginger teacake. “Ginger, tea and dark chocolate are perfect partners for this rich teacake,” says Lucy Busuttil.
Ingredients:
- 5 chai teabags (or use black teabags)
- 3/4 cup (270g) golden syrup
- 1 1/2 tbs finely grated ginger
- 2 cups (300g) plain flour
- 2 tsp baking powder
- 1/2 cup (50g) Dutch-process cocoa powder
- 1 1/2 tbs ground ginger
- 3 tsp mixed spice
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- 3 eggs, lightly beaten
- 3/4 cup (180g) dark brown sugar
- 3/4 cup (180ml) sunflower oil
- 1/4 cup (55g) uncrystallised ginger, chopped
CREAM CHEESE FROSTING:
- 500g cream cheese
- 125g unsalted butter, softened
- 1 cup (120g) icing sugar mixture, sifted
- 2 tsp vanilla extract
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Method:
1. Preheat oven to 180°C. Grease base and sides of a 3cm-deep 30cm x 20cm pan and line it with baking paper.
2. Place teabags, golden syrup, fresh ginger and 1 cup (250ml) boiling water in a bowl, steep for 3 minutes, then remove teabags, squeezing out excess liquid.
3. Sift together flour, baking powder, cocoa, ground ginger and mixed spice into a bowl.
4. In a separate bowl, whisk eggs and sugar for 3 minutes or until sugar has dissolved and mixture has lightened. Whisk in oil until fully combined, followed by the tea mixture.
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5. Make a well in dry ingredients and mix in wet ingredients with a wooden spoon until just combined (don’t overmix). Pour batter into pan and smooth with a spatula. Bake for 35-40 minutes until cake springs back to a light touch. Cool in pan for 15 minutes, then turn out onto a rack to cool completely.
6. For frosting, beat all the ingredients together in a stand mixer fitted with the paddle attachment until smooth. Spread over cake and scatter with ginger.
This recipe is taken from https://www.delicious.com.au/recipes/
