February 13, 2009

Double Chocolate Ginger Cake

3 eggs
2 1/2 cups flour
1 1/2 cups light brown sugar
3/4 cup uncrystallized candied ginger*, chopped
½ cup cocoa
½ cup semisweet chocolate chips
1/2 cup canola oil
1 ¼ cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt

Preheat oven to 350F. Grease and flour one bundt pan. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Beat in the buttermilk, oil, vanilla and eggs until well combined. Fold in ginger and chocolate chips. Pour into prepared pan. Bake 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely before slicing.

*You could also use crystallized candied ginger but the end result will be a bit sweeter.

My thoughts:
For this recipe I took a very traditional, old-fashioned buttermilk and cocoa chocolate cake added chocolate chips to up the chocolate flavor and ginger to add an unexpected spiciness. The result? An unusual and rather adult cake that is equally approprate to serve for a special occasion and as a midweek pick-me-up.