Chocolate Ginger Cake

Cake
150g Caster Sugar
150g Butter (unsalted)
3 Large Eggs
3 Tablespoons of Golden Syrup
150g Self-raising Flour
35g Coc0a Powder
100g of finely chopped Ginger or Ginger powder
3 Tablespoons of Almond flakes (optional)
2-3 Tablespoons of White Chocolate drops

Icing (optional)
100g Crystallised Ginger
100g Dark Chocolate pieces

Cooking
Oven Temp: 180oC/gas mark 4
18 or 20cm round cake tin

Cream the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each one. In a separate bowl, slowly warm the Golden syrup over hot water (heatproof bowl over warm water in a saucepan) and add the ginger and almond flakes, mix well and pour into the mixture. Sift the flour and cocoa into the mixture and mix well. Once the mixture is well mixed gently fold the white chocolate drops into the mixture.

Pour into the cake tin and bake for 1 hour or until a knife inserted into the center comes out clean. Remove from the oven and leave it in the tin for a few minutes to cool before turning it out on to a wire rack.

To make the icing, finely chop the ginger. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Add the ginger and stir well. Once the cake has cooled pour the icing over the cake.

Based on recipe found in Green & Black's Chocolate Recipes book