227g ginger beer
397g caster sugar
85g cocoa powder
1 teaspoon ground ginger
283g plain flour
2 teaspoons bicarbonate of soda
1⁄2 teaspoon baking powder
- Preheat the oven to 170°C/150°C fan oven and line the base of the tin with greaseproof paper.
- In a saucepan, gently melt the margarine in the ginger beer then remove the pan from the heat and using a hand whisk, mix in the sugar and cocoa powder.
- Increase the speed of the hand whisk and mix in the eggs and milk.
- In a separate bowl, add all of the dry ingredients and pour into the warm chocolate mixture, mixing together on a slower speed. Once there are no lumps, pour into the prepared cake tin
- Bake for 1 hour or until a skewer comes out clean.
- Allow to cool.
- To finish - slice the cake in half and spread a thick layer of chocolate icing over the bottom half of the cake. Replace the top half of the cake and add more icing to the top. With a spatula, spread a thick amount of icing on to cover the whole cake.
- To get the effect pictured, place the cake on a turntable and use a small-bladed spatula. Starting from the bottom to get a straight first line, apply a slight pressure to the icing with the tip of the spatula. Keeping the pressure even and your hand still, turn the table with your other hand until you complete the circle. Continue until you reach the top of the cake. Use the same technique to decorate the top of the cake. Practice makes perfect!