I'll admit that this weeks
Tuesdays with Dorie choice, Fresh Ginger and Chocolate Gingerbread, found me less than excited. Naturally, the photo in the book is gorgeous and the ingredients sound delicious. However, I'm not too big of a ginger girl, and my husband can't have chocolate. So, I subbed in white chocolate chips in the cake and in the frosting and only used the fresh and powdered ginger. I loved how the flavors came together- like my favorite gingersnap recipe.
We're also, like everyone else, trying to eat healthier at the start of the year. So, I used white whole wheat flour I just got from King Arthur to make the cake "feel" a little healthier. You can't taste the difference and with the color of the spices, I think I'll just use regular whole wheat next time. I think my testers are being desensitized to that wheat-y flavor (mwa hahaha!)
Since my pan was smaller than Dorie specified, I also made six mini bundts in my cathedral pan I just reclaimed from storage (can you believe I've had it almost three years and never used it?) I drizzled a thinned white chocolate ganache on top for a quick finishing touch.
We loved this cake- I couldn't get enough of the texture, it was perfect (even though I accidentally added the dry ingredients all in before I realized I'd forgotten to put in the liquid in alternating batches! My mom said it was like a "good spice cake" (uh, thanks mom?) and my brother couldn't stop asking who that was going to and if he could have more. I think he's getting used to having the food photographed and doled out, poor guy. Thanks Heather for the fun choice- everyone loved it! (Don't forget to stop by for the recipe on her
blog!)
I'll admit that this weeks Tuesdays with Dorie choice, Fresh Ginger and Chocolate Gingerbread, found me less than excited. Naturally, the photo in the book is gorgeous and the ingredients sound delicious. However, I'm not too big of a ginger girl, and my husband can't have chocolate. So, I subbed in white chocolate chips in the cake and in the frosting and only used the fresh and powdered ginger. I loved how the flavors came together- like my favorite gingersnap recipe.
We're also, like everyone else, trying to eat healthier at the start of the year. So, I used white whole wheat flour I just got from King Arthur to make the cake "feel" a little healthier. You can't taste the difference and with the color of the spices, I think I'll just use regular whole wheat next time. I think my testers are being desensitized to that wheat-y flavor (mwa hahaha!)
Since my pan was smaller than Dorie specified, I also made six mini bundts in my cathedral pan I just reclaimed from storage (can you believe I've had it almost three years and never used it?) I drizzled a thinned white chocolate ganache on top for a quick finishing touch.
We loved this cake- I couldn't get enough of the texture, it was perfect (even though I accidentally added the dry ingredients all in before I realized I'd forgotten to put in the liquid in alternating batches! My mom said it was like a "good spice cake" (uh, thanks mom?) and my brother couldn't stop asking who that was going to and if he could have more. I think he's getting used to having the food photographed and doled out, poor guy. Thanks Heather for the fun choice- everyone loved it! (Don't forget to stop by for the recipe on her blog!)
i agree it was a little like a spice cake. But a not too bad one at that.I'm glad everyone else enjoyed it!and white chocolate! that sounds divine. haha
ReplyDeleteThey do look pretty and scrumptiously delish!
ReplyDeleteIt looks great, Anne. I think the white chocolate was a great sub, and maybe I'll try that next time. I really enjoyed this cake.
ReplyDeleteI loved it with the chocolate, but the white chocolate sounds delicious too!
ReplyDeleteI'm so glad you did the white chocolate! After I slathered on the chocolate ganache, I was like, "Why didn't I use WHITE chocolate?!". It looks fantastic!
ReplyDeleteWhat a great idea with the white chocolate.
ReplyDeletemmmmm. White chocolate. I bet that was amazing. You make me want to try it again with white chocolate.
ReplyDeleteOh that looks yummy! The thought of chocolate gingerbread is a little off-putting... but it really does look great. I'll have to check on that flour too!
ReplyDelete~Cat
Yum! Love the white chocolate idea. I also used whole wheat pastry flour and did everything I could to cut some of the fat--applesauce for some of the butter, Egg Beaters, etc. Still turned out great!
ReplyDeleteGinger isn't my favorite either, but this one grabs ya!
What a perfect addition. I would love this.
ReplyDeleteYour cakes look good, especially those adorable minis. My husband can't eat chocolate either, so I just gave most of this away. I'm always adding in whole wheat flour, too, but I didn't this time.
ReplyDeleteNancy
I love the twist with white chocolate. Nice job!
ReplyDeleteI would never have thought to use wheat flour. Good tip. I think white chocolate would taste great. My MIL uses white chocolate to dip her gingerbread cookies in. They are divine. I imagine so was your cake. Great job!
ReplyDeleteLooks good- was the white chocolate/gingerbread combo good? I've been thinking about slipping in whole wheat flour in recipes, too. Had to be a little healthier, right?
ReplyDeleteI love the white chocolate substitution and I love the mini bundts. I might have to try this recipe again your way!
ReplyDeleteWhat beautiful results...very inventive in the substitutions!!!!
ReplyDeleteWhat a great way to imrovise! It looks delicious!
ReplyDeleteI think that this would be GREAT with white chocolate. I am going to have to hide your post from my hubs (who also doesn't eat chocolate), because he will say "hey! How come you didn't make this with white chocolate for me like Anne did for her husband?" LOL! I also love your idea of using more white/wheat or wheat flour! Got to make things healthier where we can!
ReplyDeleteGreat idea to use the white chocolate! I almost did, but ended up using dark. I loved this cake too. I did change things a big by making a vanilla butter cream frosting. Your cake looks fabulously delicious, but I'd expect nothing less!
ReplyDeleteThis cake sounds delish! I love the little bundts, I'm going to have to get me one of those pans.
ReplyDeleteYour gingerbread with white chocolate looks great. I loved this recipe so much. I'm definitely making it again.
ReplyDeleteLooks great! Love the nordic ware minis!
ReplyDeleteYou know, I think your version might actually have found favor around here...I should try yours!
ReplyDeletewww.grandmaskitchentable.typepad.com
yum, the white chocolate sounds really delicious! you are very clever and sneaky with the whole wheat flour :) great idea to healthy it up.
ReplyDeleteUUMMMM!!!! White chocolate. I came this close to using my mini bundt. Glad you did and it came out. Looks delish.
ReplyDeleteI like your white frosting idea. YOur turned out great. I liked it much better on day 2.
ReplyDeleteI love it with the white chocolate glaze! I bet that was a great flavor combo with the ginger.
ReplyDeleteNice substitution!
ReplyDeletewhite chocolate is a great idea. I loved this cake too
ReplyDeleteI love the mini bundts, too cute!! I loved the ginger/chocolate combo - very good!
ReplyDeleteGreat ideas! I bet the white chocolate was delicious and it made for a gorgeous icing!
ReplyDeleteyour cake looks great!
ReplyDeleteloved that you used white chocolate as the topping. LOVE white chocolate
great job!<3
I love the changes you made! Everything looks fantastic!
ReplyDeleteGreat idea to use the white whole wheat in this! I usually do that, but didn't think of it, since I was in a hurry (and being distracted by kids). The white chocolate is a nice touch, as well. Everything looks terrific!
ReplyDeletethe white chocolate sounds soooo good.
ReplyDeleteI need to re-train my brain to use more whole wheat flour, That's a great idea. Good idea with the white chocolate. I actually have some too. Thanks for the good ideas. Sounds really nice.
ReplyDeleteAmyRuth
Love your mini-bundts and white chocolate with the flour change too is a great adaptation of this recipe. I by-passed the ginger stem bc I can't find it in Italy and did two smaller cakes in my heart shaped pans. Very cute! and yummy.
ReplyDeleteGreat job! I like your idea of incorporating more whole wheat. I've got to try to do the same.
ReplyDeleteLooks great, Anne. I love your adaptations.
ReplyDeleteI love that you used a white glaze; the chocolate glaze was really strong.
ReplyDeletenice changes. I was going to sub in w.w. pastry flour myself (I often do), so glad to hear it didn't change the texture (which I also thought was great).
ReplyDeleteThose look delicious! I left you some awards over at my blog. Your recipes are always so delicious... thanks!!!
ReplyDeleteThese look very nice. Good job! Oh, and I forget about half my fun pans at any given time.
ReplyDeleteNo chocolate must definitely put a crimp in your baking decisions. Your choice of white chocolate looks like a great alternate. Visually it's a nice contrast to the cake.
ReplyDeleteYour brother reminds me of my son who has been really patient hwile I take just one more picture of his dinner!