Ginger and other spices combine with treacle and brown sugar to make a dark, sticky, very British teatime treat. And the chocolate is the gilding on the cake
Chocolate Ginger Cake
- 150g butter, plus extra for greasing
- 150g soft dark brown sugar
- 150g black treacle
- 225g plain flour, sifted
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1½ teaspoons bicarbonate of soda
- 190ml milk
- 1 large egg, beaten
- 100g plain chocolate, chopped
- Heat the oven to 150ºC (130ºC fan oven) gas mark 2. Lightly grease and line the base and sides of a 20cm square cake tin with baking parchment.
- Put the butter, sugar and treacle into a large pan and stir over a low heat until melted. Cool for a few minutes.
- Quickly beat in the flour, spices and bicarbonate of soda, followed by the milk, egg and chocolate until smooth. Pour into the prepared tin and bake for 40-45 minutes until risen and a skewer inserted into the cake comes out clean. Don’t be tempted to open the oven for at least 30 minutes as the cake will sink in the middle. Leave in the tin and stand on a wire rack until cold. You can eat it straightaway but, if you can resist temptation, it benefits from keeping for three days wrapped in greaseproof paper and stored in an airtight tin.