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Chocolate Gingerbread Cake

1 Reviews

About the bake

This chocolate gingerbread will spice up any bonfire night party

1Total Time
15Prep Time
45Bake Time
12Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

  4. Step 4:

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

  5. Step 5:

    Whilst the cake cools, make the chocolate ganache topping by placing the chocolate in a medium bowl and heating the cream in a small saucepan. When the cream begins to come to boiling point, remove from the heat and pour over the chocolate. Stir until all of the chocolate has melted and the ganache is smooth and shiny. 

  6. Step 6:

    Pour the ganache over the cake and top with flaked almonds.

Ingredients

  • For The Cake

    • 200g Billington's unrefined molasses
    • 4 Free range medium eggs
    • 50g Plain chocolate (70% cocoa)
    • 75g Unsalted butter
    • 4 tbsp Yoghurt
    • Pinch Salt
    • 225g Allinson's plain white flour
    • 25g Cocoa powder
    • 2 tsp Baking powder
    • 3 tsp Ground ginger
    • 0.5 tsp Cinnamon
    • 0.25 tsp Mixed spice
    • 0.25 tsp Grated nutmeg
    • Pinch Black pepper
  • For the Decoration

    • 200g Dark chocolate
    • 200ml Double cream
    • A handful Almonds (flaked)

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