This week’s recipe is Fresh Ginger and Chocolate Gingerbread.
I was a little skeptical about this week’s recipe, since I do not really love ginger. I did not use the ginger in syrup, nor did I use any fresh ginger. I intended to use the fresh ginger, but when I cut open my root, it was rotten. :-/ Oh well, I just added an extra teaspoon of ground ginger.
I used a 9×13 baking dish and it baked perfectly in the 40 minutes stated in her recipe.
I did not love this cake, but I also did not hate it. Husband liked it though. The ginger flavor is definitely pronounced, even with only adding the ground ginger. The flavor is growing on me, and I did like that the cake itself was very moist. The chocolate chunks also helped.
The best part of this cake was the chocolate icing. I could have secretly eaten the leftover icing right out of the bowl with my icing spatula, thought I got away with it, and then was told by husband that I had icing on my chin, neck, and shirt. Okay, maybe that is exactly what happened. What?
I also agree with some of the other bakers who said these portions were huge. At first I cut them into the 9 large squares, but they were just too big so I cut each one in half.
The bottom line for me for this cake is that it was good and is a quality recipe. I am glad that I made it and I would make it again upon request or for someone who likes gingerbread.