This week Heather over at A Sherry Trifle chose Fresh Ginger and Chocolate Gingerbread for us bakers to make. Pretty straightforward and easy to produce it was warm, spicy, chocolaty and gingery.I had a 9" pan sitting in my cupboard so I made the whole recipe with no problems...my pan however was a stoneware pan from Pampered Chef. The edges and the bottom of the cake got really done while the middle was just cooked through. No biggie, I just cut 1/2" from each side and ate those bits myself. A little burnt but still yummy.
The fresh ginger was easy to chop up with my new Santoku knife!! Added to the sugar it made a nice little syrup in itself. I used bittersweet chocolate chips so I didn't have to chop any chocolate up and I used candied ginger from Trader Joe's in place of the stem ginger. (I didn't even look for that in the store) Oh yeah, I used duck eggs...man do those things have tough shells!
I waited a day to try this yummy cake (except for the edges I cut) ...and I am glad I did. The flavors blended and mellowed I think. I especially like the addition of chocolate, both in the cake and the frosting. Now, I just need to give 3/4 of it away so I don't eat it all myself!I will post a photograph tomorrow as we were skiing all day today and there wasn't enough light outside when we got home to photograph the cake.
Don't forget to check here for all the other lovely cakes!
