Ginger chocolate-chunk coffee cake
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
3 cups ( 750 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1 tsp ( 5 mL) ground ginger
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
2 to 4 tbsp (30 to 60 mL) finely chopped candied ginger
8 squares ( 8 oz/225 g) semisweet or bittersweet chocolate
1 cup ( 250 mL) regular or light sour cream
1/2 cup ( 125 mL) milk
3/4 cup ( 175 mL) unsalted butter, at room temperature
1-1/2 cups ( 375 mL) granulated sugar
2 tsp ( 10 mL) vanilla
3 large eggs
Recipe
1. 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.
2. 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.
3. 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.
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