Christmas is a time for gratitude, remembering all those things you are thankful for, and indulging in things that make you happy, spending time with loved ones and overdosing on favourite foods. I have a lot to be grateful for, and one thing that is high on my happiness list is chocolate. I decided to revisit a recipe from last year and improve on it by combining cocoa with my gingerbread recipe to create a chocolate version, and substituted milk for ginger beer.
This gingerbread is delicious by itself, dressed up with your favourite icing or used in trifle, which is what I will be doing later this week for Christmas.
Wishing you a very happy Christmas.
What I was cooking this time last year: Gingerbread Trifle
- 2 cups self-raising flour
- 1/4 cup cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 1 cup ginger beer
- 1 cup sugar
- 2 eggs, lightly beaten
- 125g butter
- 1 cup golden syrup
- Cooking oil spray
- Melt butter and syrup in saucepan over low heat until butter is melted and set aside to cool a little.
- Sift the flour, cocoa & spices into a bowl.
- Add sugar, eggs, ginger beer and butter syrup and mix well.
- Spray your baking tin(s) with cooking oil spray. Pour cake batter into tins – I used mini-cupcake tins.
- Bake for 20 minutes at 170°C [fan-forced] or 180°C normal oven (you will need to adjust the cooking time if using larger tins). Remove from oven when cooked – ie skewer comes out clean or the gingerbread springs back with lightly touched.
What is your favourite food that makes you happy? Has this post inspired any new ideas?