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Ginger Beer Donut with Chocolate Glaze » Simple and Healthy Recipe! ✅

Beer in a gingerbread cake??? Absolutely! Dark beers add depth to the spiced flavor of the cake. And as always, a little chocolate makes it tastier; This quick and easy one bowl cake batter has a rolled chocolate ribbon and dark chocolate frosting sprinkled on top. The use of sorghum may seem strange to some, but here in the south we use it in everything. It has a milder flavor than molasses and tends to add less color and is well worth the time spent finding it. You decide what beer you cook with, but I suggest a dark one; a beer or a stout will do.

This recipe is adapted from the gingerbread beer cake featured in my first Sky High book, Irresistible Triple Layer Cakes. For Valentine’s Day I needed a cake for a class I was attending and decided to turn a three layer cake into a donut cake. The recipe has been reworked and adapted for a donut pan to produce a decadent dessert that is quick and easy to make and requires no cake decorating skills. —Janeofmanytrade

WHO: janeofmanytrade is a dedicated gardener, beekeeper, and cook. WHAT: A highly spiced chocolate cake with a secret ingredient. HOW: Make a glaze while a marbled crust is baking in the oven and try waiting for it to cool before eating. WHY WE LOVE IT: The unusual ingredients in this cake (mustard, sorghum, beer, we’re looking at you) combine to create one of the most complex and nuanced chocolate cakes we know. – Publishers

  • 2/3 cup canola oil (or other neutral oil)

  • 2 cups light brown sugar

  • 1/2 cup sorghum

  • 3 large eggs

  • 1/2 teaspoon salt

  • 2 1/4 cups all-purpose flour

  • 2 tablespoons cocoa powder, preferably natural

  • 4 1/2 teaspoons ground ginger

  • 1 tablespoon of cinnamon

  • 1 1/2 teaspoons dry mustard (such as Coleman’s)

  • 1 1/2 teaspoons nutmeg, freshly grated

  • 3/4 teaspoon ground cloves

  • 1/2 teaspoon ground cardamom

  • 2 1/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 cup stout (I used yazoo-two dog ale)

  • 1/2 cup buttermilk

  • 1 1/2 ounces of unsweetened chocolate

  • 1 teaspoon canola oil (to melt with chocolate)

  • 6 ounces of bittersweet chocolate

  • 6 tablespoons half and half

  1. Grease and flour a large donut or 10- to 12-cup baking pan. Preheat oven to 350 degrees.

  2. In a large bowl, whisk together the oil, brown sugar, sorghum, eggs, and salt.

  3. Place a large mesh strainer in a bowl and add the flour, cocoa, spices, baking powder, and baking soda. Sift about half of the dry ingredients over the egg mixture, then return the other dry ingredients to the strainer in the other bowl while you fold the dough a couple of times. Add the buttermilk and mix until smooth. Sift the other dry ingredients over the dough and pour those collected in the bowl also into the dough. Fold a few times, add the beer and mix until completely blended. Remove 2 cups of batter for the ribbon and pour remaining batter into prepared pan.

  4. In a microwave-safe bowl, melt the chocolate with at least 1 teaspoon of oil. Stir until smooth, then incorporate into reserved pie crust. Pour this chocolate batter over the top of the batter in the pan and, using a spoon, gently fold it in to create a marbled effect in the batter.

  5. Cook until a toothpick inserted comes out clean, about 1 hour to 1 hour and 10 minutes. Let cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.

  6. To glaze, melt the bittersweet chocolate with half and half in the microwave on low. Blend until smooth and shiny. Place the cooled cake on a serving plate. Using a spoon, sprinkle the icing all over the surface of the cake. Let the frosting sit in the refrigerator for 15-20 minutes, but serve at room temperature for best flavor.

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