Deep Dark Gingerbread Cake

It was a cold wet February afternoon when I was craving a deep dark gingerbread cake. Dark as dark can be, almost glistening black in color, super moist and intensely gingery is the type of gingerbread cake I wanted on this wet and cold afternoon.

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For years my friend Georgina made this amazing dark ginger cake any time I requested a sweet treat from her. Georgina’s ginger cake was the best gingerbread I had ever had. Deep Dark Dense Ginger Cake is what I call this fresh ginger cake and nothing came close to it, absolutely nothing.  It looked and tasted so decadent that I was intimidated to try and make it myself, despite that Georgina assured me that it wasn’t that hard to make, and she even sent me the recipe.

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I finally decided to give making this amazing ginger cake a try. The recipe was surprisingly easy to follow. The directions involved multiple steps that are different than what I am used to following in a regular cake recipe. However if you follow them as instructed, this ginger cake turns out outstanding – if I do say so myself.

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Here is the recipe for fresh ginger cake from Food Librarian and Epicurious, contributed by chef  David Leibovitz.  Fresh Ginger Cake by David Leibovitz on Epicurious.com. Below is a version with a few additions.

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Dark Dense Decadent Ginger Cake:
from Fresh Ginger Cake by David Leibovitz on Epicurious.com
with a few additions

Ingredients:

  • 4 ounces fresh ginger.  Food Librarian recommended using a small food processor to grate the ginger as grating it is pretty hard, especially given the large quantity that is required for this cake.
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil, preferably peanut
  • 2 1/2 cups flour.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 1 tbsp dark rum
  • 1 tsp Vanilla
  • 2 teaspoons baking soda
  • 2 eggs, at room temperature

Preparation:

  • Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springfoam pan with a circle of parchment paper.
  • Peel, slice, and chop the ginger very fine with a knife (or use a grater), or a mini food processor.

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  • Mix together the molasses, sugar, rum, vanilla and oil.

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  • In another bowl, sift together flour, cinnamon, cloves and black pepper.

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  • Bring  water to a boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

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  • Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined.

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  • Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed, or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

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  • Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper. Let cool for 1 hour before serving.
  • Dust with powdered sugar and place edible flowers like pansies and marigold petals for decoration.

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  • For an extra bit of moistness I made a warm simple syrup with sugar, water, and 1 tbsp rum and poured it over the cake. It tasted amazing!

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The ginger cake tastes even better the next day.  You can serve the ginger cake with some whipped cream or a drizzle of lemon glaze.

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Cook’s Notes: This cake tastes best when you use strong fresh ginger. The kids thought the ginger flavor wasn’t as strong as they expected in the cake. I bought some ginger from a new grocery store and I found the ginger here to be very mild.  It turns out when ginger is young it is more juicy, tender and mild, while the more mature ginger has a more intense ginger flavor.

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If you like gingerbread or a fan of ginger, you will positively love this cake 🍰☕️.   Fresh Ginger Cake from food librarian.com  Fresh Ginger Cake by David Leibovitz on Epicurious.com

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11 thoughts on “Deep Dark Gingerbread Cake”

    1. Ha Ha, that’s what I told the family when they wanted to start eating the cake! Iasked them “Can I appreciate the beauty of the cake a litle bit longer before you guys destroy it?” 🌼🌸 After 30 minutes of looking at it, the kids finally said “Can we have the cake now Mom?” 😀

      Liked by 1 person

  1. Wow! Ginger , in any form , appeals to me … Every morning , i have Ginger Biscuits with my Ginger Coffee … Yes ! i add a little bit of Ginger Powder to my Coffee as well as add Ginger Pieces to my afternoon Tea… Not to speak of the Lavender colored Gingerbread house i made for my grandkids at Color Me Mine … One after another , Great posts , Kalpana Sheth ,,, Turmeric and Ginger are staples in our Indian pantry – great digestive aids and Colon cleanser too …. As the Hindi Proverb goes ” Bandar Kya Jaane Adrak ka Swaad ?” – How does the monkey know the taste of Ginger … it is a great Indian Herb …..

    Liked by 1 person

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