Chocolate Gingerbread Cake (Recipe)

This wonderfully moist gingerbread cake comes with a luxuriously chocolatey twist.

Serves: 10 people
Prep time: 15 minutes
Cooking time: 50 minutes


  • 50g Moser Roth 70% Dark Chocolate
  • 200g The Pantry Light Brown Soft Sugar
  • 225g The Pantry Plain Flour
  • 2 heaped tsp. The Pantry Baking Powder
  • 75g Greenvale Salted Butter
  • 200g Brooklea Low Fat Natural Yogurt
  • 4 Medium Eggs
  • 25g Cocoa Powder 2 heaped tsp.
  • Stonemill Ground Ginger
  • 1 level tsp. Stonemill Cinnamon
  • Black Pepper
  • 1 x 20cm square cake tin


-Pre-heat the oven to 180°C/350°F/Gas Mark 4.

-Line the base of the baking tin with some non-stick paper and lightly grease the sides.

-Break up the chocolate and cut up the butter.

-Put in a heatproof bowl and place over a pan of boiling water – make sure the bottom of the bowl doesn’t touch the water – until they are both melted.

-Add the yogurt to the mixture and allow to cool a little.

-Put the flour, baking powder, spices and the cocoa powder in a bowl, add a few grindings of black pepper and mix well.

-Whisk the eggs with the brown sugar until frothy.

-Add the eggs and the chocolate mixture to the dry ingredients and fold together.

-Pour into the prepared tin and bake for about 45 minutes, until firm to the touch.

-Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

-Cut into chunks and serve.


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