Continuing with my new found love of tray bakes, the next cake I tried from Cake Keeper Cakes was Chocolate Gingerbread. Push any milk chocolate, sickly, children’s party tray bake out of your head immediately, this cake is mature, classy and fiery. As I said in my post ‘Maple Gingerbread Cake’, this reminds me of one of my favourite series of books ‘The Gingerbread Cafe trilogy – Rebecca Raisin‘ (oh the life envy I have of Lily, one of the central characters, in fact I’m pretty sure this cake would have been one of Lily’s favourites, she too was classy and fiery).
I’m pretty excited to tweak this cake and swap the treacle for golden syrup, perhaps a little less black pepper in that one as golden syrup isn’t as intense as treacle (yes, you heard right, black pepper!), maybe some fresh ginger too or more coffee…
This one if definitely for the adults and chocoholics of a ginger persuasion (i.e. me), my mum was a huge fan of this cake.
Ingredients: (Makes 9 -12 squares)
- 3/4 of a cup of hot tap water
- 0.5 cup of treacle/dark molasses
- 1 cup of plain flour
- 0.25 cup of good quality cocoa powder
- 1 tsp of baking soda
- 0.25 tsp of salt
- 1.5 tsp of ground ginger
- 0.5 tsp of instant espresso poweder
- 0.5 tsp of ground cinnamon
- 0.25 tsp of ground cloves
- 0.25 tsp of ground black pepper
- 4 tbsp (56 g) of unsalted butter, at room temperature
- 0.5 cup of firmly packed light brown sugar
- 1 large egg yolk
- 0.5 (or more!) cup of dark chocolate chips
- Preheat the oven to 180°C and line an 8 inch square tin with baking paper.
- In a jug, stir the treacle and hot water together and then set aside.
- In a large mixing bowl, whisk (with an electric hand whisk or mixer) together the butter and sugar until light and fluffy, scraping down the sides as needs be.
- Whisk in the egg yolk until smooth.
- Mix in half of the treacle mixture, along with half of the flour (sifted), spices, coffee and baking powder.
- Scrape down the sides of the bowl and mix in the second half of the treacle mixture and sift in the rest of the flour.
- Fold in the chocolate chips with a spatula.
- Pour the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave the cake to cool in the tin for about 15 minutes, then remove from the tin to cool completely on a cooling rack.
- Slice and serve!