Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually mix in the dry ingredients alternately with the milk until the batter is smooth.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the caramel drizzle: In a small saucepan, melt butter, then stir in brown sugar, cream, and a pinch of salt.
Simmer the caramel mixture for 3–5 minutes until thickened.
Drizzle the warm caramel over the cooled cake and serve.
Frequently Asked Questions
How do I store the Dark Chocolate Ginger Cake to keep it fresh?
This cake is best enjoyed within 3 days. Store leftovers tightly wrapped at room temperature for up to two days, or refrigerate for up to four days. If refrigerating, allow it to come to room temperature for 30 minutes before serving to ensure the cake remains tender, especially before drizzling with caramel.
Can I substitute the ground ginger or other spices in this recipe?
While the spice blend is key to this cake's flavor profile, you can slightly adjust the ginger. If you prefer a milder taste, reduce the ground ginger to 3/4 teaspoon, but avoid omitting it entirely as it balances the dark chocolate. For a stronger kick, you can add a pinch more cinnamon.
Can I make the Dark Chocolate Ginger Cake ahead of time, and how should I handle the caramel drizzle?
Yes, you can certainly make this cake ahead! Bake the cake and let it cool completely; it stores well for 24 hours before frosting. For the best texture, it is highly recommended to prepare the caramel drizzle fresh right before serving over the cooled cake, as homemade caramel can become sticky or overly hard when stored.
