Always a simmering of excitement when the latest issue of Delicious drops through the letterbox – makes a change from final demands at least! This is a Nigella recipe from the April 2008 issue. I do wonder how this would taste with preserved ginger rather than ground ginger or even fresh ginger?
As it stands it has a distinct ‘adult’ taste with the chocolate chips (or chunks in my case) adding a nice texture. Served with a little whipped cream does wonders to the taste. The icing top shouldn’t be missed off either. Sadly, being brown with a brown glaze it doesn’t make for the most interesting of photographs!
Use the very best chocolate and ginger beer to really enhance the flavours of this Chocolate Gingerbread cake.
- 175g unsalted butter
- 125g dark muscovado sugar
- 2 tbsp caster sugar
- 200g golden syrup
- 200g black treacle
- 1/4 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 1/4 tsp bicarb of soda
- 2 eggs
- 250ml milk
- 275g plain flour
- 40g cocoa powder
- 175g chocolate chips
- 30g unsalted butter
- 1 tbsp cocoa powder
- 60ml ginger beer
- 250g icing sugar
- Oven to 160C/G3. Line a tin with baking paper.
- Melt butter with sugars, golden syrup, treacle and spices. Remove from heat. Dissolve the bicarb in 2 tablespoons water and add to the melted butter along with the eggs and milk. Stir in the flour and beat well. Fold in the chocolate chips. Bake for about 45 minutes.
- It will be slightly damp under the top. Cool.
- For the icing melt the butter, cocoa and ginger ale. Sift in the icing sugar and top the bread
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