cleverchickadee


Dark Chocolate Ginger Cake, a Recipe by quornflour

This weekend it was my friend’s birthday. The plan was to go out to dinner with his twin sister and her family and I wanted to make a cake. I like making cake.

I originally was going to make a Mexican Hot Chocolate inspired cake, but on the drive home from the grocery store, the plan morphed and what resulted was quite certainly the crowning achievement of my cake baking to date.

I needed a few ingredients, so I popped into my favorite grocery store in Saint Paul: the Mississippi Market.

One of the things I was looking for was something to top the cake with, I wanted something with a kick, but I wasn’t entirely certain what. As I stood staring at the candy bars trying to find a hot pepper chocolate bar and being unsuccessful, all the crystalized ginger was yelling at me. Everywhere I looked, ginger this, ginger that, ginger in chocolate, chewy ginger, crystalized ginger… Now my friend’s favorite flavor is ginger… so I grabbed a bar and headed to the check out.

As I was driving home, rocking to some random tune on the Current, it hit me. Of course, a ginger chocolate cake. Duh!

It take a little preparation, but trust me, it is all so worth it.

Here is what you will need:

  • Cake:
  • 3 tablespoons dried ginger powder
  • 1 teaspoon of dried cayenne powder
  • 2/3 cups of canola oil or similar
  • 2 teaspoons of white vinegar
  • 2 cups of room temp dark roast coffee (brewed)
  • 3 cups of flour
  • 2 cups of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 6 tablespoons of Hersey’s® Special Dark baking powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cinnamon

Heat your oven to 350◦F

In a double boiler heat the oil and add the ginger and cayenne pepper, this will help bring out the flavor of the spices, set it aside to cool back to room temperature.

Once it is room temperature add the vinegar, coffee and mix well.

In a separate bowl combine the remaining dry ingredients and mix well.

Combine wet and dry together and pour into a very well-greased Bundt cake pan (will also make 2 10″ rounds).

Place in the oven for 55 minutes remove when a toothpick comes out dry. (If using rounds about 35 minutes should be enough).

Remove the cake from the pan and let cook on a rack.

Once it is cool you will want to make a glaze, for this you are going to need:

  • 1/3 cup of salted butter or salted butter spread
  • ¼ cup of Hersey’s Special Dark baking powder
  • 1 tablespoon of powdered ginger
  • 1 ½ cups of powdered sugar
  • ¼ cup of Reed’s Extra Ginger Brew
  • 1 chopped crystalized ginger and chocolate bar, chopped (freeze it and chop it then store it in the freezer until you are ready for it)

In a double boiler melt the butter and add the chocolate and ginger and mix thoroughly

Pour butter mix over the powdered sugar and add the ginger brew to thin it out and make it pourable.

I let it sit for a minute or 3 to cool and thicken so it does not just all drip off the cake.

Get the chopped candy bar out of the freezer.

Pour the glaze over the cake and top with half the candy bar, then pour more glaze over top and then top with the rest of the bar.

Enjoy.

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2 Comments so far
Leave a comment

I would request this as part of my last meal.

Comment by Missy

[…] figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger […]

Pingback by Black Chocolate Ginger Cookies, a Recipe | cleverchickadee




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