All Recipes

Mocha, chocolate & ginger cake

Prep

15-30 mins

Total

1 HR 35 MIN

Servings

10 Servings

Ingredients

1 tbsp

Gregg's red ribbon roast instant coffee powder

1 cup

Hot water

2 cups

Flour

1/2 cup

Cocoa

1 tsp

Baking powder

1 1/2 tsp

Baking soda

1 tbsp

Gregg's ground ginger

1 tsp

Gregg's ground mixed spice

2 cups

Caster sugar

1 cup

Sour cream

2 

Eggs

1/2 cup

Vegetable oil

200 g

Dark chocolate

1/2 cup

Cream

Instructions

Step 1

Preheat oven to 180°C (conventional bake). Grease and line the base of a 23cm cake tin.

Step 2

Dissolve Gregg's Red Ribbon Roast Instant Coffee Powder in hot water and set aside to cool.

Step 3

Sift flour, cocoa, baking powder, baking soda, Gregg's Ground Ginger and Gregg's Ground Mixed Spice into a mixing bowl. Stir in sugar.

Step 4

Beat together sour cream, eggs, oil and cooled coffee. Pour into the dry ingredients. Beat for 2 minutes, or until mixture is smooth. Pour into prepared tin. The mixture will be runny.

Step 5

Bake for 1 – 1¼ hours. Leave in the tin to cool for 10 minutes before turning out onto a baking rack to cool completely. Once cold prepare the chocolate ganache and pour over the cake – swirling with a knife to decorate.

Step 6

Chocolate Ganache: Chop chocolate into small pieces and place in a bowl. Heat cream until almost boiling. Pour over the chocolate. Stand until chocolate starts to melt. Stir until smooth and glossy. Do not over mix.

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