Recipe for a classic genoise sponge flavoured with ginger and lime. It’s filled and iced with a delicious whipped chocolate ganache with light notes of ginger. A generous drizzle of lime curd finishes off this rather marvellous lime ginger cake. Why not make it the next time you need a stunning celebration cake?
Today, the 14th February, a number of things coincide: Chocolate Log Blog is four, The Clandestine Cake Club Cookbook, featuring one of my recipes, is published and I’m off to attend my 5th CCC meeting, which just happens to be at Waterstones in Truro. This 4th blog anniversary feels like the perfect time to post about the Clandestine Cake Club.
I’m sure most of you will have heard of the phenomenon that is Clandestine Cake Club (CCC) by now. If not, it’s a gathering of cake bakers and lovers who meet, usually on a monthly basis at a secret venue, to eat and talk cake.
Initiated by Lynn Hill back in 2010, it has now gone global. Lynn worked very hard over the last year or so to write a book highlighting some of the best cakes she and other CCC members have made over the years.
The Clandestine Cake Club Cookbook
As any good Clandestine Cake Club member will know, cakes are the only thing on the menu. There are no brownies, cupcakes or muffins allowed, just full on proper sized cakes. Thus the book’s 120 recipes are all for cake. And what a wondrous collection they are: classic cakes, Victorian cakes, fruity cakes, global cakes, zesty cakes, chocolatey cakes, celebration cakes and creative cakes.
Turn the pages and you will find cakes for all occasions. From the full on Toffee Shock Cake with its four layers of different flavoured batter, fudge icing and caramel to the more homely and old fashioned Caraway Seed Cake.
This book is a hardback. It’s well laid out and most importantly stays open at the chosen recipe. Pictures abound; virtually every cake is accompanied by a photograph.
But the really exciting thing about this book is that it features one of my recipes. Yes indeed. You can find out which one further down this post.
Clandestine Cake Club Cookbook Launch
To celebrate the publication of the Clandestine Cake Club Cookbook, this month’s Cornwall CCC meeting is on the launch date itself. Yes, that’s today, February 14th, at Waterstones in Truro.
The theme for this month’s bake is, rather aptly, books. Visions of elaborate book shaped cakes sent me into an immediate panic when first hearing this. Luckily sense prevailed and a simple solution occurred to me: I would bake one of the recipes from the CCC cookbook. More of that later.
Much to my bemusement, Daphne Skinnard of BBC Radio Cornwall dragged me off (nearly kicking and screaming) along with Sarah Milligan and Ellie Michell for a quick interview. Having a microphone thrust under my nose didn’t do much for my eloquence. But there we are, we must suffer for our art. You can hear the clip here and it’s abut 1:10 minutes into the programme.
Both cake makers and passing Waterstones customers partook of the delights on offer and many a smile was generated. Some strong willed individuals, looked but didn’t try. It is Lent, after all. It was also Valentine’s Day, so just right to spread some cakey-bakey love around. Literary allusions were much more obvious in some of the other cakes as you can see from the photos above.
Recipe In Print
I submitted two entries. My Chocrhutea didn’t make it, but happily the other one did. I very much hope the book will be a rip roaring success, it certainly deserves to be.
Due to work commitments, I’m unable to attend the Cornwall CCC as often as I’d like. Luckily, I do manage to make the odd appearance. My very first time was back in May last year where I made a Passionfruit Curd Sponge Cake for a fruit themed event held at Baker Tom’s new bakery in Pool near Camborne.
This is now my second recipe to get published in a print book, though I do have a few floating around in various e-books. And I’m absolutely thrilled.
Other Cornwall CCC Cakes
My second CCC event had a Fairy Tale theme. The venue was the cafe down in the woods at Cardinham, which had a slightly other-worldly feel about it. There were many fabulous creations, I went for the simple approach: a Fairy Godmother cake with basic wand decoration. More accurately, it could be described as a dense chocolate and rose cake.
My third outing took place in a tiny new cafe, Grounded, which had just opened in Truro. I made a chocolate, hazelnut and orange torte for this one where I experimented with my new cappuccino stencils. The theme was Italian tortes.
Ellie Michell is our hard working organiser. She has come up with some fantastic venues and themes. I only wish I could manage to get to more of them. In celebration of Cornwall CCC’s first anniversary, Ellie chose a birthday party theme down at the Watergate Bay Hotel near Newquay. For this one, I made a Cornish sea salted caramel cake.
And for this, my fifth CCC event, I’ve baked this gorgeous lime ginger cake.
Lime Ginger Cake
As I had an abundance of limes to use and needed ginger for this month’s We Should Cocoa, I chose Dark ‘n’ Stormy Cake by Rob Martin from the Leeds CCC. There was one problem, however, it contains no chocolate. But when has that ever stopped me?
The sponge is a genoise, flavoured with ginger. It reminded me of the lime and white chocolate genoise that I made a couple of years ago. I decided to make the sponge according to Rob’s instructions, but change everything else.
Instead of rum syrup, I substituted lime syrup and I replaced the lime cream cheese frosting with whipped chocolate ganache. I then drizzled homemade lime and ginger curd over the top.
Quite why this is called ‘dark n stormy’, I have yet to fathom; it’s light in both colour and texture. In fact it’s one of the lightest textured cakes I’ve ever made. The addition of ginger is inspired as it gives added interest and texture to what might otherwise be a pleasant, but rather generic, sponge.
Although there’s no doubt that a lime cream cheese frosting can only be a good thing, the whipped chocolate ganache is delicious. It’s light, not too sweet and complements the lime and ginger genoise cake nicely. The lime syrup and lime curd give a welcome citrussy tang and add character. I’m really pleased with the results and rather gratified by how quickly it disappeared.
In fact, pleasure turned to consternation as I feared I might not get to try a piece myself. Luckily CT was on the case and saved me a piece to try later.
Chocolate Log Blog is Four
It’s hard to believe I’ve clocked up four years of chocolate recipes. Where has the time gone?
Thank you so much to all you lovely visitors to Chocolate Log Blog. I doubt I’d have had the heart to carry on this long without you. I’d especially like to thank those that take the time to comment on my posts. It’s this interaction which makes it so worthwhile.
Whilst I’m at it, I’d also like to thank all those who’ve contributed to We Should Cocoa, either as a host or entrant. Once again, it is your contributions that make the whole business so much fun. I’d never have dreamt of half of the things you all come up with. You are an inspiration.
Lime And Ginger Cake. PIN IT.
Lime And Ginger Cake – The Recipe
Lime And Ginger Cake
Equipment
Ingredients
Sponges
- 90 g unsalted butter
- 100 g crystallised ginger finely chopped
- 6 large eggs (I used duck eggs)
- 180 g golden caster sugar
- 180 g plain flour (all purpose flour)
- 1 tsp baking powder
- 1 tsp ground ginger
Syrup
- 2 unwaxed limes well scrubbed
- 75 g golden caster sugar
Whipped Chocolate Ganache
- 2 cm knob root ginger (1 inch)
- 100 g dark chocolate (I used Cornish 55%)
- 200 ml double cream (heavy cream)
- 3-4 tbsp lime curd (I used my homemade lime and ginger curd)
Instructions
Sponges
- Melt the butter in a small pan over a low heat then leave to cool a little.90 g unsalted butter
- In a large bowl, whisk the eggs with the sugar using electric beaters on high speed for a good ten minutes until the mixture is thick, pale and tripled in volume.6 large eggs, 180 g golden caster sugar
- Sift in the flour, baking powder and ground ginger then fold into the eggs as gently as possible.180 g plain flour (all purpose flour), 1 tsp baking powder, 1 tsp ground ginger
- Pour the butter down one side of the bowl and fold in as gently as possible.
- Gently stir in the crystallised ginger.100 g crystallised ginger
- Divide the mixture between two 20cm (8″) silicone cake moulds or greased tins and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 to 25 minutes. The cakes should be firm on top and a skewer inserted in the middle needs to come out more or less clean.
Syrup
- Meanwhile, grate the lime zest into a small pan, then squeeze in the juice.2 unwaxed limes
- Add the sugar and stir over a low heat until the sugar had dissolved.75 g golden caster sugar
- Pour the syrup over the two cakes as soon as they’re out of the oven. Then leave in the tins to cool.
Whipped Chocolate Ganache
- Whilst the cake is baking, make a pot of ginger tea by cutting the ginger into slithers and pouring 50 ml of boiling water over the top. Leave to steep for a good 15 minutes.2 cm knob root ginger
- Chop the chocolate, then place in a heat proof bowl. Strain the tea over the chocolate. Suspend the bowl over a pan of hot, but not boiling water until the chocolate has melted. Give it a good stir.100 g dark chocolate
- Heat the cream until just about boiling. Add it to the melted chocolate, a third at a time. Stir hard after each addition until all is incorporated and smooth.200 ml double cream (heavy cream)
- Place in the fridge for an hour to firm up slightly.
- Whisk with electric beaters on slow speed until soft peaks form.
- Turn the cakes out of their moulds.
- Spread about a third of the ganache on the bottom of one of the cakes, then place the bottom half of the other on top.
- Cover the top and sides of the cake with the remaining ganache.
- Drizzle the lime curd over the top of the ganache in a criss cross pattern.3-4 tbsp lime curd
Anaiah says
Such a lovely combination with lime and ginger! The lime curd drizzle on top is a beautiful touch on this cake and so delicious.
Choclette says
Thank you Anaiah, that lime curd is my favourite bit. Glad to hear you like it too.
Judith Luscombe says
A very interesting book with some amazing recipes.
Maya Russell says
Well done for being in a book. Lovely cakes.
Nic says
How cool to be in the book, and such a great recipe.
Happy blog birthday!
Janine says
Four years of blogging is quite a feat! Congratulations and happy (belated) blogiversary.
Dee Johnson says
Wow, your cakes look totally mouthwatering and soooo tasty. Not great at baking but i put that down to not good recipes lol
laura@howtocookgoodfood says
So sorry to be late in wishing you a very Happy 4th blog birthday! And I have a copy of the CCC book with your fantastic cake in it. You have a brilliant blog and I love the way you have so many readers who leave lovely comments and this is down to your creative use of chocolate and recipes that work but they are also innovative and interesting. I know I will be here reading about many more blog birthdays :))
Caroline says
Wow, congratulations on both counts – your blog anniversary and having a recipe accepted! I really, really want to buy this book now (but can’t quite justify it….!)
The Caked Crusader says
Happy blogisversary and congrats re CCC!
belleau kitchen says
oh my friggin gawd I can’t believe I nearly missed this post!… Happy Blogger Anniversary…what an amazing achievement… your blog has been and continues to be one of my all time favourites and I hope you (and we) enjoy another glorious 4 years of choclatey heaven!… lovely cakes too x
Katharine says
What great achievements – 4th blog anniversary and published! Congratulations!
Karen S Booth says
HAPPY 4th BLOG Birthday and CANNOT wait to see the book, it has been sent to me in France and I am looking forward to seeing all the lovely cakes and familiar names too! Karen
Katie says
Congratulations on your 4th blog anniversary and on being published in a cookbook! Amazing, but then so are your chocolate creations!
Jacqueline Meldrum says
It’s a fabulous book and so good to see so many friends in it. I almost regret not submitting a recipe now. I am going to have a go with one of the recipes from it this weekend. Love your CCC cakes.
Miss C Flash says
Happy blog birthday. I love you fairy tale cake 🙂 x
Angie's Recipes says
A huge Congratulations on the blog 4th birthday and the published recipe!
Rachel says
Happy blog birthday – it’s been fun to read and inspirational too! I too am enjoying Clandestine Cake Club and have met some lovely new friends – I can’t wait to get a copy of the book. Well done on having a recipe published in there! 🙂
underthebluegumtree says
Happy Blog Birthday! I’m not surprise your passionfruit cake recipe was published. It looks beautiful. Congratulations 🙂
thelittleloaf says
Happy happy blog birthday! Absolutely love your recipes and open, honest writing – here’s to the next four years 🙂
Johanna GGG says
happy anniversary – am interested to hear the CCC has gone global – wish there was one in my neck of the woods! Congratulations on getting a recipe in the CCC book – sounds like a great book, and it is a sign of what a great phenomenon the CCC is
Kath says
Happy birthday wonderful Chocolate Log Blog. I like very much that you have had two recipes published, I am sure there will be lots more in the future and maybe a whole book? You have inspired me many times with your creative baking and use of different and unusual ingredients. I love reading every new post. Looking forward to commenting on the fifth birthday. xx
Angela Darroch says
You have achieved so much with your lovely blog in just 4 years. Onwards and upwards.
Choclette says
Thank you Angela, I’m starting to feel as though I should have some goals :-/
Phil in the Kitchen says
Happy blog anniversary and I hope that the next four years are even better than the first four.
Choclette says
Thank you Phil, that’s a very generous hope 😀
Victoria Lee says
Happy 4th Blog Birthday! What a fantastic milestone! My blog is just 6 months old – any tips for a newbie (and new follower!) 😉
The Pantry Door
Choclette says
Hi Victoria thanks for the good wishes and for following. Good luck with your blog. The main thing I’d say is do what you want to do, it’s your blog and should be your voice. And be generous, comment on other blogs and add links from other blogs to your posts – what goes around comes around.
Jen @ Blue Kitchen Bakes says
Happy blog birthday! Well done on 4 years, seems like February was a good time to start a blog as I’ve just celebrated my first year 🙂 Looking forward to seeing many more chocolatey posts from you
Choclette says
Thanks Jen – yay for February, the creative month 🙂
Kate@whatkatebaked says
Many many happy returns – four years blogging is a big big achievement and here’s to the next four! xx
Choclette says
Thanks Kate – way to scary looking ahead to four years, but I haven’t run out of chocolate recipes yet 😉
Fiona Maclean says
HAPPY birthday choclette! I’m hoping and expecting that you are eating plenty of really good choccie today!
Choclette says
Thanks Fiona. I’ve not eaten any good chocolate as such, but I have eaten quite a bit of chocolate cake. Out of the seven cakes at today’s CCC, four of them were chocolate.
Janice Pattie says
Well done on four years, I always forget my blog anniversary, but I know the ‘tinternet’ and blogsphere would be the poorer if we didn’t have Chocolate Log Blog and We should Cocoa. X
Choclette says
Thank you Janice, that’s a lovely thing to say 😀
Christian Halfmann says
Congratulations to both of it … or to all of it rather: your recipe in the book, your 4th blog anniversary and so many delicious cakes. Did I forget anything? If, then it shall be!
Choclette says
Thanks Chris – all congratulations much appreciated 🙂
Kim Carberry says
Happy birthday to Chocolate Log Blog & congrats about your recipe been published!!
Lovely cakes x
Choclette says
Thank you Kim, I am thrilled about the recipe.
manu says
Mhhhh how many yummy cakes…
Have a nice day
Choclette says
Thank you Manu, I had a lovely day and got to eat lots more yummy cake 🙂