After a few days of not baking whilst packing, moving and unpacking, I’m back at it. Almost the first thing I did in my new place was bake some bread because it made me feel at home. Need to get used to a different oven – I think this one is a little cooler than my old one so I may invest in an oven thermometer.
After baking a couple of loaves of awesome bread, I decided to further ingratiate myself with my new landlord/housemate by making cake! You can’t go far wrong with chocolate cake, and he’s a big lover of ginger so I combined the two and came up with this rather delicious tea-time number. It’s surprisingly light and you could easily leave off the chocolate topping if you wanted. But who doesn’t want more chocolate?!
Chocolate and Ginger Loaf Cake
For the cake:
- 150g butter, softened
- 175g soft dark brown sugar
- 2 tbsp golden syrup
- 150g plain flour
- 25g cocoa, sifted
- half tsp baking powder
- 2 eggs
- 20g fresh ginger, peeled and finely grated
- 60g ginger beer
Heat your oven to 170C and grease and line a loaf tin with greaseproof paper. In a large bowl, cream together the butter, sugar and syrup until fluffy and much paler in colour. Combine the flour, cocoa and baking powder in a separate bowl. Add a bit of these dry ingredients to your butter and sugar mixture and beat in, then beat in one egg followed by a bit more dry ingredients, then the second egg and the last of the dry ingredients. Stir in the ginger and ginger beer (don’t worry if it looks a bit sloppy or like it’s almost curdled) then pour into the prepared loaf tin and bake for 45-50 minutes. It’s done when firm to the touch – if you test with a skewer it’s absolutely fine (a good thing, in fact) if there is still just a hint of gunge left on it. Leave to cool in the tin and then transfer to a wire rack to cool completely.
For the chocolate topping:
- 100g dark chocolate
- 50g milk chocolate
- 50g butter
- 3 tsp crystallised ginger, finely chopped
Melt the chocolate in a bowl over a pan of barely simmering water, being careful that no water or steam gets in the bowl as this will make your chocolate go grainy. Once melted add the butter and stir until melted and combined with the chocolate. Stir in the crystallised ginger until well dispersed. Remove the bowl from the heat and allow to cool for a little while; you want it to be thickly pourable.
Place your cake on a serving plate and pour the chocolate topping over, ensuring it covers right to the edges and hopefully drips alluringly down the sides. Leave to set for as long as you can bear before cutting into slices to serve.