Chocolate Gingerbread

Chocolate Gingerbread

One Year: Avocado Horiatiki Salad

Chocolate Gingerbread
Adapted from Nigella Lawson’s Feast
Makes about 12 slabs

1 1/2 sticks unsalted butter
1 cup plus 2 tbsp dark brown sugar
2 tbsp superfine sugar
3/4 cup light corn syrup
3/4 cup molasses
1/4 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
1 1/4 tsp baking soda
2 tbsp warm water
2 eggs
1 cup milk
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 cup semisweet chocolate chips

2 cups confectioner’s sugar
2 tbsp unsweetened cocoa
2 tbsp unsalted butter, softened
1/4 cup milk

chocolate shavings (optional)

CAKE: Preheat oven to 375 degrees Fahrenheit and line a 9 x 13 x 2 (or something close to this) pan. In a decent-sized saucepan, melt butter along with sugars, syrup, molasses, cloves, cinnamon, and ground ginger. In a cup dissolve the baking soda in the water. Take the saucepan off the heat and beat in the eggs, milk, and baking soda-water mixture. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips and pour the mixture into the lined pan to bake for about 45 minutes, until risen and firm. It will be slightly damp underneath with a set top, but that’s the way you want it. Let cool in the pan on a wire rack.

FROSTING: Sift the confectioner’s sugar and cocoa and whisk to combine. Beat in the butter and the milk. Spread liberally atop the gingerbread, then sprinkle with a healthy dose of chocolate shavings, if using. After the icing has set, cut into fat slabs and serve.


Add Yours
  1. siddya2013

    Oh my gosh, I may need to make this right away! I have made Nigellas Dense Chocolate Cake from her Domestic Goddess cookbook and the family loves that one. This one looks of the same caliber. Cant wait!


    • queensmithereen

      I adore the Domestic Goddess Cookbook, but I haven’t tried that chocolate cake recipe in it yet! I am going to add that to my To Do List. In the meantime, though, I will say that this gingerbread is outstanding. 🙂


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