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Mocha, Chocolate & Ginger Cake
Prep Time
20 minutes Cook Time
1-1 1/4 hours Servings
23cm cake What You Need
1 Tbsp Gregg’s Red Ribbon Roast Instant Coffee Powder
1 cup hot water
2 cups flour
½ cup cocoa
1 tsp baking powder
1 ½ tsp baking soda
1 Tbsp Gregg's Ground Ginger
1 tsp Gregg’s Ground Mixed Spice
2 cups caster sugar
1 cup sour cream
2 eggs
½ cup vegetable oil
Chocolate Ganache:
200 g dark chocolate
½ cup cream
Make It
Tap or click steps to mark as complete
Recipe
- Preheat oven to 180°C (conventional bake). Grease and line the base of a 23cm cake tin.
- Dissolve Gregg’s Red Ribbon Roast Instant Coffee Powder in hot water and set aside to cool.
- Sift flour, cocoa, baking powder, baking soda, Gregg’s Ground Ginger and Gregg’s Ground Mixed Spice into a mixing bowl. Stir in sugar.
- Beat together sour cream, eggs, oil and cooled coffee. Pour into the dry ingredients. Beat for 2 minutes, or until mixture is smooth. Pour into prepared tin. The mixture will be runny.
- Bake for 1 – 1 ¼ hours. Leave in the tin to cool for 10 minutes before turning out onto a baking rack to cool completely. Once cold prepare the chocolate ganache and pour over the cake – swirling with a knife to decorate.
Chocolate Ganache:
- Chop chocolate into small pieces and place in a bowl. Heat cream until almost boiling. Pour over the chocolate. Stand until chocolate starts to melt. Stir until smooth and glossy. Do not over mix.
* Replace instant coffee and hot water with 1 cup strong espresso coffee if wished.