Chocolate Ginger Cake
Indulge in the rich, decadent flavors of this Chocolate Ginger Cake, where the boldness of dark chocolate meets the warm, aromatic spice of ginger for a truly unforgettable dessert. This recipe features layers of flavor with the addition of ground ginger and finely chopped crystallized ginger, adding a subtle, spicy kick to the moist, cocoa-rich cake. A touch of buttermilk ensures a tender crumb, while melted dark chocolate takes the decadence to the next level. Perfect for celebrations or cozy evenings, this cake bakes to perfection in just 35 minutes and is easy to dress up with a dollop of whipped cream or a glossy chocolate ganache. Impress your guests with this unique twist on classic chocolate cake—ideal for chocolate and spice lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 teaspoons Ground ginger
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cup Buttermilk
- 0.25 cup Crystallized ginger, finely chopped
- 4 ounces Dark chocolate, melted and cooled
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and ground ginger. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Stir just until combined; do not overmix.
Fold in the finely chopped crystallized ginger and melted chocolate until evenly incorporated.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve as is, or top with whipped cream or a drizzle of chocolate ganache for an extra indulgence.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 49.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
