Mocha, chocolate & ginger cake

Instructions

1. Step 1

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

2. Step 2

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

3. 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.

4. 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.

5. 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.

6. 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.