Spicy chocolate ginger cake
Cakes
I’ve loved gingerbread ever since I discovered Laurie Colwin’s Home Cooking. I love how you can throw it together in a short time, and that you can vary the spices according to your taste. I love how it can be shallow and dense and chewy or light and fluffy. This cake is a cross between gingerbread and chocolate spice cake. <br />The cake uses three kinds of ginger--freshly grated (I used a microplane, a snap when the ginger is frozen), ground spice, and candied. It also contains Chinese five-spice powder and black pepper. You don’t taste the pepper; there’s just an undertone of heat. <br /> <br />Unlike a lot of cakes, it is even good warm out of the oven. And the flavors develop as it cools. Perfect for when your best friend pops over for coffee. <br />
Share:
0
36
0
Comments