Gingerbread Loaf With Spiced Chocolate Sauce… By Lucy Simmons

By lucy  , , , , ,   , ,

October 29, 2014

A moist, gingery winter treat, ginger cake today served with a delicious spiced hot chocolate sauce. What a great cake to share on a dark chilly night. Loving the ginger it goes perfectly with my hair ūüėČ

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 10 Generous


175 Grams Plain flour

1 tbsp Ground ginger

1 tbsp Ground cinnamon

1/4 tsp Nutmeg, grated

1/2 tsp Bicarbonate of soda

2 tbsp Milk

5 tbsp Black treacle

5 tbsp Golden syrup

75 Grams Light brown soft sugar

75 Grams Butter

1 Medium Egg

200 Grams Dark chocolate

250 ml Double cream

2 tbsp Butter

1 1/2 tsp Chili powder

1/4 tsp Cinnamon


Pre heat the oven to 170C/ gas mark 3.  Line and grease the bottom and sides of a loaf tin.

Sift the flour and spices into a large bowl and set aside.

Mix the bicarbonate of soda with the milk and set it aside as well.

Place 75ml of water into a saucepan; add the black treacle, golden syrup, sugar and butter.  Heat on a medium heat and stir gently until everything is combined and melted together.  Keep stirring so as not to burn the mixture.

Add the syrup mix to the flour and spices, mix well with a wooden spoon.  Make sure it is well combined.  Leave to cool for about 5 minutes.  Beat the egg in a small bowl.   Add the egg to the mixture a bit at a time and mix well.  Add the milk to the mixture and mix again.

Pour the mixture into prepared loaf tin and put in the oven for 1¬ľ‚Äď1¬Ĺ hours or until risen and firm to touch.

Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.

Wait for it to cool a bit longer before you cut it into slices.

To make the sauce, place all the ingredients into a small saucepan and set over low heat.  Stir with a wooden spoon until all the ingredients have melted and combined.

Finally serve the warm ginger loaf with the spicy chocolate sauce.  Enjoy.


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