Method
1. Preheat the oven to 170°C (fan 150°C) / 340°F. Grease and line a 20cm round cake tin.2. Cream the butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
4. Sift in the flour, cocoa powder, and baking powder. Fold gently to combine.
5. Stir in the melted chocolate, chopped stem ginger, ginger syrup, and crystallised ginger. Add a splash of milk if the batter is too thick.
6. Pour into the prepared tin and smooth the top. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean.
7. Cool in the tin for 10 minutes, then transfer to a wire rack.
8. Drizzle with melted chocolate and sprinkle with extra crystallised ginger if desired.
Tip
This cake freezes beautifully. Wrap tightly and freeze for up to 3 months. Defrost at room temperature and add toppings after thawing.Ingredients
• 175g unsalted butter, softened
• 175g dark brown sugar
• 3 large eggs
• 150g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 100g dark chocolate, melted
• 2 balls Opies Stem Ginger, finely chopped
• 2 tbsp syrup from the stem ginger jar
• 50g Opies Crystallised Ginger, chopped
• 2 tbsp milk (optional, for consistency)
Optional Topping:
• 100g dark chocolate, melted
• Extra Opies Crystallised Ginger, chopped, for garnish
