15/10/2026
π Camp Coffee & Ginger Cake
Prep: 15 mins + cooling | Cook: 25β30 mins | Serves: 8β10
YOUβLL NEED
Cake
β’ 3 tbsp Camp Chicory & Coffee Essence
β’ 225g butter
β’ 225g caster sugar
β’ 2 pieces stem ginger + 2 tbsp syrup
β’ 4 eggs
β’ 225g self-raising flour
β’ 1 tsp baking powder
β’ 2 tsp ground ginger
Icing
β’ 2 tbsp Camp Chicory & Coffee Essence
β’ 75g butter
β’ 125g icing sugar
Ganache
β’ 150ml double cream
β’ 100g plain chocolate
METHOD
Bake: Beat butter, sugar & ginger. Add eggs and Camp.
Mix: Fold in flour, baking powder & ground ginger.
Bake: Divide between 2 lined 20cm tins. Bake at 180Β°C for 25β30 mins. Cool.
Ice: Beat icing ingredients together and sandwich the cakes.
Decorate: Melt chocolate into warm cream and spread over the top.
Make it spooky: Pipe icing in circles and drag a cocktail stick from the centre outwards to create a cobweb. πΈοΈ
π·οΈ Top tip: Add a spider made from sweets and liquorice laces!