Spiced Chocolate Cake with Ginger and Raisins
Healthy, because
Even smarter
We cannot eat enough ginger during the cold season, so it can be a spice in a chocolate cake. The secondary plant substance gingerol protects us from flu-like infections. The ingredients of the pungent root also protect our heart, because the flowability of our blood is positively influenced, this prevents clots which can cause heart attacks or strokes.
Depending on your preference, you can add more grated ginger to the chocolate cake with ginger or reduce the amount. If you would like to save some sugar, use dark chocolate for the cake glaze as well and thus benefit from the higher cocoa content at the same time.
Ingredients
- For the Cake Batter
- 75 grams raisins
- 50 milliliters Rum
- ½ cube Yeast (21 grams)
- 150 milliliters lukewarm milk
- 400 grams Pastry flour
- 75 grams sugar
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground Cardamom
- ¼ tsp ground allspice
- 1 tsp freshly grated ginger
- salt
- 1 egg
- 75 grams soft butter
- 100 grams Dark chocolate
- butter (for the brushing the pan)
- Pastry flour (for dusting the pan)
- For the Finishing
- 200 grams Milk chocolate couveture
- Sugar pearls (optional)
Preparation steps
Soak the raisins in rum. Crumble the yeast into the lukewarm milk and stir until smooth. Combine the flour, sugar, spices, ginger and a pinch of salt in a bowl. Make a well in the center and pour in the milk-yeast mixture. Pull some of flour from the edges over the milk mixture, cover the bowl, and leave to rise in a warm place for 15 minutes.
Add the egg and butter to the batter and knead by hand to make a smooth dough. Cover and let rise in a warm place for another 45 minutes.
Preheat the oven to 180°F (approximately 350°F).
Meanwhile, chop the dark chocolate coarsely and melt over a hot, but not boiling, water. Add the chocolate and the drained raisins to the dough and use the the dough hook of an electric mixer to blend well. Pour the batter into a buttered and floured domed baking pan and bake about 50 minutes. Remove and cool briefly before carefully unmolding from the pan.
To finish the cake: Melt the milk chocolate over hot, but not boiling, water. Spread evenly over the top and sides of the cake. Sprinkle with sugar pearls, if desired.
Cool the cake thoroughly before slicing and serving.
