Tender gingerbread - ready in a few moments!

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Today I want to share a quick cake that will be perfect for your festive table. We'll prepare a very flavourful gingerbread covered with a simple chocolate glaze.

 

The gingerbread is not too sweet and full of spices that will encourage you to reach for the next slice. Simple chocolate glaze not only stays soft after setting, but it also goes well together with chocolate notes in the cake. It's quite extraordinary for just 10 minutes of active work!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Gingerbread

  • 280 g (~2 cups) wheat flour
  • 40 g dark cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 2 heaped tbsp gingerbread spice (I'm using a homemade mix of spices: 2 tsp each of cinnamon, ground ginger, ground cloves, ground allspice and nutmeg)
  • 200 g (~1 cup) fine white sugar
  • 250 g kefir
  • 2 large eggs
  • 125 g vegetable oil
  • 100 g sour jam

Decoration

  • 150 g dark chocolate (72%)
  • 150 g whipping cream (36%)
  • Walnuts, almond flakes or candied orange peel

Method

  1. Let's prepare 280 g wheat flour, 40 g dark cocoa, 1.5 tsp baking powder, 1.5 tsp baking soda and 2 heaped tbsp of gingerbread spice. I'm using a homemade mix: 2 tsp each of cinnamon, ground ginger, ground cloves, ground allspice and nutmeg. Sift dry ingredients through a fine sieve to remove any lumps and add 200 g fine white sugar. Stir through the dry ingredients with a whisk to distribute spices in flour.
  2. Add 250 g kefir, 2 large eggs, 125 g vegetable oil and 100 g of lightly sour jam to the bowl. All ingredients should be at room temperature, so remember to take eggs and kefir out of a fridge at least one hour ahead. Stir through the contents of the bowl shortly with a whisk,only until you can no longer see raw flour.
  3. Pour batter into a baking tin, 18 x 28 cm. The bottom of the baking tin should be lined with baking paper, and the sides should be left clean. This will make it easier for the cake to rise and not deflate after baking. Spread the batter evenly across the whole surface of the baking tin and even out the top.
  4. Bake the cake in an oven preheated to 180 deg C, no fan, for 40-45 minutes, until a skewer inserted in the thickest part of the cake comes out clean. If the cake browns too quickly, you can cover it with a piece of aluminum foil or baking paper. Take ready cake out of the oven and set it aside in the baking tin to cool completely. An hour or two should be enough.
  5. Once gingerbread has cooled down, prepare the chocolate glaze. Put 150 g dark chocolate (72%) and add 150 g whipping cream (36%) into a heatproof bowl. Put the bowl into a microwave oven for 60-75 seconds in total. Take the bowl out every 15 seconds, stir well through its contents and return it to the microwave. Repeat the steps until smooth, uniform chocolate glaze forms. If you don't have a microwave oven, prepare the glaze in a water bath.
  6. Pour ready chocolate glaze on top of the cake. Scatter roughly chopped walnuts, almond flakes or candied orange peel on top.
  7. Enjoy!

Approximate nutritional value

100 g

  • 414 kcal
  • Carbs: 40 g  
  • Fat: 24 g
  • Protein: 7 g
  • Fibre: 2 g

1 slice (recipe makes 15 slices)

  • 360 kcal
  • Carbs: 35 g
  • Fat: 21 g
  • Protein: 6 g
  • Fibre: 2 g

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