Chocolate and ginger cake with sherry buttercream recipe | Sainsbury`s Magazine
This decadent gluten-free chocolate and ginger cake from Jackson and Levine is topped with sherry buttercream for a festive twist
Ingredients
- 150g coconut oil, melted plus extra for the tin
- 75g cocoa powder, plus extra for dusting
- 180g pitted dates, soaked in hot water until cool, then drained
- 2 balls of stem ginger in syrup, plus 2 tsp of the syrup
- 150ml clear honey
- 2 tsp vanilla extract
- 225g ground almonds
- 60g dark chocolate (70% cocoa solids), melted and cooled
- 2 tsp ground ginger
- 2 tsp gluten-free baking powder
- 5 large eggs,lightly beaten
- 4 tbsp milk
- 40g crystallised ginger, to decorate
- 150g unsalted butter, at room temperature
- 300g icing sugar, sifted
- 3 tbsp sherry
- 1 tbsp stem ginger syrup
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