Fall is coming and I look forward to it as it seems to be acceptable to cover everything in cinnamon, even decorative broomsticks. To get a jump start and to distract from this humid 96°F day, I decided to dust off my spice rack and start tinkering with my favorite cake recipe. I must admit, this cake pleasantly surprised me. It is arguably the best cake I’ve ever made. May I introduce to you a chocolate glazed cinnamon ginger cake?

This is a nicely spiced cake packed with cinnamon and a hint of ginger. The added chocolate glaze makes the cake pop with flavor. Simply, this is an outstanding cake. What makes it even more spectacular is how fast it is to whip together for baking. Fast, simple and flipping fantastic sums up this recipe. In fact, it took all the willpower in me not to sit down and eat the entire thing.

If you enjoy making this chocolate glazed cinnamon ginger cake as much as I did, then I want to recommend another fall favorite of mine. Step on over to this post about pumpkin rolls. Make both and try to tell me healthier eating isn’t absolutely delicious.

Chocolate Glazed Cinnamon Ginger Cake

This is a nicely spiced cake packed with cinnamon and a hint of ginger. The added chocolate glaze makes the cake pop with flavor.

Print Recipe

Prep Time10 minutes minutes

Cook Time50 minutes minutes

Total Time1 hour hour

Servings12

Calories 273.4

Ingredients

• 1 ⅓ cups (200g) flour
• ¾ cup (150g) sugar
• ⅔ cup (160mL) oil
• 3 large (150g) eggs
• 2 tsp (4g) cinnamon
• 1 ½ tsp (6g) baking powder
• 1 tsp (1g) ginger
• ½ tsp (2.5g) salt

Glaze

• 1 cup (125g) powdered sugar
• 2 tbs (10g) cocoa powder
• 2-3 tbs (30-45mL) milk

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour or line a 9×5 (23x13cm) loaf pan with parchment paper.
• Combine flour, salt, baking powder, cinnamon and ginger in a small bowl. Set aside.
• In a large bowl, beat eggs and oil until smooth.  Beat in sugar.  Add flour mixture and beat until you no longer see lumps, about 1 minute.  Pour into prepared pan.
• Bake 45-55 minutes or until a toothpick inserted comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 10 minutes; remove to wire rack to finish cooling.

Chocolate Glaze

• In a medium bowl, sift together powdered sugar and cocoa. Add milk one teaspoon at a time until desired consistency is reached.
• Drizzle on top of the cake and allow to drip off the sides. Serve or store after 15 minutes to allow glaze to harden.

Notes

You can substitute flour with self-rising flour. Just omit the salt and baking powder from the recipe.

Nutrition Facts

Chocolate Glazed Cinnamon Ginger Cake

Serving Size

 

1 slice

Amount per Serving

Calories

273.4

% Daily Value*

Fat

 

13.8

g

21

%

Saturated Fat

 

2.2

g

14

%

Polyunsaturated Fat

 

1.8

g

Monounsaturated Fat

 

8.9

g

Sodium

 

168.1

mg

7

%

Carbohydrates

 

36.5

g

12

%

Fiber

 

0.3

g

1

%

Protein

 

3.2

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.