it’s been raining every afternoon and evenings, and most nights too.
though my country does not have the four seasons, we experience some chilly nights when it rains extensively. yesterday was one of those days.
when you are feeling chilled and needing some warmth…why not whip up some nice spicy cake.
i decided to do a gingerbread cake. it has been something that i have been longing to do, just that every time i pushed it away for some other recipe i have tagged or bookmarked. i am glad i haven’t pushed it away this time….cuz this cake is a long time coming. I should have made it long ago!
since Christmas is near (so fast?…hmmmm…i wish it was nearer), this cake will be a good start for the season. yes, the world now is in a huge economic chaos, i hope things get better. depression may be ahead…i suppose it is always appropriate to find some small dimension in your life to bring things to a positive cheer. for me, it is baking.
this cake was so aromatic, moist and gingery….very appropriate to keep your moods up! it’s a good sport since it keeps well and stays moist for long. go on, bring out your spatulas and mixing bowl!
Gingerbread & Chocolate Cake with whipped cream+sprinkled nutmeg spice
Gingerbread & Chocolate Cake (adapted from Baking from my home to yours, Dorie Greenspan)
For the Cake
2 tablespoons finely chopped, peeled fresh ginger
1 tablespoon brown sugar
280g all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder (i added this in)
2 teaspoons ground ginger
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cloves (i substituted with mixed spice)
200g unsalted butter, at room temperature
150g packed, light brown sugar
3 large eggs
125ml molasses (or black treacle)
6 oz bittersweet chocolate – 2 ounces melted, 4 ounces finely chopped (which i have used the short cut by using chocolate chips instead 😉 )
250ml buttermilk (i used yogurt milk, yummiee…)
for the icing (optional)
3 ounces bittersweet chocolate, chopped
1 tablespoon strong coffee
3 tablespoons butter, at room temperature
3 tablespoons confectioner’s sugar (it’s a good idea to sift this, I found)
Pre-heat oven to 180 degrees C, rack in center.
Sift flour, baking powder, baking soda and spices together and set aside. If you’re using a stand mixer, fit it with the paddle attachment, set on medium, and cream the butter and brown sugar together until smooth, about 3 minutes. Add in eggs in one at a time, beating for 1 minute after each addition. To which point, the mixture will look a bit curdled, but no worries on that. Add the molasses and continue beating until the mixture is smooth.
Reduce speed to low and the melted chocolate and the sugared ginger. Then add the dry ingredients in three stages, alternating with the buttermilk, and in my case, yogurt milk. Begin and end with the dry ingredients. Do not over mix the batter. Fold in the chocolate pieces and pour the batter into a 9-inch square baking tray.
Bake for 50-60 minutes. I had mine for 1 hour in the oven before its finally cooked. Test the cake’s doneness by inserting a toothpick/skewer into the cake. If the skewer comes out clean, the cake is ready! Cool the cake in the pan on a rack for 10 minutes, then take it out of the pan and cool to room temperature before icing (if desired).