This recipe started when I had a very ripe banana to use. At first I thought to make some cupcakes and noticed that I did not have any eggs at home so I remembered my vegan cupcakes I made during Lent but still since I did not have some of the other ingredients as well, I decided to improvise with what I had.
The preparation of this cake is so easy that you can make it in five minutes. You prepare the batter by just mixing the ingredients and then you divide it to add cocoa in half and ginger in the other. The addition of ginger was added by mistake. I was planning to add orange rind which I usually grate and keep it in ice cubes in the deep freezer. However, a few months ago I also froze some grated ginger which I totally forgot, so instead of taking out some orange rind it turned out to be ginger. The flavour of ginger and chocolate paired well together adding a mild spiciness to the cake. The frosting and filling should be made as soon as you put the cake in the oven as it needs some time to cool before using. The filling was too much so I partly covered the sides of the cake up to the middle. When the glaze was ready I poured it on top and left it slide towards all directions.
The cake was delicious. The glaze reminded me of dulce de leche and the only thing I would change when making it again would be the glaze as it was too sweet for my taste. Although I have a sweet tooth, I don’t like my desserts to be too sweet but I am sure that my children will protest next time if I make it less sweet as they liked it very much.
This recipe goes to Srivali, of Cooking 4 all Seasons, for her event Mithai Mela where you can submit anything sweet.
Chocolate and Ginger Cake, with cream cheese glazing – Recipe by Ivy
Preparation time: 10 minutes
Baking time: 1 hour
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Ingredients: |
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3 |
Cups |
Self raising flour |
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1 1/2 |
Cups |
Sugar |
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1 |
Tbsp |
Baking soda |
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½ |
Tsp |
Salt |
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2 |
Cups |
Milk |
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2 |
Tbsp |
Cider Vinegar |
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2/3 |
Cup |
Corn Oil |
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3 |
Tsp |
Vanilla extract |
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½ |
cup |
Ripe Banana (1 large banana) |
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1/3 |
Cups |
Self raising flour |
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1/3 |
Cup |
Unsweetened cocoa powder |
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1 |
Tbsp |
Fresh ginger, grated |
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|
||
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100 |
Grams |
Philadelphia Cream Cheese |
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50 |
Grams |
Butter or margarine |
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250 |
Ml |
Heavy Cream |
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150 |
Grams |
Icing sugar |
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50 |
Ml |
Maple syrup (optional) |
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1 |
Tsp |
Vanilla Extract |
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|
||
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250 |
Ml |
Heavy cream |
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100 |
Grams |
Philadelphia Cream Cheese |
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1 |
Tsp |
Vanilla Extract |
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6 |
Tbsp |
Cream cheese glaze |
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2 |
Tbsp |
Icing Sugar (optional) |
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Directions |
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1. |
Preheat oven at 180 degrees centigrade. |
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2. |
Add flour, baking soda, salt, sugar, milk, vanilla, and oil in a large bowl and whisk for a few minutes to combine. |
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3. |
Place half of the batter in a separate bowl. |
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4. |
Add cocoa and mashed banana in one bowl and mix. |
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5. |
Put it in a silicon cake form (or in a buttered Bundt cake pan). |
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6. |
In the other mixture add the remaining 1/3 cup flour and the grated ginger and mix. |
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7. |
Empty the batter on top of the chocolate batter and bake for about one hour, until a toothpick inserted in the centre comes out clean. |
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8. |
Remove to a wire rack and allow to cool before glazing. |
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9. |
When you put the cake in the oven prepare the glaze, as it will have to cool before using. When it cools put in the refrigerator for half an hour. |
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10. |
Put all the ingredients in a saucepan, on medium heat and whisk until the butter and cream cheese have melted. Add the maple syrup (which is optional) and the vanilla extract and mix. Remove from heat and set aside to cool before using. |
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11. |
In the mixer beat the heavy cream until the soft peaks are about to form and add the cream cheese and vanilla extract, as well as the cream cheese glaze, a tablespoon at a time and stop while the cream is still firm. Taste and if not too sweet for your taste add the sugar and mix. Put in the refrigerator until ready to use. |
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12. |
With a big sharp knife cut the cake in the middle and add a layer of the glaze while it is still warm. Allow to cool before adding the cream cheese filling. Cover with the remaining cake and spread any remaining cream cheese filling on the sides. |
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13. |
When the glaze begins to set pour it on top towards all directions. |
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14. |
Refrigerate for an hour before serving with ice cream. |
If you liked this recipe here are some other similar recipes of mine:
Vegan Chocolate Pomegranate Cupcakes
Vegan Chocolate and Chestnut Cream Cake
Chocolate Banana Muffins
Chestnut, Cream Cheese and Dulce de Leche Gateau
Velma
Saturday 31st of March 2012
It really looks and sounds delicious! Thanks for sharing the recipe. I will definitely try it , i hope my kids will love it.
Sophie
Thursday 14th of May 2009
What a beautiful cake -- like the sound of chocolate and ginger together, how unique! I noticed your most recent cake recipe uses Greek yogurt, I have some in my refrigerator that needs to be used, thank you for the idea :).
Lisa Henderson
Friday 8th of May 2009
Wow, you are so creative. I can only imagine how this must taste.
Bobby
Friday 8th of May 2009
Wow!!! This is seriously one of the best looking cakes I have come across in awhile. It looks and sounds soo good. Both a creamcheese glaze and a filling - you can't go wrong with that!
Bobby's last blog post..Pico De Gallo Recipe
Peter
Thursday 7th of May 2009
I love cream cheese icing...reminds me of carrot cakes. Ginger peps up a cake too!