Best Chocolate Ginger Cake Recipes

CHOCOLATE GINGER CAKE

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.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

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 GINGER CAKE

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!

CHOCOLATE GINGER CAKE WITH BOURBON SAUCE

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 ½ cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer 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 into 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.

GINGER & WHITE CHOCOLATE CAKE

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.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat the oven to 325°F. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until the butter has melted. Transfer the mixture to a large bowl. Let cool 5 minutes.
• Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together the 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 the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes. Let the cake cool completely in the pan on a wire rack.
• Invert the 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.
• Bourbon Sauce
• Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture registers 160°F on a candy thermometer, about 7 minutes.

GINGER CHOCOLATE CAKE

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.

CHOCOLATE GINGER CAKE

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.

MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING

Steps:

• For the Masala Chai Tea Concentrate:.
• Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
• Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
• Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
• For the Ginger Buttercream Frosting:.
• Beat butter with an electric mixer until creamy.
• Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
• For the Cake:.
• Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
• Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.

CHOCOLATE-GINGER ANGEL FOOD CAKE

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.

GINGER-SQUASH CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
• Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

CHOCOLATE GINGERBREAD TOFFEE CAKE WITH GINGER WHIPPED CREAM

Steps:

• In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight., Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition., In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes., Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form., To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.

CHOCOLATE AND GINGER CAKE

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 BUNDT CAKE WITH BOURBON SAUCE

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. For the Sauce: Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

CHOCOLATE GINGER CAKE

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.

GINGER-SQUASH CAKE WITH WHITE CHOCOLATE FROSTING RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
• Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.