Nigella’s Chocolate Gingerbread Cake is made with butter, sugar, golden syrup, treacle or molasses, cloves, cinnamon, ginger, bicarbonate of soda, eggs, milk, flour, cocoa, and chocolate chips, topped with luxurious icing for a tasty dessert that takes an hour to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Gingerbread Cake Recipe:
- Rich, warm flavors of dark muscovado sugar, golden syrup, and treacle create a deeply indulgent taste experience.
- The combination of spices like ginger, cinnamon, and cloves adds depth and warmth to every bite.
- Moist and tender texture, with the perfect balance of sweetness and spice.
- Decadent icing adds the perfect finishing touch, making it a delightful treat for any occasion.
❓ What Is Nigella Chocolate Gingerbread Cake Recipe?
Nigella’s Chocolate Gingerbread Cake Recipe combines butter, sugar, golden syrup, treacle or molasses, cloves, cinnamon, ginger, bicarbonate of soda, eggs, milk, flour, cocoa, and chocolate chips, baked to perfection, and topped with ginger ale icing.
🍫 Nigella Chocolate Gingerbread Cake Ingredients
For The Cake:
- 175 grams unsalted butter
- 125 grams dark muscovado sugar
- 2 tablespoons caster sugar
- 200 grams of golden syrup
- 200 grams of black treacle or molasses
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1¼ teaspoons bicarbonate of soda
- 2 large eggs
- 250 millilitres milk
- 275 grams of plain flour
- 40 grams cocoa
- 175 grams of chocolate chips
For The Icing:
- 250 grams of icing sugar
- 30 grams unsalted butter
- 1 tablespoon cocoa
- 60 millilitres ginger ale
🎂 How To Make Nigella Chocolate Gingerbread Cake
- Set the oven’s temperature to gas mark 3, which is 170°C/150°C Fan/325°F.
- Tear off a large piece of baking paper and use it to line the bottom and sides of a roasting tin around 30 x 20 x 5cm deep (9 x 13 x 2 inches).
- Melt the butter in a medium pot with the sugars, gold syrup, treacle or molasses, ground ginger, cinnamon, and cloves. Dissolve 2 tablespoons of warm water with the bicarbonate of soda in a cup.
- Remove the saucepan from the heat and whisk in the milk, eggs, and bicarb with its water. Toss in the cocoa and flour, then use a wooden spoon to combine.
- Mix in the chocolate chips, then pour into the lined tin and bake for 45 minutes until risen and solid. You want the area under the set-top to be a little damp.
- Transfer to a wire rack and allow to cool in the tin. Apply the icing when the cake has cooled.
- Sift the icing sugar. Heat the chocolate, ginger ale, and butter in a heavy-based saucepan. Once the butter has melted, mix in the icing sugar.
- Take the gingerbread out of the tin and peel off the paper covering it. Cover the top with icing, then cut into fat pieces when it’s set.
💭 Recipe Tips
- Ensure all ingredients are at room temperature for even mixing and better incorporation.
- Line the baking tin generously with parchment paper to easily lift the cake out after baking.
- Be cautious not to overbake; the cake should be moist in the center when done.
- Allow the cake to cool completely before applying the icing to prevent it from melting and creating a messy finish.
🍨 What To Serve With Chocolate Gingerbread Cake?
Serve Chocolate Gingerbread Cake with a dollop of whipped cream or a scoop of vanilla ice cream, a cup of hot coffee, or spiced chai.
🎚 How To Store Leftovers Chocolate Gingerbread Cake?
- In The Fridge: Preserve leftover chocolate gingerbread cake in an airtight container for up to 1 week.
- In The Freezer: Wrap tightly leftover chocolate gingerbread cake in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Gingerbread Cake?
- In The Oven: Arrange leftover chocolate gingerbread cake slices on a baking sheet and warm at 180°C for 15 minutes.
- In The Microwave: Heat leftover chocolate gingerbread cake slices in a microwave-safe plate for 20 to 30 seconds until warm.
FAQs
Why does my chocolate gingerbread cake still liquid in the middle?
Your chocolate gingerbread cake may remain liquid in the middle if the pan used is too small, inhibiting proper heat distribution.
Why does my chocolate gingerbread cake rubbery?
Your chocolate gingerbread cake may turn rubbery if there’s an excess of raising agent, causing it to over-inflate and lose texture.
Why is my chocolate gingerbread cake dry?
Your chocolate gingerbread cake might be dry if the batter is over-beaten, resulting in a tough texture instead of moistness.
Why did my chocolate gingerbread cake fall?
Your chocolate gingerbread cake may have fallen if the batter was overly moist, leading to insufficient structure during baking.
Try More Nigella Lawson Recipes:
Nigella Chocolate Gingerbread Cake Nutrition Facts
Amount Per Serving
- Calories 357
- Total Fat 5.5g
- Saturated Fat 3.4g
- Sodium 36mg
- Total Carbs 70g
- Net Carbs 70g
- Total Sugars 50g
- Protein 4g
Nigella Chocolate Gingerbread Cake
Description
Nigella’s Chocolate Gingerbread Cake is made with butter, sugar, golden syrup, treacle or molasses, cloves, cinnamon, ginger, bicarbonate of soda, eggs, milk, flour, cocoa, and chocolate chips, topped with luxurious icing for a tasty dessert that takes an hour to be ready!
Ingredients
For The Cake:
For The Icing:
Instructions
- Set the oven’s temperature to gas mark 3, which is 170°C/150°C Fan/325°F.
- Tear off a large piece of baking paper and use it to line the bottom and sides of a roasting tin around 30 x 20 x 5cm deep (9 x 13 x 2 inches).
- Melt the butter in a medium pot with the sugars, gold syrup, treacle or molasses, ground ginger, cinnamon, and cloves. Dissolve 2 tablespoons of warm water with the bicarbonate of soda in a cup.
- Remove the saucepan from the heat and whisk in the milk, eggs, and bicarb with its water. Toss in the cocoa and flour, then use a wooden spoon to combine.
- Mix in the chocolate chips, then pour into the lined tin and bake for 45 minutes until risen and solid. You want the area under the set-top to be a little damp.
- Transfer to a wire rack and allow to cool in the tin. Apply the icing when the cake has cooled.
- Sift the icing sugar. Heat the chocolate, ginger ale, and butter in a heavy-based saucepan. Once the butter has melted, mix in the icing sugar.
- Take the gingerbread out of the tin and peel off the paper covering it. Cover the top with icing, then cut into fat pieces when it’s set.
Notes
- Ensure all ingredients are at room temperature for even mixing and better incorporation.
Line the baking tin generously with parchment paper to easily lift the cake out after baking.
Be cautious not to overbake; the cake should be moist in the center when done.
Allow the cake to cool completely before applying the icing to prevent it from melting and creating a messy finish.