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Chocolate gingerbread Bundt cake (Cake de chocolate y jengibre) Christmas recipes

At this point in  my life I realize that I would like to make more recipes but I know  Christmas is almost here :)
Anyway, I will do my best and I already have several recipes selected.
Here is the first recipe A bundt cake of chocolate and ginger with chocolate glaze. Delicious.
They ate  all it in the blink of an eye (but it always happens with the Christmas recipes)
See you soon.
 Merry Christmas to all :) :)


 I made the cake  leaves with marzipan.
 and the red garnish are little Christmas ornaments. But you can use others .(candies, marzipan or others)

I made in a  bundt cake pan but is possible make in a loaf pan too.

Adapted from: supergoldenbakes.com

Chocolate gingerbread Bundt Cake


150 g (5.3 oz ) dark chocolate chopped
130 g unsalted butter softened
150g (5.3 oz) light soft brown sugar
130  g self (5 oz)raising flour
60 g (2 oz) ground almonds 
4 eggs separated
2 tablespoon stem ginger syrup or jam
(or fresh ginger root  or ground ginger)
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
sprinkles or marzipan to decorate

For the glaze

100 grams (3.5 oz dark chocolate)
1 1/2 tablespoon unsalted butter
1 tablespoon stem ginger syrup or ground ginger


Preheat the oven to 180°c (350°F) Grease a 10 cup bundt or loaf tin and dust with flour.
Melt the chocolate over a pot of barely simmering water and set aside to cool.

Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.

Fit in the paddle attachment and beat the butter and sugar (no need to clean  the stand mixer bowl) until light and flutty.
Beat in the yolks one at a time .

Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorporated.
Fold in the flour, ground almonds, bicarbonate of soda ground ginger and spices.

Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining  egg whites.
Transfer to prepared tin and level. Tap the tin on the counter.
Bake for 40- 45 minutes until firm on top and coming away  from sides of the tin.
Cool in the tin for 15 minutes and carefully  turn  out onto a cooling rack.
To glaze
Melt the chocolate and butter over a pot of barely simmering water.  Add the ginger syrup or ground ginger. Stir until smooth.

Pour the chocolate glaze over the cooled cake and decorate with sprinkles or marzipan,

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Cake de chocolate y jengibre 

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