Espresso Cake With Orange And Ginger - cooking recipe

Ingredients

100 ml semi-skimmed milk
1-2 tbsp instant espresso powder
200 g dark or coffee-flavoured chocolate, roughly chopped
250 g butter, softened
200 g caster sugar
1 tsp vanilla extract
4 None eggs
350 g plain flour
1 tbsp cocoa powder
2 tsp ground cardamom
4 1/2 tsp baking powder
75 g candied ginger, roughly chopped
50 g candied orange peel, roughly chopped
50 g chocolate-covered coffee beans, 1/3 left whole, 2/3 roughly chopped
20 ml coconut oil
100 ml whipping cream

Preparation

Preheat the oven to 325\u00b0F. Grease a 12 cup loaf pan and sprinkle with flour. In a saucepan, heat the milk until lukewarm. Stir in the espresso powder and allow to cool. Melt 4 oz chocolate in a double boiler.
Beat the butter, sugar, vanilla extract and a pinch of salt with the whisk of a electric mixer until creamy. Beat in the eggs one at a time, then beat in the melted chocolate. In a separate bowl, mix the flour, cocoa powder, cardamom and baking powder. Stir the flour mixture into the butter mixture in batches, alternating with the coffee-milk mixture, until all are incorporated. Stir in the ginger, orange peel and chopped coffee beans.
Spoon into the pan and bake for 60 - 70 mins, until a skewer comes out clean. Allow to cool for 15 mins, then turn out of the pan and allow to cool completely on a wire rack.
In a saucepan, heat the coconut oil, cream and 4 oz chocolate until melted. Stir well, then allow to cool for 5 mins. Spread over the cake. Chill for 30 mins, or until the chocolate is set.
Slice and serve decorated with the remaining coffee beans.