Ginger chocolate-chunk coffee cake
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12 to 16 slices
* PLUS Cooking time: 70 minutes
2 to 4 tbsp
semi-sweet or bittersweet
, at room temperature
1 1/2 cups
Preheat oven to 350F (180C). Butter and flour a 10 inch (25 cm) Bundt or angel food pan. In a mixing bowl using a fork, stir flour with baking powder, ground ginger, baking soda and salt. If using candied ginger, finely chop. Coarsely chop chocolate. Stir sour cream with milk.
In a large mixing bowl using an electric mixer or wooden spoon, beat butter with sugar and vanilla until well mixed. Add eggs, one at a time, beating well after each addition. Beat in about a third of flour mixture until combined. Then mix in half of sour cream mixture. Repeat, ending with final third of flour mixture. Fold candied ginger, if using, and chocolate into batter.
Turn batter into pan. Smooth top. Bake in 350F (180C) oven until a cake tester inserted into centre comes out clean except for a streak of melted chocolate, from 70 to 75 minutes. Cool on a rack for 5 minutes. Then turn out of pan and finish cooling. Cake will keep well, covered at room temperature, for up to 3 days or can be frozen.
Nutrition (per serving)
Enjoy this–while still warm and fragrant–with a cup of tea as your baker’s reward.