bohemianwanderer – This ginger beer chocolate cake combines rich cocoa flavor with the subtle fizz of ginger beer for a moist, tender crumb. The recipe makes 16 squares and requires about 10 minutes of prep and 1 hour 25 minutes of baking time. Start by greasing and lining a 20cm cake tin with baking paper. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. In a large saucepan, combine 250ml ginger beer with 250g unsalted butter sliced into pieces. Warm over medium heat, stirring gently until the butter melts.
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Remove the pan from the heat. Sift in 60g Dutch-processed cocoa powder and 250g caster sugar. Whisk the mixture thoroughly, then let it cool for five minutes. Meanwhile, whisk 130g soured cream, 2 eggs, and 1 tablespoon vanilla extract in a jug. Pour the wet ingredients into the ginger beer mixture and whisk gently to combine. Next, sift 270g plain flour, ½ teaspoon fine sea salt, and 2 teaspoons bicarbonate of soda into the batter. Whisk carefully until smooth and fully combined.
Pour the batter into the prepared tin, smoothing the surface evenly. Bake for approximately 55 minutes, or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely. This cake’s unique use of ginger beer adds a subtle spice and helps create a light texture. The combination of butter and soured cream ensures richness while keeping the cake moist and tender.
Making Cream Cheese Icing and Serving Suggestions
While the cake cools, prepare the cream cheese icing. Place 250g cream cheese at room temperature into an electric mixer bowl fitted with a paddle attachment. Beat on medium-low speed until smooth. Reduce the mixer speed to low. Gradually add 100g sifted icing sugar and beat for about 30 seconds until fully incorporated. Pour in 100ml double cream and 50ml ginger beer. Increase the speed to medium and beat for one to two minutes until the icing becomes thick and smooth. Chill the icing in the refrigerator until you are ready to use it. Once the cake has cooled, spread the cream cheese icing thickly over the surface using a spatula. To finish, scatter flaked chocolate on top for added texture and decoration.
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This cake is best enjoyed on the same day once iced. If you want to store it without icing, it will keep well for about two days at room temperature. The moist texture and unique flavors make this cake perfect for gatherings or a special treat. By combining classic baking techniques with innovative ingredients like ginger beer, this recipe offers a fresh twist on chocolate cake. Whether for a party or afternoon tea, it delivers impressive taste and presentation.
