NOTE: If you do not wish to prepare the ginger for the cake, simply use store bought stem ginger in syrup.
225 g fresh ginger
700 ml water
300 g caster sugar
15 g unsalted butter (A)
½ tbs plain flour
220 g unsalted butter, softened (B)
200 g muscovado sugar
50 g black treacle
150 g golden syrup
2 eggs, lightly beaten
300 ml full cream milk
ginger slices, above (or 220 g store bought stem ginger, slices only)
50 ml ginger syrup, above (or 50 ml syrup from store bought stem ginger)
365 g self-raising flour
1 tsp sea salt
3 tsp ground ginger
½ tsp ground cinnamon
½ tsp bicarbonate of soda
800 g good quality white chocolate 28%
300 g good quality dark couverture chocolate 54%
80 ml grapeseed oil (A)
40 ml grapeseed oil (B)
- Peel the ginger before thinly slicing to approximately 3mm in thickness.
- Place the water and ginger into a medium saucepan and simmer with the lid on for approximately 2 ½ hours, until the ginger is tender.
- Strain the ginger over a bowl and reserve the liquid.
- In a saucepan, add 300 ml of the ginger infused water. If too much of the liquid evaporated during the simmering process, make up the difference by adding more water.
- Add the sugar to the saucepan and bring to the boil, until the sugar has completely dissolved.
- Add in the ginger and simmer for 5 minutes.
- Remove from the heat and allow to cool at room temperature.
- Once cool, place the ginger and syrup in a sealed container and store in the refrigerator until required.
- Heat the oven to 160˚C, fan forced.
- Melt the butter (A) in a small saucepan. Brush the melted butter over the inside surfaces of a bundt tin, 220mm in diameter and 100mm in depth. Add the plain flour and rotate the tin until the inside surfaces are coated with flour. Tap out any excess flour and set aside until required.
- In a clean saucepan over medium heat, place the butter (B), sugar, treacle and golden syrup. Stir until the ingredients have melted and combined. Transfer the mixture to a bowl and allow to cool slightly at room temperature.
- Add in the beaten eggs and milk, whisk to combine.
- Gently fold through the ginger slices, ginger syrup, self-raising flour, salt, ground ginger, ground cinnamon and bicarbonate of soda.
- Pour the cake batter into the prepared bundt tin and bake in the pre-heated oven for 40-45 minutes. The cake will be ready when a skewer is inserted and comes out clean.
- Allow to sit at room temperature for 10 minutes before removing from the tin. Place the cake on a cooling rack and allow to cool completely.
- Once cool, wrap the cake with plastic wrap and place in the refrigerator for 3 hours, or overnight.
- Place the white and dark chocolate into separate saucepans. Place the saucepans onto an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid.
- Transfer the chocolate into 2 separate heat-proof plastic bowls and stir vigorously until the solids have completely melted.
- Add the grapeseed oil (A) to the white chocolate and grapeseed oil (B) to the dark chocolate, mix to combine.
- Transfer the chocolate mixtures into a jug, alternating the white and dark to create layers.
- Place the chilled cake onto a cooling rack over a tray with sides and pour the glaze over the cake.
- Using a sharp knife, trim around the base of the cake before the chocolate becomes too firm.
- Transfer the cake to a serving plate and place in the refrigerator for 2 hours before serving.