A devilishly dark and sticky cake, made all the better with a considerable amount of crystallised ginger for a bit of fiery kick. It’s even better the day after baking, if you can hold off eating it all at once!
I love ginger. It’s one of those things that appear on our shopping list each week without fail. We cook a lot of asian inspired food, and it’s a quick and guaranteed way of packing a punch quickly. However, despite having it around, I’d never really thought before about using it as a baking ingredient. Having researched ways to use ginger, I found a recipe for a caramel and ginger cake. It sounded too good not to try, and despite being a little bit dubious, I’m so glad I did! It was just delicious.
This cake is simple to make, with an amazing quick caramel sauce used as both an ingredient in the sponge and a topping. I will definitely be using this caramel sauce again! It gave the sponge a real depth of flavour that can be hard to achieve in quite a plainly flavoured sponge, and the extra wet ingredients kept the it perfectly moist. Then the ginger – crystallised ginger in this case – is roughly chopped and just folded into the cake batter. It is the ginger flavour that benefits from being left an extra day. It wasn’t necessarily stronger, just more consistent across the cake, and the ginger chunks in the sponge had almost melted away.
Although you could definitely tell this was no diet cake, it’s a treat I can’t wait to have again. For a simple recipe, it packs quite the flavour-filled punch!
Dark and moist chocolate sponge topped with a wickedly moreish salted caramel buttercream, these cupcakes are delicious. Decorated with autumnal leaves and pumpkins, they would make a wonderful special occasion treat.
I tend to make a version of these decorated cupcakes every year. As we established last week, I love autumn, and so I don’t think there’s a better excuse to go all out. I don’t make decorated cupcakes very often; decorations made of sugar paste may look delightful but are pure sugar and E numbers at the end of the day – not something we should make a habit of eating! But still, sugar lecture over, decorated cakes are perfect for celebrating a special occasion and can take a plain cake to a magical place.
However, these are not the slightest bit plain to begin with. A light, moist, chocolatey sponge – adapted into cupcakes from my favourite cake recipe – and topped with the most amazing caramel buttercream, they are delightful all on their own. The buttercream is, I think, particularly special. You’d think a caramel buttercream would be hard to make, but it is simply made with soft brown sugar! The, deep, caramel flavours are really brought out in the buttercream, and a small pinch of salt takes it to the next level. The soft brown sugar also gives the buttercream a gentle crunch, which contrasts beautifully to the soft sponge – I can’t wait to try this buttercream with other cakes!
So… so far, we have a moist, chocolatey sponge and the most amazing caramel buttercream. Both very simple, right? Well, the decorations are no exception to this simple trend! They may look complicated, but I promise they really aren’t and do look very effective. I’ve put some step by step instructions below, and I really would encourage you to give it a try. The secret is all in the leaf cutters you can buy for a few pounds on Amazon!
Sugarpaste is something I’m keen to learn and develop – so I had some fun creating the autumnal scene below. Some poor teenager has been dragged down to the family allotment to help pull up the pumpkins… he’s still got quite a few to go and does not look impressed!
Filed under cakes, Chocolate