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Ginger Chocolate Cake

A delectable blend of cocoa and ginger creates a moist cake perfect for any occasion, topped with a light whipped cream layer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 pieces eggs
  • 3/4 cup caster sugar
  • 1/3 cup wheaten cornflour
  • 2/3 cup plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 2 tsp cocoa powder
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
For the Cream Layer
  • 300 ml thickened cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar mixture
For Dusting
  • wheaten cornflour

Method
 

Preparation
  1. Preheat oven to 180°C/160°C fan-forced.
  2. Grease two 22cm round cake pans and dust sides with wheaten cornflour.
  3. Beat eggs and caster sugar using an electric mixer for 8 to 10 minutes until thick and creamy.
  4. Sift together wheaten cornflour, plain flour, cream of tartar, bicarbonate of soda, cocoa powder, ground ginger, and ground cinnamon three times.
  5. Gently fold the sifted mixture into the egg mixture.
  6. Divide the combined mixture between the prepared pans.
Baking
  1. Bake for 18 to 20 minutes, or until the sponges spring back when touched.
  2. Turn the sponges out onto a wire rack to cool.
Cream Layer
  1. For the cream layer, beat together thickened cream, vanilla extract, and half of the icing sugar until soft peaks form.
  2. Place one sponge on a plate, spread with the cream mixture, then top with the second sponge.
  3. Dust with remaining icing sugar before serving.

Notes

Serve thin, deliberate slices. For a slightly spicier companion, consider serving with Chocolate Biscoff Cupcakes.