Chocolate Gingerbread Loaf Cake!
A deliciously festive chocolate gingerbread loaf cake with a chocolate fudge ginger sponge and ginger cream cheese frosting
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Servings: 12 Slices
Ingredients
Cake
- 150 g dark chocolate
- 150 g unsalted butter/baking spread
- 2 tsp instant coffee
- 100 ml boiling water
- 115 g plain flour
- 250 g light brown sugar
- 25 g cocoa powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 2 medium eggs
- 50 g treacle
- 75 ml buttermilk
Frosting
- 100 g unsalted butter (room temp - not stork/spread)
- 100 g icing sugar
- 1 tsp ground ginger
- 1 tbsp treacle
- 200 g full-fat soft cream cheese
Decoration
- gingerbread biscuits
Instructions
Cake
- Preheat your oven to 180ºc/160ºc fan, and line a 2lb loaf tin!
- In a microwave proof bowl, add the chocolate and butter and heat and mix until melted
- Add the coffee granules to a mug, and pour over the boiling water and mix until smooth
- Add the coffee mix into the chocolate/butter and mix until smooth. Leave to cool for five minutes.
- In a separate bowl, add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and spices to a large bowl and whisk until distributed.
- Add the cooled chocolate mix to the dry mix and combine
- Add the treacle, buttermilk and eggs and mix again as little as possible until combined
- Pour the mixture into the lined 2lb loaf tin - only fill your tin 2/3 full. Tins can vary in size, so make cupcakes with spare mix if your tin is too small
- bake in the oven for 55-60 minutes, or until baked through. Leave to cool fully
Frosting
- Beat the butter on it's own for a few minutes to soften
- Add in the icing sugar, and beat until combined.
- Add the ginger and treacle and mix through.
- Add the cream cheese and mix again until thick and delicious
Decoration
- Slather the frosting onto the top of the loaf cake, and then decorate how you want - I used gingerbread biscuits
Notes
- This recipe is based on my chocolate fudge loaf cake and gingerbread loaf cake with a few changes
- I used this 2lb loaf tin as always
- Read my blog post about cream cheese frosting if you are worried
- PLEASE USE THE COFFEE - it just makes it taste more chocolatey, it doesn't taste of coffee.
- You can make your own buttermilk with 75ml full-fat milk, and 1tbsp of lemon juice.
- This cake will last for 3-4 days, in the fridge, due to the cream cheese frosting
- This cake will freeze for 3+ months