Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Irish gingerbread Bundt cake with butter chocolate ganache

Irish 30 Mins Prep · 65 Mins Cook

Preheat the oven to 180°C, gas mark 4. Spray a 2½L bundt tin with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together and beat until pale and fluffy, approx. 8 minutes. Add the eggs one at a time and beat until well combined. Stir in the honey.
Finely grate the ginger. In a medium-sized bowl, combine the flour, sea salt, cinnamon, ginger and baking powder.
Add 1⁄3 of the dry ingredients to the butter mixture, then pour in 1⁄3 of the ginger ale. Continue alternating between the flour and gingerale. Mix until smooth. Pour the batter into the Bundt tin.
Place in the oven and bake for approx. 1 hour or until golden and a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly before removing the cake from the tin and placing it on a cooling rack.
In a small pot, place the chocolate, butter and salt flakes and combine over a medium-low heat. Stir until melted.
Serve the cake drizzled with the ganache.