Chocolate gingerbread

by Nigella Lawson.
"Feast" page 278
I think it's the best chocolate cake I've ever eaten. I suppose I've fallen in love with it. Truly :)
I've changed one thing in the icing as I didn't have ginger ale, I've replaced it with 150 ml coconut cream. Mmmmmm, yummy....
http://www.nigella.com/recipes/recipe.asp?article=362


FOR THE CAKE
175g unsalted butter
125g dark muscovado sugar
,2 tablespoons caster sugar
200g golden syrup
200g black treacle or molasses
One-quarter teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
One and one-quarter teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250ml milk
275g plain flour
40g cocoa
175g chocolate chips

FOR THE ICING
250g icing sugar
30g unsalted butter
1 tablespoon cocoa
60ml ginger ale

Preheat the oven to gas mark 3/170C and tear off a big piece of baking parchment to line the bottom and sides of a roasting pan of approximately 30 x 20 x 5 cm deep.In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.Makes about 12 slabs.