My sister-in-law Barbara gave me this recipe last year and I made it for the first time today and it is Yum-diddly-umpsious.
Chocolate Ginger Cake
150g butter (plus extra for greasing)
150g soft dark brown sugar
150g black treacle (I didn't have treacle so used Golden Syrup instead)
225g plain flour, sifted
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1 1/2 tsp bicarbonate of soda
1 large egg beaten
100g plain chocolate chopped (I used silver spoon milk chocolate chips)
1. Heat the oven to 150 degrees C (130 degrees fan oven) (gas mark 2). Lightly grease and line the base and sides of a 20cm square cake tin with baking parchment.2. Put the butter, sugar and treacle into a large pan and stir over a low heat until melted. Cool for a few minutes.
3. Quickly beat in the flour, spices and bicarbonate of soda, followed by the milk, egg and chocolate until smooth. Pour into the prepared tin and bake for 40-45 minutes until risen and a skewer inserted into the cake comes out clean. Don't be tempted to open the oven for at least 30 minutes as the cake will sink in the middle. Leave in the tin and stand on a wire rack until cold. You can eat it straight away but, if you can resist temptation it benefits from keeping for three days wrapped in greaseproof paper and stored in an airtight tin.
I served mine with low fat creme fraiche and strawberries.