Description
A rich and flavorful Dark Chocolate Ginger Cake topped with a luscious caramel drizzle, perfect for any occasion.
Ingredients
Scale
- 180 g (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 cinnamon
- 1/4 teaspoon ground cloves
- 100 g (1/2 cup) unsalted butter, softened
- 200 g (1 cup) dark brown sugar, packed
- 2 large eggs
- 120 ml (1/2 cup) milk
- 60 g (1/2 cup) unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the caramel drizzle:
- 100 g (1/2 cup) unsalted butter
- 100 g (1/2 cup) brown sugar, packed
- 60 ml (1/4 cup) heavy cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch baking pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the caramel drizzle by melting butter in a saucepan, then stirring in brown sugar, cream, and salt. Simmer until thickened.
- Once the cake is cool, drizzle the caramel over the top and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Dark Chocolate, Ginger Cake, Caramel Drizzle, Dessert Recipe