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Chocolate & Ginger Loaf Cake
Milk gone off? Don't bin it. Turn it into this deliciously moist chocolate cake. The sour milk helps give this cake a soft, tender crumb. It's flavoured with cinnamon and ginger and topped with a white chocolate drizzle and crystallised ginger. Perfect for elevenses or afternoon tea. No sour milk? Use buttermilk instead.
Ingredients
- 60g butter, plus extra for greasing
- 200g self raising flour
- 25g cocoa powder
- 1 heaped tsp ground ginger
- 1 heaped tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 125g caster sugar
- 2 medium eggs, beaten
- 300ml sour milk or buttermilk
- 50g white chocolate
- 2 tbsp double cream
- 25g crystallised ginger
Prep: 25 mins | Cook 35-40 mins
Method
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, cocoa powder, 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, along with the melted butter. 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. Leave 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. Pop the chocolate buttons and cream in a heatproof bowl. Place it over a pan of water, making sure the bottom of the bowl doesn't touch the water. Set over a medium heat and warm till the chocolate has melted and is smoothly combined with the cream.
5. Drizzle the chocolate sauce over the top of the cake and dot with finely sliced pieces of crystallized ginger. You can eat it straight away with the warm sauce, or let it cool and softly set. Serve in slices. The cake will keep for 3-4 days in an airtight tin.
6. 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.
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.
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