Moosewood Chocolate Ginger Cake Recipes

CHOCOLATE GINGER CAKE

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.

MOOSEWOOD VEGAN CHOCOLATE CAKE RECIPE - (4.5/5)

Steps:

• Directions: 375*F Mix dry ingredients, mix wet, add together in bowl, when smooth add vinegar and cook 25-30 mins

CHOCOLATE GINGERBREAD CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
• To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
• Pour the cake batter into the prepared pan, and bake for 40 minutes.
• While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
• Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

SIX-MINUTE CHOCOLATE CAKE

Steps:

• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.