I made this one Christmas, as I went to retrieve this from the fridge my gorgeous nephew had said he didn’t fancy pudding because he wanted to play, not knowing what we were having. Upon returning from the fridge and presenting this to him, his eyes lit up and he swiftly made his place back to the dinner table.  For me, this one of the best reactions I’ve had from a cake.

RECIPE:

FOR THE GINGERBREAD SPONGE

• 180g UNSALTED BUTTER

• 300g GOLDEN SYRUP

• 200g DEMERARA SUGAR (other brown sugars can be swapped in here if that’s what you have in the cupboard)

• 450ml WHOLE MILK

• 360g SELF-RAISING FLOUR

• 11g GROUND GINGER (It’s a gingerbread, so yes we need ALL that dried ginger TRUST & BELIEVE- I’m always doubtful too don’t worry babes.)

• 3g GROUND ALL SPICE

• 3g GROUND CINNAMON

• 10g BICARB SODA 

• 1 WHOLE MEDIUM EGG

• 80g STEM GINGER IN SYRUP (Try to get an even split of the syrup an pieces, if you can)

FOR THE WHITE CHOCOLATE CHANTILLY

• 600ml DOUBLE CREAM

• 120g LIGHT BROWN SUGAR

• 150g WHITE CHOCOLATE (Plus extra for grated, grate, decoration. As usual, if you wouldn’t eat it, don’t bake with it <3)

BEFORE YOU START…

• Preheat your oven to 160c (Fan Oven 170c- 180c for other, less powerful ovens)

• Grease and line two baking trays with oil and parchment paper

METHOD:

FOR THE WHITE CHOCOLATE CHANTILLY…

Heat the cream and sugar together until the sugar has dissolved and the mixture begins to bubble. Pour over the chocolate, leave for a few moments to melt before whisking until smooth. Leave to cool completely in the fridge before whipping to stiff peaks.

FOR THE GINGER SPONGE…

Heat the sugars, butter and milk together in a pan until the sugars and butter have melted together.

Sieve the dry ingredients (the flour, spices and raising agents. TOP RAISING AGENTS.) together, pour the hot liquid in gradually, mixing with a whisk to prevent any lumps.

Blitz the ginger and egg together until smooth then finish by adding to the rest of the ingredients. IF NEEDED PASS THE MIXTURE THROUGH A SEIVE TO WORK OUT ANY LUMPS. I’ve done it, she over there has done it. We certainly won’t judge you if you need to do it too. It won’t ruin the batter, but the lumps will.

Divide the mixture evenly across the two baking trays and baking for 10-12 minutes until golden and risen (AND THAT GINGER AROMA SMACKS YOU IN THE FACE). Turn out from the trays and cool completely on wire racks.

TO ASSEMBLE: Cut each sponge in half, lengthways. Lay them out, making sure to slip whichever sponge you’ve chosen as the top layer so it’s nice and flat. Spread about 2/3s of the chantilly across the sponges and sandwich the layers together.

Set in the fridge for 30 minutes or until firmed up before trimming the edges and using the remaining chantilly to decorate the top. Sprinkle the top with grated white chocolate and serve!