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Chocolate gingerbread cake

Chocolate gingerbread cake

This wonderfully moist gingerbread cake recipe comes from Aldi.

Serving: 10
Time: 1 hour - 1 hour 30 minutes
Difficulty: Easy


  • 50 70% dark chocolate
  • 200g light brown sugar
  • 225g plain flour
  • 2 heaped teaspoons baking powder
  • 75g butter
  • 200g low-fat natural yoghurt
  • 2 eggs
  • 25g cocoa powder
  • 2 heaped teaspoons ground ginger 
  • 1 level teaspoon ground cinnamon 
  • Black pepper


  1. Preheat the oven to 180°C.
  2. Line the base of a baking tin with some non-stick paper and lightly grease the sides.
  3. Break up the chocolate and cut up the butter. Place in a heatproof bowl over a pan of boiling water. Ensure the bottom of the bowl doesn’t touch the water and stir until they are both melted.
  4. Remove from the heat, stir in the yoghurt and allow to cool a little.
  5. Add the flour, baking powder, spices and the cocoa powder to a separate bowl, add a few grindings of black pepper and mix well.
  6. Separately, whisk the eggs with the brown sugar until frothy.
  7. Add the eggs and the chocolate mixture to the dry ingredients and fold together.
  8. Pour into the prepared tin and bake for about 45 minutes, until firm to the touch.
  9. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack. Cut into chunks and serve.

Recipe courtesy of Aldi.

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