Haigh's Chocolates Haigh's Chocolate Gingerbread Bundt Cake recipe

MODERATE 12-15 SERVES 30 MIN PREP 80 MIN COOKING

Not a fan of Christmas cake? This richly spiced and dense gingerbread cake is a delicious alternative, that can also be served warm as a pudding.

NOTE: For a successful result in turning your cake out, don't cut corners when preparing the bundt tin prior to baking and resting the cake in the tin after cooking, both are critical.

Ingredients

250g unsalted butter, diced
150g Haigh’s Dark Chocolate Pastilles
½ cup molasses
½ cup golden syrup
2 ¼ cups (300g) self-raising flour
250g dark brown sugar
2 tablespoons glace ginger, finely chopped
3 extra-large eggs, lightly beaten
¾ cup (180g) sour cream
¼ cup (60ml) ginger wine
Icing sugar, to dust + extra for dusting
¼ cup Dutch cocoa
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon mixed spice
Pinch salt

Method

Preheat oven to 160°C (140°C fan-forced).
To prepare the bundt tin, refrigerate for 15 minutes. Melt 50g butter and brush the inside of chilled tin until completely coated. Dust extra flour over butter coating, tapping to remove
excess flour.
Combine 200g butter, chocolate, molasses and golden syrup in a saucepan over very low heat, stirring occasionally until mixture has melted and is well combined. Remove from heat.
In a large mixing bowl combine dry ingredients stirring until well combined.
In a medium jug, combine wet ingredients, whisking to combine. Add 1/3 each of egg mixture and chocolate mixture to flour mixture, stirring to combine. Repeat process until all egg and chocolate mixtures have been combined. Pour batter into prepared tin.
Bake in preheated oven for 1 hour 20 minutes or until a skewer comes out of centre clean.
Remove tin from oven and allow cake to cool in tin for 30 minutes before turning onto a wire rack to cool completely. This step is critical for the cake to release from tin.
To serve, place cake on a serving platter and dust with icing sugar.