This heavy and rich chocolate gingerbread is from Nigella’s “Feast”. I bought the book very recently and this is actually the first recipe which I’ve tried. I’m not a big chocolate cake lover, but this was great. It’s perfect with a glass of cold milk, but be prepared to enter a chocolate coma if you even try to eat more than one piece :-) As this is a kind of Christmas cake due to all the spices I used Julmust instead of Ginger Ale for the frosting. Julmust is a Swedish softdrink closely associated with Christmas and it was perfect, you can feel a vague hint of it when eating the cake. To the cake I added some chili (inspired by Esurientes) and some cardamom, but feel free to exclude them even if I do recommend the chili!
(from Nigella’s “Feast”. The recipe can also be found on her homepage)
Makes about 12 slabs.
FOR THE CAKE:
175 gr unsalted butter
125 gr dark muscovado sugar
2 tbsp caster sugar
200 gr golden syrup (I used “ljus sirap”)
200 gr black treacle or molasses (I used “brödsirap” as I didn’t have anything darker at hand)
1/4 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
1 1/4 tsp bicarbonate of soda
2 tbsp warm water
250 ml milk
275 gr plain flour
40 gr cocoa
175 gr chocolate chips (I used about 85 gr of 80 % dark chopped chocolate and 85 gr of chocolate chips – 55 %)
Myself I also added:
1 tsp cardamom
1 tsp cayenne powder
FOR THE ICING:
250 gr icing sugar
30 gr unsalted butter
1 tbsp cocoa
60 ml ginger ale (I used “Julmust” *lol*)
Preheat the oven to gas mark 3/170C and tear off a big piece of baking parchment to line the bottom and sides of a roasting pan of approximately 30 x 20 x 5 cm deep.
In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and 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 tin. Once cool, get on with the icing.
Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter’s melted, whisk in the confectioners’ sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.