Taste, Traditions, and the Honest Pleasures of Food

 

Chocolate Ginger Cake

Ingredients:

CAKE: 2-1/2 c packed brown sugar 1-1/3 c buttermilk 2/3 c unsweetened applesauce 1/2 c vegetable oil 4 eggs 2 tsp vanilla 2 c unbleached white flour 1-1/3 cups unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 2 tbs grated ginger root

FROSTING: 7 egg yolks 1 cup sugar 1/2 cup water 2 cups unsalted butter at room temperature 1/2 cup pureed raspberries (optional-- or you can add 1 tbsp of vanilla, plus 6 oz bittersweet chocolate melted & cooled to room temp, for a chocolate frosting)

To prepare: 

Preheat oven to 350 degrees.  Butter two 9" cake pans and dust with cocoa.

In a large mixing bowl, whisk together brown sugar, buttermilk, applesauce, oil, eggs, and vanilla. 

In another bowl, combine the flour, cocoa, baking soda, baking powder, salt and cinnamon. 

Sift the flour mixture into the applesauce mixture and blend until smooth.  Stir in grated ginger. Pour the batter into the prepared pans and bake until a knife inserted in the center of the cake comes out clean, 30-50 minutes.  Cool completely, then assemble with frosting.

To make frosting: Beat the egg yolks with an electric mixer on high speed for 2-3 minutes until they lighten; set aside.  Combine the sugar and water in the saucepan and place on medium-high heat.  Boil until sugar dissolves, 3-4 minutes.  Increase heat to high and boil the syrup another 4-5 minutes, until a candy thermometer registers 239 degrees (note- i do not have a candy thermometer, but the frosting seemed to work fine without this measurement).  Immediately remove from heat.  With the mixer on high speed, beat the yolks, gradually adding the syrup a few tablespoons at a time (careful not to pour the syrup directly on the beaters, or it ends up on the sides of the bowl).  Continue beating the egg and syrup mixture until it is no longer hot to the touch, about 5 minutes.  Add the softened butter a few tablespoons at a time, beating well after each addition.  The consistency will not be frosting-like until the last few tablespoons of butter are added.  When finally thick and creamy beat in the raspberries (or chocolate and vanilla, if using). 

Set aside in a cool place until ready to use.   enjoy!