Are you looking for a cake recipe that will satisfy your sweet tooth and give you a kick of ginger? Look no further than this chocolate ginger bundt cake recipe! The combination of rich chocolate and spicy ginger is the perfect indulgence for any occasion.
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup chopped crystallized ginger
- Preheat your oven to 350°F (180°C).
- Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, ground ginger, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding flour mixture and buttermilk, starting and ending with the flour mixture, until just combined.
- Fold in chopped crystallized ginger.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 slice
Saturated Fat: 12g
Total Time: 1 hour and 20 minutes (Prep: 20 minutes, Cook: 1 hour)
- 10-inch bundt pan
- Mixing bowls
- Wire rack
This cake is delicious served warm or at room temperature. Top with whipped cream and extra chopped crystallized ginger for an extra indulgent treat.
For a more intense ginger flavor, add more ground ginger or swap the chopped crystallized ginger for fresh ginger. You can also add a pinch of cayenne pepper for a spicy kick.
If you don’t have buttermilk, you can use regular milk or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
This cake can be stored at room temperature in an airtight container for up to 3 days. You can also freeze the cake for up to 3 months.
- Be sure to properly grease and flour your bundt pan to ensure the cake releases easily.
- Don’t overmix the batter or the cake may become tough.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This will help the cake hold its shape.
This recipe can easily be doubled to make two cakes if you’re feeding a crowd.
Frequently Asked Questions:
Can I use fresh ginger instead of crystallized ginger?
Yes, you can use fresh ginger for a more intense ginger flavor. Grate the fresh ginger and add it to the batter.
Can I use milk instead of buttermilk?
Yes, you can use regular milk or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer.
This chocolate ginger bundt cake is the perfect balance of rich chocolate and spicy ginger. The cake is moist and tender with a crunchy texture from the chopped crystallized ginger. I love serving this cake with a dollop of whipped cream and extra ginger on top for a little extra indulgence. It’s a great cake for any occasion and is sure to impress your friends and family.
Overall, this chocolate ginger bundt cake recipe is easy to make and is a great treat for any chocolate and ginger lover. Give it a try for yourself and enjoy!