Name: Chocolate ginger cakes
Cook time: 55 min
Total time: 55 min
Ingredients: Chocolategingercakes; 90 gram (3 ounces) butter, softened; 1 egg; 1/4 cup (60ml) buttermilk; 2 tablespoon golden syrup (or treacle); 1/2 cup (110g) firmly packed light brown sugar; 1/2 cup (75g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/4 teaspoon bicarbonate of soda (baking soda); 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 45 gram (1½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 1 1/4 cup (310ml) thickened (heavy) cream (see notes); 3 x 45g (1½ ounces) violet crumble bars, chopped coarsely

Ingredients

Chocolategingercakes

90 gram (3 ounces) butter, softened

1 egg

1/4 cup (60ml) buttermilk

2 tablespoon golden syrup (or treacle)

1/2 cup (110g) firmly packed light brown sugar

1/2 cup (75g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/4 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

45 gram (1½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely

1 1/4 cup (310ml) thickened (heavy) cream (see notes)

3 x 45g (1½ ounces) violet crumble bars, chopped coarsely

Method

1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, egg, buttermilk, syrup and sifted dry ingredients in small bowl with electric mixer on low speed until combined. Increase speed to medium; beat until mixture has changed to a paler colour.

3.Stir chocolate into mixture. Divide into paper cases, smooth surface.

4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Spread cold cakes with whipped cream, top with chopped chocolate.

It is fine to use just 1 x 300ml carton of cream for this recipe. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 40 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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