Spicy Chocolate Ginger Cake
drbabs
Photo by Stephanie B (Food52 Baking Club)
- Serves
- 1 8" square cake
- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
I’ve loved gingerbread ever since I discovered Laurie Colwin’s Home Cooking. I love how you can throw it together in a short time, and that you can vary the spices according to your taste. I love how it can be shallow and dense and chewy or light and fluffy. This cake is a cross between gingerbread and chocolate spice cake.
The cake uses three kinds of ginger--freshly grated (I used a microplane, a snap when the ginger is frozen), ground spice, and candied. It also contains Chinese five-spice powder and black pepper. You don’t taste the pepper; there’s just an undertone of heat.
Unlike a lot of cakes, it is even good warm out of the oven. And the flavors develop as it cools. Perfect for when your best friend pops over for coffee.
Ingredients
- 1/4 pound (1 stick) butter, melted and cooled
- 2 cups (240 grams) 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 (75 grams) Dutch process cocoa powder
- 1 cup (200 grams) dark brown sugar
- 1 tablespoon grated fresh ginger (from about a 2 inch long piece)
- 1 cup plain yogurt
- 1/2 cup milk
- 2 tablespoons molasses
- 2 eggs, room temperature
- For the topping:
- 2-3 tablespoons turbinado sugar
- 2-3 large pieces candied ginger, finely chopped
- 1/2 to 1 teaspoon kosher salt ( see note above)
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
Featured Video
This cake delivered everything it promised; a hybrid of gingerbread and chocolate spice cake. Spice notes were subtle, not "in your face." I especially loved the 5-spice powder. Very sophisticated, mellow flavor, not too sweet, perfect texture. The only change I will make when I make this again (and I will), would be to reduce the salt in the topping; the 1 tsp was a little too much for me, but go by your own taste preferences there.
Directions
- Step 1
Heat oven to 350 and generously butter an 8 inch square cake pan. Melt the butter and set it aside to cool.
- Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices, brown sugar, grated fresh ginger and cocoa. (Sift the cocoa into the bowl if it’s lumpy.)
- Step 3
Pour milk and yogurt into large measuring cup. Add melted butter, molasses, and eggs. Stir till well 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.
- Step 4
For the topping, 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.