Friday, January 30, 2009

TWD: Fresh Ginger and Chocolate Gingerbread

This week's recipe had me skeptical. I am not usually a big fan of ginger. It is a strong, spicy flavor. However, I learned this week that when it is used in the right combination of ingredients, ginger can be fabulous.

Now I have to admit because I was previously not a fan of ginger, I skipped the optional ginger. I didn't use the crystallized fresh ginger or the stem ginger in syrup so my bread just had ground ginger in it. I used chocolate chips and just added them instead of melting part of them. I also used dark karo syrup instead of molasses and added a bit of vanilla for flavor. And if you couldn't tell by the picture, I skipped making the chocolate ganache topping as well.

I have to admit that I loved this bread! All my chocolate chips sunk to the bottom and the middle of my cake also sunk. My husband loves the cake including the chocolate layer on the bottom. I preferred the cake by itself. I liked it without the extra ginger but maybe next time I'll double the ground ginger and leave out the chocolate chips altogether.

Our host for this week was, Heather of Sherry Trifle.

Happy Baking!!

PS. TWD authorities, I'm sorry for posting this late, I really did make it on time! :)

1 comment:

TeaLady said...

As we all say, it is the taste that counts. It fell? Well, then you cover it with frosting and no one knows. Looks moist and tasty.