Chocolate Ginger Biscuit Loaf

Biggest wanted to make a cake for Blosh (Gramps) as belated birthday treat. Other than Famous Grouse, Blosh's favourite thing in the world is a dark chocolate ginger biscuit and that's what we set out to achieve. Making tweaks to a recipe I might use if I was making this for grown up chocolate lovers, I replace some of the dark chocolate with cocoa powder, keeping a little of the good stuff for yummy, melty, chunky surprises and use drinking chocolate for the icing to make it less overwhelmingly sweet.

We got out the old Tuff Tray again and because I wanted to try out capturing a bake with time lapse, she did the whole lot independently and the tray is great for that as she can move around the whole set up, stand, sit, kneel. Anything goes. Standing back and letting go of the reigns, I realise that she's quite the little pro these days and it left me thinking about other ways in which I've let go to allow this to happen. They're on the Instagram Post, but I thought it might be handy to have them here too, so I can refer people back to them from time to time.

Top Tips for achieving a more relaxing, independent baking session.

1. Mess is just mess. Use the tips to minimise it & you’ll feel more in control & the clean up will be quicker. Nothing a quick dustpan & brush won’t fix. The kids make far more mess eating lunch!

2. You can’t really screw up. Despite popular belief, a cake that’s a bit sunk or a bit big or a bit burned will still taste ace. If your small made it, trust me it’ll be the best thing they’ve eaten all week. . 3. Don’t get stressed about the right quantity or the right order. As long as most of it gets in the bowl at some point it’s probably going to be ok. A scoop of flour overboard looks a lot, but weighs little. You haven’t ruined everything. Chillax. My recipes are deliberately made to suffer some spillage, but most would work the same.

4. You have to be prepared to let them eat the mix. There’s nothing more stressful than baking with Smalls & trying to stop them eat it all the time. You’ll give yourself a hernia. Obviously my kids are the extreme, they’re probably genetically 90% cake mix. That said, isn’t licking the bowl after baking still your favourite bit of the whole enterprise? It has to be your call & I’m not advising, but if you worry about eggs etc. Check out the NHS guidelines - lion stamped eggs are safe raw. I’ve popped a screen shot here. . 5. Whilst we’re on eggs. If the cracking them makes you nervous, do it as part of the preweigh into a baby bottle or easy to pour pot. But don’t be afraid to let them have a go. After a few they’ll surprise you with how good they are. If shell goes in the mix, pick it out. Nothing spoiled. .


150g Stork or softened unsalted butter

150g soft, brown sugar

150g golden syrup

225g plain flour

1.5 tsp bicarbonate soda

1/2 tsp ginger powder

1 egg

50g dark chocolate (in chunks)

50g cocoa powder

190ml milk

For the Icing

80g Stork or unsalted butter

200g icing sugar

50g drinking chocolate powder

25ml milk

Before the bake, melt the butter, sugar and golden syrup together in a pan. Pour into a jug and leave to cool a little before handing over the reigns to your little chefs.


Add liquid mix to flour and add the rest of the ingredients. Stir into a thick, chocolatey, goopy mix. This cake is nice and dense and sticky.

Giving the mix a wee stir yourself to make sure everything is combined and then pour into a greased loaf tin. If you don't have one of these you can make it an a 20cm square cake tin and then chop the cooled cake into squares.

Bake in the oven at 160° for 45 minutes (if a knife comes out gooey when you test give it another 10-15 minutes) and allow to cool a little in the tin until you can comfortably turn it out onto a wire rack to cool completely.

To make the icing, just mix the Stork, icing sugar, milk and drinking chocolate powder together until smooth.Spread liberally over the top of the cake and then go wild with smashed up chocolate gingers, sprinkles, chocolate buttons - whatever you fancy!

The cake is so fudge it will keep well wrapped in clingfilm for about a week, so it's a handy one to having your recipe book.

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