Ingredients
- 1 C. cake flour
- 1/2 C. Dutch process cocoa
- 6 eggs
- 1/2 C. sugar
- 1 tsp. vanilla extract
- 1/4 C. crystallized ginger
- 1 C. heavy cream
- 1/3 C. sour cream
- 2 T. confectioner's sugar
- 1 T. vanilla extract
Preparation
Step 1
1. Preheat oven to 350°. Butter a 9" spring form or loose-bottom cake pan and dust with flour.
2. Combine cake flour and cocoa and sift three times.
3. In a bowl of an electric mixer combine eggs and sugar and beat at medium speed for 8-10 minutes until thick and tripled in volume. Beat in vanilla extract.
4. Remove bowl from mixer and with a rubber spatula fold in the flour/cocoa mixture 1/3 at a time, incorporating each addition before adding next.
5. Pour into prepared pan and bake on middle shelf of preheated oven for 20-25 minutes until cake tests done with a straw. Do not over bake.
Ginger Cream:
6. Mince finely crystallized ginger. In bowl, combine heavy cream and sour cream, and beat until it starts to thicken. Add confectioner's sugar and beat again until soft folds begin to form. Beat in vanilla extract. Fold in the minced ginger.
7. Loosen cake from sides of pan with a knife and remove. Loosen bottom with a spatula and slide off onto a cooling rack.
8. When cooled, slice horizontally into 2 layers. Spread ginger cream between the layers, then top generously with the remaining cream.