Ginger Chocolate Cake

Name: Ginger Chocolate Cake
Ingredients: 8 tbsp (1 stick) butter, softened; 3/4 cup granulated sugar; 2 None eggs; 1 cup self-rising flour; 2 tbsp flaked coconut; 1/4 cup milk; 1 tbsp unsweetened cocoa powder; 1/3 cup walnuts, finely chopped; 1/4 cup finely chopped glace ginger; None None FOR THE CHOCOLATE ICING; 3 oz semi-sweet chocolate, chopped; 2 tbsp butter; 1 cup powdered sugar; 1/4 cup walnuts, finely chopped, for sprinkling

14 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, softened
3/4 cup granulated sugar
2 None eggs
1 cup self-rising flour
2 tbsp flaked coconut
1/4 cup milk
1 tbsp unsweetened cocoa powder
1/3 cup walnuts, finely chopped
1/4 cup finely chopped glace ginger
None None FOR THE CHOCOLATE ICING
3 oz semi-sweet chocolate, chopped
2 tbsp butter
1 cup powdered sugar
1/4 cup walnuts, finely chopped, for sprinkling

Directions

1

Preheat the oven to 325°F. Grease a deep 8-inch round cake pan. Line bottom with parchment paper; grease paper.
2

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in sifted flour, coconut and milk. Blend cocoa and 1 tbsp hot water until smooth; stir into batter with walnuts and ginger. Pour into prepared pan.
3

Bake for about 1 hour until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

For the chocolate icing, melt chocolate and butter in small saucepan on low heat. Stir in sifted powdered sugar then enough hot water (about 2 tbsp) to make spreadable.
5

Spread top of cooled cake with icing then sprinkle with walnuts.