Espresso Cake With Orange And Ginger

• 100 ml semi-skimmed milk
• 1-2 tbsp instant espresso powder
• 200 g dark or coffee-flavoured chocolate, roughly chopped
• 250 g butter, softened
• 200 g caster sugar
• 1 tsp vanilla extract
• 4 None eggs
• 350 g plain flour
• 1 tbsp cocoa powder
• 2 tsp ground cardamom
• 4 1/2 tsp baking powder
• 75 g candied ginger, roughly chopped
• 50 g candied orange peel, roughly chopped
• 50 g chocolate-covered coffee beans, 1/3 left whole, 2/3 roughly chopped
• 20 ml coconut oil
• 100 ml whipping cream

1. Preheat the oven to 325u0b0F. Grease a 12 cup loaf pan and sprinkle with flour. In a saucepan, heat the milk until lukewarm. Stir in the espresso powder and allow to cool. Melt 4 oz chocolate in a double boiler.
2. Beat the butter, sugar, vanilla extract and a pinch of salt with the whisk of a electric mixer until creamy. Beat in the eggs one at a time, then beat in the melted chocolate. In a separate bowl, mix the flour, cocoa powder, cardamom and baking powder. Stir the flour mixture into the butter mixture in batches, alternating with the coffee-milk mixture, until all are incorporated. Stir in the ginger, orange peel and chopped coffee beans.
3. Spoon into the pan and bake for 60 - 70 mins, until a skewer comes out clean. Allow to cool for 15 mins, then turn out of the pan and allow to cool completely on a wire rack.
4. In a saucepan, heat the coconut oil, cream and 4 oz chocolate until melted. Stir well, then allow to cool for 5 mins. Spread over the cake. Chill for 30 mins, or until the chocolate is set.
5. Slice and serve decorated with the remaining coffee beans.

milk, espresso powder, coffee, butter, caster sugar, vanilla, eggs, flour, cocoa, ground cardamom, baking powder, candied ginger, candied orange peel, chocolatecovered coffee beans, coconut oil, whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/21897 (may not work)