Chocolate Ginger Cake Recipe

Chocolate Ginger Cake Recipe
Chocolate Ginger Cake Recipe photo by Taste of Home
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Chocolate Ginger Cake Recipe

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Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. —Amber Evans, Beaverton, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min. + cooling

Ingredients

  • 6 ounces milk chocolate, cut into 1/2-inch pieces
  • 2-1/3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup canola oil
  • 1 cup molasses
  • 1 cup sugar
  • 1 cup water
  • 1-1/2 teaspoons baking soda
  • 3 tablespoons grated fresh gingerroot
  • 2 large eggs
  • 2 large egg yolks
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped crystallized ginger
  • Vanilla ice cream or sweetened whipped cream, optional

Directions

Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet.
Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat.
In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined.
Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.
Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream. Yield: 12 servings.
Originally published as Chocolate Ginger Cake in Taste of Home Christmas Annual Annual 2015, p132

  • 6 ounces milk chocolate, cut into 1/2-inch pieces
  • 2-1/3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup canola oil
  • 1 cup molasses
  • 1 cup sugar
  • 1 cup water
  • 1-1/2 teaspoons baking soda
  • 3 tablespoons grated fresh gingerroot
  • 2 large eggs
  • 2 large egg yolks
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped crystallized ginger
  • Vanilla ice cream or sweetened whipped cream, optional
  1. Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet.
  2. Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat.
  3. In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined.
  4. Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.
  5. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
  6. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream. Yield: 12 servings.
Originally published as Chocolate Ginger Cake in Taste of Home Christmas Annual Annual 2015, p132

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