Triple Chocolate Gingerbread
We are well into December and it's full on Christmas adverts, panic present buying general bank account assault. It's been pretty cold now too and when the less pleasant weather hits, I turn my attention to comforting winter foods. The foods I tend to crave are rich casseroles, roast dinners and Christmas related puddings. The thing with this gingerbread is, even people that don't like gingerbread like this, even my kids! I love Christmas spices, add in some chocolate and put it in a cake and I am one very happy lady.
This is a lovely dark cake but if you're worried, just use light brown sugar or use less treacle and more golden syrup.
275g plain flour
200g golden syrup
175g chocolate chips
125g dark brown sugar
40g cocoa powder
2 tsp ground ginger
1 1/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp ground cloves
250g Icing Sugar
60 ml water
1 tbsp cocoa powder
You'll need to put the oven on 170 degrees and I used a roasting tin, greased and floured or lined
1) Melt the treacle, syrup, butter and sugar in a pan, over a low heat and leave to cool slightly
2) Sieve the flour and cocoa into a bowl and add the spices
3) Put the bicarbonate of soda in a cup and add 2 tbsp water. Add to the treacle mixture and whisk to combine
4) Pour the treacle mixture into the flour mixture and whisk well until there are no lumps
5) Pour the mixture into the prepared tin and sprinkle over the chocolate chips. I like to do this to stop all the chips sinking. Place in the oven for 35-40 minutes
6) Leave the cake to cool in the tin as it's very soft. I put mine in the fridge because I was too impatient
7) For the frosting, melt the butter and add the water. Sieve over the icing sugar and cocoa powder and mix well (I didn't mix it enough so there's a few lumps)
8) Spread the frosting over the cooled cake and see how long you can go without having some!