On Friday afternoons the small boy and I like to bake something, usually a cake to offer any visitors over the weekend. We decided to make a chocolate sponge cake and as an experiment we added some Beech’s Chocolates Ginger Thins to the cake. It was delicious, so I’ve decided to share the recipe.
A simple sponge cake is often our bake of choice. It’s easy to throw together, with minimal mess and ticks all the right “cooking with mummy” boxes for my son.
Chocolate & Ginger Sponge Cake
4oz butter or margarine (I used stork)
4oz self raising flour
2 dessert spoons of cocoa powder
2 teaspoons of ground ginger
3 Beech’s Chocolate Ginger Thins
splash of milk if needed
1. Cream the butter and sugar together until fluffy. Stir in the eggs.
2. Add the cocoa powder and the ground ginger and combine. Then sift in the flour and stir through. If the cake batter is too thick (which it might be a little) add a drop of milk until it is the right consistency.
3. Put mixture into a lined loaf tin and put the thins half way into the cake at regular intervals (see picture).
4. Bake in pre-heated oven at 190 degrees for 30 minutes.
5. Leave to cool and then try not to eat it all in one go.
It’s utterly delicious on its own, but would be lovely slightly warm with a scoop of ice cream. The chocolate thins impart a deliciously subtle flavour of ginger into the cake. Definitely something we’ll be baking again.
Beech’s Fine Chocolates get the thumbs up from us, I’ll be looking out for them in the future. They’re seriously delicious British made chocolates, perfect for after dinner and equally great to bake with, and what’s more, my hard to please husband loves them.
If you enjoyed this recipe, you might also like to try my award winning Victoria Sponge recipe.
Note: We were sent a selection of chocolate thins and bunnies from Beech’s Chocolates for review purposes. All images and opinions are our own.