Ginger, Chocolate and Caramel Layer Cake

Ginger, Chocolate and Caramel Layer Cake

Ginger, Chocolate and Caramel Layer Cake

With St Valentine’s Day just over, there has been an abundance
of recipes saturating the internet for chocolate desserts or hidden-heart cupcakes all slathered with frostings in every shade of red or pink, sprinkled with tiny heart sprinkles…
Maybe, just maybe, a little sickly??
How about a masterful cake with just a gentle nod towards ingredients that Aphrodite may have baked with?!
Cue this layer cake.
This recipe is heavily lifted (but very adapted) from the BBC Good Food website.  It’s one of those cakes that looked handsome and dashing, making satisfying promises even though it mightn’t be in keeping with a more natural looking bake. It’s dense and rich and gets better with keeping… 🙂
The great thing is, this style of layering cakes can be used and adapted to create other, more organic, unrefined style cakes.

From the top....

From the top….

The Ginger Theme…
It’s still going.
Why ginger?
Well, let’s have a look at the health benefits of ginger.  What’s the history?  What’s the mystery?
Contrary to popular belief, ginger is actually a herb, not a spice.  It is the rhizome of the plant that is used in popular cooking – both sweet and savoury.  Originally cultivated in China, it has been used for over two thousand years in Chinese medicines for a range of ailments and disorders.  Some of these are familiar to us – when we have a cold, a typical old-fashioned remedy is to combine ginger and honey to create a soothing, antiseptic throat syrup.  Ginger is known for it’s antiseptic properties, as a circulatory stimulant and as an anti-inflammatory.
In folklore, ginger has been often associated with healing and with love charms, due to it’s ‘heat’ and powerful effect on the circulation!  It’s overall feel-good factor combined with the many, many health benefits surely make it a top-ten store cupboard ingredient…

Ginger, Chocolate and Caramel Layer Cake (8 inch, tall cake)

Ginger and Chocolate sponges

225g soft unsalted butter , plus extra for greasing
225g golden caster sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
85g grated, fresh ginger
150ml pot natural yogurt
1 tsp vanilla extract
5 tbsp cocoa powder

Caramel and Chocolate-Caramel Sponges
225g unsalted butter , plus extra for greasing
175g light muscovado sugar
50g dark muscovado sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yogurt
85g grated fresh ginger
1 tsp vanilla extract
1 tbsp cocoa

1. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm/8 inch sandwich tins with baking parchment. For the ginger & chocolate sponges, cream the butter and sugar until pale and fluffy, then add the eggs one at a time, beating them in to the mix. Whisk in the yoghurt and the vanilla.
Whisk the baking powder into the flour with the almonds.  Fold the flour/almond/baking powder mixture into the butter/sugar/egg mix.
2. Scrape half the mix into a second bowl and stir in the cocoa. Into the plain mix, whisk in the grated ginger.   Pour into the tins and bake for 30-35 mins until a skewer poked in comes out clean, or a cake thermometer reads over 96 degrees F.
3. Repeat step 1 for the caramel-ginger & caramel-chocolate sponges, again leaving cocoa and ginger out of the first mixing, then splitting the mix in half and stirring the cocoa into one batch and ginger into the other. Mark your tins so you can remember which is which! Cook as above.
3. After baking, cool the sponges on a cooling rack.

When cooled, spread the ginger sponge with your choice of filling.  Then place the caramel sponge on top.  Spread on your filling again, then top with the caramel-chocolate sponge and repeat with the final, chocolate sponge.

I covered my cake with a fudge frosting, but you could choose:
Cake Frostings/Icings

Happy Baking!


About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Almonds, Caramel, Celebration cakes, Chocolate, Chocolate sponge cake, Dark chocolate, Fudge, Gateau, Ginger, Icing, Large cakes, Layer cakes, Sponge cake, Uncategorized, Vanilla cake and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Ginger, Chocolate and Caramel Layer Cake

  1. bakearama says:

    Fantastic! And not a heart in sight 🙂

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