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Dessert of the Week - Chocolate Gingerbread Add/Read Comments
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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!
Chocolate Gingerbread
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
Icing
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.
ADD A COMMENT (13)
Comments
I think I'll make this as my Easter cake...
What tin size did you use, please?
Scribbled down by: aforkfulofspaghetti on March 13, 2008 2:50 PM
A brownie tin - 9 inches square.
Scribbled down by: Andrew on March 13, 2008 9:14 PM
That looks wonderfuly dark, moist and sticky.
Scribbled down by: Katie on March 14, 2008 8:06 AM
Very nice recipe, I have never tried anything like this before but I love gingerbread cookies...
I'm marking it on deli.cio.us to bake it later :)
Margot
Scribbled down by: Coffee and Vanilla on March 14, 2008 7:05 PM
Fantastic...Your blog is so unassuming yet boasts some of the best food photography out there.
This looks good enough to, well, eat!
Scribbled down by: Scott at Realepicurean on March 15, 2008 7:11 PM
Thanks for the comments people. And Scott, glad you find my efforts a feast - for the eyes at least!
Scribbled down by: Andrew on March 15, 2008 8:17 PM
sounds absolutely delicious, but i have no clue what "black treacle" is. i'm guessing based on Harry Potter's love of treacle tarts that it's a UK thing?!?
Scribbled down by: katy on March 17, 2008 3:46 PM
It's dark molasses in the USA.
Scribbled down by: Andrew on March 17, 2008 5:43 PM
katy: To make it more confusing, when people in the UK talk about treacle sponge (for example) they actually mean a cake made with golden syrup (not treacle!).
Strange, huh?
Scribbled down by: Scott at Realepicurean on March 17, 2008 6:52 PM
Love that this has ginger beer in the icing - bet that is delicious. Looks all dark, brooding and delicious!
Scribbled down by: Antonia on March 20, 2008 7:53 PM
i adore gingerbread but this looks fabulous. i am loving the thought of chocolate gingerbread. do you think it would work if it was baked in cupcake form?
Scribbled down by: the airy fairy on April 2, 2008 11:47 PM
I can vouch for the fact that this cake is as good as it sounds, and so easy to make. One thing I want to point out is that you MUST(!) use Fentiman's ginger beer (pictured) if you can get it, as it knocks all other brands into a cocked hat.
Thanks for posting this recipe, it has been taken down from Nigella's site :(
Scribbled down by: Emmy on September 11, 2009 3:44 PM
I've made this cake three times, and in a 9X9 square tin it is still completely runny on top after 45 minutes. I cook it for 1 hour 35; there is then a small damp patch on the top that sinks slightly on cooling. The cake is moist and fudgey.
I also cut the icing recipe by one half, and I use ordinary granulated sugar; there is still plenty to coat the top. I forget the ginger beer and use 2 teaspoons of ginger powder and 2 tablespoons of water. Decorate with crystallised ginger, powdered sugar, sugared almonds, anything you like!
Good modifications to try: I add 2 teaspoons of chilli to the other spices and melted butter/
syrup. This gives it a good peppery zing. And instead of chocolate chips, I buy 200g of good dark chocolate (60% cocoa mass) and break it into small pieces).
Scribbled down by: Jeffrey, UK on November 13, 2009 9:39 PM