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Serves
US | Metric
Ingredients
Cake
  • 4 Large Eggs
  • 100 g caster sugar
  • 125 g light brown sugar
  • 1 tsp vanilla bean paste
  • 220 ml vegetable oil
  • 20 g butter
  • 200 g self raising flour
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 3 tbsps natural yoghurt
  • ½ tsp salt
Buttercream
  • 250 g unsalted butter
  • 500 g icing sugar
  • 200 g caramel sauce
  • 2 tsps ground ginger
  • 1 tsp ground cinammon
  • ½ tsp ground cloves
  • 2 tbsps whole milk
Topping
  • 200 g Good Quality Chocolate
  • 125 ml whipping cream
  • ¼ tsp salt
  • 50 g chocolate chips
  • 50 g fudge pieces
Chocolate Cake with Gingerbread Buttercream Chocolate Cake with Gingerbread Buttercream
Chocolate Cake with Gingerbread Buttercream
Topped with Chocolate Ganache

Great as a celebration cake or just a nice bake for sharing with family, there's a few shortcuts to keep things more straight forward.

Prep 1 hour
Total 3 hours

1.   Line 2 x 20cm tins with greaseproof paper and grease them too, preheat oven 180c.

 

2.   For the Cake whisk Eggs, Sugar and vanilla until light and fluffy. In a separate bowl mix

the remaining ingredients well then combine into the egg/sugar mix fold in

thoroughly then divide between the two tins.

 

3.   Bake for around 30 mins or until a knife comes away clean from sliding into the middle of the cake.

 

4.   Allow to complete cool before slicing through the middle of both so you have 4 pieces.

 

5.   For the buttercream mix the spices into the caramel sauce.. mix the butter, icing sugar

and spiced caramel loosen with milk so it’s easily spreadable.

 

6.   For the chocolate fudge topping melt the chocolate in glass bowl slowly over simmering water then

remove from heat and mix in the cream this will thicken as it cools but keep

stirring it.

 

7.   Assemble as per my picture and enjoy!

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Chocolate Cake with Gingerbread Buttercream
Topped with Chocolate Ganache

Great as a celebration cake or just a nice bake for sharing with family, there's a few shortcuts to keep things more straight forward.

favorite
print
rate
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Cake
  • 4 Large Eggs
  • 100 g caster sugar
  • 125 g light brown sugar
  • 1 tsp vanilla bean paste
  • 220 ml vegetable oil
  • 20 g butter
  • 200 g self raising flour
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 3 tbsps natural yoghurt
  • ½ tsp salt
Buttercream
  • 250 g unsalted butter
  • 500 g icing sugar
  • 200 g caramel sauce
  • 2 tsps ground ginger
  • 1 tsp ground cinammon
  • ½ tsp ground cloves
  • 2 tbsps whole milk
Topping
  • 200 g Good Quality Chocolate
  • 125 ml whipping cream
  • ¼ tsp salt
  • 50 g chocolate chips
  • 50 g fudge pieces

1.   Line 2 x 20cm tins with greaseproof paper and grease them too, preheat oven 180c.

 

2.   For the Cake whisk Eggs, Sugar and vanilla until light and fluffy. In a separate bowl mix

the remaining ingredients well then combine into the egg/sugar mix fold in

thoroughly then divide between the two tins.

 

3.   Bake for around 30 mins or until a knife comes away clean from sliding into the middle of the cake.

 

4.   Allow to complete cool before slicing through the middle of both so you have 4 pieces.

 

5.   For the buttercream mix the spices into the caramel sauce.. mix the butter, icing sugar

and spiced caramel loosen with milk so it’s easily spreadable.

 

6.   For the chocolate fudge topping melt the chocolate in glass bowl slowly over simmering water then

remove from heat and mix in the cream this will thicken as it cools but keep

stirring it.

 

7.   Assemble as per my picture and enjoy!

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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