Chocolate-Ginger Bundt Cake


250 g Flour

200 g Butter

180 g Cane sugar

80 g Cocoa powder

200 g Sour cream

3 Eggs

350 g Ginger Jam

2 Tsp Vanilla extract

2 Tsp Baking soda

Pinch of Salt


Chocolate glaze:

175 g dark Chocolate (min 72%)

150 ml Double cream

2 Tbsp Sugar

1 Tsp Ginger, ground


Preparation: 30 Minutes

Baking: 40-45 Minutes


  1. Preheat oven to 180C
  2. In a pot, melt the butter with the cocoa powder. Set aside to cool
  3. Fit the ball whisk tool on the stand mixer, and cream eggs, sugar and vanilla extract, then fold in the ginger jam and sour cream
  4. Fit the K-Beater bowl tool on the mixer, pour in melted cocoa, then sift in flour and baking soda and combine on medium speed
  5. Pour the mixture into the prepared Bundt tin.
  6. Put in the middle of the oven and bake for 40-45 minutes or until the skewer comes out clean
  7. To make the ganache, stir the double cream, ginger, sugar and chocolate together in a pan over a medium heat.
  8. Stir constantly until the chocolate melts, sit to cool slightly.
  9. Pour the ganache over the cold cake

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