Choco-ginger Cake
Over a year ago
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Ingredients
- 100g Caster Sugar
- 125g Butter. Softened
- 1 Egg (Large)
- 225ml Treacle
- 300g Plain Flour
- 1.5tsp Bicarbonate of Soda
- 1tsp Ground Cinnamon
- 1tsp Ground Ginger
- Pinch of Salt
- 250ml Hot Water
- 100g Ground Chocolate/Cocoa Powder
Accompaniment
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Description
A take on the traditional Ginger Loaf. All the wintry benefits of Ginger without too great a kick.
Method
-
1
1 Preheat oven to 180C and grease a cake tin.
2 Cream sugar and butter in a large bowl. Beat in the egg. Mix in the treacle.
3 In a separate bowl, sift the flour and blend with the spices, salt, and bicarbonate of soda. Mix into the creamed mixture a little at a time.
4 It WILL begin to get very difficult to mix in. When this happens add a little of the hot water to soften.
5 Once all the dry ingredients have been incorporated, add the remainder of the hot water and mix. The mixture should be battery. Add the sifted cocoa powder or ground chocolate and blend well.
6 Pour into cake tin and place in centre of oven baking for 50m to 1h, or until a knife comes clean after prodding.
7 Leave to cool before decorating. My personal favourite is a Custard Buttercream (here:)
Chef's Tips
NOTE: UNLESS USING ELECTRIC MIXING METHODS, IT IS HIGHLY UNADVISABLE TO MAKE MORE THAN ONE BATCH AT A TIME
-Do not be worried if you can't get all the treacle out, you can use this container for the hot water later
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