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5 from 3 votes

Chocolate & Ginger Cake

Chocolate and ginger are the perfect combination in this cake
Servings: 8
Prep Time10 mins
Cook Time35 mins
Total Time45 mins



  • 2 oz ginger thin biscuits
  • 4 oz almonds
  • 7 oz sugar
  • 4 oz butter
  • 4 eggs - free range please
  • 6 oz dark chocolate
  • Zest of 1 orange

Boozy Whipped Cream

  • 300 g pot double cream
  • 1 tbs brandy
  • 2 tbs icing sugar



  • Preheat the oven to 180C/350F/Gas Mark 4, grease the tin and line the base with greaseproof paper.
  • Put the biscuits, almonds and sugar into the food processor (I use a Magimix) and blitz until all are finely ground, add the butter and eggs and blitz again.
  • Meanwhile break the chocolate up into a bowl and stand over a saucepan of just simmering water until melted.
  • Add the melted chocolate and orange zest to the food processor and pulse briefly until mixed. Pour the batter into the cake tin.
  • Bake for about 35 minutes - when ready the cake would have risen and would have started to crack at the top and round the edges. Leave to cool for 5 mins then run a knife round to separate it from the tin, then release the clip. When cold you can transfer it to a plate.
  • Serve dusted with cocoa powder or icing sugar and lots of whipped cream.

Boozy Whipped Cream

  • Bung in a bowl and whip with a hand blender.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 8slices | Calories: 609kcal | Carbohydrates: 46g | Protein: 8g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 164mg | Sodium: 198mg | Potassium: 322mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1035IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3.7mg