Dark Chocolate Loaf Cake with Ginger Toppings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
15
- For the cake
- 2 ozs Dark chocolate (60% cocoa solids)
- 0.333 cup unsalted butter
- 4 Tbsps plain Yogurt
- 4 eggs
- 1 cup brown sugar
- 2 cups self-rising flour
- ¼ cup cocoa powder
- 3 tsps ground ginger
- 1 pinch ground cloves
- 1 tsp Mixed spice
- For the icing
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- To decorate
- 2 pcs stem ginger (in syrup)
- ½ cup white Chocolate chip
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm| 9" square baking tin and line the base with non-stick baking paper.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly. Stir in the yoghurt.
3.
Whisk together the eggs and molasses sugar until smooth.
4.
Pour the chocolate mixture into the egg mixture and beat well.
5.
Sift the flour, cocoa powder and spices into a mixing bowl and make a well in the centre.
6.
Pour in the chocolate mixture and stir until combined.
7.
Pour into the baking tin and smooth the top. Bake for about 45 minutes until firm to the touch.
8.
Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
9.
For the icing: sift the icing sugar into a bowl and beat in enough lemon juice to make a smooth thick icing.
10.
Spread the icing on top of the cake and scatter over the stem ginger pieces and chocolate chips. Leave to set and cut into squares to serve.
