Double Ginger Cakes This is a cake for chocolate and ginger fans. Not dry like ginger bread cookies, but moist and full of ginger flavor. Can be baked a day ahead. The heart shaped mini pans make a nice presentation, but a 10 " bundt pan would also work (extend the baking time.)
2/3 cup sugar
1/2 cup butter, softened
1/2 cup molasses
2 large eggs
1 Tbsp. fresh ginger, grated
2 tsp. dry ginger
1 tsp. baking soda
1/4 cup dutch process cocoa powder
1/4 tsp. salt
2 3/4 cup plus 1 Tbsp. flour
1 1/3 cup milk (low fat ok)
1/2 cup butter, softened
1/2 cup molasses
2 large eggs
1 Tbsp. fresh ginger, grated
2 tsp. dry ginger
1 tsp. baking soda
1/4 cup dutch process cocoa powder
1/4 tsp. salt
2 3/4 cup plus 1 Tbsp. flour
1 1/3 cup milk (low fat ok)
Pre-heat oven to 350 degrees. Butter and sugar 12 mini heart cake pans. Cream butter and sugar. Mix in eggs, molasses, and fresh ginger. Combine dry ingredients and add to butter mixture, alternating with milk. Bake in the mini cake pans at 350 degrees for 20 minutes. Cool in pans for 5 minutes, then remove and cool on racks.
Copyright 2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.
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