Ingredients
- Ingredients:
- 1 1/2 sticks butter
- 1 cup + 2 T dark brown sugar
- 2 T granulated sugar
- 3/4 cup golden syrup (such as Lyle's Golden Syrup) or light corn syrup
- 3/4 c. molasses
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 1/4 tsp baking soda
- 2 T warm water
- 2 eggs
- 1 cup milk
- 2 cups flour
- 1/3 cup unsweetened powdered cocoa
- 1 cup (or more) semi sweet chocolate chips
- For Frosting:
- 2 c. powdered sugar
- 2 T butter
- 1 T unsweetened cocoa powder
- 1/4 c. ginger ale (I used Dr. Pepper as it's what I had on hand)
Preparation
Step 1
Directions:
Preheat oven to 325. Line a baking pan (10X13 pyrex) with parchment paper (so that you can lift it out later.)
In a large saucepan or dutch oven, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.
In a separate cup or bowl, dissolve baking soda in warm water.
Take the saucepan off heat and add eggs, milk and soda/water mixture. Stir in flour and cocoa, reserving 2 T or so of the flour.
Toss the chocolate chips in the reserved flour, then fold in floured chocolate chips.
Pour the batter into the parchment lined pan and bake about 50-55 min until risen and firm. The middle should still be a little damp under the set top, and will sink a little. Let cool in the pan.
While the cake is cooling, melt the butter, cocoa and ginger ale for the frosting in a small heavy based saucepan. Whisk in the powdered sugar and remove from the heat.
To frost, either remove the cake from the pan, fold down the paper, and pour frosting evenly over the cake (or you can just leave it in the pan and pour over there, removing it to cut up later.) Let frosting set for a few hours or overnight then cut into large slabs.