Coinneach MacLeod, the Hebridian Baker, will be in Chicago on Saturday, March 1st at 2 p.m.- at The Book Stall, Winnetka, IL, to talk about his latest book, The Scottish Cookbook. And yes, he will be wearing a kilt.
Tickets: https://www.thebookstall.com/book-stall-welcomes-coinneach-macleod-hebridean-baker
Chocolate and Gingerbread Bundt Cake
For the bundt tin:
- A little butter, melted
- Cocoa powder for dusting
For the cake:
- 6 1/4 ounces butter
- 8 ounces dark chocolate, chopped
- 5 oz light muscovado sugar
- 2 tablespoons black treacle
- 3 tablespoons golden syrup
- 2 balls of stem ginger and syrup, finely chopped and drained
- Four large eggs, lightly beaten
- Four and a quarter ounces self-rising flour
- 1 teaspoon baking powder
- 1/2 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch of salt
Brush your bundt tin evenly with melted butter and lightly dust with cocoa powder. Next line in a large pan, melt the butter along with the chocolate, sugar black treacle and golden syrup. Stir until smooth then allow the mixture to cool slightly.
Preheat the oven to 340°F.
Add the chopped stem ginger and beaten eggs to the chocolate mixture, stirring thoroughly until combined.
Stir the flour, baking powder, mixed spice, ground cinnamon, ground ginger and a pinch of salt into the chocolate mixture. Fold in gently.
Pour the batter into your prepared bundt tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for a few minutes before transferring it onto a wire rack to cool completely. For an extra treat, serve with cream or ice cream.
