Dark Beer And Fresh Ginger Cake Recipes

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CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

DARK GINGER RYE CAKE WITH YOGURT AND HONEY



Dark Ginger Rye Cake With Yogurt and Honey image

Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.

Provided by Andrew Tarlow

Categories     Bon Appétit     Cake     Ginger     Yogurt     Honey     Molasses     Cinnamon     Dessert     Beer

Yield Makes one 10-inch cake

Number Of Ingredients 23

Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
1/2 teaspoon baking soda
1 1/2 cups rye flour
1/2 cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup virgin coconut oil, melted, slightly cooled
1/4 cup vegetable oil
1/4 cup honey
2 cups plain whole-milk yogurt
Special Equipment
A 10-inch-diameter springform pan

Steps:

  • Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
  • Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
  • Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
  • Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
  • Do Ahead
  • Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

DARK GERMAN CHOCOLATE CAKE



Dark German Chocolate Cake image

Dark German chocolate cake to die for.

Provided by keklang

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

3 cups white sugar
2 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 ¼ teaspoons baking soda
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup vegetable oil
3 eggs
1 tablespoon vanilla extract
1 ½ cups hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
  • Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
  • Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 78.1 g, Cholesterol 48.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 554.5 mg, Sugar 51.8 g

APRIL BLOOMFIELD'S GINGER CAKE



April Bloomfield's Ginger Cake image

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

Steps:

  • Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
  • In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
  • Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

BOSCOBEL BEACH GINGER CAKE



Boscobel Beach Ginger Cake image

This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.

Provided by Margorita Whyte

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 12

Number Of Ingredients 12

1 cup butter
1 ¼ cups packed brown sugar
4 eggs
¼ cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 46 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 364.9 mg, Sugar 24.7 g

GUINNESS STOUT GINGER CAKE



Guinness Stout Ginger Cake image

Provided by Claudia Fleming

Categories     Cake     Beer     Ginger     Dessert     Bake     St. Patrick's Day     Cinnamon     Clove     Molasses     Nutmeg     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

Steps:

  • 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
  • 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
  • 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
  • 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
  • 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
  • 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

DARK BEER AND FRESH GINGER CAKE



Dark Beer and Fresh Ginger Cake image

Make and share this Dark Beer and Fresh Ginger Cake recipe from Food.com.

Provided by Boomette

Categories     Mixer

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup dark beer (guinness)
1 cup molasses
2 teaspoons baking soda
3 eggs
1 cup sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
2 tablespoons fresh ginger, finely grated

Steps:

  • Preheat oven to 350°F.
  • Grease a Bundt pan or tube pan; dust with flour.
  • In a large saucepan, bring to boil the beer and molasses. Remove from the heat and add baking soda. Let rest.
  • In a large bowl, beat the eggs with sugar. Add oil and beat well. Set aside.
  • In another bowl, mix flour, baking powder, cinnamon, cloves, nutmeg, cardamom and pepper.
  • Incorporate the mixture of molasses to the egg mixture, stirring well. Then add gradually the mixture of flour and the ginger.
  • Put the dough in the pan and bake in the oven for 1 hour or until a tooth-pick inserted in the middle comes out clean. Let cool 15 minutes, then remove the cake from the pan. You can serve the cake with whipped cream or another frosting you like.

Nutrition Facts : Calories 411.8, Fat 19.7, SaturatedFat 2.8, Cholesterol 46.5, Sodium 300.2, Carbohydrate 55.1, Fiber 0.8, Sugar 32.4, Protein 3.9

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Top Asked Questions

How do you make ginger ginger cake?
Stir in ginger. Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean.
What does ginger and molasses cake taste like?
Like the old fashioned spice cake, this ginger and molasses cake by Samin Nosrat is dark, tender and smells like Christmas. The twist is fresh grated ginger added to the cake, beautifully cutting through the molasses flavour. Dark, flavoursome and squidgy, with the grown-up sweet-smoky tang of molasses balanced with the zing of fresh ginger.
Can you make a sticky ginger cake ahead of time?
This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger Bake our sticky ginger cake in a bundt tin for the wow factor.
What makes a beer cake different?
But perhaps more importantly, the bubbles in beer give cakes lift, creating an airy, tender texture that truly sets beer cakes apart from, well, no-beer cakes. Here we've rounded up seven of our best beer cake recipes, using everything from a can of plain ol' lager to a pint of Guinness.

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