Amazing triple chocolate gingerbread with chocolate chunks and spicy ginger chocolate icing.
Triple Chocolate Gingerbread
Category: Dessert
Amazing triple chocolate gingerbread with chocolate chunks and spicy ginger chocolate icing.
- 3/4 cup unsalted butter
- 1 tsp ground cloves
- 1 1/4 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 3 tbsp fresh ginger, finely grated
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1/2 cup liquid honey
- 1 1/4 tsp baking soda
- 240 ml milk
- 2 large eggs
- 2 cups + 3 tablespoons plain flour
- 1/3 cup cocoa powder
- 6 oz. dark chocolate chips
For the gingerbread
- 1/3 cup 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)
- 1 3/4 cup icing sugar
For the icing:
- Preheat the oven to 300 F. Grease two loaf pans and line with baking paper.
- In a saucepan melt butter with spices, fresh ginger, sugar, molasses, 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.