Sunday, 24 January 2016

Carrot and Ginger Chocolate Cake

I’ve had spiced-up chocolate before. It is interesting and perhaps not to everybody’s liking. I remember reading a recipe for Aztec hot chocolate which contained raw sun-kissed cocoa beans, an interesting pouring method (which I will tell you all about another time) and a shock to me at the time, chili. Would something spicy really give sweet ol’ chocolate a really special kick and a good new (or old, since it’s an Aztec trick after all) taste?
Well, if one thing is popular among us foodies nowadays it is spices: lots of spices and spices from everywhere. We are not geographically bound and thus, we are inspired. Now, this is not a chili recipe, but it is a recipe that gives chocolate a beautiful spicy kick, I am sure most of you will enjoy. So, let me tell you what I was looking for when inventing this little one.

A whole bunch of us have that good craving for the ultimate chocolate cake once in a while. Trust me; I have been on the lookout for one for a very long time. Light chocolate cakes are yummy in their own way, but this one is for those days when you need that extra perfect, extra moist and extra chocolate-y piece.
I have been making easy chocolate cakes for a long time, but I like to believe this is my best so far. The combination of a chocolate cake with carrot and ginger gives it a soft and spicy taste. Now, depending on how much of a ginger fan you are, pick your own amount. I am perfectly happy with the one in the recipe below and don’t think it was too much. I remember trying a chocolate-bomb-cake at Starbucks many years ago and it was good, but it was just chocolate and lacked something. It lacked the spice probably, but it also looked like it was more difficult to make.
This recipe is one of the mix-all-ingredients-in and bake type. Within the hour you will be in chocolate heaven and the best thing is, its good both hot and cold (if it isn’t already eaten buy then). The cake is small and makes a total of 6-8 pieces.

This is what the consistency of the melted chocolate should look like.

The mixture that goes into the oven.

Carrot and Ginger Chocolate Cake

Difficulty: Easy
Time: prep 10 minutes; bake 1 hour


3 teaspoons fresh ginger root
1 egg
160g dark chocolate (minimum 55% cocoa)
100ml milk
1 large finely grated carrot
2 tbsp buckwheat flour
2 tbsp plain white flour
3 tbsp ground almonds (almond flour)
200ml single cream
5 tbsp sunflower oil
3 tbsp organic cocoa powder
3 tbsp brown sugar
2 tbsp baking powder
10g butter
20g powder sugar

Melt the chocolate in 100ml of milk until it comes to a boil and stir on stove for 1-2 minutes. Set aside to cool a little bit. Grate your carrot and ginger (or use a food processor to chop into tiny pieces). Mix all the ingredients together in a bowl, except for the butter and powder sugar. Prepare a small baking tray and cover it with a thin layer of butter (or line with baking paper). Pour your mixture into the tray and let it bake at 190°C (374°F) for 1 hour. Once it’s done, decorate with powder sugar.

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