Serves about 12

I do enjoy a proper Christmas cake and a spice cake at that but, a moist gingerbread is a favourite - made even better with a blanket of dark chocolate ganache draped over top. This is a minor twist on a Nigella Lawson recipe - I have played around with iterations over the years but her original is close to perfect.

200 Grams Unsalted Butter

150 Grams Brown Sugar

200 Grams Golden Syrup

200 Grams Treacle or Molasses

1 tsp Ground Cinnamon

1/4 tsp Ground Clove

2 tsp Ground Ginger

1/2 tsp Ground Allspice

Pinch of Salt

2 Tbsp Stem Ginger in Syrup, Finely Chopped

1 1/2 tsp Baking Soda

2 Large Eggs

250ml Full Fat Milk

300 Grams All Purpose Flour

50 Grams Dark Cocoa

Ganache

250 Grams Dark Chocolate, Finely Chopped

250ml Heavy Cream

Preheat oven to 350.

In a saucepan combine the butter, sugar, syrup, treacle, spices, salt and stem ginger. Cook over medium heat until the butter is melted and everything is well combined. Allow to cool for 10 minutes.

In a large bowl mix the baking soda with 1 Tbsp warm water. Then whisk in the eggs and milk. Pour in the sugar mixture and stir well.

Sift the flour and cocoa together and add to the wet mixture. Stir until just combined - don’t over mix.

Pour batter into a buttered 9x13 baking dish. Bake on the middle rack for 40-45 minutes until a tester comes out clean. Allow to cool.

For the ganache - heat the cream over low heat until just simmering. Pour over the chopped chocolate and stir until smooth and glossy.

Pour the ganache over the cooled cake. Allow to set for 15-20 minutes before cutting.

Add a dusting of ground cinnamon and a sprinkle of chocolate as well as a sliver of stem ginger to the top for decoration.