Spiced Ginger & Chocolate Loaf Cake
Servings: 12 slices
Spiced ginger and chocolate loaf cake is perfect for those cold winter days, a delicious moist chocolate cake with a hint of ginger spice.
INGREDIENTS LIST
- 250 g butter
- 250 g black treacle (or molasses)
- 250 g light brown sugar
- 3 medium eggs
- 250 ml whole milk (or water)
- 200 g self-raising or plain flour (all-purpose)
- 30 g unsweetened cocoa powder
- ¼ tsp fine sea salt
- 2½ tsp ground ginger
- 1½ tsp bicarbonate of soda (US: baking soda)
- 70 g crystallised ginger (optional)
Vanilla icing
- 120 g icing sugar (US powdered sugar)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 2-4 tbsp double or heavy cream (or milk)
Decoration
- 30 g crystallised ginger (optional)
- 50 g dark chocolate (melted)
Preparation
- Preheat your oven to 170°C fan / 375°F / Gas 5 and line a 2-pound loaf pan (900g) with baking or parchment paper.
- In a medium saucepan, melt together the butter, sugar and black treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
- Sift the flour, cocoa, bicarbonate of soda, ground ginger and salt into the saucepan and stir until you have a smooth batter. Finally, incorporate the crystalized ginger (if using).
- Pour the batter into the prepared pan. Give it a sharp tap on a work surface to get rid of any air bubbles.
- Baking: Place in the pre-heated oven and bake for 45-50 minutes until a toothpick or skewer comes out with a sticky crumb or two attached. Watch it carefully as it has a tendency to easily over bake. Tent the cake with foil for the final 15 minutes if it is browning too quickly.
- Allow the cake to cool in the baking pan for 15 minutes, then transfer to a wire rack to cool completely.
- Buttercream: When the cake has cooled. Mix all the ingredients together in a bowl and then pour it over the cake and spread it evenly using a spatula. Decorate with pieces of crystalised sugar.
- Chocolate drizzle: Finally, melt the chocolate in a small bowl over a simmering saucepan of water or in the microwave. Drizzle over the top from side to side and then leave to set before slicing.
Notes & Tips
Storage: This cake will keep well at room temperature in an airtight container for up to 4-5 days. If you’ve topped your cake with icing, then store it in the fridge.
Freeze the loaf whole or cut it into slices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Decorating: If you would like to decorate this spiced ginger chocolate loaf differently, vanilla buttercream or cream cheese frosting are great alternatives.
