I have very good memories of eating warm McVitie's Jamaica Ginger Cake with custard when I was little, and this recipe is based on recapturing that particular dense, sticky texture and subtle spicing.
There's something a bit school dinners about this type of comforting, slightly stodgy cake which I'm rather fond of. It's something I actively seek out when it's cold and inhospitable outside. We had 4 inches of snow in London yesterday - it's time to bring out the big guns!
STICKY GINGER AND CHOCOLATE CAKE
150ml cold water
80g butter, at room temperature
2 large eggs
265g granulated sugar
100g dark chocolate, melted
160g plain flour
4 tsp ground ginger
¾ tsp bicarbonate of soda
1 tsp baking powder
80ml plain yoghurt
1) Whisk together the butter, sugar and eggs until light and fluffy. Stir in the melted chocolate, water and yoghurt, then fold the flour, bicarb, baking powder, ground ginger and salt.
2) Pour into a greased and lined 25cm square springform tin, and bake at 350f/180c/gas mark 4 for 40-50 minutes or until a skewer inserted into the cake comes out with only a few crumbs attached.
3) Leave to cool and dust with icing sugar before cutting into squares. Serve with a chat and a nice strong cup of tea.