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.
Ingredients:
- 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
Instructions:
- 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.
Nutritional Information:
Serving Size: 1 slice
Calories: 380
Fat: 20g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 230mg
Carbohydrates: 46g
Fiber: 4g
Sugar: 25g
Protein: 7g
Cooking Time:
Total Time: 1 hour and 20 minutes (Prep: 20 minutes, Cook: 1 hour)
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Mixer
- Spatula
- Toothpick
- Wire rack
Serving Suggestions:
This cake is delicious served warm or at room temperature. Top with whipped cream and extra chopped crystallized ginger for an extra indulgent treat.
Variations:
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.
Substitutions:
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.
Storage:
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.
Tips:
- 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.
Notes:
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.
Personal Thoughts:
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!