Chocolate And Ginger Cake
This is a delightful gingerbread recipe that delivers a perfect blend of spicy warmth and rich sweetness in every bite. The aroma of fresh ginger combined with dark chocolate creates a heavenly scent as it bakes, filling your kitchen with cozy comfort. With a moist, tender crumb and a hint of smokiness from paprika, this gingerbread is a treat for your senses and taste buds. Enjoy a slice with a cup of tea for a comforting and indulgent treat.
— Constant Cookbook
Ingredients
- 125g butter
- 200g molasses or treacle or dark brown sugar, or use half and half
- 150ml milk
- 1 egg
- about 2 thumbs of fresh ginger chopped finely
- 150g wholemeal flour
- 50g ground almonds
- 2 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- pinch nutmeg
- pinch smoked sweet paprika
- pinch salt
- 2 tsp ground ginger
- 1 shake of cayenne or hot paprika or chilli powder
- 100g dark chocolate broken into small chunks
- 2 tbsp cocoa
Instructions
- Grease 23cm sq appoximately baking tin and get the oven going at 160C.
- In a pan melt butter, sugars and treacles. Take off the heat and stir in the milk and chopped fresh ginger. Gradually stir in beaten egg.
- Put all the dry ingrediants in a bowl except for the choclate, if you don't have any ground almonds just substitute for flour. Mix the Liquid mixture into the cry ingrediants.
- Stir in the Chocolate pieces and pour into the baking tin.
- Bake for about 1 hour and don't open the oven until this time has passed otherwise it will sink. Check it's cooked with a knife in the middle.
Yield
Makes 1 cake
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