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Chocolate-Spice Bundt Cake with Orange-Ginger Caramel Sauce

A blend of warm spices gives extra zip to this chocolate Bundt cake. Because of the lovely shape the Bundt pan gives, this chocolate-spice cake needs no decoration. This recipe calls for a 10-cup Bundt pan, and the standard size is a 12-cup size. If you have a 12-cup Bundt pan, you can use it, but your cake will be a bit flat.


Preparation time: 20 minutes

Baking time: 1 hour and 35 minutes

Yield: 14 to 16 servings

2 large oranges

1/2 cup crystallized ginger

1 1/2 cups sugar

1/4 cup water

1 tablespoon light corn syrup

1/2 cup cream

1 cup (2 sticks) plus 5 tablespoon butter, softened

5 ounces unsweetened chocolate

3 1/4 cups plus 2 tablespoons flour

1/2 cup unsweetened natural cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 1/4 teaspoons freshly grated nutmeg

1 cup light brown sugar

2/3 cup molasses

6 eggs

2 teaspoons pure vanilla extract

  1. Zest the oranges.

  2. Finely chop the crystallized ginger.

  3. Place the orange zest and chopped ginger in a small mixing bowl.

  4. Bring enough water to cover the mixture to a boil.

  5. Pour the boiling water into the bowl and let steep for 10 minutes.

  6. Drain the mixture and pat dry on paper towels.

  7. Combine 1 cup sugar, the water, and corn syrup in a 1-quart heavy-duty saucepan.

  8. Cook over medium heat until the sugar dissolves, about 3 minutes.

  9. Raise the heat to medium-high and cook the mixture until it turns a deep amber color, about 10 minutes.

    Wash down the sides of the pan with a damp pastry brush 2 or 3 times to prevent crystallization.

  10. Remove the pan from the heat and stir in 2 tablespoons butter, the orange zest, and ginger.

  11. Add the cream.

  12. Return the pan to medium heat and stir to dissolve any lumps; then set aside.

  13. Finely chop the chocolate.

  14. Melt the chocolate in the top of a double boiler over hot water.

    Stir often with a rubber spatula to ensure even melting.

  15. Preheat the oven to 325 degrees F.

  16. Use 2 tablespoons of butter to grease the inside of a 10-cup Bundt pan.

  17. Dust the pan with 2 tablespoons of flour and shake off the excess.

  18. In a 2-quart bowl or over a large piece of wax paper, sift together the remaining flour, the cocoa powder, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.

  19. Using a mixer, beat the remaining butter in a large mixing bowl until fluffy, about 1 minute.

  20. Gradually add the brown sugar and sugar.

    Continue to beat to cream together well while you add the sugars.

  21. Scrape down the sides of the bowl with a rubber spatula.

  22. Add the molasses and blend well.

  23. Add the eggs, one at a time, beating well after each addition.

  24. Add the vanilla and the melted chocolate and blend well.

  25. Add the dry ingredients in 3 stages, blending well after each addition.

  26. Transfer the batter to the prepared pan, using the rubber spatula to smooth and even the top.

  27. Bake the cake for 1 hour and 10 minutes, until a tester inserted in the center comes out with a few crumbs clinging to it.

  28. Remove the pan from the oven and cool on a rack for 15 minutes.

  29. Invert the cake pan to remove the cake.

  30. Ladle pools of the orange-ginger caramel sauce onto plates.

  31. Serve warm slices of the cake on top of the sauce.

Per serving: Calories 522 (From fat 228); Fat 25g (Saturated 15g); Cholesterol 131mg; Sodium 156mg; Carbohydrate 72g (Dietary fiber 3g); Protein 7g.

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