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Sticky and Moreish Chocolate and Ginger Loaf Cake

Having made this for the first time last week and watching it disappear in a trice, we’ve already had a request to produce another! The title is a mouthful, but it says it all: this moist (sticky) cake is so entirely delectable (moreish) that it didn’t stand a chance of being around to see a third day after baking [see below] — but we’ll happily return to the kitchen to bake one more!

Sticky and Moreish Chocolate and Ginger Loaf Cake

11 tbs. butter, plus extra for greasing
1 cup only very lightly packed dark brown sugar
3 fl. oz. black treacle (molasses)
8 oz. all-purpose flour, sifted (1¾ cups)
1½ tsp. ground ginger
1 tsp. ground cinnamon
1½ tsp. baking soda
6 fl. oz. milk
1 large egg, beaten
4 oz. semisweet chocolate, roughly chopped

Heat the oven to 300°F. Lightly grease and then line the base and sides of a large loaf tin with baking parchment.

Put the butter, sugar, and treacle into a large pan and stir over a low heat until melted, then cool for a few minutes.

Quickly beat in the flour, spices, and baking soda, followed by the milk, egg, and chocolate until smooth. Pour into the prepared tin, taking care not to fill the pan more than 2/3 full (discard any extra batter), and bake for 45 minutes to an hour (depending on your oven) until risen and a skewer inserted into the cakes comes out clean. Leave in the tin set on a wire rack until cold. You can eat this ginger cake straightaway but, if you can resist, it benefits from keeping for three days wrapped in greaseproof paper and stored in an airtight cake tin.

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