British Chocolate Ginger with White Chocolate Ganache

 
This moist ginger cake with chocolate notes is a crowd-pleaser and looks especially impressive when frosted.  In the winter, decorate the frosted cake with cranberries and pine sprigs.

 

 

The Cake 🎥

YOU WILL NEED

GINGER CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
⅓ cup milk (80g) 
¼ cup mild unsulphured molasses or honey (90g)
¼ cup peeled, finely grated ginger (30g)

STIR-IN

¼ cup chopped dark chocolate (1.5oz, 43g)
½ cup brewed black tea (120g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
  • Pour hot black tea over the chopped dark chocolate. Stir until well blended. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the milk, molasses, grated ginger and ginger cake mix, then mix on medium speed for one minute or until just combined.
  • Stir in the hot chocolate and mix until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
  • Cool in baking pans for 5-10 minutes before unmolding.

 

The Ganache 

YOU WILL NEED

INGREDIENTS

¾ cup heavy cream (180g)
1½ cups white chocolate baking bar, chopped (9oz, 255g)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon lemon extract

 

INSTRUCTIONS
  • Heat heavy cream and butter over low heat until simmering, but not boiling. Remove from heat and add the chopped white chocolate and extracts, then let stand for 3 minutes. Stir with a small whisk until well combined and smooth. Set aside to cool to room temperature.
  • Whip cooled ganache on medium-high speed for about 5 minutes, or until light and fluffy.
  • Use half of the whipped ganache to sandwich the cakes together, then top with the remaining ganache.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.