Choco Ginger Cake
This is for a small 16 cm square cake tin with a loose bottom cake:
100 g self-raising flour
140 g brown sugar
35 g cocoa powder
1 teasp baking powder
1 teasp cinnamon
1 teasp ginger powder
bit of salt
35 ml cooking oil
2 small eggs
100 ml creme fraiche
2 table sp apple sauce
2 table sp chopped baking ginger
2 table sp chocolate chips
topping:
100 gr Mon Chou or cream cheese
50 gr butter
150 g powdered sugar
50 ml maple syrup
1 tsp vanilla extract
Method:
Prepare the cake tin with a bit of margarine and line it with baking parchment. Then combine flour, sugar, cocoa, baking powder, cinnamon, ginger powder, and salt together in a bowl; use fingers or a fork to powder any lumps in the sugar.
Put the oil and the eggs in another bowl, whisk the eggs a little, then stir in creme fraiche and apple sauce. When this has an even consistency, pour it carefully onto the dry ingredients. Stir with a fork. When done, work the chopped ginger and chocolate chips into the mixture. Pour the batter into the prepared tin.
Bake in a pre-heated oven, 175°C, for about 40 to 45 minutes. Leave to cool for 20 minutes, then remove the cake from its tin and leave it (preferably overnight) to cool completely. The cake has a sticky crumbly texture.
This frosting adds a terrific *fresh* flavour to the overall sweet-and-spicy taste of the cake. I have used this often on carrot cake. The maple syrup is there as a variation on a much used theme, and to have a soft toffee-color contrast with the white chocolate curls on top – but without maple syrup it’s probably just as good.
Melt butter and cream cheese in a saucepan. When the cream cheese is soft, but not yet combined with the butter, add the sugar and stir it with a metal spoon to a soft creamy-white consistency without lumps. Add the maple syrup (which is optional) and the vanilla extract. And although this mixture smells really inviting, do not taste it at this stage, as the sugar-fat combination will probably be very hot. This is me speaking from experience!
Leave to cool for about 10 minutes or until it is still a spreadable paste but not too thin and hot to work with. Use a knife to spread the glaze on top and sides of the cake. As you can see, I cut the cake in two layers (before glazing, of course) and put some frosting in between as well. When still sticky, but cold enough to not melt the chocolate, add the curls for decoration. Leave to cool and set.
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