Sticky chocolate gingerbread cake

Sticky chocolate gingerbread cake.
Sticky chocolate gingerbread cake. Photo: Marina Oliphant

All the best bits of gingerbread and chocolate cake in one cake! This has an almost brownie-like texture and is spicy, sticky and super moist.



180g unsalted butter

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

2 tbsp fresh ginger, finely grated

150g brown sugar

150g treacle

150g golden syrup

1 1/4 tsp baking soda

250ml milk

2 large eggs

280g plain flour

30g cocoa powder

150g chocolate chips


80g unsalted butter

4 tbsp cocoa powder

3 tsp fresh ginger juice - finely grate a piece of fresh ginger, about 8cm, and squeeze out the juice

25ml lemon juice

180g icing sugar



1. Line a 30cmx20cm shallow baking tin with baking paper. Preheat the oven to 160 degrees fan-forced or 180 degrees conventional.

2. In a large saucepan, melt the butter, add the spices, fresh ginger, sugar, treacle and golden syrup and warm through.

3. In a small bowl, dissolve the baking soda in a tablespoon of milk.

4. Crack the eggs into a bowl and whisk lightly. Whisk in butter and spice mix. Add baking soda and remaining milk, sift in the flour and cocoa and mix until smooth. Fold the chocolate chips through the batter.

5. Pour into the prepared tin and bake for 40 minutes or until cooked - the cake will be springy to the touch.

6. For the icing, in a bowl over just-simmering water, heat the butter. Add the cocoa powder and the ginger and lemon juices, then whisk in the icing sugar until dissolved and homogenous.

7. Allow the cake to cool then lift from the tray. Ice and allow the icing to set before serving.