• Great Kiwi Bake Off
  • Desserts
  • Fresh Milk
  • Baking
  • Butter

Brooke's Ginger Chocolate Cake

  • Great Kiwi Bake Off
  • Desserts
  • Fresh Milk
  • Baking
  • Butter
Brooke's Lemon Drizzle Cake
Brooke's Ginger Chocolate Cake with Miso Caramel and Caramelised White Chocolate

Ginger Chocolate Cake
Miso Caramel & Caramelised White Chocolate
White Chocolate Ginger Buttercream
Cake Method
  1. Line 2 x 8inch tins.
  2. Mix flour, sugar, cocoa, ginger and baking soda in the cake mixer.
  3. Add butter and mix until it has a breadcrumb consistency.
  4. Mix coffee, water, eggs, oil, vanilla, and milk in a separate bowl.
  5. Add into dry ingredients in thirds and mix until smooth.
  6. Pour evenly into 2 x 8inch tins.
  7. Once in tins add 25g and crystalised ginger into each batter.
  8. Bake for 40-50mins until cooked.
  9. Cool in tins for 10mins before removing onto a wire rack.
Caramelised White Chocolate Method (to be used with the caramel and for topping)
  1. Break the chocolate into small pieces.
  2. Bake for 8-10 mins at 180 degrees in the oven until golden.
  3. Set aside to cool.
Miso Caramel Centre with Caramelised White Chocolate
  1. Melt the sugar on pan on a medium to low heat. Shake pan every few minutes or so to heat the sugar evenly. BUT DO NOT STIR.
  2. Once the sugar has melted and amber brown remove it from the heat.
  3. Add the Cream while whisking. Once melted, immediately whisk in the butter.
  4. Add the miso - Whisk in the miso until combined. Allow the caramel to cool slightly before pouring onto tray.
  5. Mix through caramelised white chocolate once cool.
White Chocolate Ginger Buttercream
  1. Mix butter on high until pale and fluffy.
  2. Add icing sugar, ginger, cream and mix on low until combined.
  3. Once combined gradually add in white chocolate as needed, start with a small amount and add more gradually).
  4. Mix the buttercream on high for at least 10mins to get mix and smooth.
  1. Top with the leftover caramelised white chocolate and some crystalised ginger dipped in dark chocolate.
To assemble
  1. Add the first layer of the cake.
  2. Spread with buttercream and create a well in the centre.
  3. Fill well with caramel and bits of caramelised white chocolate.
  4. Add the second layer of cake on top.
  5. Ice cake with the remaining buttercream using an offset spatula and a ribbed cake comb if you want the ruffle effect. If you don't have a ribbed cake combo you can make the lines using the back of a spoon and running it around the cake to make the lines.
  6. Finish the crystalised ginger coated in dark chocolate, crumbled caramelised white chocolate and more caramel.