This week's Tuesdays With Dorie baking challenge is the Fresh Ginger & Chocolate Gingerbread Cake. This cake incorporates fresh ginger and chocolate into the batter which is then topped with a chocolate frosting. The original recipe calls for baking the cake in a 9 x9 inch square pan, however I opted on using my mini bundt cake pan instead.
I've never been a big gingerbread fan, much less had ginger and chocolate flavors together. This cake did surprise me though and I liked how it had a very balanced taste. The fresh ginger really came through and paired nicely with the chocolate. The only substitution I made was using semisweet chocolate chips in place of the bittersweet chocolate the recipe called for.
I guess I was a bit too anxious to frost my cakes since it was still fairly warm when I frosted them (hence, the 'wet' look)... but it seemed to help accentuate the chocolate tones of the cake. After they cooled a bit, I frosted them again and garnished the top with a bit more sugared fresh ginger bits.
For the holidays, I would probably make this again perhaps as mini cupcakes. It's a nice variation that I like more than traditional gingerbread cake recipe. For the recipe, check out Heather's blog - Sherry Trifle. Don't forget to check out the other TWD bakers for their version of the cake recipe!
Your photos are gorgeous!
ReplyDeleteThat looks amazing! I love the wet look!!
ReplyDeletePlease explain, why the food porn so early in the morning?
ReplyDeleteI love it, love it, love it!!! These are some of my favorites so far. Absolutely perfect.
ReplyDeletethat looks way too good to eat.
ReplyDeleteI wish I had a piece right now! (I took mine to book club and then my husband took the rest to work.)
ReplyDeleteOh, and if you have a chance, make the ginger whipped cream, it's really, really good.
You did a beautiful job!!! Such a lovely cake!
ReplyDeleteI don't like ginger, so, I left out the fresh and stem ginger and added ground spices...this cake is a keeper!
Joelen these pictures are gorgeous!!! I sat this one out because I don't like fresh ginger (plus, this cake was a little too "Christmas-y" so soon after Christmas - but that's just me) - but yours really looks fantastic- seriously! YUM!
ReplyDelete-Amy
www.singforyoursupperblog.com
oooh. the mini bundt's are adorable. They look great.
ReplyDeleteI think the "wet" look is gorgeous! I'm drooling over here!
ReplyDeleteI love your mini-gingerbread cakes. They look gorgeous. YUM!
ReplyDeleteI couldn't figure out what was on top of the cake until you said it was sugared ginger. I thought it was sugar crystals that had melted! But don't get me wrong, it looks delicious all the same.
ReplyDeleteGreat idea to use that type of pan! Also a great idea to add the sugared ginger on top. I can pretty much never get too much ginger. :) Great job!
ReplyDeleteThe cake looks fabulous and very enticing. Great job!
ReplyDeleteI love your mini bundts! I really need to get some of those pans. Great job on the cakes, they're gorgeous!
ReplyDeletethat looks scrumptious. i love how you added the sugared ginger on top of the cake!! yum.
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