Ingredients
- Ginger ganache
- 100 g (3 1/2 oz/ 2/3 cup) chopped good-quality dark chocolate
- 60 ml (2 fl oz/1/4 cup) pouring (whipping) cream
- 1 tablespoon finely chopped glacé ginger
- 100 g (3 1/2 oz) unsalted butter, softened
- 125 g (4 1/2 oz/ 2/3 cup) soft brown sugar
- 115 g (4 oz/ 1/3 cup) treacle or dark corn syrup
- 2 eggs
- 125 g (4 1/2 oz/1 cup) self-raising flour
- 85 g (3 oz/ 2/3 cup) plain (all-purpose) flour
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 60 ml (2 fl oz/1/4 cup) buttermilk
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Line a 12-hole standard muffin tin with paper cases.
2. To make the ginger ganache, put the chocolate in a small heatproof bowl. Heat the cream until almost boiling, then pour it over the chocolate and stir until melted and smooth. Stir in the ginger. Allow to cool to room temperature, then refrigerate until firm. Divide into 12 equal portions and roll each into a ball. Freeze until required.
3. Using electric beaters, cream the butter, sugar and treacle in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flours and spices into a bowl, then fold into the butter mixture alternately with the buttermilk.
4. Spoon three-quarters of the batter into the paper cases. Top each with a frozen ganache ball, then spoon the remaining batter over the top. Bake for 25-30 minutes, or until deep golden (don't test the cakes with a skewer, the centres will be molten).
5. Remove from the oven and leave to cool in the tin for 5 minutes before turning out. Remove the paper cases and serve warm.
