chocolate ginger sparkle cake

chocolate ginger sparkle cake

i really do have a thing for cake. i should probably start posting some different desserts. more pies and tarts, or maybe a torte or crumble or a custard or even a fool. i’ll put that on my to-do list. today though, it’s all about this rich and decadent chocolate ginger sparkle cake.

i don’t remember where this recipe came from, but i have it written in a recipe notebook i started in 1991, when i really started getting into food. it’s written in point form, which leads me to think i was watching a cooking show and frantically wrote it down. i’ve made this so many times since, for special occasions and catering jobs, and it’s always a hit. the ginger was an addition i made later, because i think ginger and chocolate get along famously and that it makes this cake even more special.

pay attention to the times for beating the eggs, and don’t skimp. this cake contains no chemical leaveners, so it relies on incorporating air into the eggs for volume. fold very carefully too, so you don’t deflate your egg whites. is a dense cake, but it shouldn’t be stodgy. the plus side is that it’s easy to handle the layers, and it comes out very straight.

chocolate ginger sparkle cake

chocolate ginger sparkle cake

12 ounces grated semi-sweet chocolate (the best you can wangle)
1 1/2 cups cake flour
pinch salt
8 eggs, separated
3/4 cup + 1/2 cup sugar
1/2 lb + 2 tbsp. very soft butter
1/2 cup chopped crystallized ginger

for the icing:

1/2 lb softened butter
3/4 cup good cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup half and half cream or milk
4 cups sifted icing sugar

butter 2 8-inch cake pans and line with parchment paper, then butter the parchment, and set aside. preheat oven to 350F. place the egg whites and the 1/2 cup of sugar in the bowl of a stand mixer. using the wire whip attachment, whip on high speed until stiff, but not dry, peaks form. scrape into a bowl and set aside. switch to the paddle attachment. place the yolks in the mixer bowl with the remaining 3/4 cup sugar. beat at medium-high speed until very light, about 4 minutes. add the butter to the egg yolks, a little at a time, until incorporated. reduce speed to low, add flour and mix until just blended. remove bowl from mixer, and using a rubber spatula, gently fold in half the egg whites until still a bit streaky. add the remaining egg whites and gently fold until incorporated. it may take several passes, as the batter is very dense. gently fold in the grated chocolate and the ginger. divide into the two pans, and bake for 35-40 minutes, or until cake tester comes out clean of any raw batter (there will be melted chocolate on it)

cool on rack for 20 minutes, then turn out onto the rack, remove parchment, and cool completely.

meanwhile, prepare the icing by placing all ingredients in a food processor and blitzing until smooth, scraping the sides down once or twice. scrape into a bowl, cover, and chill for 1/2 hour.

to assemble, split each cake round in half lengthwise. spread each layer with about 1/2 cup icing, then coat the whole cake with a very thin layer (this is the crumb coat, which seals the cake for further frosting) chill for 15 minutes. at this point you can either slather on the rest or add another smooth layer and pipe the edges.

makes 1 serving. (ok, 12-16)

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spicy red lentil soup

a very quick, simple red lentil soup that’s rich and full of warm spicy flavour. i do all the vegetables in the food processor for ease.

a blitz of the finished soup in the blender makes for a silky finish, but it’s not essential.

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spicy red lentil soup

2 onions, finely diced
4 cloves garlic, minced
2 carrots, scraped and diced
2 stalks celery, finely minced
2 tbsp. olive oil
2 cups red lentils
8 cups water or vegetable stock
6 plum tomatoes, mashed, with their juices (i use my hands and squish them in a bowl)
2 tsp. ground cumin seed
2 tsp. ground coriander seed
1 tsp. garam masala
1/2 tsp. cayenne pepper
3 tsp. sea salt
Fresh pepper
juice of 1 lemon

in a large pot heat the oil to medium. add the onion, garlic, carrot, and celery. cover and cook 10 minutes, or until vegetables are softened. add the lentils, stock or water, tomatoes, and spices. bring to a boil, reduce heat to medium, and simmer, stirring occasionally at first, and more frequently at the end, until lentils have broken down, about 30 minutes. taste, and check seasoning. finish with a squeeze of lemon. puree soup in a food processor, blender, or use an immersion blender, and if you like, garnish with a swirl of natural yogurt and cilantro leaves.

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