Ginger-Spiced Chocolate Cake

By daiseyduck

Ingredients

• 2 1/3 cups cake flour or 2 cups all-purpose flour*
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk or sour fat-free milk**
• 1 cup granulated sugar or sugar substitute blend*** equivalent to 1 cup sugar
• 1/2 cup canola oil or cooking oil
• 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
• 1 tablespoon finely chopped crystallized ginger
• 1 teaspoon vanilla
• 1 teaspoon powdered sugar
• Fresh raspberries (optional)
• Fresh mint leaves (optional)

Details

Servings 350
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan. Set pan aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger, and salt; set aside.

2.
In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger, and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.

3.
Spoon batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.