Ginger Bundt Cake with Chocolate Nutmeg Ganache Glaze

Ginger Bundt Cake with Chocolate Nutmeg Ganache Glaze. With three different ginger additions this is a cake for true gingerbread lovers.

Ginger Bundt Cake with chocolate glaze.

This one is Spouse’s recipe to which she added a very delicious chocolate glaze. She is very fond of any ginger cake and this one is a particular favorite.

Candied ginger slices. 

What we both really love about this recipe is the candied ginger added to the batter. It really is delicious to bite into one of these sweet little pieces of ginger inside the cake.

I generally use the one in syrup but the one pictured above is fine too.

You can of course make this without the Chocolate Nutmeg Glaze. It’s a great cake any way you slice it and without the glaze it makes for a less fussy cake for packed lunches.

This is a true gingerbread lovers cake. Note that there are three different ginger additions!

It’s a great pot-luck recipe too for those like us who always bring dessert to such events. That’s because it’s not fussy and travels quite well.

Ginger Bundt Cake with chocolate glaze.

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Ginger Bundt Cake with Chocolate Nutmeg Ganache Glaze

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ginger Bundt Cake with Chocolate Nutmeg Ganache Glaze. With three different ginger additions this is a cake for true gingerbread lovers.

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Ingredients

• For the ginger bundt cake
• 3 ¼ cups of flour
• 4 tsp ground ginger
• 4 tsp cinnamon
• 2 tsp baking soda
• ½ tsp ground cloves
• ½ tsp ground black pepper
• ½ tsp salt
• 1 cup butter
• 2 cups molasses
• 2 eggs
• 1 cup boiling water
• 1/3 cup finely chopped candied ginger
• 3 tbsp grated fresh ginger
• For the Chocolate Nutmeg Ganache Glaze
• 1 cup dark chocolate chips
• ¼ cup scalded whipping cream
• ½ tsp freshly grated nutmeg

Instructions

To prepare the Ginger Bundt Cake

Sift together flour, ground ginger, cinnamon, baking soda, cloves, pepper and salt.

Cream together butter and molasses.

Beat in eggs until light and fluffy.

Fold in flour mixture using a wooden spoon; stir just until mixed.

Pour in boiling water and add candied and grated ginger. Gently stir until evenly mixed.

Pour batter into a well greased and floured bundt pan or funnel pan.

Bake at 350 degrees F in centre of oven until a skewer inserted into the centre comes out clean, about 60 minutes depending on your oven.

Turn onto a wire rack to cool. When cool, glaze with chocolate/nutmeg ganache glaze

To prepare the Chocolate Nutmeg Ganache Glaze

Pour scalded cream over the chocolate chips and nutmeg. Let stand for 5 minutes. Stir until smooth and pour over cooled cake.

Notes

This cake needs a large bundt pan or tube pan. Do not fill any pan more than 2/3 to 3/4 full of batter.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Wilton Angel Food Tube Cake Pan, 10-Inch
• 
  Wilton Fluted Tube Bundt Pan
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 439Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 61mgSodium 366mgCarbohydrates 66gFiber 2gSugar 42gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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