Gingerbread Cake with Chocolate-Ginger Glaze

Gingerbread Cake with Chocolate-Ginger Glaze
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  1. 1⁄2 cup boiling-hot water
  2. 1⁄2 cup boiling-hot orange juice
  3. 2 teaspoons baking soda
  4. 21⁄4 cups all-purpose flour
  5. 2 teaspoons ground ginger
  6. 1 1⁄2 teaspoons ground cinnamon
  7. 1⁄2 teaspoon ground nutmeg
  8. 1⁄2 teaspoon ground cloves
  9. 1⁄2 teaspoon salt
  10. 1⁄4 teaspoon ground allspice
  11. 1⁄4 teaspoon Chinese five-spice powder
  12. 1⁄4 teaspoon ground cardamom
  13. 1⁄2 cup butter-flavored vegetable shortening 2⁄3 cup firmly packed light brown sugar
  14. 1 teaspoon vanilla extract
  15. 1 cup unsulfured molasses
  16. 1⁄2 teaspoon fresh orange zest
  17. 2 large eggs, lightly beaten Chocolate-Ginger Glaze (see below)
  18. Garnish: chopped candied ginger
  1. Preheat oven to 350°. Spray a 10-inch Bundt pan with nonstick spray with flour; set aside.
  2. 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.
  3. In a separate medium bowl and using an electric mixer at medium-high speed, combine the shortening,
  4. 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.
  5. 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.
  6. 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.
Chocolate-Ginger Glaze
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  1. 1 cup heavy whipping cream
  2. 1⁄2 cup light corn syrup
  3. 2 tablespoons confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. 1⁄2 teaspoon ground ginger
  6. 10 ounces bittersweet chocolate, chopped
  1. In a medium saucepan over medium-high heat, combine the cream, corn syrup, confectioners’ sugar, vanilla extract, and ground ginger; bring to a boil.
  2. Place chocolate into a medium bowl. Carefully pour the hot cream mixture over chocolate, whisking until smooth. Use immediately.
From “Holiday Desserts from Around the World” in the November/December 2009 issue of Victoria magazine.

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