This Chocolate Orange Gingerbread recipe comes to us courtesy reader Sharon of hotchocolates.biz.
Sharon writes, “This cake is very quick and easy to make which I love. I am not very good at complicated recipes with too many stages, the fewer the better is my philosophy. As the cake cooks it will fill your kitchen with the most beautiful aroma of chocolate, spice, and orange, the perfect natural room fragrance!”
I’ve adapted this for U.S. bakers; those who prefer metric should check out the original recipe and more at Hot Chocolates.
Ingredients for the cake:
1 3/4 cups all-purpose flour
1 tsp baking soda
2 round tsp ground ginger
1 round tsp ground cinnamon
7 Tbsp butter
3 1/2 oz dark chocolate
6 Tbsp dark muscovado sugar (can substitute dark brown sugar)
1/3 to 1/2 cup golden syrup*
1/2 cup milk
Grated zest 1 orange
1 large egg
For the topping:
7 Tbsp butter
3 oz dark chocolate
Juice 1 orange
3/8 cup confectioner’s sugar
*What the heck is golden syrup, you ask? It’s a British syrup made by boiling down sugar cane juice. It’s similar to corn syrup, but has a unique flavor. Many specialty food shops in the U.S. carry it, but if you can’t find it, you can use one of the following substitutes:
two parts light corn syrup plus one part molasses OR
equal parts honey and corn syrup OR
light or dark corn syrup, or maple syrup, boiled down a bit until slightly thicker
Instructions for Chocolate Orange Gingerbread:
Preheat the oven to 300 F.
Grease and flour an 8 inch round baking pan.
Sift flour, baking soda, and spices into a large mixing bowl.
Melt the butter, chocolate, sugar, syrup, milk, and zest together in a pan over a gentle heat. Once melted, add thedry ingredients to the chocolate mixture and beat well.
Add the egg and beat again.
Pour mixture into the pan. Tap the pan on the bottom and sides to allow excess air bubbles to rise to the top.
Bake for exactly 30 minutes. Test cake with a skewer in the center; if it does not come out clean, leave for another five minutes and keep testing until skewer is clean.
Let cool in pan for 10 minutes, then empty on to a wire rack to cool completely.
Place cake on serving dish.
For the topping, melt the butter, chocolate, confectioner’s sugar, and orange juice in a small pan over a gentle heat, stirring all the time.
Pour over the cake and eat when cold, if you can wait!