These ginger molasses bundt cakes and moist and fluffy cakes, fragrant from spicy ginger and cinnamon, and sweetened up by a white chocolate glaze.
Total Time:1 hour 30 minutes
For the cakes
1 teaspoon vanilla
3 tablespoons fresh minced ginger (See Notes)
1/2 cup mild molasses
1/2 cup sugar
1/2 cup canola oil
1/2 cup water
1 egg, room temperature
1 teaspoon baking soda
1–1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon cloves
For the glaze
3/4 cup white chocolate chips
4 tablespoons heavy cream
3/4 cup confectioner’s sugar, sifted
To prepare the cakes
Preheat the oven to 350 degrees.
Combine the vanilla, ginger, molasses, sugars, and oil in a large bowl, stirring together until evenly mixed.
Bring the water to a boil in a saucepan. Once boiling, carefully add the baking soda and stir to mix in.
Add the baking soda and water mixture to the bowl with the sugars and stir to combine. Add in the dry ingredients and stir just until combined.
Grease (I use baking spray with flour) a 6 cake mini bundt pan and evenly disperse the batter in each cake pan. Place in the preheated oven and bake until a toothpick inserted comes out clean, about 20 minutes. Allow to cool in the pan for about 20 minutes and then invert the cakes on to a cooling rack to continue cooling.
To prepare the frosting
Once the cakes are cooled, prepare the frosting.
Over a double boiler set on low heat, melt the chocolate chips with the heavy cream. Do no let the water get too hot as this will cause the chocolate to seize up. Instead, allow the chocolate to begin melting and move on and off the heat as needed in order for the chips to just barely melt. Do not increase the heat above low or allow the bowl to get too hot. Once melted, allow the chocolate to cool slightly and then whisk in the sifted confectioner’s sugar. Stir until combined and the drizzle over the cooled cakes. If the frosting is too stiff, you can heat slightly in the microwave about 15 seconds or add additional heavy cream, 1 teaspoon at a time.
Notes: I used minced ginger from a jar, but if you have fresh ginger on hand that would be lovely as well.
This recipe can also be prepared in mini muffin tins. Adjust bake time to about 15 minutes. Recipe makes about 30 mini muffins or 1- 8″ cake.