Chocolate and Ginger Cake – GBBO – Showstopper Challenge

Chocolate and Ginger Cake – GBBO – Showstopper Challenge

By now everyone who has any sort of interest in baking is aware the Great British Bake Off is back! This year has kicked off with some amazing bakes and some equally amazing disasters (poor Toby and his salt mix up)! The 2nd episode has been and gone and I’m still catching up with the first challenge.

Whilst watching the first episode and seeing the buzz on Twitter, I thought it would be great fun to follow the series by baking some of the challenges the contestants face (hopefully then one day I’d be brave enough to enter myself)!

My dad’s birthday was this weekend so I thought this was the perfect occasion to get my bake off hat on and try out a challenge! I decided the only challenge that would suit the type of cake I wanted to do for my dad was the Chocolate Showstopper challenge.

First things first I needed to decide on the cake flavour, my dad loves ginger so I decided on Chocolate and Ginger, there were so many great recipes for this type of cake but in the end I decided to go with an adapted version of my go to chocolate cake recipe that never fails me. As the cake was intended for a celebration, the design had to reflect the occasion


(Adapted from BBC Food – Lorraine Pascale)

  • 400g x Butter
  • 400g x Golden caster sugar
  • 8 x Eggs
  • 280g x Plain Flour
  • 120g x Cocoa Powder (Green & Blacks)
  • Pinch of Salt
  • 4 tsp x Baking Powder
  • 4 tsp x Ground Ginger
  • 4 tbsp x Chopped Glace Ginger

For the buttercream

  • 250g x Butter
  • 500g x Icing Sugar
  • 100g x Green & Blacks Ginger Chocolate (melted and slightly cooled)

For the Ganache

  • 200g x Green & Blacks Ginger Chocolate (chopped into small pieces)
  • 280ml x Double Cream
  • 2 tbsp x Golden Caster Sugar


Heat the oven to 180°C/350°F/Gas Mark 4 and line 2 x 20cm tins.

Before starting the cake you’ll need to make the chocolate decoration. Melt the dark and white chocolate separately, once cooled place the melted chocolate in a piping bag and pipe onto a baking tray lined with greaseproof paper. I piped a firework effect and added edible gold stars but feel free to experiment. Place in the freezer to set.

Mix the butter and sugar together on a high speed until fluffy and pale then add half the eggs and half the flour mix together well. Then add the remaining eggs, flour, cocoa powder, salt, ginger powder and baking powder mix until combined. Finally add the glace ginger and give a final mix. Spoon the mixture into the cake tin and place in the oven for 30-40 minutes, once done place on a cooling wire until cool.

To make the buttercream mix the butter and icing sugar until fluffy then add the melted chocolate and mix until combined. Set aside until the cake is ready.

You’ll also need to make the ganache ahead of assembling the cake. Heat the double cream and sugar in a saucepan and bring to the boil, take off the heat and pour over the chopped chocolate. Mix together until combined, thick and glossy. Place into a jug and put in the fridge to set slightly.

Time to assemble the cake, slice each cake in half and spoon 3-4 spoons of the butter cream between each layer and sandwich together, repeat until all layers are place together. Take the ganache and pour over the cake, use a palette knife to spread around the sides and smooth off. Place the cake in the fridge for an hour to set then remove and place the chocolate decorations around as desired. I also sprayed with edible gold spray to give it a final show stopping finish.

I hope that you are enjoying the GBBO, let me know if you have attempted any of the challenges so far?



Leanne xxx