Dessert

Chocolate and ginger teacake with cream cheese frosting

Name: Chocolate and ginger teacake with cream cheese frosting recipe
Yield: 12
Ingredients: 5 chai teabags (or use black teabags); 3/4 cup (270g) golden syrup; 1 1/2 tbs finely grated ginger; 2 cups (300g) plain flour; 2 tsp baking powder; 1/2 cup (50g) Dutch-process cocoa powder; 1 1/2 tbs ground ginger; 3 tsp mixed spice; 3 eggs, lightly beaten; 3/4 cup (180g) dark brown sugar; 3/4 cup (180ml) sunflower oil; 1/4 cup (55g) uncrystallised ginger, chopped; 500g cream cheese; 125g unsalted butter, softened; 1 cup (120g) icing sugar mixture, sifted; 2 tsp vanilla extract

2 ratings

Jump to recipe

by Lucy Busuttil

delicious. on Sunday Food Editor

Apr 13, 2020

“Ginger, tea and dark chocolate are perfect partners for this rich teacake." – Lucy Busuttil.

5 chai teabags (or use black teabags)
3/4 cup (270g) golden syrup
1 1/2 tbs finely grated ginger
2 cups (300g) plain flour
2 tsp baking powder
1/2 cup (50g) Dutch-process cocoa powder
1 1/2 tbs ground ginger
3 tsp mixed spice
3 eggs, lightly beaten
3/4 cup (180g) dark brown sugar
3/4 cup (180ml) sunflower oil
1/4 cup (55g) uncrystallised ginger, chopped

Cream cheese frosting

500g cream cheese
125g unsalted butter, softened
1 cup (120g) icing sugar mixture, sifted
2 tsp vanilla extract

Method

1.

Preheat oven to 180°C. Grease base and sides of a 3cm-deep 30cm x 20cm pan and line it with baking paper.
2.

Place teabags, golden syrup, fresh ginger and 1 cup (250ml) boiling water in a bowl, steep for 3 minutes, then remove teabags, squeezing out excess liquid.
3.

Sift together flour, baking powder, cocoa, ground ginger and mixed spice into a bowl.
4.

In a separate bowl, whisk eggs and sugar for 3 minutes or until sugar has dissolved and mixture has lightened. Whisk in oil until fully combined, followed by the tea mixture.
5.

Make a well in dry ingredients and mix in wet ingredients with a wooden spoon until just combined (don’t overmix). Pour batter into pan and smooth with a spatula. Bake for 35-40 minutes until cake springs back to a light touch. Cool in pan for 15 minutes, then turn out onto a rack to cool completely.
6.

For frosting, beat all the ingredients together in a stand mixer fitted with the paddle attachment until smooth. Spread over cake and scatter with ginger.