Chocolate Gingerbread 1974

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

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

Recipe

• 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.