Chocolate Ginger Cake With Coconut & Pecans

By: Proportional Plate from proportionalplate.com/chocolate-ginger-cake

Chocolate Ginger Cake With Coconut Pecans

By: Proportional Plate from proportionalplate.com/chocolate-ginger-cake

"A spin on fresh ginger cake, this time with chocolate, coconut, & pecans. Decadent, heavenly, and made with olive oil instead of butter. Cocoa powder in the cake mix adds a subtle chocolate flavor to the ginger cake, and the topping of coconut and pecans adds a complementary crunch with every bite. It’s the perfect cake to serve with tea and coffee, or just as an afternoon treat. I make sure to grate the ginger on a coarse cheese grate and yield the best results this way. Grating on a smaller grater separates the ginger and liquid leaving the ginger dry and adds too much water directly into the batter. Prep Time 30 mins Cook Time 30 mins Total Time 1 hr"

NotesStart checking if the cake is ready at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.

Click here for the recipe

Makes9 Pieces

Preparation Time30 min

Cooking Time30 min

Cooking MethodOven

Cooking Vessel Size8 x 8 baking dish

Ingredients

1 cup dark brown sugar
1 cup dark molasses
1 egg
1 cup fresh ginger grated with a cheese grater
1 cup olive oil
1 teaspoon baking soda
1 cup hot water
1 cup dark chocolate finely chopped
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup pecans chopped
1 cup coconut I use unsweetened, but also delicious with sweetened

Instructions

Lightly oil an 8x8 or 9x9 baking dish with and preheat the oven to 350F.
Sift your flour, spices, and salt into a medium bowl. Set aside.
Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients.
Stir the dry ingredients into the wet ingredients until just mixed.
Fold in the chopped chocolate.
Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar.
Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.