Chocolate and ginger cake

Chocolate Ginger Cake: A Simple and Refined Delight

Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Servings: 12

Who doesn’t love a chocolate cake? Adding ginger gives it an unexpected twist, transforming it into a sophisticated dessert, perfect for any occasion. This recipe is simple and quick, ideal for those who want to impress with little effort. Let’s embark on this delicious cake-making adventure together!

Ingredients

- 200 g dark chocolate (at least 70% cocoa for an intense flavor)
- 60 g margarine (or butter for extra flavor)
- 2 fresh eggs
- 100 g sugar (you can opt for brown sugar for a caramelized taste)
- 3 tablespoons oil (sunflower oil is the best choice)
- 100 g flour (whole wheat flour can add extra nutrients)
- 1 teaspoon baking powder
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- a pinch of salt

Necessary utensils

- A small saucepan for melting chocolate and margarine
- A medium bowl for mixing the ingredients
- A spatula or whisk for homogenization
- A baking tray (20 x 30 cm), lined with parchment paper
- A preheated oven

Step-by-step instructions

1. Preparing the chocolate: Start by breaking the dark chocolate into small pieces and placing it along with the margarine in a small saucepan over low heat. Stir constantly to avoid burning. Once both ingredients are completely melted and combined, remove from heat and set aside a few tablespoons of the mixture for glazing.

2. Beating the eggs: In a medium bowl, beat the eggs with the sugar until the mixture becomes frothy and the sugar is completely dissolved. This step is essential for achieving a fluffy cake.

3. Adding the oil: Gradually incorporate the oil into the egg mixture, stirring continuously to achieve a homogeneous composition.

4. Combining the chocolate with the egg mixture: Add the chocolate and margarine mixture to the bowl with the eggs and sugar. Mix well to ensure uniformity.

5. Incorporating the dry ingredients: In another bowl, sift the flour, baking powder, and salt. Add the ginger (either freshly grated or powdered) and mix well. Gently fold this dry mixture into the wet composition using a spatula. Avoid overmixing to prevent a dense cake.

6. Baking: Pour the mixture into the lined baking tray, leveling the surface with a spatula. Place the tray in the preheated oven at 180°C and bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

7. Cooling and glazing: Once the cake is baked, remove it from the oven and let it cool in the tray for 10-15 minutes. Then, transfer it to a rack to cool completely. Before serving, melt the reserved chocolate with the margarine and pour the glaze on top.

Serving

The cake can be served plain or alongside vanilla ice cream or whipped cream. The ginger adds an exotic note that pairs wonderfully with a cup of tea or coffee.

Nutritional benefits

This cake is not only delicious but also packed with benefits. Dark chocolate is rich in antioxidants and can help improve cardiovascular health. Ginger adds anti-inflammatory properties and can aid digestion.

Frequently asked questions

1. Can I replace margarine with butter?
Yes, butter will provide a richer flavor. Make sure it is at room temperature for better mixing.

2. What type of chocolate should I use?
A dark chocolate with at least 70% cocoa content will provide the most intense flavor and nutritional benefits.

3. How can I store the cake?
The cake can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for a week.

Possible variations

- Nut chocolate cake: Add 100 g of chopped nuts to the batter for a crunchy taste.
- Fruit cake: You can add some pieces of pears or apples to the batter for a fruity note.

Conclusion

This chocolate ginger cake is not just a dessert, but a true culinary experience. With a balanced taste and fluffy texture, it is perfect for special moments as well as an everyday snack. I encourage you to try this simple recipe and enjoy its unique flavor!