Ginger and Chocolate Bundt

Welcome to the first recipe of my 101 ways with fresh ginger series.

With piles and piles of ginger root burning a hole in my freezer, I wanted to create a tasty cake for the second Gin Club gathering, which I was hosting this weekend. Gin Club is nothing more than a few friends getting together to try a few different gins with a variety of mixers and garnishes…and a few snacks, but it’s really taken a hold on us and we love it!

Without wanting to get too experimental, I decided on a classic ginger and chocolate combination, and of course, a bundt. As there were only five of us, I kept it small using my 6-cup Anniversary tin from Nordic Ware. Feel free to adapt the amount of ginger to suit your tastes. I wanted it to taste gingery, but not overwhelmingly so.

If you don’t have a 6-cup, simply double the quantities for a full size bundt tin.


  • 225g soft dark brown sugar
  • 115g margarine or butter
  • 2 large eggs
  • 175g plain flour
  • 2 tablespoons cocoa powder (I used Green & Blacks)
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 125ml natural greek yoghurt
  • 50g dark chocolate
  • Fresh ginger root, peeled and grated. I used a thumb-sized piece

For the topping

  • 50 g dark chocolate
  • double cream
  • crystallised ginger to garnish


  • Start by preheating the oven to 160 (fan) and preparing the tin. I use cake release spray to thoroughly coat the inside.
  • Cream the butter/marge with the dark brown sugar. It will get paler and fluffy in texture – should take a few minutes on high speed.
  • Next it’s egg time. Turn your mixer down to its slowest speed and them one at a time, until they’re mixed in but don’t mix too much at this stage. It might look a bit curdled, but fret ye not. It’ll come together.
  • Stop. Flour time. Mix it with the cocoa powder, bicarb and salt. Add some to the mixture, with half of the yoghurt. Mix slowly, add a bit more flour, the rest of the yoghurt, finishing with the flour. Don’t mix too much just yet.
  • Melt the chocolate using your preferred method – I do mine in a metal bowl, over a pan of simmering water, making sure the bowl doesn’t touch the water. It won’t take long and don’t over-heat it or it’ll go grainy. With the mixer on slow, pour in the chocolate. Give it a whiz for a few seconds so everything is mixed in.
  • And now it’s the ginger. Mine was frozen, which I found made it so much easier to peel and grate. It breaks up the fibres of the ginger, meaning it gets evenly distributed in the cake. So that’s my little tip! Stir it through the batter with a spatula.
  • Pop it into the tin, and onto the middle shelf of the oven.
  • Bake for around 50 minutes, check it with a skewer to see if it’s cooked. Probably give it another 10 minutes. That should be it done. You can still leave it in a little longer if you want a bit more a of a crunchy crust on the outside. Don’t worry about over-baking it – bundts are tough little cookies. Well, cakes, not cookies but you know what I mean. they’re pretty resilient!
  • Leave to cool in the tin for about 20 minutes, longer if you like. Then turn out onto a rack to cool.
  • Whilst the cake is cooling (and making the kitchen smell amazing) make the topping. Melt the other 50g dark chocolate in the bowl over the simmering water again. When it’s melted, take it off the heat and drizzle in the cream, stirring constantly. Keep going until it reaches the consistency you want for your topping. When the cake is cold, pour the topping over. I wanted it quite thick but runny enough to slide down the side of the cake. This also meant I could lick the remaining dribbles from the plate underneath!
  • Finally garnish with little pieces of crystallised ginger over the top.

Dark chocolate and fresh ginger bundt

And how did it go down with the Gin Club girls? Really well! And I don’t think it was just the gin talking.
I was really pleased with the texture, the softness, the chocolatey goodness…and most of all the warm gingery flavour.



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