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Ginger and Chocolate Bundt Cake

Its Bonfire Night! and here is a take on a classic bonfire ginger cake: Ginger and chocolate budnt cake, this is a light and warming ginger flavoured cake marbled with a chocolately sponge. I have finished this off with some white icing and ginger icing drips as well as lots of crunchy sugar crystals!


4 medium eggs

100g caster sugar

100g muscovado sugar

200g unsalted butter, softened

200g self raising flour

40g cocoa powder

2 tsp ground ginger

1 tbsp candied ginger and syrup

1 tsp vanilla extract

2 tbsp milk

For the decoration:

200g icing sugar

1-5 tbsp cold water

1/2 tsp ground ginger

3-4 tbsp golden caster sugar

1tbsp sugar crystals (optional)

1/2 tsp vanilla extract


Preheat the oven to 180°C/fan 160°C/gas 4

Grease a 24cm bundt tin.

Using an electric whisk cream together the butter and sugars until light and fluffy. Next beat in the eggs one by one until fully incorporated.

Spoon half of this mixture into a separate bowl - this is to create the two different flavoured cake batters.

Into one bowl beat in the ground ginger and candied ginger in syrup.

Fold in 100g of the flour until a smooth batter has formed. This is the ginger cake batter.

In the other bowl beat in the vanilla extract.

Fold in the remaining 100g of flour and all the cocoa powder until a smooth batter has formed, then fold in the milk. This is the chocolate cake batter.

Spoon the ginger cake batter into the bundt tin and spread out evenly.

Then evenly spread the chocolate cake batter on top.

Using a knife swirl the two cake batters together to create the marble effect when baked.

Place in the oven to bake for 25-30 minutes until a skewer pierced into the cake comes out clean.

Remove from the oven and allow to cool in the tin.

Meanwhile prepare the icings.

Stir together the water and icing sugar adding it bit by bit until a thick dripping consistency icing has formed.

Split the icing between two bowls. Into one stir in the ground ginger to create a ginger icing and into the other stir in the vanilla extract to create white vanilla icing.

A little yellow and brown food colouring can be used for the ginger icing if needed.

Remove the cooled cake from the oven and drizzle first with the white vanilla icing, then drizzle with the ginger icing.

To finish sprinkle with golden caster sugar and sugar crystals.


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