I don’t have all that much to say about this beautiful bundt cake, except that gingerbread and white chocolate were just meant to be together. I made this gingerbread bundt using ginger ale, molasses and golden syrup, which yields a moist, almost black beauty. The contrasting caramelised white chocolate ganache, the colour of caramel has everyone fooled, but the instant someone cuts themselves a slice, they’re hooked. I love seeing everyone’s expressions change as they bite in. Warm ginger and spices, deep caramel notes of the white chocolate—this bundt is perfect for the festive season.
Garam Masala Gingerbread With Caramelised White Chocolate Ganache
Yield 1 pretty bundt
The caramelised white chocolate can be made ahead of time, which will save you quite a bit of time as caramelising white chocolate is a slightly more time-consuming process.
Ginger ale 250ml, opened so that it loses some of its fizz
Vegetable oil 175ml
Brown sugar 100g
Golden syrup 125ml (Lyle’s is what I use)
Molasses 125ml (Grandma’s Molasses is what I use)
All-purpose flour 300g
Baking powder 2 tsp
Baking soda 1/4 tsp
Salt a pinch
Garam masala 1 heaped tsp
Cinnamon 1 tsp
Caramelised white chocolate ganache
White chocolate 170g (use Van Houten or CocoaCraft, but DO NOT use white compound)
Salt a large pinch
Peppermint candy canes 2-3, crushed on top
Preheat the oven to 180 degrees celsius and grease a bundt pan generously with oil, then turn any remaining oil out of the pan and leave it upside down until you need the pan.
Whisk together the oil, brown sugar, golden syrup, molasses and golden syrup in a bowl. Use an oiled spoon to measure out the golden syrup and the black treacle as this makes it easy to roll off the spoon.
Pour the ginger ale into this whisked mixture and beat in the eggs one at a time into the cake by hand, beating well after each addition.
In another bowl, whisk together the flour, salt, baking powder, baking soda, garam masala and the cinnamon together in another bowl.
Tip the dry ingredients into the wet, beating as you go until you are left with a smooth batter with no pockets of flour. Pour the batter into the tin and smoothen the top. Transfer to the oven and bake for 40-45 minutes, or until a skewer inserted sideways into the bundt comes out clean. A few crumbs attached to the skewer is fine.
Transfer the bundt tin to a rack to cool for 30 minutes before prying the cake away from the funnel and running a knife around the edges. Turn the cake out and let it finish cooling. This cake tastes better the next day, as do many gingerbread cakes.
For the white chocolate ganache, chop the white chocolate into little pieces and transfer to a rimmed baking sheet. Preheat an oven to 110 degrees celsius. Transfer to the oven for 10 minutes, then using a spatula, take it out and try to spread it as best as you can. Transfer again to the oven and continue cooking the white chocolate for up till 45 minutes, taking it out of the oven every 10 minutes to stir it until all the white chocolate has melted evenly and become the colour of caramel- a deep golden brown. Add the sea salt.
Heat the cream slightly until steaming hot. Pour the cream over the chocolate and let it stand for a minute before stirring lightly with a spatula. Let it stand at room temperature until it has thickened enough to pour over the cake. When ready to serve, pour the ganache evenly over the cake and lightly tap the cake on the kitchen surface to urge it to come down the sides. Serve with crushed peppermint candy canes on top.