Chocolate Ginger Cake Recipe

Name: Chocolate Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 2 large egg yolks; 4 ounces bittersweet chocolate, chopped; 1/2 cup heavy whipping cream; 2 tablespoons chopped crystallized ginger; Vanilla ice cream or sweetened whipped cream, optional

Servings: persons

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
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 350u00b0. Grease a 9-in. springform pan. Place on a
2
.
3
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.
4
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.
5
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.
6
Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
7
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.

1576

kcal

Calories

104

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Ginger Cake

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