Jamaican ginger cake with chocolate ganache and berry coulis

Method

1. Heat the oven to 160°C fan/gas 4 and line the tin with baking paper. Put the butter, brown sugar, treacle and golden syrup in a saucepan over a low heat and gently stir until the butter has melted and everything is combined. Remove from the heat, stir in the milk, then set aside.
2. Sift the flour, bicarb, a pinch of salt and pepper, the ground ginger and cinnamon into a large bowl. Stir to combine, then make a well in the centre. Pour the beaten eggs into the well, then start to incorporate the flour mixture and eggs, trying not to collapse the well. As the mixture in the centre thickens, add a small amount of the butter mixture, gradually getting more confident in your stirring. Keep adding the butter in small amounts, stirring constantly, until it’s all added and everything is combined. Go slowly – it should take about 5 minutes. Stir in the rum.
3. Pour the mixture into the cake tin and bake for 50-60 minutes or until a skewer pushed into the centre comes out clean. Turn out the cake onto a wire rack and leave to cool completely.
4. Meanwhile, make the coulis. Put all the ingredients in a pan over a low heat and add 100ml water, then bring to a simmer. Cook gently for 10 minutes, then leave to cool slightly. Transfer to a food processor, whizz until smooth, then strain the sauce through a fine sieve into a jug to remove any seeds.
5. To make the ganache, put a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and leave to melt. In another saucepan, bring the cream and sugar to the boil. Pour this over the melted chocolate with the vanilla, whisking to combine.
6. To serve, peel the baking paper off the cake and cut into 10 squares (or wedges if using a round cake tin). Cover each piece of cake with ganache, then spoon the coulis around it.