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Chocolate Gingerbread with Chocolate Icing

In the mood to make a cake, but can’t decide between a rich chocolate cake and a spicy gingerbread? Well, GoodFood Magazine offers up a delicious solution to your dilemma, and by the way — the aroma in your kitchen as it bakes?!? Fantastic!  The pairing of chocolate and ginger is a classic combination, and this easy tray-bake produces a homey, moist treat that is sure to please anyone who loves a little something with their afternoon cuppa!

Chocolate Gingerbread with Chocolate Icing

5 1/2 oz. butter (11 tbs.)
4 1/2 oz. dark brown sugar (2/3 cup)
7 oz. golden syrup (1/2 cup plus 2 tbs.)
7 oz. black treacle* (1/2 cup plus 2 tbs.)
1 tsp. ground ginger
1 tsp. ground cinnamon
4 oz. dark chocolate, broken into pieces
7 fl. oz. milk
1 tsp. baking soda dissolved in 2 tbs. warm water
11 oz. all-purpose flour (2 1/2 cups)

For the icing:

7 oz. dark chocolate, broken into pieces
3 1/2 fl. oz. heavy cream

Heat the oven to 350°F. Grease a 9″ x 11″ baking dish and line with parchment paper.

Put the butter, sugar, golden syrup, treacle, and spices in a saucepan, and heat gently until the butter has melted. Remove from the heat, add the chocolate and stir until melted. Stir in the milk and the dissolved baking soda.

Sift the flour into a mixing bowl and slowly pour the chocolate mixture into the flour, stirring constantly, to make a smooth batter.

Pour the mixture into the prepared pan and bake 25-30 minutes, or until springy when touched and a cake tester comes out clean. Let the gingerbread cool slightly in the tin, then turn out and cool completely on a wire rack before icing.

To make the icing, put the chocolate and cream in a glass bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has melted. Pour the icing over the gingerbread and smooth with a spatula. Don’t cut the gingerbread until the icing has set.

*Better known in the U.S. as blackstrap (or dark) molasses.

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