CHOCOLATE GINGER CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE GINGERBREAD CAKE
This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
- Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
- Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram
CHOCOLATE AND GINGER CAKE
A rich stodgy cake with fresh and dried ginger, cocoa, dark chocolate, spices and molasses.
Provided by mrsannachild
Time 1h30m
Yield Makes Cake
Number Of Ingredients 16
Steps:
- Grease 23cm sq appoximately baking tin and get the oven going at 160C.
- In a pan melt butter, sugars and treacles. Take off the heat and stir in the milk and chopped fresh ginger. Gradually stir in beaten egg.
- Put all the dry ingrediants in a bowl except for the choclate, if you don't have any ground almonds just substitute for flour. Mix the Liquid mixture into the cry ingrediants.
- Stir in the Chocolate pieces and pour into the baking tin.
- 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.
CHOCOLATE & GINGER REFRIGERATOR SQUARES
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Time 20m
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE CAKE IN A MUG
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
- Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
- Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.
CHOCOLATE GINGERBREAD CAKE
Gingerbread is a classic holiday treat and here we're making a beautiful, round cake with chocolate oozing over the top. It has the quintessential gingerbread ingredients, but we're adding some additional rich flavors like espresso as well.
Provided by Canal House
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 16
Steps:
- 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, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
- To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
- Pour the cake batter into the prepared pan, and bake for 40 minutes.
- While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
- Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.
CHOCOLATE GUINNESS CAKE
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Provided by Sass Smith
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 9-inch springform pan and line bottom with parchment paper.
- Pour Guinness into a large saucepan, add butter and heat until melted.
- Whisk in cocoa powder and sugar.
- In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
- Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
- Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
- When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
- Icing.
- Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
- Add cream and beat again until you have a spreadable consistency.
- Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
GINGER & WHITE CHOCOLATE CAKE
Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it's a real crowd pleaser
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
- Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
- To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.
Nutrition Facts : Calories 533 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
- Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
- 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.
CHOCOLATE DREAM CAKE
Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!
Provided by Yogi8
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line a 15"x10" pan with wax paper.
- Wisk together cocoa, sugar and boiling water.
- Cool to lukewarm.
- Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
- Spread batter evenly in the pan.
- Bake 20 minutes or till top looks dry.
- Invert onto large rack.
- Remove pan and wax paper and let cool.
- In a medium bowl, dissolve coffee in milk.
- Add whip topping& pudding mixes.
- Beat on low speed till moistened, then high speed till soft peaks form.
- Chill 5 minutes.
- Cut cake crosswise into thirds, cover each with topping, then stack.
- (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
CHOCOLATE LAYER CAKE
Steps:
- Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
- Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.
CHOCOLATE GINGER CAKE
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!
Provided by Elise and family
Categories Dessert
Time 1h15m
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!
GERMAN CHOCOLATE CAKE RECIPE
Steps:
- Gather the coconut-pecan filling and frosting ingredients.
- Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.
- Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,
- Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake. Make the Cake
- Gather the ingredients for the cake.
- Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper .
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl .
- In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.
- Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.
- Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.
- Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.
- Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.
- Remove from the pans and place on racks to cool completely. Assemble the Layers
- Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.
- Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache. Finish With the Optional Ganache
- Gather the ganache ingredients.
- Place the chocolate chips in a heat-safe bowl; set aside.
- Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.
- Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.
- Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.
- Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.
- Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.
Nutrition Facts : Calories 557 kcal, Carbohydrate 66 g, Cholesterol 77 mg, Fiber 4 g, Protein 8 g, SaturatedFat 12 g, Sodium 373 mg, Sugar 47 g, Fat 31 g, UnsaturatedFat 0 g
CHOCOLATE ANGEL FOOD CAKE RECIPE
Steps:
- Gather the cake ingredients.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use an electric hand mixer. Let stand for about 30 minutes to bring to room temperature.
- Meanwhile, sift 1 cup of granulated sugar, cake flour, and cocoa into a medium bowl. Sift again and set aside (reserve the sifter, you will use it again). Position a rack in the center of the oven and heat to 350 F.
- With the mixer on medium speed, beat the egg whites until frothy.
- Add the cream of tartar and beat on high speed, gradually adding the remaining 1/2 cup of sugar. Continue beating for 3 to 5 minutes, until stiff peaks form. Beat in 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.
- Sift half of the flour-cocoa mixture over the beaten egg whites and gently fold it in with a spatula until blended but still streaky.
- Sift the remaining flour-cocoa mixture over the egg whites and continue folding until well combined.
- Spoon the batter into a two-piece 9.5-inch tube pan. Run a butter knife or spatula through the batter to release any air bubbles.
- Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean.
- Invert the pan and cool the cake completely.
- Slide a knife or spatula around the pan and center tube to loosen the cake. Grasp the center tube to remove the cake from the outer pan; use a knife or spatula to release the cake from the bottom of the pan.
- Place the cake on a cake plate or cake stand and dust with confectioners' sugar, or frost with the optional fluffy chocolate frosting. If desired, garnish with shaved chocolate. Make the Optional Frosting
- Gather the frosting ingredients.
- Put the semisweet and milk chocolate chips in a heat-safe bowl; set aside.
- Pour the cream into a small saucepan and cook over medium heat until steaming hot. Do not let the cream boil.
- Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until melted. If there are still lumps of chocolate, place the bowl over a saucepan of simmering water and stir until smooth. Alternatively, microwave on low in short bursts, stirring frequently, until the mixture is smooth.
- Let the chocolate mixture stand, stirring every 15 minutes, until cooled to room temperature, about 70 F to 75 F. Cooling will take about 1 to 2 hours.
- Add a pinch of salt, the vanilla, and 2 to 3 pieces of butter to the chocolate mixture. Beat with an electric mixer with whisk attachment on low speed, adding the butter a few pieces at a time until smooth and well combined. Alternatively, use a stand mixer fitted with the whisk attachment.
- Increase the speed to high and beat for about 4 to 5 minutes, scraping down the bowl as needed.
- Frost the cake, garnish with the shaved chocolate, if desired, and served.
Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 25 g, Fat 0 g, UnsaturatedFat 0 g
CHOCOLATE GINGER CAKE
A chocolate ginger cake for adults. Makes one large or 18-24 cupcakes, depending on size of cases.
Provided by hstark
Time 10h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C/Gas 5
- Add all the ingredients to a food processor with a knife fitting in place. Combine for 1-2 mins.
- Line an 20cm diameter round baking tin with parchment.
- Place the batter mixture in the tin and cook for 1 hour.
- Meanwhile rinse the food processor, then add the ingredients for the icing and combine for 1 minute.
- Once the cake has cooled, pipe or spread the icing on the top and decorate with small slices of chrystalised ginger. Chocolate butter cream or frosting also works well with this cake.
CHOCOLATE GINGER CAKE
Categories Cake Chocolate Ginger Dessert Bake Quick & Easy Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- 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 soda, cinnamon and salt into large bowl. Whisk juice, oil and vinegar in medium bowl to blend. Add to dry ingredients; stir just until moistened. Spoon batter into prepared pan. Using spatula, smooth top.
- Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 30 minutes. Transfer pan to rack and cool.
- Using knife, cut around sides of pan to loosen cake. Turn cake out onto platter. Turn cake right side up. Sift powdered sugar over top. Cut into wedges.
CHOCOLATE-COVERED GINGERBREAD CAKE
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. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002.
Provided by NcMysteryShopper
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
- For glaze:
- Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- 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.).
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
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STICKY CHOCOLATE GINGERBREAD CAKE RECIPE - GOOD FOOD
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Category DessertTotal Time 45 mins
- Line a 30cmx20cm shallow baking tin with baking paper. Preheat the oven to 160 degrees fan-forced or 180 degrees conventional.
- In a large saucepan, melt the butter, add the spices, fresh ginger, sugar, treacle and golden syrup and warm through.
- Crack the eggs into a bowl and whisk lightly. Whisk in butter and spice mix. Add baking soda and remaining milk, sift in the flour and cocoa and mix until smooth. Fold the chocolate chips through the batter.
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From foodandwine.com
4/5 Category Chocolate Cake
- Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
- Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
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From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory Christmas, Feed a Crowd, DessertCalories 475 per serving
- Preheat oven to 325 degrees F. Coat 12-cup decorative tree Bundt pan with nonstick baking spray.
- On sheet of waxed paper, sift together flour, cocoa, ground ginger, baking powder, baking soda, and salt.
- Beat in fresh ginger. Reduce speed to medium; beat in eggs, 1 at a time, then molasses, scraping bowl occasionally with rubber spatula.
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