I ACTUALLY MADE SOMETHING I HAD PINNED ON PINTEREST!!
I am completely addicted to it – I mean that’s what iPads were invented for right? to browse pinterest whilst watching Girls and Elementary.
The only problem I have is that (for me at least) it’s becoming what it sought to relieve, so instead of it being an easy tool to collect and organise ideas, but then your boards become so full and convoluted that you lose the brilliant ideas in all the good ideas that you’ve pinned.
One day, I will have a pinterest declutter, make more accessible boards, and clear out the irrelevant. But today I want to celebrate the fact that, when I was lost for what to bake for my sugar loving friend, there nestled between my next apology and freeze ahead crock pot recipes was a dark cake enrobed in the most delicious look frosting.
I’m not a huge fan of root beer, so I swapped it for ginger instead, chocolate and ginger just scream cold weather to me. When eating just the sponge you could feel the heat of the spice coming through, but it was lost when covered in icing so I would suggest adding some fresh ginger to spike it.
Ginger Beer and Chocolate Cake
adapted from the Brown Eyed Baker
makes 1 5 inch layer cake
1 cup fiery ginger beer
1/2 cup dark unsweetened cocoa powder
1/4 cup unsalted butter, cut into 1-inch pieces
3/4 cups caster sugar
1 tsp fresh ginger grated
1 tbsp treacle
1 cups plain flour
1 tsp baking soda
1 tsp salt
1 ounce dark chocolate, melted and cooled slightly
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/8 cup ginger beer (plus a few extra tbsp if needed)
1/3 cup dark unsweetened cocoa powder
1 1/4 cups icing sugar
Preheat the oven to 180, butter and flour your tin (I used this one)
On a medium heat, warm the ginger beer, cocoa powder, ginger and butter until the butter has melted.
Add the sugar and treacle and whisk until dissolved, leave to cool (you don’t want the eggs to scramble when you add them to the mixture!)
In a bowl whisk the flour, baking soda and salt together and set to one side.
In a separate bowl beat the egg, then whisk into the cooled ginger beer mixture.
Gently fold the flour into this mix, it’s ok if it’s a little lumpy, you just don’t want to overbeat or it will become tough.
Pour into tin and bake for 40 minutes, I found that the mixture didn’t quite set, so and inserted skewer didn’t come out clean, but it wasn’t covered in raw batter, it had a more structured appearance than that.
Leave to cool on a wire rack.
For the icing, melt the chocolate then leave to cool slightly.
Add that plus the cocoa, icing sugar to the ginger beer and whisk until smooth, I found mine a little too stiff so I added extra ginger beer until it was spreadable.
Ice the cake using a spatula, then create a pattern with the back of a teaspoon.