Spicy Chocolate Ginger Cake Recipe

Name: Spicy Chocolate Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dry Ingredients:; 2 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt (I use Diamond Crystal Kosher salt. Other salts are more salty. Use less.); 2 teaspoons Chinese 5-spice powder; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon espresso powder; 3/4 cup Dutch process cocoa powder; For the Wet Ingredients:; 1/4 pound (1 stick) butter, melted and cooled; 1 cup plain yogurt; 1/2 cup milk; 1 cup dark brown sugar; 2 tablespoons molasses; 1 tablespoon grated fresh ginger (from about a 2 inch long piece); 2 eggs, room temperature; For the topping:; 2-3 tablespoons turbinado sugar; 2-3 large pieces candied ginger, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon allspice; 1/2 teaspoon cinnamon

Servings: persons

For the Dry Ingredients:
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (I use Diamond Crystal Kosher salt. Other salts are more salty. Use less.)
2 teaspoons Chinese 5-spice powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon espresso powder
3/4 cup Dutch process cocoa powder
For the Wet Ingredients:
1/4 pound (1 stick) butter, melted and cooled
1 cup plain yogurt
1/2 cup milk
1 cup dark brown sugar
2 tablespoons molasses
1 tablespoon grated fresh ginger (from about a 2 inch long piece)
2 eggs, room temperature
For the topping:
2-3 tablespoons turbinado sugar
2-3 large pieces candied ginger, finely chopped
1 teaspoon kosher salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon

1
Heat oven to 350 and generously butter an 8 inch square cake pan. Melt the butter and set it aside to cool.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and cocoa.
3
In a medium-sized bowl, whisk together the butter, yogurt, milk, brown sugar, molasses, grated fresh ginger and eggs. Whisk till thoroughly blended. Pour into bowl with flour mixture and gently fold until completely combined. The batter will be thick like brownie batter. Scrape it into the prepared pan and smooth the top.
4
Combine the turbinado sugar, chopped candied ginger, salt, allspice and cinnamon and sprinkle it over the top of the cake. Bake for 40-50 minutes till a tester comes out clean. Eat it warm or at room temperature.

1032

kcal

Calories

Fat

175

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 25 ingredients. The key ingredients include: For the Dry Ingredients:, 2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Spicy 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.

Spicy Chocolate Ginger Cake

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