GINGER CHOCOLATE CAKE RECIPES
CHOCOLATE GINGER CAKE RECIPE - FOOD.COM
Moist, rich, very chocolaty . . . what is not to love about this cake?! Adapted from a recipe in Country Living UK, this cake tastes far better than it should considering how easy it is to make. My hubby and daughter declare they even prefer it to the store-bought local gourmet bakery chocolate cake. And we live in Quebec, where good French baking traditions thrive!
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 1 cake
Number Of Ingredients 10
Steps:
- Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
- Preheat oven to 300.
- Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
- Add flour, spices and baking soda to pot, and stir well.
- Add milk, egg and chocolate and stir until smooth.
- Pour into greased 9 inch square glass pan.
- Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!
Nutrition Facts : Calories 1796.5, FatContent 58.2, SaturatedFatContent 34.7, CholesterolContent 330.8, SodiumContent 2519.6, CarbohydrateContent 299.1, FiberContent 5.1, SugarContent 169.7, ProteinContent 25.5
GINGER CHOCOLATE CAKE RECIPE - NYT COOKING
Crème fraîche enriches this flourless cake, and dark cocoa powder bolsters its chocolate flavor. Both fresh and dry ginger add a nuance of heat and spice that show why ginger pairs so well with chocolate. Even though this cake is wonderful on its own, unsweetened crème fraîche dolloped on top and chewy, citrusy clementine confit takes this into a very sophisticated neighborhood.
Provided by Susan Spungen
Total Time 1 hours 15 minutes
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with the softened butter. Line the bottom with parchment and butter the paper.
- Combine the butter and chocolate in a medium bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until mostly melted and remove from heat. Continue stirring until smooth and let cool slightly. Add cocoa, fresh ginger, ground ginger, vanilla, salt, 1/4 cup/55 grams crème fraîche, 1/4 cup/50 grams sugar and the liqueur, if using. Whisk until smooth. Lightly beat the egg yolks in another bowl and whisk into the chocolate mixture until smooth. Set aside in a warm place to keep the mixture loose.
- Meanwhile, use a stand mixer fitted with the whisk or a hand mixer and large bowl to beat the egg whites on medium speed until evenly foamy. Gradually sprinkle in the remaining 3/4 cup/150 grams sugar. Increase the speed to high and continue beating until the egg whites are very billowy and hold a peak.
- Add 1/4 of the whites to the chocolate mixture and whisk until smooth, then scrape into the bowl with the whites. Fold gently until no white streaks remain. Scrape into the prepared pan and smooth the top. Place on a baking sheet and onto the center oven rack.
- Bake until the center bounces a little when you gently shake the pan and a toothpick inserted 1 1/2 inches from the edge comes out clean, 40 to 45 minutes. Cool completely on a rack.
- Remove the ring and slide onto a serving plate from the pan bottom. You can leave the paper in place. Gently pat any crumbling edges back onto the cake. The cake will last well wrapped at room temperature for a few days and can also be frozen.
- When ready to serve, chill a bowl and whisk, and use them to whip the remaining 3/4 cup/180 milliliters crème fraîche. It will thin out at first, then hold its shape. Dust the cake with cocoa powder and slice with a hot knife. Serve each slice with a dollop of crème fraîche and some of the clementine confit.
More about "ginger chocolate cake recipes"
CHOCOLATE GINGER CAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 596 calories per serving
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 596 calories per serving
- 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.
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GINGER-SPICED CHOCOLATE CAKE RECIPE | EATINGWELL
No ordinary chocolate cake, this family pleaser gets its exquisite flavor from buttermilk and two kinds of ginger.
From eatingwell.com
Total Time 1 hours 55 minutes
Category Low-Calorie Chocolate Cake Recipes
Calories 211.1 calories per serving
From eatingwell.com
Total Time 1 hours 55 minutes
Category Low-Calorie Chocolate Cake Recipes
Calories 211.1 calories per serving
- Spoon batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.
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MARY BERRY'S GORGEOUS GINGER AND CHOCOLATE CAKE
Enjoy the delicious combination of chocolate and ginger in this light and fluffy layer cake from Mary Berry. The use of ginger ensures a moist, moreish sponge - it's unlikely this cake will leave leftovers!
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease the sandwich tins and line the bottom of each with baking parchment. Put the cocoa powder into a large, heatproof bowl. Stir in 6 tablespoons of boiling water, then add the milk. Mix to make a smooth paste (see below, Smooth mixture).
Add the remaining cake ingredients and combine using an electric hand whisk for 1–2 minutes only (or 3 minutes with a wooden spoon); do not over-mix, or the cake may not rise.
Divide the cake mixture equally between the prepared tins and level the tops. Bake for 25–30 minutes or until the cakes shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in their tins, then turn them out and peel off the paper. Turn the cakes the right way up and leave to cool on a wire rack.
Make the filling and topping: sift the icing sugar into a large bowl. Add the butter, stem ginger syrup, and milk, and beat together using an electric hand whisk (or wooden spoon) until well blended. Transfer one of the cakes to a serving plate and spread half the icing over the top. Place the second cake over the filling and cover the top with the remaining icing. (See below, Evenly iced cakes.) Use the palette knife to draw large “S” shapes to give a swirl effect, then decorate the edge with the shredded stem ginger.
KEYS TO PERFECTION
Smooth mixture
Cocoa powder can be lumpy, so mix it to a smooth paste with boiling water, then milk before adding the remaining ingredients. Use a wooden spoon to break up any lumps.
Evenly iced cakes
Make sure the butter for the icing is at room temperature, so it will spread easily. Use equal amounts of icing between the layers and on top of the cake, and cover right to the edges.
Buying and using cocoa powder
This cake looks and tastes very chocolatey, but it doesn’t actually contain any chocolate – it’s made with cocoa powder. Buy a good-quality cocoa powder, preferably an organic one. This will be darker than the less expensive varieties, and will ensure that your cake has a deep, rich chocolate colour and flavour.
You will need: 2 loose-bottomed, round sandwich tins, 20cm (8in) diameter and 4.5cm (13/4in) deep
Mary Berry Cooks the Perfect is published in paperback with an exclusive tote bag on 3 November. DK, £20.
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CHOCOLATE AND GINGER CAKE | BBC GOOD FOOD
A rich stodgy cake with fresh and dried ginger, cocoa, dark chocolate, spices and molasses.
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine British
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine British
- Bake for about 1 hour and don't open the oven until this time has passed otherwise it will sink. Check it's cooked with a knife in the middle.
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This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.
From marthastewart.com
Reviews 3.8
Category Bundt Cake Recipes
From marthastewart.com
Reviews 3.8
Category Bundt Cake Recipes
- Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.
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This recipe for Chocolate Gingerbread Cake takes the classic flavors of gingerbread cookies and pairs them with dark cocoa. This cake takes about 10 minutes to throw together and bakes up deliciously!
From goodlifeeats.com
Reviews 4.4
Total Time 50 minutes
Cuisine American
Calories 298 calories per serving
From goodlifeeats.com
Reviews 4.4
Total Time 50 minutes
Cuisine American
Calories 298 calories per serving
- Bake 30-40 minutes, or until toothpick inserted in center comes out clean, at 350 degrees F on the center rack. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
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BEST CHOCOLATE GINGERBREAD CAKE WITH WHITE CHOCOLATE ...
This Chocolate Gingerbread Cake with White Chocolate Buttercream, in which festive spices meet chocolate, is the perfect centerpiece for any holiday dinner.
From goodhousekeeping.com
Total Time 2 hours
Category vegetarian, baking, dessert
Calories 840 calories per serving
From goodhousekeeping.com
Total Time 2 hours
Category vegetarian, baking, dessert
Calories 840 calories per serving
- Heat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray paper. Dust with flour. In large bowl, whisk together flour, cocoa, granulated and brown sugars, spices, baking soda, baking powder, and salt. In large measuring cup or bowl, whisk together milk, oil, eggs, molasses, and vanilla. Add milk mixture to flour mixture and mix until fully incorporated. Add boiling water to batter and mix well to combine (batter will be thin). Divide batter among prepared pans and bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth. Using electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. To frost, beat heavy cream until stiff peaks form. Stir 1 spoonful into cream cheese mixture, then fold in remaining whipped cream. Place 1 cake layer on platter; spread 3/4 cup frosting over top. Top with another layer. Repeat with frosting and remaining layer, then frost top and sides. Decorate as desired with sugared rosemary.
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CHOCOLATE-COVERED GINGERBREAD CAKE RECIPE | EPICURIOUS
So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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CHOCOLATE GINGERBREAD CAKE | MCCORMICK
1 teaspoon McCormick® Ground Cinnamon. 1/2 cup (1 stick) butter, softened. 1/2 cup firmly packed brown sugar. 1 cup molasses. 1 egg. 1 cup boiling water. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl.
From mccormick.com
From mccormick.com
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CHOCOLATE GINGERBREAD CAKE RECIPE | CANAL HOUSE | FOOD NETWORK
Dec 09, 2019 · Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper ...
From foodnetwork.com
From foodnetwork.com
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CHOCOLATE GINGERBREAD CAKE | MCCORMICK
1 cup boiling water. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside. 2 Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed.
From mccormick.com
From mccormick.com
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Dark Chocolate Ginger Cake Recipes 235,114 Recipes. Last updated Jan 04, 2022. This search takes into account your taste preferences. 235,114 suggested recipes. Toasted Coconut Honey Ginger Cake KitchenAid. canola oil, honey, coconut milk, cream cheese, salt, sugar, large eggs and 12 more.
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From yummly.com
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EVERYDAY GOURMET | CHOCOLATE GINGER CAKE
Preheat the oven to 180°C. Butter and line the cake tin. In a food processor chop 100g chocolate and the ginger until fine. In a large bowl combine the golden syrup, sugar and the oil. Sift the flour and spices into a separate bowl. Bring the water to the boil and mix with the second chocolate until chocolate is all melted.
From everydaygourmet.tv
From everydaygourmet.tv
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CHOCOLATE GINGER CAKE RECIPE | EPICURIOUS
Aug 20, 2004 · Preheat oven to 350°F. Spray 9-inch round cake pan with 1 1/2-inch-high sides with vegetable oil spray. Line bottom of pan with parchment. Sift flour, 3/4 cup sugar, cocoa powder, ginger, baking ...
From epicurious.com
From epicurious.com
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CHOCOLATE GINGERBREAD CAKE - LEMONSFORLULU.COM
Dec 02, 2020 · STEP TWO -Heat oven to 350°F. Coat a bundt pan with nonstick cooking spray and set aside. STEP THREE – In a large bowl, whisk together flour, cocoa, granulated and brown sugars, spices, baking soda, baking powder, and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs, molasses, and vanilla.
From lemonsforlulu.com
From lemonsforlulu.com
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CHOCOLATE GINGERBREAD CAKE - LIV FOR CAKE
Nov 02, 2020 · Tips for this Chocolate Gingerbread Cake: The recipe as-is will also work in two 8? pans. For three 8? pans, 1.5x the recipe. To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The ganache recipe is fairly soft at room temperature and can be harder to work with. Read post above for details.
From livforcake.com
From livforcake.com
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RECIPES USING LEFTOVER CAKE, OVERBAKED CAKE, OR STALE CAKE
Sep 27, 2019 · If the cake has frosting on it, scrape off all of the frosting first. Use any frosting that doesn’t have crumb bits in it to make frosting cookies. If the cake is burnt, scrape off the top burnt part before using the overbaked cake for other recipes. If the cake is dry, don’t worry about it at all. Most of the recipes for leftover cake add ...
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From cupcakeproject.com
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CHOCOLATE GINGERBREAD BUNDT CAKE - JUST A TASTE
Dec 19, 2012 · Preheat the oven to 325ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside. Combine the butter, molasses, dark brown sugar and ¼ cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.
From justataste.com
From justataste.com
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GINGERBREAD CHOCOLATE - ALL INFORMATION ABOUT HEALTHY ...
This delicious gingerbread hot chocolate is the perfect warm drink to celebrate the holiday season! So creamy and smooth, with a sweet gingerbread flavor! Gingerbread is a perfect spice to enjoy around the holidays. Some of our other favorite gingerbread recipes are these Gingerbread Waffles and Chocolate Gingerbread Cake recipes.
From therecipes.info
From therecipes.info
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