Anna Barnett’s Chocolate And Ginger Cake

What is one of cook and author Anna Barnett‘s top tips for dressing your dining table? Swap out flowers for a delicious edible centrepiece like Anna’s chocolate and stem ginger cake. Bake your own with her recipe below, which makes 1 large cake with 2 layers of frosting. If you’re catering for a big crowd then double the recipe for an extra thick cake with four layers.

Preparation and cooking time

Preparation – 10 minutes

Cooking – 1hr-1hr 10 minutes


For the sponge

  • 20g butter to grease the large (26cm) springform cake tin parchment to line cake tin
  • 300g unsalted butter
  • 300g black treacle
  • 450g dark muscovado sugar
  • 5 balls of stem ginger – finely diced
  • 5 tbsp stem ginger syrup
  • 3 large free-range eggs – beaten
  • 300g plain flour
  • 2 tsp bicarbonate of soda
  • 4 heaped tbsp cocoa powder
  • 1 tbsp ground ginger
  • 300ml natural yoghurt

For the cream cheese frosting

  • 140g butter – softened
  • 540g full fat cream cheese
  • 260g icing sugar
  • finely grated zest of 1 large orange (optional)


Preheat the oven to 180 degrees celsius. Generously grease your cake tin and line with parchment.

Combine the butter, treacle and sugar over a medium to low heat and cook until the butter has melted. Add in the stem ginger and stem ginger syrup, remove from the heat and add in the eggs. Whisk until thoroughly combined.

Sift the flour, add the bicarbonate of soda and add in the cocoa powder and dried spices. Next pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yoghurt. Whisk again until fully combined.

Pour the mixture into the mould and bake for around 1 hour to 1 hour 10 minutes or until a knife comes out clean when you slice into the cake.

Once it’s cooled a little, turn it out of the cake tin and allow to cool on a wire rack. Once entirely cooled, take a sharp knife and cut into 3 even rounds.

For the frosting first combine the cream cheese with softened butter, whisking until thoroughly combined then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the zest and generously add between the layers. Once you’ve reassembled your cake, do a final even layer of frosting all over the sponge. Decorate with spring foliage like eucalyptus leaf.

Trouva Anna Barnett's chocolate and ginger cake

Steal Anna’s style with our collection of the freshest new season fashion pieces.

Hungry for more of Anna’s recipes? Head to for more delicious dishes.

Need stylish serveware to display your masterpiece? Look no further than our serveware selection.


Leave a Reply

Your email address will not be published. Required fields are marked *