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chocolate gingerbread cut up in squares on a plate Tried & Tested

Chocolate gingerbread

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4 stars based on 2 ratings

This chocolate gingerbread will spice up any bonfire night party

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 200g 7⅛ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 4 4 Egg(s) (free range) whole
  • 50g 1⅞ oz Plain chocolate (70% cocoa)
  • 75g 2¾ oz Butter (unsalted)
  • 4tbsp 4tbsp Yoghurt
  • Salt
  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 25g 1 oz Cocoa powder
  • 2tsp 2tsp Baking powder
  • 3tsp 3tsp Ginger (ground)
  • ½tsp ½tsp Cinnamon
  • ¼tsp ¼tsp Mixed spice
  • ¼tsp ¼tsp Nutmeg freshly grated
  • Black pepper

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven 180ºC (fan 160ºC, gas mark 4).  Grease a 23cm/9 inch square tin.  Whisk the eggs and sugar until combined.

    Ingredients for this step

  2. Classic mode Step 2

    Melt the chocolate and butter in a bowl over a pan of simmering (not boiling) water or in a microwave oven. Stir in the yoghurt. Gently stir into the egg mixture.

    Ingredients for this step

    • 50g 1⅞ oz Plain chocolate (70% cocoa)
    • 75g 2¾ oz Butter (unsalted)
    • 4tbsp 4tbsp Yoghurt
  3. Classic mode Step 3

    Sift the rest of the ingredients together and gently fold into the chocolate mixture until well combined. Pour the mixture into the prepared tin and bake for about 45 minutes  until cooked through.

    Ingredients for this step

    • Salt
    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • 25g 1 oz Cocoa powder
    • 2tsp 2tsp Baking powder
    • 3tsp 3tsp Ginger (ground)
    • ½tsp ½tsp Cinnamon
    • ¼tsp ¼tsp Mixed spice
    • ¼tsp ¼tsp Nutmeg freshly grated
    • Black pepper
  4. Classic mode Step 4

    Leave in the tin for 15 minutes, and then turn out onto a wire rack to become cold. Store in an airtight tin.