This chocolate and ginger teacake will help you plan your afternoon tea!

RatingDifficultyIntermediate

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

For the batter:

5 chai teabags (or use black teabags)

3/4 cup (270g) golden syrup

1 1/2 tbs finely grated ginger

2 cups (300g) plain flour

2 tsp baking powder

1/2 cup (50g) Dutch-process cocoa powder

1 1/2 tbs ground ginger

3 tsp mixed spice

3 eggs, lightly beaten

3/4 cup (180g) dark brown sugar

3/4 cup (180ml) sunflower oil

1/4 cup (55g) uncrystallised ginger, chopped

For the cream cheese frosting:

500g cream cheese

125g unsalted butter, softened

1 cup (120g) icing sugar mixture, sifted

2 tsp vanilla extract

Instructions:

Preheat oven to 180°C. Grease the base and sides of a 3cm-deep 30cm x 20cm pan and line it with baking paper.

In a bowl, combine teabags, golden syrup, fresh ginger, and 1 cup (250 ml) of boiling water. Let the ingredients steep for 3 minutes while you squeeze off the extra liquid.

Sift together flour, baking powder, cocoa, ground ginger and mixed spice in a bowl.

In another bowl, whisk the eggs and sugar for 3 minutes, or until the mixture is lighter and the sugar has dissolved. Whisk in oil until fully combined, followed by the tea mixture.

Create a well in the dry ingredients and add the wet ingredients, blending with a wooden spoon only until incorporated (do not overmix). Fill the pan with batter, then smooth with a spatula. Bake the cake for 35 to 40 minutes, or until it springs back to the touch. After 15 minutes, remove from the pan and allow cool fully on a rack.

In a stand mixer with the paddle attachment, combine all the frosting ingredients and blend until smooth. Spread over cake and sprinkle with ginger.

Ingredients