This cake is just a little bit naughty and a little bit nice. It's my favourite yummy, rich chocolate cake recipe with hits of preserved candied ginger that give you a little bit of spice. I used this recipe to fill the inside of my Gingerbread House Cake, making sure the inside is just as delicious as the outside! Just look at those glimpses of candied ginger peeking through the cake. Yum!
Sift your flour, baking soda, baking powder, and salt into a bowl and whisk together. Set aside.
Boil some water. Pour your hot water onto your cocoa and whisk until your cocoa dissolves completely. Set aside to cool.
Cream your butter and sugar at medium speed until light and fluffy, about 8-10 minutes.Add your eggs to your sugar mixture, two at a time, and blend until incorporated.
Add your dry ingredients alternatively with your warm cocoa. Begin by adding dry, then alternate with wet. Mix in the chopped ginger.
Pour your batter into your desired parchment lined pans. Bake at 350 degrees for 1 hour and 40 minutes, until a toothpick comes out clean. Let cool completely in pans.