Author: Lauren Grant of Zestful Kitchen
Whether you’re in charge of dessert for the holidays or simply have a hankering for chocolate, this spiced chocolate cake is just what you need.
Familiar yet new, this decadent chocolate cake has a mild warmth from ground ginger as well as sweet pockets of sticky candied ginger dispersed throughout. Finished with a rich, glossy glaze, this is one cake you won’t want to pass up.
Serving Size: Makes 12 servings
Takes 1¼ hours
For the cake:
¾ cup natural unsweetened cocoa powder + 1 tablespoon
12 tablespoons unsalted butter, softened + 1 tablespoon melted
6 ounces bittersweet bar chocolate, chopped
¾ cup strong brewed coffee
1 cup sour cream
1 ¾ cup all-purpose flour
1 teaspoon table salt
2 teaspoon ground ginger
1 teaspoon baking soda
2 cups packed brown sugar
1 tablespoon pure vanilla extract
5 large eggs
½ cup diced candied ginger
For the glaze:
½ cup heavy cream
3 ounces bittersweet bar chocolate, chopped
2 tablespoons unsalted butter, cubed
¼ diced candied ginger
1. Heat oven to 350° with rack set in lower-middle position.
2. For the cake, whisk together 1 tablespoon cocoa powder and 1 tablespoon melted butter to make a paste. Thoroughly coat the interior of a 12-cup bundt pan with cocoa-butter paste using a pastry brush.
Combine remaining ¾ cup cocoa powder and chocolate in a medium bowl. Microwave coffee in a glass measuring cup until simmering, then pour over chocolate mixture, cover, and let sit 5 minutes. Whisk chocolate mixture until smooth, let cool slightly, then whisk in sour cream.
3. In a separate bowl, whisk together flour, salt, ground ginger, and baking soda until combined.
4. In a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 4 minutes.
5. Add eggs, one at a time, beating after each addition. Reduce speed to low and add flour in three additions, alternating with chocolate-sour cream mixture, ending with flour, scraping down sides of bowl as needed.
6. Add candied ginger, and mix just until incorporated.
7. Transfer batter to prepared pan and smooth top with a spatula. Bake cake until a skewer inserted in the center comes out with a few crumbs, 45–50 minutes.
8. Let cake cool in pan 10 minutes, then invert onto a wire rack and cool completely.
9. For the glaze, place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan then pour over chocolate and let stand 2 minutes. Add butter and whisk until combined, let cool slightly.
10. Drizzle glaze over cake and sprinkle candied ginger; let glaze set before serving.