Chocolate and Ginger Teacake

This chocolate and ginger teacake will help you plan your afternoon tea!

RatingDifficultyIntermediate
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Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For the batter:
 5 chai teabags (or use black teabags)
 3/4 cup (270g) golden syrup
 1 1/2 tbs finely grated ginger
 2 cups (300g) plain flour
 2 tsp baking powder
 1/2 cup (50g) Dutch-process cocoa powder
 1 1/2 tbs ground ginger
 3 tsp mixed spice
 3 eggs, lightly beaten
 3/4 cup (180g) dark brown sugar
 3/4 cup (180ml) sunflower oil
 1/4 cup (55g) uncrystallised ginger, chopped
For the cream cheese frosting:
 500g cream cheese
 125g unsalted butter, softened
 1 cup (120g) icing sugar mixture, sifted
 2 tsp vanilla extract
Instructions:
1

Preheat oven to 180°C. Grease the base and sides of a 3cm-deep 30cm x 20cm pan and line it with baking paper.

2

In a bowl, combine teabags, golden syrup, fresh ginger, and 1 cup (250 ml) of boiling water. Let the ingredients steep for 3 minutes while you squeeze off the extra liquid.

3

Sift together flour, baking powder, cocoa, ground ginger and mixed spice in a bowl.

4

In another bowl, whisk the eggs and sugar for 3 minutes, or until the mixture is lighter and the sugar has dissolved. Whisk in oil until fully combined, followed by the tea mixture.

5

Create a well in the dry ingredients and add the wet ingredients, blending with a wooden spoon only until incorporated (do not overmix). Fill the pan with batter, then smooth with a spatula. Bake the cake for 35 to 40 minutes, or until it springs back to the touch. After 15 minutes, remove from the pan and allow cool fully on a rack.

6

In a stand mixer with the paddle attachment, combine all the frosting ingredients and blend until smooth. Spread over cake and sprinkle with ginger.

Ingredients

For the batter:
 5 chai teabags (or use black teabags)
 3/4 cup (270g) golden syrup
 1 1/2 tbs finely grated ginger
 2 cups (300g) plain flour
 2 tsp baking powder
 1/2 cup (50g) Dutch-process cocoa powder
 1 1/2 tbs ground ginger
 3 tsp mixed spice
 3 eggs, lightly beaten
 3/4 cup (180g) dark brown sugar
 3/4 cup (180ml) sunflower oil
 1/4 cup (55g) uncrystallised ginger, chopped
For the cream cheese frosting:
 500g cream cheese
 125g unsalted butter, softened
 1 cup (120g) icing sugar mixture, sifted
 2 tsp vanilla extract

Directions

Instructions:
1

Preheat oven to 180°C. Grease the base and sides of a 3cm-deep 30cm x 20cm pan and line it with baking paper.

2

In a bowl, combine teabags, golden syrup, fresh ginger, and 1 cup (250 ml) of boiling water. Let the ingredients steep for 3 minutes while you squeeze off the extra liquid.

3

Sift together flour, baking powder, cocoa, ground ginger and mixed spice in a bowl.

4

In another bowl, whisk the eggs and sugar for 3 minutes, or until the mixture is lighter and the sugar has dissolved. Whisk in oil until fully combined, followed by the tea mixture.

5

Create a well in the dry ingredients and add the wet ingredients, blending with a wooden spoon only until incorporated (do not overmix). Fill the pan with batter, then smooth with a spatula. Bake the cake for 35 to 40 minutes, or until it springs back to the touch. After 15 minutes, remove from the pan and allow cool fully on a rack.

6

In a stand mixer with the paddle attachment, combine all the frosting ingredients and blend until smooth. Spread over cake and sprinkle with ginger.

Chocolate and Ginger Teacake
IngredientsDirections

Looking for more quick and easy dessert recipes? Check this out: Easy and Best Desserts Perfect For Everyday Treats

Chocolate and Ginger Teacake



source https://www.bestdesserts.co/chocolate-and-ginger-teacake/

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