This tempting tray bake is topped with a truly tasty milk chocolate ganache. The tray bake (without ganache) will keep for up to 5 days, but the ganache needs to be chilled, so only pop it on when you want to serve the bake.
YOU WILL NEED:
75g plain flour
1/2 tsp ground ginger
A pinch of salt
60ml vegetable oil
50g soft light muscavado sugar
30ml black treacle
30ml golden syrup
1/2 tsp bicarbonate of soda
40ml hot water (from a freshly boiled kettle – ask an adult to help)
2 medium free-range eggs, lightly beaten
100g dark chocolate, finely chopped
2 pieces of stem ginger, finely chopped
Prep time: 35 mins plus extra time for chilling and whipping the ganache
Cooking time: 25-30 mins
Makes: 1 small tray bake to be cut into 12 slices
HOW TO MAKE IT:
1. Grease the loaf tin with a little butter and line with non-stick baking parchment and preheat the oven to 170˚C/150˚C fan/Gas Mark 3.
2. Sieve the flour, cocoa, salt and ground ginger into a mixing bowl and set aside.
3. In another bowl add the oil, sugar, treacle and syrup and whisk together (don’t worry if the mixture splits this is normal).
4. Next add the dry ingredients and whisk together until just combined.
5. In a cup, mix the bicarbonate of soda in the hot water (from a freshly boiled kettle) and stir together, it will fizz and bubble up. Tip this into the mixture and whisk it in. Add the eggs and whisk again to combine. Add the chopped stem ginger and the chopped dark chocolate and fold through the mixture.
6. Pour the mixture into the prepared tin, smooth the top and pop into oven for 25 -30mins until shiny and springs back to the touch.
For the whipped ganache:
7. Put the finely chopped milk chocolate into a heatproof bowl.
8. Put the cream in a saucepan and bring to boil for 30 seconds.
9. Pour the hot cream over the chocolate and swirl the bowl gently so that all the chocolate is submerged, leave it for 30 seconds.
10. Now with a small whisk gently begin to stir the mixture together in small gentle circles from the inside of the bowl working outwards.
11. Leave this smooth, runny ganache to cool to room temperature for around an hour, whisking gently every so often.
12. Once cooled, use an electric whisk to whip it, until you have a shiny thick whipped ganache.
13. When your tray bake is baked, lift it out of the tin and pop it onto a wire rack to cool.
14. You can now cut it into 12 even slices and then spread or pipe the delicious whipped ganache on top.
15. To decorate (optional) you could sprinkle with little sugar gingerbread men, or some more stem or crystallised ginger or a little edible glitter too if you fancy.