Pineapple, Ginger and Dark Chocolate Loaf

Preheat oven to 160°C. Lightly grease and line an 11cm x 21cm loaf pan with baking paper.

Drain pineapple can, reserving juice for syrup.

In a large bowl using an electric mixer, beat butter, caster sugar and vanilla extract together until pale and creamy.

Add eggs one at a time, beating well after each and scraping down sides of bowl.

Lightly fold self-raising flour into creamed mixture alternately with the milk, beginning and ending with flour.

Fold through drained pineapple.

Spoon mixture into pan, smoothing top. Bake for 1 hour and 10 minutes until cooked when tested.

Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

Meanwhile, to make pineapple and ginger syrup; in a small saucepan combine caster sugar and reserved pineapple juice.

Stir on low until sugar has dissolved, then bring to boil on medium.

Boil, without stirring, for 5-6 minutes until light golden and syrupy and reduced by half.

Remove from heat and set aside to cool slightly.

Stir ginger through.

Using a skewer poke holes in top of warm cake, spoon warm syrup over top of cake while still warm.

Cool.

Drizzle cake with melted dark chocolate to serve.