Ginger and Chocolate Chunk Cake
Having said I’m not a great fan of chocolate chip cakes, I’ve just gone and made another one! The sun has been shining today and given that we haven’t had much in the way of blue skies recently, I didn’t feel like spending hours in the kitchen. Humm – what to make where speed is of the essence? I very quickly decided to have a go at the Stem Ginger and Chocolate Chunk Cake recipe from Linda Collister’s Divine. Being a big fan of ginger, it was this ingredient that sold it to me. Of course I didn’t have any stem ginger, but I wasn’t going to let that stop me.
Here is what I did:
Melted 3oz unsalted butter with 2oz muscovado sugar, 2 tbsp honey and 2 tbsp treacle in a large pan. Into this I mixed 8oz wholemeal flour, large pinch of salt, 1 tsp bicarb of soda, 1 large egg and 100ml milk. Lastly I stirred in 3oz of crystallised ginger – roughly chopped and 100g of milk chocolate (Green & Black’s is a good one) also roughly chopped. Poured this into a 2lb greased loaf tin and baked for 40 mins at 180°C.
I wasn’t disappointed. The house smelt wonderfully of honey – as did the cake. The cake was moist, had a good texture and tasted great.
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