Triple chocolate gingerbread

Ingredients

For the gingerbread

180 g unsalted butter

1 tsp ground cloves

1 1/4 tsp ground cinnamon

1 1/4 tsp ground ginger

3 tbsp fresh ginger, finely grated

150 g brown sugar

150 g treacle

150 g liquid honey

1 1/4 tsp baking soda

240 ml milk

2 large eggs

280 g plain flour

35 g cocoa powder

150 g dark chocolate chips

For the icing:

80g unsalted butter

4 tbsp cocoa powder

3 tsp fresh ginger juice – from about 3 inch, finely grate and squeeze out the juice

30 ml lemon juice (2 tbsp)

180 g icing sugar

Preparation

Preheat the oven to 300 F / 150 C. Grease two loaf pans and line with baking paper.

In a saucepan melt butter with spices, fresh ginger, sugar, treacle and honey. Heat the mixture until the butter has melted, do not bring to boil. Set aside to cool for a few minutes.

In a small bowl mix soda with 1 tbsp of milk.

Add eggs, soda, the rest of the milk and sift in flour and cocoa. Whisk after each addition (no need to use a mixer with this cake). Fold in chocolate chips and spoon batter to the prepared pans.

Bake for 50-55 minutes or until a skewer inserted in the middle comes out clean. Cool completely before icing.

Make the icing: in a double boiler or a microwave melt butter with cocoa, lemon and ginger juice (do not over heal you just want to melt the butter). Mixture might look curdled, it’s normal!

Gradually add icing sugar and whisk until well incorporated. Icing is runny when too warm so you might leave it for a few minutes to cool before icing.