Chocolate gingerbread

Had a bit of a baking spree yesterday… Being off work with not an awful lot to do does that to me… I also tidied the understairs cupboard and the house is cleaner than it’s been in years! Chris will be taking this and the banana cakes to work tomorrow as if we keep it all in the house we will be getting fatter! I found this cake a bit too treacly, but Chris really loved it so I guess it’s just a matter of taste. It was super easy to make. I haven’t got a traybake tray so used some bought foil ones- works out about 25p per tray, so it’s worthwhile moneywise, although not probably ideal for the environment! I’d like more ginger taste so will be using at least double this amount next time.

150g butter
125g dark brown sugar
200g golden syrup
200g black treacle
1 tsp ground ginger
1 tsp ground cinnamon
100g dark chocolate
1 tsp bicarb dissolved in 2 tbsp warm water
300g plain flour

Heat oven to 180 and grease a traybake tray, lining if necessary (with foil tray it wasn’t)
Put the butter, sugar, syrup, treacle and spices in a saucepan and heat gently until melted
Remove from heat and stir in the chocolate, broken into pieces, until melted
Stir in the milk and bicarb
Put the flour in a mixing bowl, pour in the chocolate mixture slowly, stirring constantly, to make a smooth batter (I don’t think I stirred enough at this stage, meaning some bits of cake were a bit too treacly)
Pour into the tin and bake for 35 mins (should feel springy and skewer comes out clean- mine was starting to blacken a bit)
Wait to cool before icing it

I used the nigella’s chocolate icing as described below. It wasn’t a perfect fit, so I’d try the real icing, but the coop didn’t have any double cream. The real icing recipe is below, but haven’t tried this

200g dark chocolate, broken into pieces
100ml double cream

Melt in a glass bowl over a saucepan of simmering water
When melted it is ready!

This is from good food magazine, November 2012

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