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Gingerbread, Caramel and White Chocolate Ganache Cake

A 2 tier cake with lots of layers of sponge and whipped ganache, decorated with candied orange slices, star anise, cinnamon and sugared cranberries.A 2 tier cake with lots of layers of sponge and whipped ganache, decorated with candied orange slices, star anise, cinnamon and sugared cranberries.

RECIPE

GINGERBREAD, CARAMEL AND WHITE CHOCOLATE GANACHE CAKE

Serves: 24

Prep Time: 30 Minutes

Cook Time: 90 Minutes

INGREDIENTS

FOR THE CAKE

600g coconut sugar

600g unsalted butter

8tsp ginger

4tsp cinnamon 

2 oranges, zest only

600g self-raising flour

12 eggs 

4tsp orange blossom 

FOR THE SUGAR SYRUP

100ml water

100g coconut sugar 

50ml whisky 

FOR THE GANACHE

400g white chocolate 

400ml cream

2 tbsp salted caramel syrup

FOR THE CARAMEL TOPPING

300g caramel chocolate, melted

FOR THE CANDIED ORANGES

2 oranges, sliced

100ml water 

100g caster sugar 

FOR THE SUGARED CRANBERRIES

Handful of fresh cranberries 

50g caster sugar 

50ml water 

50g sugar for coating

TO DECORATE

Handful star anise 

3-4 cinnamon sticks 

METHOD

  1. Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 4.
  2. Grease and line 4 baking tins, 2x 7 inch and 2x 9 inch.
  3. Beat the sugar and butter together until light and fluffy.
  4. Mix in the ginger, cinnamon, orange zest and sieve in the flour. Then slowly add all the eggs and orange blossom and whisk into the batter.
  5. Divide between the four tins and bake for 20-25 minutes. The sponge should spring back when you push gently on it.
  6. Once cooled, slice each sponge horizontally into 2.
  7. Prepare the syrup by heating the water, sugar and whisky in a pan and reducing it to about half, then allow to cool.
  8. Make the ganache by melting the chocolate over a Bain-Marie.
  9. Heat 200ml of the cream in a pan until warm, add to the melted chocolate and stir well.
  10. Add the other 200ml of cold cream and salted caramel and stir well, place in the fridge for about 4 hours.
  11. Once cooled, whisk until thickened and makes soft ribbons.

FOR THE CANDIED ORANGES

  1. Combine sugar and water in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved.
  2. Add the orange slices as soon as the sugar is dissolved. Cover with a lid and continue to simmer for about 1 hour. Check often in the last fifteen minutes to prevent the candied orange slices from burning and the syrup from boiling over.
  3. Remove the orange slices from the syrup with a fork and transfer them to a baking tray lined with greaseproof.
  4. Let the candied orange slices dry for a couple of days at room temperature.
  5. Dip in chocolate or sprinkle with sugar.
  6. You can make all the candied fruit a couple days ahead and keep in an airtight container. 

FOR THE SUGARED CRANBERRIES

  1. Put the sugar and water in a pan and bring to a simmer until sugar has dissolved.
  2. Add the cranberries until coated and use a fork to remove. Place on a wire rack to dry for about an hour.
  3. Put the remaining sugar in a shallow bowl and roll the cranberries around to coat.
  4. Repeat this process with the star anise and cinnamon sticks.

ASSEMBLY

  1. Assemble the cake by applying the syrup to the first sponge, layer part of the whipped ganache and repeat the process until you top with the last sponge.
  2. Top with the melted caramel chocolate and allow it to drip down the sides.
  3. Decorate with candied orange slices, sugared cranberries, star anise and cinnamon sticks. 

CHEF'S TIP

Coconut sugar is a great alternative to caster sugar as it has a caramel flavour profile to it.