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Baking week: Ginger Marble Cake Bars

Ginger Marble Cake Bars

I recently made these Ginger Marble Cake Bars and was very pleased with the results. Simple to make and no cooking involved which is always a bonus…you just have to wait for them to chill in the fridge (that’s the hardest part!). I love ginger and these Cake Bars use ginger nut biscuits and also crystallised ginger. I got this recipe from my Easy Cakes & Cookies book and managed to take some step by step pictures as I was making them. I did however refrain from taking a picture of me eating them (well, I had to test them before I let my friends try them didn’t I?!). The recipe states it makes 12 bars but because they are fairly rich I made about 15 squares. You will need an 18x28cm tin which I lined with greaseproof paper.

Ingredients you will need to make your Ginger Marble Cake Bars:

  • 150g/6oz ginger biscuits
  • 125g unsalted butter
  • 200g/7oz dark chocolate, broken into pieces
  • 1 tablespoon golden caster sugar
  • 2 tablespoons golden syrup
  • 50g chopped crystallised ginger

For the topping:

  • 200g/7oz dark chocolate, chopped
  • 50g/2oz milk chocolate, chopped

How to make your Ginger Marble Cake Bars:

Crush the biscuits into small pieces. I put the biscuits into a freezer bag and used a rolling pin to crush (be careful not to crush them into powder!).

Put the butter, dark chocolate, sugar and golden syrup into a large saucepan and over a low heat melt, stirring continuously.

Take off the heat, add your crushed biscuits and the crystallised ginger and mix until all is coated with the chocolate mixture. Pour this into your tin and put in the fridge to set. Make a cuppa, put your feet up and chill out for a while!

Next, make your topping. Melt the dark chocolate in a bowl set over a simmering saucepan of water. Save this water for the next step below. Pour the melted chocolate over your chilled mixture. Return to the fridge to set before decorating. Another cuppa and a bit of TV?!

Melt the milk chocolate in a bowl set over a simmering saucepan of water. When melted remove from the heat. Dip a fork into the melted chocolate and drizzle over the top of your marble cake going backwards and forwards. This looked so much more sophisticated in the recipe book – I just ended up randomly flicking chocolate over the marble cake but it ended up looking quite good!

Return to the fridge to set the milk chocolate and then cut into squares/bars with a hot knife. At this point I just washed up and waited impatiently for it to set!

Below is a collage of my step-by-step pictures. Happy baking!

Ginger marble cake bars collage

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