Two favorite tastes together in one moist delicous holiday treat.
Makes: about 12 servings
Ingredients
For the cake
• 12 tablespoons unsalted butter
• ⅔ cup dark brown sugar
• 2 tablespoons granulated sugar
• ⅔ cup golden syrup or light corn syrup
• ⅔ cup black molasses or molasses
• ¼ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1¼ teaspoons baking soda
• 2 large eggs
• 1 cup milk
• 1¾ cups all-purpose flour
• ⅓ cup unsweetened cocoa
• 6 ounces chocolate chips
For the icing
• 2½ cups powdered sugar
• 2 tablespoons unsalted butter
• 1 tablespoon unsweetened cocoa
• ¼ cup ginger ale
Method
- Preheat the oven to 325°F and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin
of approximately 9 x 13 x 2 inches. - In a decent-sized saucepan, melt the butter along with the sugars, golden syrup or light corn syrup or molasses, cloves, cinnamon and ground
ginger. In a cup dissolve the baking soda in 2 tablespoons of warm water. Take the saucepan off the heat and beat in the eggs, milk and baking soda in its water.
Stir in the flour and unsweetened cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that’s the way you want it. - Remove to a wire rack and let cool in the pan. Once cool, top with the icing.
- Sieve the powdered sugar. In a heavy-based saucepan heat the butter, unsweetened cocoa and ginger ale. Once the butter’s melted, whisk in the
powdered sugar. Lift the chocolate gingerbread out of the pan and unwrap the paper. Pour over the icing just to cover the top and cut into fat cubes when set.
