Sugared Chocolate & Ginger Sponge Cake

This Sugared Chocolate & Ginger Sponge Cake is where rich cocoa meets a warming kick of ginger. It’s soft, fragrant, and just sweet enough. Perfect for winter afternoons or a festive dessert table.

Ingredients

For the Sponge:

• 175 g unsalted butter, softened
• 175 g light soft brown sugar
• 3 large free-range eggs
• 150 g self-raising flour
• 25 g cocoa powder
• 1 tsp ground ginger
• 50 g finely chopped crystallised (or stem) ginger
• 1 tsp baking powder
• 2 tbsp milk (to loosen if needed)

For the Icing/Filling:

• 100 g dark chocolate (70% cocoa solids), chopped
• 50 g unsalted butter
• 2 tbsp stem-ginger syrup (from the jar)
• 100 g icing sugar, sifted

For the Topping:

• 2 tbsp golden caster sugar
• A few extra pieces of crystallised ginger, chopped
• Optional: a light dusting of icing sugar

Method

Preparation

1. Preheat the oven to 180 °C (160 °C fan) / Gas 4.
2. Grease and line two 20 cm sandwich tins with baking paper.

Making the Sponge

1. Beat together the butter and sugar until pale and creamy.
2. Add the eggs one at a time, beating well after each.
3. Sift in the flour, cocoa powder, baking powder, and ground ginger. Fold gently.
4. Stir in the chopped crystallised ginger. Add milk if the mixture feels stiff.

Baking

1. Divide the batter between the tins, level the tops.
2. Bake for 20–25 minutes, until risen and springy to touch.
3. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.

Making the Icing

1. Melt chocolate and butter together gently (in a heatproof bowl over simmering water or in short bursts in the microwave).
2. Remove from heat; stir in the ginger syrup and sifted icing sugar until smooth.
3. Allow to cool until thick enough to spread.

Assembling

1. Spread half the icing between the two sponges; use the rest on top.
2. While the icing is still soft, sprinkle with golden caster sugar and chopped crystallised ginger to create a sparkling “sugared” finish.

Serving

1. Leave to set for 20–30 minutes before slicing.
2. Enjoy with a cup of tea or coffee!

Photo by Henry Be