Gingerbread Chocolate Cake Recipe

How to make a Gingerbread Chocolate Cake

Method

1. Preheat the oven to 180°C (160°C fan-forced).
2. Lightly grease cake tin base and sides. Then line the base of the tin with baking paper.
3. Break up the chocolate and cut up the butter. Add to a heatproof bowl and place over a pan of boiling water, until they are both melted. Important to ensure the bottom of the bowl doesn’t touch the water.
4. Add the yogurt to the mixture and allow to cool a little.
5. Put the flour, baking powder, spices and the cacao powder in a bowl, add a few grindings of black pepper and mix well.
6. Whisk the eggs with the brown sugar until frothy.
7. Add the eggs and the chocolate mixture to the dry ingredients and fold together.
8. Pour into the prepared tin and bake for approximately 45 minutes, until firm to the touch.
9. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
10. Cut into chunky pieces and serve.

Tip: Use a 20cm square cake tin, for best results.