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

Ingredients:

3

Cups

Self raising flour

1 1/2

Cups

Sugar

1

Tbsp

Baking soda

½

Tsp

Salt

2

Cups

Milk

2

Tbsp

Cider Vinegar

2/3

Cup

Corn Oil

3

Tsp

Vanilla extract

½

cup

Ripe Banana (1 large banana)

1/3

Cups

Self raising flour

1/3

Cup

Unsweetened cocoa powder

1

Tbsp

Fresh ginger, grated


Cream cheese glaze:

100

Grams

Philadelphia Cream Cheese

50

Grams

Butter or margarine

250

Ml

Heavy Cream

150

Grams

Icing sugar

50

Ml

Maple syrup (optional)

1

Tsp

Vanilla Extract


Cream cheese filling:

250

Ml

Heavy cream

100

Grams

Philadelphia Cream Cheese

1

Tsp

Vanilla Extract

6

Tbsp

Cream cheese glaze

2

Tbsp

Icing Sugar (optional)

Directions

1.

Preheat oven at 180 degrees centigrade.

2.

Add flour, baking soda, salt, sugar, milk, vanilla, and oil in a large bowl and whisk for a few minutes to combine.

3.

Place half of the batter in a separate bowl.

4.

Add cocoa and mashed banana in one bowl and mix.

5.

Put it in a silicon cake form (or in a buttered Bundt cake pan).

6.

In the other mixture add the remaining 1/3 cup flour and the grated ginger and mix.

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.

8.

Remove to a wire rack and allow to cool before glazing.

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.

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.

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.

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.

13.

When the glaze begins to set pour it on top towards all directions.

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

Cuckoo’s Nest Chocolate Cake

Banana Cupcakes with coconut and cherries

Eggless and Dairy free Chocolate Cake (vegan)

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Χωρίς σχόλια on Chocolate and Ginger Cake, with cream cheese glazing

  1. Ο/Η Happy Cook λέει:

    Wow that cake looks so yummy delicious and i just love that frosting too.
    I can imagine eating them wit ta cup of coffee……..

  2. Ο/Η Susan from Food Blogga λέει:

    Chocolate and ginger sound like the perfect marriage of flavors, Ivy. As for cream cheese filling, does it get any more decadent?

  3. Ο/Η Rosa λέει:

    Oh, yummy! I love that combo! Can I come, please ;-P…

    Cheers,

    Rosa

  4. Ο/Η girlichef λέει:

    I love chocolate and ginger together…this sounds so tasty!

    girlichef’s last blog post..(Looky Looky) Many Thanks.

  5. Ο/Η Teresa λέει:

    Ivy, I’m so happy to hear from you my friend. How are you? Happy Cinco de Mayo to you also. I love this cake, but you know how I feel about chocolate. Great recipe sweetie. :)

  6. Ο/Η City Girl λέει:

    This looks so tasty – I love how you put recipes together based on having one thing to use up, and you always end up with such feasts!

  7. Ο/Η Lisa λέει:

    You are always so creative. What a great blend of flavours, and that filling, oh my!

  8. Ο/Η Janet_Gourmet Traveller 88 λέει:

    Hi Ivy, This is a wonderful cake. Nice to know another way to use ripe bananas. BTW, I am so bad in keeping up blogging, busy with Spring Cleaning and chores around the house. Not much time to blog or active in bloggeraid, apologize for that.

    Janet_Gourmet Traveller 88’s last blog post..homemade Gianduja Chocolate ice cream (made without machine !!!)

  9. Ο/Η Hélène λέει:

    I love the way you’re using your banana. Great cake.

  10. Ο/Η Peter G λέει:

    Looks absolutely delicious Ivy! I also love the fact that it uses no eggs as I often forget to buy them (once they’ve finished!). The chocolate and ginger are perfect!

  11. Ο/Η Cakelaw λέει:

    What a lovely cake Ivy. I heart chcolate and ginger, so I am sure that I would like this.

  12. Ο/Η Peter λέει:

    I love cream cheese icing…reminds me of carrot cakes. Ginger peps up a cake too!

  13. Ο/Η Bobby λέει:

    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

  14. Ο/Η Lisa Henderson λέει:

    Wow, you are so creative. I can only imagine how this must taste.

  15. Ο/Η Sophie λέει:

    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 :).

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  18. Ο/Η Velma λέει:

    It really looks and sounds delicious! Thanks for sharing the recipe. I will definitely try it , i hope my kids will love it.

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