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Chocolate ginger cake dusted with icing sugar and grated ginger
Special spiced chocolate and ginger cake recipe

Chocolate & Ginger Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The pairing of chocolate and ginger is a real flavour bomb: the deep, earthy notes of cocoa are highlighted and made vibrant by the spicy freshness of ginger. This cake is not a traditional sponge, but a dessert with a denser, 'brownie-like' texture, where flour is just a supporting actor, and the protagonists are butter and chocolate.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 490 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (20-22 cm)
  • Grater (for ginger)
  • Bain-marie vessels
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C. Grease the cake tin and dust with a little cocoa powder (instead of flour).

Tip: If you use cocoa powder for the tin, there won't be white flour spots on the side of the dark cake.
2 ✓

Melt the butter and chocolate together over steam. Remove from heat, and mix in the grated ginger. Leave to cool to lukewarm.

Tip: The essential oils of the ginger dissolve better in the warm fat (butter), making the flavour more intense.
3 ✓

Beat the eggs with the sugar until pale and foamy (approx. 5 minutes). This will give the cake volume.

Tip: The more air you beat into the egg, the lighter the dough structure will be (mechanical leavening).
4 ✓

Drizzle the lukewarm buttery chocolate into the egg foam, and mix carefully.

Tip: If the chocolate is hot, it will 'cook' the egg, and the cream will be lumpy.
5 ✓

Sieve in the flour, cocoa, salt, and baking powder. Add the milk and mix until smooth.

Tip: Do not overmix, just until it comes together, so the texture isn't rubbery.
6 ✓

Pour into the tin and bake for 40-45 minutes. Check with a skewer.

Tip: The inside can remain a little moister, it doesn't need to be baked bone dry.
7 ✓

Cool on a rack, then sieve icing sugar over it before serving.

Tip: The sweetness of the icing sugar counterbalances the heat of the ginger and the bitterness of the dark chocolate.

Recipe FAQ

Can I use ground ginger instead of fresh?
Yes, but fresh ginger gives a 'snappier', more citrusy taste. Less is needed of the powder (1-2 teaspoons).
Why did the top crack?
This is natural for chocolate cakes, as the dense batter rises and crusts. It gives it a rustic beauty.

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 150 g Butter
  • 180 g Granulated sugar
  • 1 tbsp Fresh ginger (finely grated)
  • 4 pcs Eggs
  • 120 g Plain flour
  • 30 g Cocoa powder
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 100 ml Milk
  • 20 g Icing sugar (for serving)