Dark chocolate and ginger cake pop squares

Every baker I know has experienced failure at some point. Perhaps a burnt bread, a cake that didn't turn out quite right or, to quote Mary Berry, a soggy bottom. But next time a cake doesn't come out quite right try this recipe before you look to the bin! Or maybe even try this recipe with a perfect cake either way it'll be delicious!

Ingredients (rough due to cake size differences)

1 failed (or not) 8 inch cake (around 800-1000 grams) (I like to use chocolate or coffee)

1 tub of chocolate frosting (you can sub this with your own recipe or any you planned to use)

1 jar of stem ginger in syrup

2 bars dark chocolate

Method

1. Using a fork mix and scrape your cake until it is entirely in crumbs. Make sure to not leave any large pieces.

2. Mix in your frosting and 5-6 tbsp of the stem ginger syrup together (or enough to give it a light warming ginger flavour) and add it to the cake, bit by bit as you may not need all of it, making sure to stir it through the crumbs, until you reach a consistency similar to that of homemade cookie dough (slightly sticky and shining, google cake pops if you aren't sure).

3. Press into a baking tray lined with baking paper and place in the freezer for around 30 minutes.

4. Melt your dark chocolate bars and chop 6-8 pieces of small stem ginger into very small pieces. Mix together and pour over the cake pop base and then chill for another 30 minutes to an hour.

5. Portion them into rounds or squares and enjoy! I like to store them in the freezer and simply allow a couple of minutes at room temperature before eating as I enjoy dunking them in my tea like a biscuit, however, you can store them in the fridge or cupboard if you want a more gooey treat!

Signed A Shipwrecked Coffee Addict