Chocolate Ginger Cake

Name: Chocolate Ginger Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings.
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, room temperature; 2 large egg yolks, room temperature; 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

TOTAL TIME: Prep: 40 min. Bake: 40 min. + cooling YIELD: 12 servings.

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

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, room temperature
2 large egg yolks, room temperature
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

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.

Nutrition Facts

1 slice: 596 calories, 32g fat (9g saturated fat), 78mg cholesterol, 289mg sodium, 71g carbohydrate (47g sugars, 3g fiber), 7g protein.