Chocolate Cake with Yuzu and Ginger Icing

Name: Chocolate Cake with Yuzu and Ginger Icing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 8–10
Ingredients: 225 g (8 oz) unsalted butter, softened; 4 tablespoons unsweetened cocoa powder; 225 g (8 oz) caster (superfine) sugar; 4 eggs; 175 g (6 oz) plain (all-purpose) flour; A few pieces of preserved ginger (in syrup if possible); 3 tablespoons icing (confectioners’) sugar; 3 tablespoons yuzu juice

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
40 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

Yuzu, a citrus fruit from Asia, is a fantastic substitute for lemon juice: it has a softer and sweeter flavour. It is becoming easier to find yuzu juice all the time, online or in specialist Japanese stores. You can also replace the pieces of preserved ginger with candied yuzu peel.

Ingredients

For the cake:

175 g (6 oz) plain (all-purpose) flour
4 tablespoons un

Dessert
Preserve
Cake
Vegetarian

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Combine the flour and cocoa in a mixing bowl, then mix in the butter, eggs and finally the sugar using an electric beater. Beat until you have a smooth, uniform batter.

POUR THE BATTER INTO A BUTTERED AND FLOURED RO