Triple chocolate gingerbread
By: Candy Company
Published: Wednesday, December 2, 2015 - 8:35am

Ingredients




For the gingerbread
180 g unsalted butter
1 tsp ground cloves
1 1/4 tsp ground cinnamon
1 1/4 tsp ground ginger
3 tbsp fresh ginger, finely grated
150 g brown sugar
150 g treacle
150 g liquid honey
1 1/4 tsp baking soda
240 ml milk
2 large eggs
280 g plain flour
35 g cocoa powder
150 g dark chocolate chips
For the icing:
80g unsalted butter
4 tbsp cocoa powder
3 tsp fresh ginger juice – from about 3 inch, finely grate and squeeze out the juice
30 ml lemon juice (2 tbsp)
180 g icing sugar

Preparation

1 Preheat the oven to 300 F / 150 C. Grease two loaf pans and line with baking paper. 2 In a saucepan melt butter with spices, fresh ginger, sugar, treacle and honey. Heat the mixture until the butter has melted, do not bring to boil. Set aside to cool for a few minutes. 3 In a small bowl mix soda with 1 tbsp of milk. 4 Add eggs, soda, the rest of the milk and sift in flour and cocoa. Whisk after each addition (no need to use a mixer with this cake). Fold in chocolate chips and spoon batter to the prepared pans. 5 Bake for 50-55 minutes or until a skewer inserted in the middle comes out clean. Cool completely before icing. 6 Make the icing: in a double boiler or a microwave melt butter with cocoa, lemon and ginger juice (do not over heal you just want to melt the butter). Mixture might look curdled, it’s normal! 7 Gradually add icing sugar and whisk until well incorporated. Icing is runny when too warm so you might leave it for a few minutes to cool before icing.

About

Amazing triple chocolate gingerbread with chocolate chunks and spicy ginger chocolate icing.