The chocolate cake hall of fame sounds like exactly the kind of museum I’d like to visit. Sadly it isn’t really a place, but a chapter in Nigella Lawson’s book Feast. It’s not as good as a room full of cakes, but it’s a good read.
Flicking through the hall of fame it can be hard to decide what to bake, but I was happy with my choice. When I read Nigella’s description of her chocolate gingerbread as a “glottally thickening wodge”, I knew that the cake would be beautifully moist. It’s the kind of recipe that’s perfect to adapt for a gluten free cake. I’ve used a combination of almond meal and a gluten free flour blend in my version.
This cake keeps well because it’s so moist. It even travels well because the icing sets firm, making it less vulnerable to damage during transport. The only thing that stops it from being perfectly presentable is the slicing. This cake is moist and rich, and it will stick to your knife. The crumbs are sticky and black, chocolatey and spicy. Eat this cake with people who recognise taste over looks, and who won’t fight you for knife-licking rights.
Chocolate Gingerbread Cake
Adapted from Nigella Lawson’s Feast (my version is gluten free and uses Australian sized tablespoons)
Ingredients for the cake
To heat together
125g brown sugar
1 1/2 tabs caster sugar
200g golden syrup
1/4 tsp ground cloves
2 tsp cinnamon
2 tsp ground ginger
To add next
1 1/4 tsp bicarb soda
1 1/2 tabs water
1 cup milk
150g almond meal
125g gluten free plain flour
175g choc chips
Ingredients for the icing
250g icing sugar
1 tab cocoa
Preheat the oven to 175 degrees Celcius. Line two springform pans (22cm round) with baking paper. Choose a large enough saucepan to contain all the ingredients so that the entire recipe can be prepared in this.
Melt together the butter, sugars, golden syrup, treacle, cloves, cinnamon and ginger.
Dissolve the bicarb soda in the water in a small cup.
Take the saucepan off the heat and beat in the eggs, milk and the bicarb dissolved in water.
Sift in the flour, almond meal and cocoa, and stir to combine. Finally stir in the chocolate chips.
Divide the mixture evenly between the two springform pans.
Bake for about 40 minutes until risen and set on top. Cool in the tin.
When cool prepare the icing by melting together the butter, cocoa and milk. Then sift in the icing sugar. Spread over the top of each cake.