STICKY GINGER CHOCOLATE CAKE

A STICKY CHOCOLATE CAKE WITH A GINGER TWIST. PERFECT FOR INDULGING WITH THE FAMILY

INGREDIENTS

125g BUTTER
250g PLAIN FLOUR
150g LIGHT BROWN SUGAR
80g BLACK TREACLE
80g GOLDEN SYRUP
HALF TEASPOON BICARBONATE OF SODA
40g COCOA POWDER
1 TEASPOON GROUND GINGER
1 TEASPOON GROUND CINNAMON
2 EGGS

FOR THE TOPPING YOU CAN BUY OR MAKE A BUTTERCREAM OR ENJOY WITH NO TOPPING AND EAT WARM WITH CUSTARD OR CREAM

RECIPE

  1. HEAT THE OVEN TO 160 DEGREES (FAN)
  2. LINE A TIN WITH BAKING PAPER – YOU CAN USE EITHER A LOAF TIN OR A ROUND TIN
  3. IN A BOWL, SIFT THE FLOUR, COCOA POWDER AND ADD IN THE BICARBONATE GINGER, CINNAMON AND MIX
  4. IN A PAN ADD THE BUTTER,SUGAR, TREACLE, SYRUP AND MELT ON A LOW HEAT TILL COMBINED
  5. ADD THE PAN MIXTURE TO THE DRY MIXTURE AND MIX IN THE EGGS AND ALSO 100ML HOT WATER AND MIX TOGETHER
  6. POUR THE MIXTURE INTO THE TIN AND BAKE FOR APPROX. 30-40 MINUTES. POKE A SKEWER INTO THE CAKE TO SEE IF IT’S FULLY BAKED. IF THE SKEWER HAS MIXTURE STUCK TO IT, THEN LEAVE IT FOR LONGER UNTIL IT COMES OUT CLEAN.
  7. LEAVE TO COOL AND THEN DECORATE OR SERVE HOWEVER YOU WISH

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