A recipe for a very easy and quick chocolate gingerbread cake. This gingerbread filled with jam is super moist. You don’t need a scale or a mixer! You can mix all the ingredients manually, e.g. with a whisk. It can be eaten straight away.<\/p>\n\n\n\n
What should you remember when baking gingerbread?<\/strong><\/p>\n\n\n\n
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Take the eggs and butter out of the fridge in advance to let them reach room temperature. Especially if you mix the dough by hand, it will be useful to have very soft butter, or you can also add melted butter,<\/li>\n\n\n\n
You can replace the plum jam with another jam, e.g. apricot, currant, strawberry or orange,<\/li>\n\n\n\n
If you do not bake the gingerbread in a bread tin (long but narrow), but e.g. in a round cake tin (larger surface – lower cake), the gingerbread will bake faster. So you need to adjust the baking time to the size of the mold and your oven \ud83d\ude09,<\/li>\n\n\n\n
If you really like the taste of jam, you can additionally spread the top of the cake with jam before pouring it with chocolate.<\/li>\n<\/ul>\n\n\n\n
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