- 60g butter, plus extra for greasing
- 200g self raising flour
- 50g cocoa powder
- 1 heaped tsp ground ginger
- 1 heaped tsp ground cinnamon
- 1 level tsp bicarbonate of soda
- 125g raw cane sugar
- A pinch of sea salt
- 2 medium eggs, beaten
- 300ml sour milk or buttermilk
- 250g icing sugar
- 25g crystallised ginger
- 4-6 tbsp cold water
Prep: 25 mins | Cook 35-40 mins
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a medium loaf tin with butter and line the base and sides with baking paper. Set aside. Melt 60g butter in the microwave or on a low hob. Set aside to cool slightly.
2. Sift the flour, 25g of the cocoa powder (save the rest for the icing), the ginger, cinnamon and bicarbonate of soda into a large mixing bowl. Stir in the sugar and a pinch of salt with a whisk or fork, making sure you mix everything together.
3. Beat the eggs and sour milk or buttermilk together and then stir them into the dry ingredients with the melted butter to combine. Pour the batter into the cake tin and bake for around 35-40 mins or until a skewer inserted into the cake comes out clean. Lave to cool in the tin for 15-20 mins. Turn out onto a wire rack and leave to cool completely.
4. When the cake has cooled, make the icing. Sift the icing sugar into a mixing bowl and sift in 25g cocoa powder. Add 4-6 tbsp cold water and stir to make a smooth, thick icing. Finely chop the crystallised ginger and set to one side. Spoon the icing over the cake to cover the top, then sprinkle over the crystallised ginger. Set aside for at least 1 hr to let the icing set. Serve in slices. The cake will keep for 3-4 days in an airtight tin.
5. Love Your Leftovers
This cake is a great way of using up milk that has gone sour. If you don't have any sour milk, you can use buttermilk instead, or measure out 300ml milk and stir in 1 tbsp lemon juice till it looks curdled and lumpy. Looks terrible, but helps make a perfect chocolate cake.