Ginger Chocolate Cake
Published Dec. 9, 2020
- Total Time
- 1¼ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/170 grams unsalted butter (1½ sticks), plus softened butter for greasing the pan
- 12ounces/340 grams bittersweet chocolate (60 percent), broken into small pieces
- ¼cup/25 grams Dutch-processed cocoa powder, plus more for dusting
- 1rounded tablespoon grated peeled fresh ginger
- 1¼teaspoons ground ginger
- 1teaspoon vanilla extract
- ½teaspoon kosher salt
- 1(8-ounce/225-gram) container crème fraîche (1 cup)
- 1cup/200 grams granulated sugar
- 1tablespoon ginger liqueur or Cognac (optional)
- 6large eggs, separated
- Clementine Confit, for serving
Nutritional analysis per serving (10 servings)
480 calories; 33 grams fat; 19 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 6 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with the softened butter. Line the bottom with parchment and butter the paper.
- Step 2
Combine the butter and chocolate in a medium bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until mostly melted and remove from heat. Continue stirring until smooth and let cool slightly. Add cocoa, fresh ginger, ground ginger, vanilla, salt, ¼ cup/55 grams crème fraîche, ¼ cup/50 grams sugar and the liqueur, if using. Whisk until smooth. Lightly beat the egg yolks in another bowl and whisk into the chocolate mixture until smooth. Set aside in a warm place to keep the mixture loose.
- Step 3
Meanwhile, use a stand mixer fitted with the whisk or a hand mixer and large bowl to beat the egg whites on medium speed until evenly foamy. Gradually sprinkle in the remaining ¾ cup/150 grams sugar. Increase the speed to high and continue beating until the egg whites are very billowy and hold a peak.
- Step 4
Add ¼ of the whites to the chocolate mixture and whisk until smooth, then scrape into the bowl with the whites. Fold gently until no white streaks remain. Scrape into the prepared pan and smooth the top. Place on a baking sheet and onto the center oven rack.
- Step 5
Bake until the center bounces a little when you gently shake the pan and a toothpick inserted 1½ inches from the edge comes out clean, 40 to 45 minutes. Cool completely on a rack.
- Step 6
Remove the ring and slide onto a serving plate from the pan bottom. You can leave the paper in place. Gently pat any crumbling edges back onto the cake. The cake will last well wrapped at room temperature for a few days and can also be frozen.
- Step 7
When ready to serve, chill a bowl and whisk, and use them to whip the remaining ¾ cup/180 milliliters crème fraîche. It will thin out at first, then hold its shape. Dust the cake with cocoa powder and slice with a hot knife. Serve each slice with a dollop of crème fraîche and some of the clementine confit.
- You can substitute ¼ cup/60 milliliters sour cream for crème fraîche in the batter. Serve the cake with whipped cream if you’d like.
Private Notes
Comments
Any thoughts on how to adjust the bake time for cupcakes?
non-dairy subs- For this of you who can get Miyokos Vegan butter it works beautifully. That and use 1/4 cup coconut or cashew creme with 1tsb apple cider vinegar instead of the sour cream. A bit softer of a cake, but delicious. Use whatever non-dairy whip you want at the end, or just skip it which is what we do.
This was a hit. I made it on a whim so I swapped the creme fraîche for sour cream in the cake and whipped cream and the end and it was still delicious. Next time I will plan ahead and make crème fraîche.
FANTASTIC....My new default chocolate cake...want to try a few tiny morsals of crystalized ginger in the choc mix as well.
Mine came out quite dry after about 42 mins in the oven, and not as fudgey as I was expecting. Also thought the ginger didn’t come through with the addition of crème fraiche and clementines (but the toppings were really good)!
The ginger was a bit odd I’ll admit but the cake turned out beautifully and it was refreshing to have some diversity in flavor!
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