Ginger Cake With Fudge Frosting Recipes

GINGER CAKE WITH FUDGE FROSTING

Steps:

• Heat the oven to 150*C.
• Line a 9 inch square cake tin with baking parchment.
• (Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
• Remove from the heat and leave to cool slightly.
• Then stir in the ground ginger, eggs and milk.
• Sift the flour and soda into a large bowl.
• Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
• Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
• Remove from the oven and allow to cool completely.
• When cold, wrap in foil and leave for 3 days to improve.
• Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
• Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
• Remove from the heat and whisk until just thickened to a pouring consistency.
• Leave to cool and set a little.
• Spread over the top of the cake.
• For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
• You may prefer the slightly rough and textured look, which comes naturally.

COOKED FUDGE FROSTING

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.