Spicy ginger, apple and dark chocolate bundt cake.

by Gypsy and the Botanist


This was inspired by a cake Violet Cakes’ Claire Ptak recently made (cocoa and apple). That flavour combination was a big part of my childhood, often interlaced in the Eastern European staple of gingerbread. And to this day, the aroma of apples, ginger and cinnamon takes me back to my childhood: afternoon teas, filled with coffee and variations of gingerbread cakes, and Polish chatter.



200g good quality dark chocolate

200g mixed dried fruit (I used currants, sultanas, apricots and prunes)

1 cup of whisky

1 lemon, juice and zest

2 whole star anise

3 green apples

1 large knob of fresh ginger

200g unsalted butter, softened

200g brown sugar

4 eggs

200g plain flour, sifted

2 tsp bicarbonate of soda

Pinch of salt

3 tbs of good quality cocoa

1 tsp cinnamon, ground

1 tsp nutmeg, ground

A sprinkle of cloves, ground


Dark chocolate ganache glaze

200g good quality dark chocolate

25g unsalted butter, cubed

200ml fresh cream


Preheat the oven to 180C.

Melt the dark chocolate in a double boiler, and set aside to cool.

In a small pan, simmer the dried fruit, whisky and lemon juice and zest, for about 10 minutes. Continuously stir to make sure it doesn’t burn. Set aside to cool.

Grate the apples and ginger, and set aside.

Beat the butter and sugar, for approximately 5 minutes, or until light and fluffy. On a low speed, beat in the eggs, one at a time until each is incorporated. Beat in the bicarbonate of soda, salt, and half of the flour, until incorporated. Then beat in the melted chocolate, followed by the apples and ginger, the cinnamon, nutmeg and cloves, and then the dried fruit mixture. Beat in the cocoa and the remaining flour.

Pour the mixture into a bundt cake baking tray, and bake for approximately 40-50 minutes, or until a cake tester comes out clean. Remove from the oven, and leave to cool in the tin for approximately 20-30 minutes, then transfer onto a wire wrack to cool completely.

To make the dark chocolate ganache glaze, in a double boiler, gently heat the fresh cream, until it starts to lightly simmer, but don’t allow it to boil. Remove from heat, and stir in the dark chocolate and butter, continuously stirring until all melted and incorporated. Place it back on the heat for a minute or two if more heat is needed, but watch it carefully so it doesn’t split. Set aside to cool.

Once the bundt cake has completely cooled, gently drizzle the dark chocolate glaze over, and allow to pour down the sides. To decorate, sprinkle some raw cacao nibs, some dried apple crisps, and edible flower petals (I used some salvia).



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