Ingredients (for the cake)
140 g unsalted butter
300 g honey
100 g light brown sugar
365 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
3 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground pepper
3 large eggs
Ingredients (for the filling and the ganache)
250 g plum jam
225 ml double cream
140 g dark chocolate (70% cocoa solids)
3 tablespoons clear honey
1. Method Grease and line the base of a deep 20cm cake tin with baking parchment.
2. In a saucepan, put the butter, honey and sugars, then cook over a medium heat until fully melted. Remove from the heat and allow to cool.
3. Pre-heat the oven to 140C.
4. Sieve all of the dry ingredients in a bowl and mix them together.
5. Once the butter mixture has cooled, whisk in the eggs, then pour that into the flour and spice mixture and mix until fully combine. Careful not to overmix the mixture of you will end up with a dry cake. Pour into the cake tin and cook for about 1 hour. Check whether the cake is done with a skewer, then remove from the oven and let it cool completely.
6. In the meantime, prepare your ganache by putting the chocolate, honey and cream into a saucepan and melting over medium heat, mixing to combine the ingredients together. Remove from the heat and let it cool and slightly thicken. Mix it from time to time.
7. Once the sponges have cooled, use a serrated knife to slice the cake into three equal layers. Position the bottom layer on your a wire rack, then spread half of the jam on. Top with the second layer and cover that with the rest of the jam, then position the remaining layer on top.
8. Put a sheet of baking parchment/foil under the wire rack, so that it collects any extra ganache which will drop off the cake. Once the chocolate ganache has reached a slightly denser consistency, pour that over the cake and let it completely drip down the sides, so that the whole cake is covered. Leave to cool and harden.
9. When ready, use a palette knife to transfer the cake onto a serving dish/platter.
Made for Melissa’s birthday, 2019!
Source: Baking with Attitude (Servings: 12 | Yield: 1 cake)