This moist, rich cake is lighter than a chocolate cake – the perfect dessert to have with coffee mid-afternoon. Come to think of it it would be delicious after dinner too… or even for breakfast. It’s that good.
This cake is sweet but not cloyingly so. It’s great as a dessert, as a decadent breakfast or as an afternoon snack when your blood sugar is a little low.
You can never have enough coffee and this cake is one answer to that craving.
I made this cake for Leith for his 2nd birthday and he loved it. It was quite simple to make and very impressive…to a 2 year-old who has a passion for lions.
This is your quintessential chocolate birthday cake – rich and tasty with a easily spreadable icing all over. The coffee in the batter really defines and enhances the flavour of the chocolate cake – makes it a little more robust than it would taste without it.
This cake makes me feel as though it is still somehow summer. I stood at the window with the light streaming into my kitchen and the smell of rich blueberries and cinnamon tempting my senses. And it’s delicious. Trust me.
Simple but really delicious in that way that eating Nutella straight out of the jar is. Yum.
This cake is moist and delicious with it’s decadent combination of molasses and chocolate. Add to it a ginger-ale/chocolate icing and you get what I would consider the best gingerbread I have ever had.
- 175 grams unsalted butter
- 125 grams dark brown (muscavado) sugar
- 2 tablespoons white sugar
- 200 grams golden syrup
- 200 grams molasses
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 ¼ teaspoons baking soda
- 2 tablespoons warm water
- 2 eggs
- 250 ml milk
- 275 grams all-purpose flour
- 40 grams cocoa
- 175 grams chocolate chips
- 250 grams icing sugar
- 30 grams unsalted butter
- 1 tablespoon cocoa
- 60 ml ginger ale
- Preheat oven to 170 C or 340 F. Line the bottom and sides of an 11″ x 9″ x 3″ (or thereabouts) pan with foil or parchment paper.
- In a large saucepan melt the butter along with the sugars, syrup, molasses and spices. In a separate bowl dissolve the baking soda in the water.
- Remove the pan from the heat and beat in the eggs, milk and baking soda in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the prepared pan and bake for about 45 minutes – until risen and firm to touch. Remove to a wire rack and cool in the pan.
- Sieve the icing sugar. In a heavy-bottomed saucepan heat the butter, cocoa and ginger ale. Once the butter is melted, whisk in the icing sugar. Leaving the gingerbread in the pan, pour the icing over the top of the slightly warm cake and leave to cool. Cut into large hunks and serve when cooled and set.
Nigella instructs you to remove the cake from the pan to ice but I found it easier to ice and then transport by leaving it in the pan. This also kept it nice and moist.
(For recipe conversions.)
Recipe from Nigella Lawson’s Feast”