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Chocolate gingerbread cake

Chocolate loaf cake topped with melted chocolate, with slice cut

Chocolate gingerbread cake

Name: Chocolate gingerbread cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Cuisine: Polish
Ingredients: 150g caster sugar; 100g butter softened, plus extra for the tin; 4 eggs separated; 250g honey; 1 tsp gingerbread spice; 400g plain flour; ½ tsp baking powder; 2 tbsp chopped walnuts; 1 tbsp chopped almonds; 2 tbsp candied orange finely chopped; 100g butter; 100g caster sugar; 2 tbsp cocoa; ½-1 tbsp cognac

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Serves 10

Easy

Prep: 25 mins

Cook: 50 mins - 1 hr

A star rating of 2 out of 5.3 ratingsRate

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Make something sweet with plenty of spice in the form of this Polish gingerbread cake with a rich chocolate glaze. This easy loaf cake is perfect for winter

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Ingredients

Units:

MetricUS

150g caster sugar
100g butter

softened, plus extra for the tin
4 eggs

separated
250g honey
1 tsp gingerbread spice
400g plain flour
½ tsp baking powder
2 tbsp chopped walnuts
1 tbsp chopped almonds
2 tbsp candied orange

finely chopped

For the topping

100g butter
100g caster sugar
2 tbsp cocoa
½-1 tbsp cognac

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Method

step 1

Put the sugar into a large bowl. Beat the softened butter into the sugar until pale and fluffy. Add the egg yolks, one at a time, beating to incorporate. Then, while constantly beating, add the honey, spices and flour. Whisk the egg whites until stiff peaks form and fold them into the batter with the baking powder, walnuts, almonds and candied orange.
step 2

Heat the oven to 200C/fan 180C/gas 4. Butter and line a 900g/2lb loaf tin and tip in the cake batter – it should come no more than halfway up the tin. Put in the oven and lower the temperature to 170C/150C fan/gas 3 and bake for 50 mins-1 hr or until a skewer poked into the middle of the cake comes out clean.
step 3

To make the topping, put the butter into a saucepan, add 2 tbsp cold water, the sugar and the cocoa. Bring to the boil, stirring constantly. Simmer for 5 mins. Take off the heat and, stirring constantly, pour in the cognac. Coat the cooled gingerbread with the glaze and set aside to cool.

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A star rating of 2 out of 5.3 ratings

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