CHOCOLATE GINGER CAKE
A nice ginger flavor and good
texture combine for a lovely dessert.
Nonstick vegetable oil spray
2 cups all-purpose flour
3/4 cup sugar
3 TBS unsweetened cocoa powder
4 tsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup apple juice
3 TBS vegetable oil
1 tsp cider vinegar
Powdered sugar
Preheat oven to 350°F.
Spray 9-inch round cake pan with
1 1/2-inch-high sides with vegetable
oil spray.
Line bottom of pan with parchment.
Sift flour, 3/4 cup sugar, cocoa powder,
ginger, baking soda, cinnamon and salt
into large bowl.
Whisk juice, oil and vinegar in medium
bowl to blend.
Add to dry ingredients; stir just until
moistened.
Spoon batter into prepared pan.
Using spatula, smooth top.
Bake until cake begins to pull away from
sides of pan and tester inserted into
center comes out clean, about 30 minutes.
Transfer pan to rack and cool.
Using knife, cut around sides of pan to
loosen cake.
Turn cake out onto platter.
Turn cake right side up.
Sift powdered sugar over top.
Cut into wedges.
Per serving:
calories, 258;
total fat, 6g;
saturated fat, 1g;
cholesterol, 0
Serves 8.
Bon Appétit
Cooking for Health
February 1996
Reviews:
75% would make
this recipe again
Zhang Tu from San Francisco, CA on 01/25/02
The ginger in this dish gives it
a somewhat...Oriental taste, but
still keeps the essence of the chocolate.
Makes a very good dessert.
JoAnn Johansen from Hawaii on 07/02/00
O.K., not great.
A Cook from Chelmsford, MA on 02/10/00
I made this in a heart-shaped pan and it made
the perfect no-guilt dessert, along with some
vanilla frozen yogurt of course.
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