This is a Nigella recipe - can just imagine her stealing down in the middle of the night to munch her way through some! Great for winter, as ginger is really good for circulation! It's also really nice with some thick whipped cream...
For the cake
175g unsalted butter 1 1/4 teaspoons bicarbonate of soda
125g dark muscovado sugar 2 tablespoons wamr water
2 tablespoons caster sugar 2 eggs
200g golden syrup 250 ml milk
200g black treacle 275 g plain flour
1/4 teaspoon ground cloves 40g cocoa
1 teaspoon ground cinnamon 175g chocolate chips (or more!)
2 teaspoons ground ginger
For the icing
250g icing sugar 1tablespoon cocoa
30g unsalted butter 60ml ginger ale
Preheat oven to gas mark 3/170 C and line the bottom and sides of a roasting tin approximately 30x20x 5cm deep, overlapping the sides to cover rising
In a largeish saucepan, melt butter, sugars, golden syrup, treacle cloves, cinnamon, and ground ginger.
In a cup dissolve the bicarb in the water.
Take the saucepan off the heat and beat in eggs, milk and bicarb in its water. Stir i nthe flour and cocoa and beat with a wooden spoon to mix. Fold in chocolate chips and pour into lined tin to bake for about 45 mins, until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.
Remove to w wire rack and let cool in the tin. Once cool, do the icing: Sieve icing sugar. In heavy-based saucepan heat butter, cocoa and ginger ale. Once the butter's melted, whisk in icing sugar. Lift the chocolate gingerbrea out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.
Just off to take mine out of the oven now.....