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Recipes

Chocolate Cake with Ginger Icing

Chocolate Cake with Ginger Icing

A magnificent cake, subtly enhanced by orange and cinnamon, allowing the chocolate and ginger to assume their starring roles.

Cake

  • 1 cup strong coffee, hot
  • 1½ cups cocoa powder 
  • 1 cup buttermilk OR milk
  • ½ lb un-salted butter, room temperature 
  • 2 cups white sugar 
  • 1 cup brown sugar
  • ½ tsp salt
  • 2 tsp baking powder 
  • 1 tsp baking soda
  • 1 3-inch cinnamon stick
  • 1 Tbsp dried orange peels
  • 5 large eggs
  • 3 cups all-purpose flour

Icing

  • ½ lb un-salted butter 
  • 4 cups powdered sugar
  • ½ tsp salt
  • 3 to 4 tsp dried ginger, ground 
  • ¼ cup milk
  • Candied ginger, to decorate 

Cake

  1. 1

    Preheat the oven to 350 °F and place a grill in the center of the oven.  

  2. 2

    Oil or lightly butter two 8-inch molds, cover the bottoms with parchment paper.

  3. 3

    Pour the cocoa powder into a heat proof mixing bowl, add the coffee and blend until the mixture is smooth.

  4. 4

    Add buttermilk to the coffee/cocoa mixture and incorporate well. Set aside.

  5. 5

    In another mixing bowl, cream the butter, sugar, brown sugar, salt, baking powder, baking soda and spices for approximately 5 minutes, until light and creamy.

  6. 6

    Continue mixing, adding the eggs one at a time.  

  7. 7

    Add one third of the flour to the butter/sugar blend and mix well.

  8. 8

    Add half the coffee preparation and incorporate fully. Continue alternately adding dry and liquid ingredients – without mixing excessively – until a smooth dough is formed.

  9. 9

    Divide the dough equally into the two molds, cook for 1 hour, or until an inserted toothpick comes out clean.  

  10. 10

    Let cool on a grill. Unmold delicately, placing the cake upside down to flatten the dome that formed on the top. This helps create flat layers, making stacking and icing easier.  

Icing

  1. 1

    Slowly mix the powdered sugar, butter and salt together.

  2. 2

    Continue mixing at high speed until the icing is smooth and light.

  3. 3

    Add the ground ginger and the milk, whisk until homogeneous.

  4. 4

    Set aside at room temperature.

Assembly

  1. 1

    Cut each cake in two, horizontally, creating four equal layers.

  2. 2

    Place the first layer on a serving dish then using a metal spatula, spread on one quarter of the icing. Begin by applying a thin layer, to « seal » the surface of the cake which avoids getting cake crumbs in the remaining icing.

  3. 3

    Place another layer of cake on the icing and repeat the exercise for the remaining two layers. Pour the remaining icing on top and decorate with candied ginger.

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