Gingerbread Cake with Chocolate-Ginger Glaze
2014-08-07 08:28:33
Yields 1
Ingredients
- 1⁄2 cup boiling-hot water
- 1⁄2 cup boiling-hot orange juice
- 2 teaspoons baking soda
- 21⁄4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon Chinese five-spice powder
- 1⁄4 teaspoon ground cardamom
- 1⁄2 cup butter-flavored vegetable shortening 2⁄3 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup unsulfured molasses
- 1⁄2 teaspoon fresh orange zest
- 2 large eggs, lightly beaten Chocolate-Ginger Glaze (see below)
- Garnish: chopped candied ginger
Instructions
- Preheat oven to 350°. Spray a 10-inch Bundt pan with nonstick spray with flour; set aside.
- In a small bowl, combine the water, orange juice, and baking soda; stir to combine, and set aside. In a medium bowl, sift together the flour, ginger, cinnamon, nutmeg, cloves, salt, allspice, five-spice powder, and cardamom; set aside.
- In a separate medium bowl and using an electric mixer at medium-high speed, combine the shortening,
- brown sugar, and vanilla extract; beat until light and fluffy, about 5 minutes. Beat in the molasses, orange zest, and reserved baking soda mixture. Slowly add the flour mixture, and beat until smooth. Lower mixer speed to medium-low; add the eggs, and beat until combined, about 1 minute.
- Pour batter into prepared pan. Bake for approximately 45 minutes, or until a wooden tester inserted near center comes out clean. Cool in pan for 20 minutes; transfer to a wire rack to cool completely.
- Place cake on a wire rack set over a rimmed baking sheet. Pour Chocolate-Ginger Glaze over cooled cake, coat- ing cake completely. Garnish with chopped candied ginger, if desired. Refrigerate, covered, for up to 5 days.
Victoria http://victoriamag.com/
Chocolate-Ginger Glaze
2014-08-07 08:29:04
Yields 1
Ingredients
- 1 cup heavy whipping cream
- 1⁄2 cup light corn syrup
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground ginger
- 10 ounces bittersweet chocolate, chopped
Instructions
- In a medium saucepan over medium-high heat, combine the cream, corn syrup, confectioners’ sugar, vanilla extract, and ground ginger; bring to a boil.
- Place chocolate into a medium bowl. Carefully pour the hot cream mixture over chocolate, whisking until smooth. Use immediately.
Victoria http://victoriamag.com/
