Chocolate Chip Ginger Cake

I made this cake for my Mum’s birthday earlier this week. It’s actually the first cake I’ve ever made in our new house, in the tiny crappy oven… My baking supplies are very limited at the moment, with things still in boxes here and there, but I managed to find out one cake pan and mixing bowl to be able to make this yummy chocolate chip ginger cake. It’s a simple, easy recipe, but tastes so good! Sorry about the photo too – I forgot to take one until we’d already cut it up and started eating it!

Ingredients:

8oz unsalted butter

7oz caster sugar

2 eggs

8oz self raising flour

3 tbsp ground ginger

60ml milk

100g dark chocolate chips

100g dark chocolate, melted, to decorate

Pre-heat your oven to 180c and grease/line a round, loose bottomed cake tin.

In a mixing bowl, cream together the butter and sugar until its light and fluffy, then add the eggs. Give it a light mix and sift in the flour and ginger. Carefully fold the mix together until it’s well combined and there are no lumps of flour. Pour in the milk and mix well before adding the chocolate chips. Continue gently folding the mix until the chocolate chips are evenly distributed.

Pour the batter into your prepared tin and bake for 25 minutes until its golden, springy to the touch, and a skewer inserted into the middle of the cake comes out clean.

Leave to cool for a few minutes in the tin before turning out onto a wire rack and leaving it to cool completely.

Once cool, pour the melted chocolate over the top and spread to the edges. Leave the chocolate to set before serving.