Yet another variation on the theme that is the Devonshire Honey Cake, this one features the wonderful combination of chocolate and ginger. There are three forms of ginger within - ground ginger, grated fresh ginger, and crystallized ginger. Sitting far away from my kitchen, I could still smell that combo, wafting wonderfully throughout my place.Chocolate Ginger Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
175 g good dark chocolate
3 large eggs
300 g (2-1/4 cups) self-rising flour
2 Tbsp cocoa powder
1-3/4 tsp ground ginger
1-1/2 Tbsp freshly grated peeled ginger
1/4 cup crystallized ginger
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Add chocolate to hot caramel and stir till melted and mixed through.
Whisk flour, cocoa and ground ginger together till mixed.
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Whisk freshly grated ginger into batter. Whisk crystallized ginger into batter.
Pour into the greased pan and bake for 55-60 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.