Gingerbread & Fudge Slice
A moist, spiced, ginger cake, drizzled with a vanilla fudge/caramel topping.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
CAKE
- 270 g self raising flour
- 180 g vegetable oil
- 60 g honey
- 60 g black treacle
- 150 g brown sugar
- 270 ml water
- 2 lrg eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 1 tsp ground ginger
- ½ tsp salt
TOPPING
- 200 light brown sugar
- 200 icing sugar
- 150 butter
- 120 ml double cream
- 2 tsp vanilla essence
- 1 tbsp water
- 1 tsp salt
CAKE BATTER
Preheat your oven to 160℃.
Line a 9x13" baking tray with baking paper.
In a sauce pan, take 200ml of the water and bring it to a boil. Take it off the heat and add in the honey, treacle, baking soda and the rest of the water, then mix well and set aside to cool.
In a bowl, add flour, baking powder, salt, pumpkin spice, ginger, mix well and set aside as well. In another larger bowl, mix together the oil and brown sugar, mix well, then add in the eggs and whisk well.
Add in half of the flour mix to the oil/sugar and fold in gently.
Add the honey/treacle mixture to the bowl and mix, then add in the remaining flour and mix well.
The batter for gingerbread will be runny (runny batter will make the cake so moist and soft). Pour this batter in the prepared baking tray.
Bake in the preheated oven for 30mins, or until you can insert till a tooth pick in the centre and it comes out clean.
Allow to cool in the pan before removing to add the topping and slicing.
TOPPING
Beat 70g of the butter in a large bowl with an electric mixer, until creamy.
Add the icing sugar and vanilla essence and whisk until you have created a light and fluffy buttercream.
Heat the light brown sugar in a pan, adding the water, until it begins to boil.
Once the pan begins to boil add the salt along with the rest of the butter and mix.
Then add in the double cream and mix until completely combined, it should now be a lovely golden caramel colour with a creamy texture.
Drizzle your creamy caramel into the buttercream whilst mixing it in.
Once your caramel and buttercream are fully combined, it will be hot and fluid. Place an open disposable piping bag in a jug and pour what you can of the caramel mix into the piping bag, being careful not fill it completely as you have to twist the open end together.
Finally, snip a small bit off the tip of the pipping bag (you don't want the pour to be too much) and you can now drizzle the fudge/caramel mix over the top of the cake (as much as you want, any left over can always be heated up and used as a dipping or pouring sauce another time).
Leave to cool, the fudge/caramel topping will stiffen up (especially if chilled). Then slice into squares, serve and enjoy.
Keyword baking soda, cakes, cheesecake, cinnamon, fudge, ginger, pumpkin spice, sheet cake, sweet, traybake