Warm Chocolate-Ginger Cake
Ginger is a surprising complement to bittersweet chocolate, adding depth and spice to this moist microwave cake.
- 1 2-in (5-cm) piece peeled fresh gingerroot
- 1/2 cup (125 mL) sliced almonds, divided
- 1 tbsp (15 mL) vegetable oil
- 1 pkg (18.25 oz/510 g) chocolate cake mix
- 1 1/2 cups (375 mL) sweetened applesauce
- 3 eggs
- 1 cup (250 mL) bittersweet chocolate morsels
- 2/3 cup (150 mL) heavy whipping cream
- 2 tsp (10 mL) ground ginger
Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tbsp (30 mL). Reserve 2 tbsp (30 mL) of the almonds for garnish. Place remaining almonds in Manual Food Processor; cover and pump handle until almonds are coarsely ground. Brush Stoneware Fluted Pan with oil. Place ground almonds into pan; turn to completely coat bottom and sides.
In Stainless (4-qt./4-L) Mixing Bowl, combine cake mix, applesauce, eggs and fresh ginger; mix until well blended using Mix ‘N Scraper®. Pour batter into prepared pan. Microwave on HIGH 9-11 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave; cool 10 minutes. Center Simple Additions® Large Round Platter over pan and carefully invert; remove pan.
Meanwhile, for glaze, combine chocolate morsels, cream and ground ginger in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring every 20 seconds. Top cake with glaze. Garnish with reserved sliced almonds.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 70 mg, Carbohydrate 49 g, Protein 6 g, Sodium 380 mg, Fiber 3 g
This cake can be baked in a conventional oven, if desired. Preheat oven to 350°F (180°C). Prepare batter as directed; bake for 40-45 minutes or until wooden pick inserted near center comes out clean.
If desired, 1 can (21 oz or 540 mL) apple pie filling can be pureed and substituted for the applesauce. Place pie filling in Manual Food Processor; cover and pump handle until smooth. Proceed as recipe directs.