Chocolate Ginger Cake

  • Prep: 20 Minutes
  • Cook: 30-40 Minutes
  • Serves: 10-12 Slices
Calories 378
Carbs 23
Fat 29
Protein 7
Free From


  • 450g dark chocolate (at least 70 % cocoa solids)
  • 8 tbsp unsalted butter
  • 2 tbsp finely grated fresh ginger
  • 2 tsp powdered ginger
  • ½ tsp Celtic Sea or Himalayan Pink salt
  • 8 eggs
  • 120g xylitol or coconut palm sugar


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Line a 9-inch cake pan with greaseproof paper and set aside.
  3. Melt the chocolate and butter in a heat proof bowl over a saucepan of water on a medium heat until melted and smooth. Remove from the heat and set aside.
  4. Meanwhile, beat the eggs, sugar, xylitol, fresh ginger, ginger powder and salt in a food processor for 2–3 minutes.
  5. In a large bowl, combine the egg mixture with the melted chocolate. Spoon the batter into the prepared cake pan and sprinkle the top with a pinch of salt.
  6. Place in the oven and bake for around 30–40 minutes. Check with a skewer. If it comes out clean, it’s ready. Remove from the oven and leave to cool in the tin.