Sticky Ginger Cake

My friends hate ginger cake. It hardly ever shows up in bakeries in Singapore, maybe except during December. In Singapore, ginger's prominently used in Chinese cooking, and I do have fond memories of it garnishing my fish cchouk (congee), salted mince pork patties and even in my chicken rice! 

But the absence of it in desserts is just S. A. D., especially with such a spicy kick that I JUST HAD TO BAKE IT IN A CAKE. It was met with mixed results - approval and delight from grown adults vs. a slight confusion ( + a hasty downing of a cup of water) from younger kids. 

Grating fresh ginger is abit of a chore, but makes the flavour profile that much stronger. Have a merry Christmas in August everybody!

David’s sticky ginger cake (Makes 9 cupcakes)

2-ounce (60-g) piece fresh ginger, peeled and thinly sliced

1/2 cup (250 ml) mild-flavored molasses

1/2 cup (or less) (100 g) sugar

1/2 cup (125 ml) vegetable oil

1 1/4 cups (175 g) all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/2 cup (125 ml) water

1 teaspoons baking soda

1 large eggs, at room temperature

¾ cup soaked rum raisins

Preheat the oven to 350°F (175°C).

1. In a food processor fitted with the metal blade or with a chef’s knife, chop the ginger until very fine. Set aside.

2. In a large bowl, mix together the molasses, sugar, and oil. Soak raisins in hot water and add 3 tablespoons of rum, leave for 10 minutes. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.

3. In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger. Drain the raisins and add to mixture.

4. Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.

5. Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely before frosting.

Tangy Cream Cheese Frosting (Frosts 9 exactly) 


1/2 package (110g) cream cheese 

30 g unsalted butter

1/2 cup powdered sugar

1/2 teaspoon vanilla

Zest of 1/2 an orange


1. Cream butter till soft and fluffy. Then, beat in zest and vanilla.

2. Add the sifted powdered sugar and mix. Finally, blended in cream cheese until smooth. 


Baker's Notes


1. With the fresh ginger and array of spices, this is a fragrant, spicy cake. Not for the fainted hearted!


2. Do grate in some citrus zest in your cream cheese frosting for a flavour boost!


3. I added in raisins from the original recipe, but feel free to substitute in chocolate chips, walnuts etc; THE PANTRY IS YOUR PARTY PLACE! 


4. I topped it with a dollop of apricot jam, apricots go so well with ginger anyway! 

Sour Cream Chocolate Cupcakes with Peanut Brittle

Chocolate cake has always been my go to dessert - be it fudgy, fluffy, moist or cakey - I LOVE THEM ALL. So I figured it was about time to start exploring all the recipes on the web but by a chance of fate, a friend recommended the Brown Betty's cookbook. 

                                           

An inter generational Southern style bakery in Philly that whips up rich, luscious and moist Southern style cakes - MY FAVOURITE KIND. The sour cream here adds moisture and some tang and extra eggs makes your batter more dense and rich. It was a sweet success - fudgey, moist and rich. 

I decided to skip the buttercream altogether and go with my own chocolate cream cheese frosting (a personal favourite). Do note the proportion of cream cheese to icing sugar is larger because I like mine more creamy and tangy! The peanut brittle was actually a food souvenir from Penang, Malaysia but can also be found in many traditional bakeries island wide in Singapore. 

                                  

For the Chocolate Sour Cream Cake (Adapted from Hummingbird High)

(makes one 9-inch, 2-layer cake)

•   Slightly less than 1/2 cup sour cream, at room temperature

•   ¼ cup + 1.5 tablespoons cocoa

•   1 large eggs, at room temperature

•   1 large egg yolks, at room temperature

•   3/4 teaspoons pure vanilla extract

•   1 1/8 cups cake flour

3/4 teaspoon baking soda

•   1/4 teaspoon kosher salt

•   7/8 cups granulated sugar

•   1/2 cup (113g) unsalted butter, at room temperature

1/4 cup water, boiling

For the Chocolate Sour Cream Cake:

1.) Preheat the oven to 175C

2.) In a medium bowl, mix together sour cream, cocoa powder, eggs, egg yolks, vanilla until smooth.

3.) Beat flour, sugar, salt, baking soda on low speed till just blended

4.) Add unsalted butter and half of the cocoa mixture (from the second step) to the flour mixture (from the third step) and beat until the dry ingredients are moist.

5.) Increase the mixer speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining cocoa mixture in 2 batches, beating well after each addition. Add 1/4 cup boiling water and beat until smooth.

6.) Bake until a wooden pick inserted into the center comes out clean, about 30-35 mins. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. 

     (Tip : Let the cake (or cupcakes) cool for 5 minutes and seal in a ziplock bag to retain the cake's moistness!)

Chocolate Cream Cheese Frosting (Makes enough for 1 9inch cake)

• 110g room temperature cream cheese
• 30g softened unsalted butter
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 tablespoons Hershey's 100% cocoa powder

1.) Cream butter till soft and fluffy, then beat in vanilla.

2.) Added sifted icing sugar and cocoa, then beat till combined.

3.) Mix in cream cheese and beat till your desired consistency. (I like mine a lil stiff!) 

Frost cupcakes with a piping bag, or go 'rustic' with a frosting spatula like I did.