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
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 40-50 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.
I made this exactly as written and it is unbelievably dry. Something is off with the recipe. As written it might be alright with ice cream but by itself it leaves a lot to be desired.
I am so sorry you didn’t like the recipe, Bill! I hate when that happens. My sincere apologies for your wasted time and effort. This is indeed a more dense cake as compared to a box cake mix or a sponge cake as it is a Madeira style cake that is meant to compliment coffee and indeed ice cream. This can make it less moist due to the increased amount of flour. It should not be (unbelievably) dry, however. I will bake this today and make sure my measurements are not off for others. Thank you for bringing it to my attention. I will say this is very easy to over-bake and over-mix which can lead to a dry cake due to the fat and sugar content not being as high as other type of cakes out there.