recipes
Triple layered ginger cake with chocolate and cream cheese frosting
2021-12-11
Ingredients
For the cake
- 270g sugar (Lamb brand)
- 162g coconut oil
- 3 eggs (Le Naturelle)
- Juice and zest of 1 orange
- 2 tsp vanilla extract
- 3 tsp baking powder (Lamb brand)
- 270g plain flour (Lamb brand)
- 1 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp salt
- 180g shredded carrots
- 70g desiccated coconut (Lamb brand)
You will also need
- 230g unsalted butter, softened
- 450g cream cheese (Emborg)
- 2 tsp vanilla extract
- 800g icing sugar (Lamb brand)
- 1 x 200g tub chocolate and hazelnut spread (Novi)
- You will also need mini ginger cookies, fresh leaves and dried orange slices to decorate
Method
Start by greasing and lining 3 x 7inch cake pans and preheat the oven to 200°C. In a large bowl mix together the sugar, coconut oil, orange juice and zest and vanilla. In a separate bowl mix together the flour, baking powder, spices and salt. Carefully fold the dry ingredients into the wet ingredients, then finally fold in the carrots and coconut. Pour the mixture into the 3 tins and bake for approximately 30 minutes. Allow to cool down completely. Meanwhile, make the frosting by beating the softened butter in a large bowl, then add in the cream cheese and mix together. Slowly add in the icing sugar whilst still beating and continue to mix until light and smooth. To put the cake together, spread 2 layers of cake with the chocolate and hazelnut spread. Sandwich all 3 cakes with the cream cheese frosting and use the extra to cover the sides and top. Decorate with the gingerbread cookies, fresh leaves and dried orange slices.
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