Adding just-boiled water to the batter helps to keep this spiced cake light, while still being incredibly moist.
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Yields:
20 serving(s)
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Cal/Serv:
578
Ingredients
FOR THE CAKES
250 g unsalted butter, chopped, plus extra to grease
500 g plain flour
1 tsp. bicarbonate of soda
75 g cocoa powder
2 tsp. ground cinnamon, plus extra to dust
1 Tbsp. ground ginger
300 g light brown soft sugar
175 g black treacle
175 g golden syrup
4 medium eggs, beaten
FOR THE FROSTING
300 g unsalted butter
1 tsp. vanilla extract
500 g full-fat cream cheese, at room temperature
400 g icing sugar, sifted
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line 2 x 20.5cm round, loose-bottomed tins (at least 4cm deep) with baking parchment. For the cakes, sift the flour, bicarbonate of soda, cocoa powder, spices and a pinch of fine salt into a large bowl. Whisk to combine.
Step 2In a medium pan, gently heat the butter, sugar, black treacle and golden syrup until melted and combined. Pour into the dry ingredient bowl and whisk until combined. Whisk in the eggs followed by 175ml just-boiled water from the kettle.
Step 3Divide mixture evenly between the prepared tins and bake for 40-45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tins.
Step 4For the frosting, in a large bowl using a handheld electric whisk, beat the butter and vanilla until pale and fluffy. Beat in the cream cheese, followed by the icing sugar, until light and fluffy.
Step 5Trim the tops of the cakes to level, if needed, then slice the cakes in 1/2 horizontally and sandwich back together with generous layers of frosting. Smooth the remaining frosting over the top, using a palette knife, leaving the sides bare. Lightly dust with cinnamon and serve in slices.
GET AHEAD Bake cakes up to a day ahead. Wrap cooled cakes (still in tins) in clingfilm and store at room temperature. Complete recipe to serve.
TO STORE Loosely wrap and chill for up to 3 days. Allow to come up to room temperature before serving.
Per serving:
Calories: 578
Protein: 7g
Fat: 31g
Saturates: 19g
Carbs: 68g
Sugars: 48g
Fibre: 2g
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