by drbabs
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Tarragon's Testing Notes:
Expand Collapsedrbabs's Notes:
ExpandFor the Dry Ingredients: Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1 teaspoon kosher salt (I use Diamond Crystal Kosher salt. Other salts are more salty. Use less.) Ask a question about this ingredient
2 teaspoons Chinese 5-spice powder Ask a question about this ingredient
1/2 teaspoon fresh ground black pepper Ask a question about this ingredient
1/2 teaspoon allspice Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon espresso powder Ask a question about this ingredient
3/4 cup Dutch process cocoa powder Ask a question about this ingredient
For the Wet Ingredients: Ask a question about this ingredient
1/4 pound (1 stick) butter, melted and cooled Ask a question about this ingredient
1 cup plain yogurt Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 cup dark brown sugar Ask a question about this ingredient
2 tablespoons molasses Ask a question about this ingredient
1 tablespoon grated fresh ginger (from about a 2 inch long piece) Ask a question about this ingredient
2 eggs, room temperature Ask a question about this ingredient
For the topping: Ask a question about this ingredient
2-3 tablespoons turbinado sugar Ask a question about this ingredient
2-3 large pieces candied ginger, finely chopped Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
Heat oven to 350 and generously butter an 8 inch square cake pan. Melt the butter and set it aside to cool.
Ask a question about this stepIn a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and cocoa.
Ask a question about this stepIn a medium-sized bowl, whisk together the butter, yogurt, milk, brown sugar, molasses, grated fresh ginger and eggs. Whisk till thoroughly blended. Pour into bowl with flour mixture and gently fold until completely combined. The batter will be thick like brownie batter. Scrape it into the prepared pan and smooth the top.
Ask a question about this stepCombine the turbinado sugar, chopped candied ginger, salt, allspice and cinnamon and sprinkle it over the top of the cake. Bake for 40-50 minutes till a tester comes out clean. Eat it warm or at room temperature.
Ask a question about this stepmade this last week and it was excellent...a grown up cake, not too sweet and interesting spices but..have to agree with the comment about salt (and I am a huge salt fan) I cut back a bit on topping but still found it a teensy bit oversalted. Though the chococlate-seasalt thing does work nicely! so would still keep it, just reduce amount.
Hi--this is the 2nd comment about the topping being salty, and I think it may be that we used different salts. I use Diamond Crystal Kosher Salt, which is somewhat less salty than Morton's or regular salt. See this discussion: http://www.food52.com/hotline/12970-salt-ratio-in-cookies-to-other-ingredients-is-there-a-standrd-ratio
Then recipe 'reads' fantastic enough to make it. However, if I were to go by the photo, I would pass it over in a heart beat!! The photo should be the first thing that stirs interest, makes one want to continue, and then whets the appitite with the ingredients. For all anyone knows, the photo could be of Betty Crocker's brownie mix.
LOL. well, clearly photography is not my long suit. I hope you make it and take and upload a fantastic photo of it that does it justice!
This looks absolutely incredible -- added to my to do list, thank you!
Thanks. It's really easy and good. One of my favorite things that I made this year so far!
Wonderful, I also really love gingerbread and chocolate is the perfect addition. It looks so moist and delicious!
Sounds so good, drbabs. Gingerbread is the perfect vehicle for chocolate and spice! I use the frozen ginger trick, too - it's so great.
Oh, this does sound lovely. Thanks for the tip about grating the ginger with a microplane while frozen! I like your use of the three gingers + allspice (an under-appreciated spice, to my mind). What a great idea, too, to put the allspice on the very top, where you can smell it while taking a bite. Mmmmmmmm. ;o)
Thanks for your sweet comments. Please come for coffee and cake any time.
Okay, this sounds beyond fantastic! I love the use of the 5-spice. I'd come over for coffee and this cake any time!
Oh, I love this! I'm a huge fan of ginger and Laurie Colwin. Can I be your best friends and come for coffee and cake ;)
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Bingo! I think your comment on the varied salts might be the key to our slight differences. I did use Mortons, I have so many various sea salts but that is the kosher on hand, so it may have been this. But don't think for a minute the cake did not get eaten and enjoyed! Thanks.