Chocolate Gingerbread 1974

sweet spicy cake, good for the holiday season or gift giving.

• Ready In: 1 hr 5 mins
• Yields: 1 9inch cake

Ingredients

• 3  ounces bittersweet chocolate, coarsely chopped
• 1⁄2 cup  lyles golden syrup or 1⁄2 cup honey or 1⁄2 cup corn syrup
• 1⁄2 cup canola oil
• 4  tablespoons  room temperature butter
• 2 1⁄2 cups unbleached flour, sift before measuring
• 2⁄3 cup  packed light brown sugar
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon  fresh ground nutmeg
• 1⁄4 teaspoon salt
• 2  large eggs
• 2  teaspoons vanilla extract
• 1  inch  peeled and grated fresh ginger
• 1  cup  fresh buttermilk, room temperature
• 2⁄3 cup  semisweet mini chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease sides and bottom of a 9 inch spring form pan.
3. Also line the bottom of pan with parchment paper.
4. Melt the 3 ounces chocolate with the syrup, oil, and butter in a double boiler, over simmering water.
5. Stir until melted and smooth.
6. Remove from heat.
7. Stir again well.
8. In a large bowl, whisk the measured flour, brown sugar,soda, powder, spices, and salt well.
9. In a small bowl beat the eggs until foamy, add vanilla and grated ginger and buttermilk.
10. Make a well in the centre of dry flour mixture and pour in the buttermilk mixture.
11. Stir with wooden spoon to combine well.
12. Beat in the chocolate mixture with wooden spoon or electric mixer.
13. Stir in the mini chocoalte chips.
14. Pour into prepared lined pan.
15. Bake 35 to 40 minutes, until tester comes away clean.
16. Let cool in pan for ten minutes or so, and then remove cake from pan.
17. Dust with sifted powdered icing sugar before serving.
18. This is good fresh same day, and warm, or mellow for a day before serving.
19. Wraped in saran this will keep for one week.