The weather has remained cool enough where I live to still be able to enjoy a slab of chocolate gingerbread.

In a few weeks, as the summer kicks in, I’ll be all about cold brew and ice cream.

But until then, I’ll happily slurp bowls of soup and steaming mugs of coffee… and scoff comforting chunks of cake.

There’s nothing like a generous slice of something chocolaty with the warm spices of gingerbread to add a bit of comfort to your chilly afternoon.

A grey day just cries out for it…

Or, is that me I can hear?

Chocolate Gingerbread

For the Cake:

  • 175ml unsalted butter
  • 125g brown sugar
  • 2 tablespoons caster sugar
  • 200g golden syrup
  • 200g molasses
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1¼ teaspoons baking soda
  • 2 tablespoons warm water
  • 2 eggs
  • 250ml buttermilk
  • 275g plain flour
  • 40g cacao powder
  • 200g dark chocolate chips

For the Frosting:

  • 250g icing sugar, sifted
  • 30g unsalted butter
  • 1 teaspoons cacao powder
  • 60ml ginger ale

Make the Cake:

  1. Preheat the oven to 170°C. Line a 30 x 20 cm baking pan with baking paper. Set aside.
  2. Put the butter, brown and caster sugars, golden syrup, molasses and spices into a saucepan and cook over low heat until the butter has melted and the sugars have dissolved.
  3. In a cup, mix the baking soda with the water.
  4. Remove the saucepan from the heat, beat the eggs to the butter mixture. Add the baking soda mixture and buttermilk and mix to combine.
  5. Add the flour and cocoa powder and stir until just incorporated. Fold in the chocolate chips.
  6. Pour the batter into the prepared baking pan and bake for 45 minutes, or until it springs back when gently pressed in the centre.
  7. Leave the cake to cool in the pan on a wire rack. Once completely cool, transfer the cake to a platter.

Make the Frosting:

  1. Put the butter, cacao powder and ginger ale in a small saucepan and heat over low heat until the butter has melted.
  2. Whisk in the icing sugar.
  3. Pour the frosting over the cooled cake and leave to set for about 20 minutes before slicing.

Slightly adapted from here