Budtender Liz’s Chocolate Gingerbread Cake

This a perfect holiday cake, dark, rich, and moist.  If you like gingerbread, the addition of chocolate takes this dessert to a whole new level. Perfect for sharing on a cosy winter night in front of the fire.

For the icing

• 9 ounces of icing sugar
• 1 ounce of butter
• 1 TBSP of cocoa
• 1/4 cup of Bakerstreet & ginger

How to make it !!! Let’s get baked !!!

• Pre heat oven to 335 degrees Fahrenheit.
• Tear off a large piece of parchment paper and line the bottom and sides of a roasting tin, 9 x 13 x 2 inches.
• In a decent sized saucepan melt the butter, sugars, maple syrup, molasses, cinnamon & ginger.
• In a cup dissolve baking soda in the water.
• Take the saucepan off the heat and beat in the eggs, milk and baking soda in water. Stir in flour, and cocoa and beat with a wooden spoon to mix.
• Fold in chocolate chips and pour the batter into the lined tin and bake for 45 minutes until risen and firm. The bottom should be a little damp,  and that is what you want. Remove to a wire rack and let cool in the tin.

For the icing, nom nom nom.

• Sieve the icing sugar.
• In a heavy based saucepan heat the butter, cocoa, and the Bakerstreet & ginger.
• Once the butter is melted whisk in the icing sugar.
  Once the cake is completely cooled lift the ginger bread out of the tin and unwrap the  paper.
• Pour the icing over the ginger bread just to cover the top.
• Slice into large delicious slabs, once the icing is set.

You can’t just eat one piece it is way to good, enjoy !!!